@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.