Curly's Dining: Breakfast & Lunch available daily. Dinner available Thursdays to Saturdays.

Curly's storefront

Our Story

Curly's was created to help all of us rediscover the joy of real, naturally wonderful food. Here, we believe that everyday food should be honest, nourishing, and made with care at every step — from farm to kitchen to table.

Discover the makers and producers who've helped bring this vision to life — from our boutique farm partners to the dedicated team behind our Production Kitchen. Over 90% of our partners are certified organic, and we only partner producers who uphold farming practices that honour the land, the produce, and animals who live off it.

Whether your next meal begins in your kitchen or ours, we hope Curly's inspires you to savour food made with intention and heart.

Chun, Lorraine & the Curly's team

Lim Kian Chun

Kian Chun Lim

Co-founder and CEO

Ebb & Flow Group

Lorraine

Lorraine Tan

Co-founder

Curly's

Marcus Ow

Marcus Ow

Group Culinary Manager and R&D Chef

At Curly's, Marcus Ow leads the kitchen and R&D, crafting intentional dishes with wholesome ingredients and developing in-house creations like sauces, broths, and spice blends that extend the Curly's experience to every table.

Brian Lee

Brian Lee

Group Pastry Chef

Brian's artisanal approach to baking combines traditional techniques with innovative flavours, creating pastries and desserts that showcase the natural sweetness of seasonal ingredients.

Kelvin Chiew

Kelvin Chiew

Production Kitchen Manager

Kelvin Chiew leads Curly's 15,000 sq ft Production Kitchen, ensuring each item is made with care, consistency, and clean ingredients – from ready-to-eat meals and soup stocks to sauces and customised cuts of meat and seafood.

Ragu Kumar

Ragu Kumar

Senior Sous Chef

With expertise in spice blending and traditional cooking methods, Ragu adds depth and authenticity to our menu, honouring heritage recipes while embracing Curly's philosophy of wholesome, intentional food.