Welcome to Amoy Street.

If you thought that @fura.sg small plates were intriguing, wait till you finish your drinking session with some of their desserts. Just like the tapas portions, Fura uses mundane & easily available vegetarian ingredients & reconstructs them into something unique & wonderful.⠀
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For the more peculiar dessert, Fura has a King Belote ($15++) that’s built from zucchini turned into an upsized financier, mushroom ice cream, and lemon yogurt meringue. The zucchini cake is slightly bitter, but it goes perfectly with the salty & umami mushroom ice cream and the sweet & tangy lemon yogurt. Salty, umami, sweet, creamy and even a little bitter, almost every last taste profile is represented here and it was an unexpectedly satisfying dessert.⠀
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Fura has thoroughly impressed me: not only have they managed to make vegetarian cuisine intriguing, they’ve made it plenty delicious too.

If you thought that @fura.sg small plates were intriguing, wait till you finish your drinking session with some of their desserts. Just like the tapas portions, Fura uses mundane & easily available vegetarian ingredients & reconstructs them into something unique & wonderful.⠀
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Take for example this superb Smokey Banana ($12++). Deep fried bananas are dressed in a banana cream, dulce de leche that’s been spiked with Courvoisier VSOP and a pasilla sauce. The familiar flavour & crisp texture of the deep fried bananas resembles that of goreng pisang (deep fried bananas). However, the rich & slightly boozy dulce de leche makes the bananas feel like a banana split instead. Either way, it’s a deliciously sweet way to eat bananas.
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Fura has thoroughly impressed me: not only have they managed to make vegetarian cuisine intriguing, they’ve made it plenty delicious too.

Every man needs regular post nut clarity in his life, and @fura.sg Post Nut Clarity ($25++) as well. I’m not gonna lie, I’ve mostly forgotten what this drink tasted like, all I remember was that the Remy Martin 1738 cognac made this tipple delightfully weighty & smooth, and the aroma of hazelnut added a nice nuttiness to proceedings. ⠀
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As for the cocktails my pals got, I remember a Pick Me Up ($25++) being ordered. According to Fura’s menu description, it’s a ‘coffee’ cocktail with ayuuk as the base spirit. And finally, the Caviar Papi ($28++) was crafted out of Grey Goose vodka, kombu cream & caviar.⠀
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Fura has an exceptionally wild & wacky cocktail menu, and I’d certainly recommend any cocktail appreciator to come to Fura & have a tipple at least once. Just don’t forget to be young at heart when sampling these innovative cocktails.

Every man needs regular post nut clarity in his life, and @fura.sg Post Nut Clarity ($25++) as well. I’m not gonna lie, I’ve mostly forgotten what this drink tasted like, all I remember was that the Remy Martin 1738 cognac made this tipple delightfully weighty & smooth, and the aroma of hazelnut added a nice nuttiness to proceedings. ⠀
⠀
As for the cocktails my pals got, I remember a Pick Me Up ($25++) being ordered. According to Fura’s menu description, it’s a ‘coffee’ cocktail with ayuuk as the base spirit. And finally, the Caviar Papi ($28++) was crafted out of Grey Goose vodka, kombu cream & caviar.⠀
⠀
Fura has an exceptionally wild & wacky cocktail menu, and I’d certainly recommend any cocktail appreciator to come to Fura & have a tipple at least once. Just don’t forget to be young at heart when sampling these innovative cocktails.

Every man needs regular post nut clarity in his life, and @fura.sg Post Nut Clarity ($25++) as well. I’m not gonna lie, I’ve mostly forgotten what this drink tasted like, all I remember was that the Remy Martin 1738 cognac made this tipple delightfully weighty & smooth, and the aroma of hazelnut added a nice nuttiness to proceedings. ⠀
⠀
As for the cocktails my pals got, I remember a Pick Me Up ($25++) being ordered. According to Fura’s menu description, it’s a ‘coffee’ cocktail with ayuuk as the base spirit. And finally, the Caviar Papi ($28++) was crafted out of Grey Goose vodka, kombu cream & caviar.⠀
⠀
Fura has an exceptionally wild & wacky cocktail menu, and I’d certainly recommend any cocktail appreciator to come to Fura & have a tipple at least once. Just don’t forget to be young at heart when sampling these innovative cocktails.

If you think @fura.sg food is the most innovative thing about them, wait till you find out that they ferment five of their own wines. Yes you read that right, Fura produce their own wines! Forget importing some premium drops from the Old World or the New World, Fura makes it their own world.⠀
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If you’re feeling particularly adventurous, the Funk Flex ($23++ a glass) pairs the same refreshingly fizzy mouthfeel with aromas of sweet & sour pineapple, along with smoky notes reminiscent of the peat that you’d get from a robust Scotch. The Funk Flex is a little sharp, slightly sweet and a total joy to slowly savour.⠀
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Fura’s modest lineup of the five wines that they ferment themselves are quite easily the most memorable part of the menu for me. I believe my fellow wine connoisseurs will be sufficiently intrigued & impressed by the fabulous fermented wines, and I kinda regret not seeing if Fura sells bottles of their wacky but wonderful wine.⠀

If you think @fura.sg food is the most innovative thing about them, wait till you find out that they ferment five of their own wines. Yes you read that right, Fura produce their own wines! Forget importing some premium drops from the Old World or the New World, Fura makes it their own world.⠀
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The Strawberry Generation ($22++ a glass) has been fermented for 60 days, and as the name suggests the aromas give strawberry candy along with a healthy helping of vanilla. It’s also a little fizzy, almost like a bubbly, and the Strawberry Generation is quite a fun drink to imbibe.
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Fura’s modest lineup of the five wines that they ferment themselves are quite easily the most memorable part of the menu for me. I believe my fellow wine connoisseurs will be sufficiently intrigued & impressed by the fabulous fermented wines, and I kinda regret not seeing if Fura sells bottles of their wacky but wonderful wine.⠀

@fura.sg is definitely a cocktail bar with a handful of small dishes and not a restaurant with a lot of drinks, so adjust your plans accordingly. With that disclaimer out of the way, this strikingly embellished bar does a biodynamic, vegetable centric spin on commonly available local produce. Every dish Fura serves is proudly vegetarian, futuristic and highly innovative.⠀
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Take for example the Milk/Mylk/Melk ($22++), which has Bewilder oyster mushrooms served in something resembling a consommé, but here it’s a nut milk dashi. Nut milk…hehehehe-excuse me. The Bewilder shrooms were bewitching, and the gently chewy texture in conjunction with the umami from the MSG that naturally occurs in mushrooms made it a satisfyingly savoury shroom dish to ruminate upon with a couple of drinks. The nut milk added a luscious, rich creaminess (don’t you dare) to the mouthwatering mushrooms, making this dish a perfectly complete dish both taste & texture wise.⠀
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Due to Fura’s highly experimental nature, there were always going to be a few misses. The Kurly Kale ($20++) sounded good based on its composition: hydroponic kale, edamame, toasted seed butter & pickled shallot. However, kale is already plenty bitter by itself, and it was charred, amplifying the bitterness. I was searching for more of the creamy & savoury seed butter to balance out the bracing bitterness, but there wasn’t enough to be found. Plus, the Kurly Kale always felt a lot more like a side piece to an entrée that never arrived.⠀
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Still, even as an enthusiastic meat enjoyer, I can certainly appreciate Fura’s bold innovations with veggies.

Exemplary

Once in a while these ridiculously priced things deliver and I am happy. Tea tree mushrooms, ridiculously tender Duroc pork belly that's perfectly fatty, crispy claypot rice that's better than most hawkers(it's not burnt at all), fried kale, sichuan spices and onsen egg.

Blast after blast of incredible umami and texture. One of the best things I've eaten

The wait time is more than 20mins so call ahead to let them prepare in advance

Must try

This is not the first time I’ve had mushroom ice , so I had an inkling of what to expect. This’ll turn your preconcieved notion on its head of what constitutes acceptable ice cream flavours, with the unmistakable umami funk of fungi sharpened with salt assaulting your senses. This decidedly vegetal dessert’s companion pieces were a crumbly zucchini cake and tangy lemon meringue yoghurt which helped cut though the earthiness of the former components.

Moody and atmospheric restaurant with perfect lighting; vibes alone are enough to impress a date. Service was also top-notch, always polite and with a smile. Food-wise, the dishes we ordered were all presented beautifully and delicious.

Our favourite was the Oriental Bolognese ($26) which was capellini pasta in an asian-inspired pork ragout sauce. The onsen egg added creaminess to it and the sauce was the standout of the dish. Equally as good was the Find the Chicken in the Chillis ($19) - the the dish doesn't deviate too much from the ubiquitous la zi ji of Chengdu cuisine, except perhaps I wished there were more of the popcorn chicken because after a few morsels I was, true to its name, finding if there were any more chicken in the chillis. The Yu Xiang Eggplant ($17) was mentioned in several reviews, but personally I thought it was just average, with the eggplant being small in portion and slightly too mushy in texture. The mozzarella balls and spring onion 'biscuits' also didn't really add to the dish. Overall felt that this dish was a bit of a mess. We washed all the food down with a glass of Bird's Rebujito ($18) which was refreshing.

Overall, the food had some hits and misses but I think the vibes and service made up for it. Would return to try their Sharing Menu for Two.

miso mushroom noodles and fried pierogi were both DELICIOUS