Foura @ IMBA Theatre - A Wellness-Led Dining Destination

A wellness-led dining destination, Foura recently opened within IMBA Theatre at Gardens by the Bay. Its menu is designed around nutritional integration, with a dedicated section inspired by the dietary patterns of Blue Zone communities, the regions renowned for their exceptional longevity. Built on four pillars of wellbeing (physical, mental, emotional and relational), Foura also collaborates with leading wellness practitioners across Southeast Asia to offer immersive experiences such as yoga, Pilates and 9D breathwork in Southeast Asia’s largest immersive theatre.

Burratina & Roasted Pumpkin 4/5

The menu offers contemporary Asian and European cuisine, showcasing grass-fed and free-range proteins, omega-rich seafood, and nutrient-dense produce, finished with carefully selected fats such as high-polyphenol extra-virgin olive oil (EVOO). We began with the Burratina & Roasted Pumpkin ($28). Roasted pumpkin purée and creamy burratina were drizzled with Korean chilli oil, basil oil and balsamic crema, then finished with pickled red onions for acidity. The accompanying toasted sourdough slices were buttery and crisp, making them perfect for scooping up the creamy mixture. While the flavours worked well together, the pumpkin could have been roasted longer to concentrate its natural sweetness and develop a richer, denser texture.

Salmon, Tuna & Hamachi Crudo 3.5/5

Another starter we tried was the Salmon, Tuna & Hamachi Crudo ($32), featuring King Salmon, Maguro tuna and Hamachi dressed in a soy-citrus dressing and dill oil. While the fish was fresh and the soy-citrus dressing added a pleasant umami brightness, the dish felt fairly standard.

Shio Koji Rainbow Trout 3/5

For the mains, the Shio Koji Rainbow Trout ($36) carried a touch of Japanese influence in both its presentation and flavours. The shio koji-marinated rainbow trout, glazed with balsamic crema, was slightly dry, with the glaze overwhelming its delicate flavour. Surprisingly, the highlight of the dish was the shari rice, whose pearly, plump grains were beautifully seasoned with vinegar, making each bite incredibly moreish. Stirring in the accompanying free-range onsen egg made it even more satisfying. The yellow bean soup on the side was light and comforting; the chilled Hokkaido potato slices added an interesting contrast but came across rather bland and watery. The roughly cut cabbage salad also felt like an afterthought.

Patagonian Toothfish 3.8/5

The Patagonian Toothfish (Chilean Seabass) ($46) fared much better. The fish was buttery, flaky and beautifully cooked, while a drizzle of EVOO further enhanced both its richness and silky texture. The roasted cauliflower purée was well-seasoned and complemented the fish nicely, though a starchy accompaniment might have provided a more satisfying foundation for the dish.

Valrhona Cloud Mousse 3.5/5

Dessert continued Foura’s wellness philosophy. The Valrhona Cloud Mousse ($22) was finished tableside with a sprinkle of sea salt, granola and a drizzle of EVOO. The oil’s grassy, robust character and pleasantly bitter finish introduced an unexpected layer of complexity that elevated the chocolate mousse.

Soy Milk Panna Cotta 2.5/5

The Soy Milk Panna Cotta ($18), conceived as a healthier alternative to the classic Italian dessert, was smooth and delicate. However, it did not distinguish itself enough from an everyday soy pudding. Replacing the black sesame topping with a rich black sesame paste could have added greater creaminess, depth and nuttiness, giving the dessert a more indulgent finish while remaining true to its health-conscious concept.

While the dishes felt as though they could have been more compelling and better expressed the restaurant’s distinctive concept, the overall vision is well realised. The beautifully designed space, together with its immersive wellness experiences, creates a unique dining destination that goes beyond the food, making Foura an interesting addition to Singapore’s dining scene.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Foura
18 Marina Garden Drive
#01-23
Singapore 018953
Tel: +65 9155 5123
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to Bayfront Plaza. From Bayfront Plaza, walk to the destination. Journey time is about 8 minutes. [Map]

Kokoro Izakaya @ Lau Pa Sat Festival Market - Day-to-Night Izakaya Experience in a Historic Landmark

Kokoro Izakaya has made its debut at Lau Pa Sat, bringing the convivial charm of Japanese izakaya culture into one of Singapore’s most iconic dining landmarks. Set beneath the striking Victorian cast-iron structure of the gazetted national monument, the concept offers a refreshing dual experience — affordable Japanese set meals for the CBD lunch crowd by day, and a lively izakaya atmosphere with charcoal-grilled skewers, oden and drinks by night.

Tori Katsu Don Set (Weekday Set Lunch) 4/5

Catering to the busy office crowd, Kokoro Izakaya rolls out wallet-friendly weekday lunch sets from just $9.90 nett (11am to 4pm). The Tori Katsu Don Set ($9.90) is a satisfying and fuss-free option, comprising a crispy chicken cutlet gently simmered with egg in a savoury, bonito-based sauce, served over a bed of fluffy rice. The combination delivers comforting, homely flavours with a good balance of savoury depth and subtle sweetness. Each set comes complete with a side of creamy potato salad and a choice of hot or cold green tea, making it a well-rounded and value-for-money meal in the heart of the CBD. Other lunch options include the Pork Katsu Kare Set ($10.90) and Salmon Teriyaki Don Set ($11.90), offering variety without stretching the wallet.

Salmon Teriyaki Don 4/5

Wagyu Beef Don 4/5

For those seeking something more indulgent, the Wagyu Beef Don ($23.90) offers a more premium experience. The bowl features tender slices of beef paired with a luscious egg yolk, crispy fried garlic, and seaweed, creating a rich, umami-packed combination. The Salmon Teriyaki Don is another crowd-pleaser, with glazed salmon that is lightly caramelised, delivering a balance of sweetness and savoury notes that pairs well with the rice beneath.

Black Garlic Tonkotsu Chashu Ramen 4.2/5

Beyond rice bowls, Kokoro Izakaya also serves a selection of noodle dishes. The Black Garlic Tonkotsu Chashu Ramen ($14.90) stands out for its robust, comforting profile. The broth is thick, creamy and full-bodied, coating each strand of noodle with rich porky goodness. The addition of black garlic lends an extra layer of depth and aroma, elevating the overall flavour. The noodles have a pleasant bite, while the bowl is generously topped with two sizeable slices of tender chashu and a perfectly marinated ajitsuke tamago.

Sauteed Udon with Japanese Asari Clam 4.2/5

Another noteworthy noodle dish is the Sauteed Udon with Japanese Asari Clam ($14.90). The udon boasts a delightful chewy texture, tossed in a flavourful sauce with a hint of chilli heat. The sweetness of the plump and juicy asari clams adds a natural briny depth, resulting in a well-balanced dish that is both comforting and satisfying.

Skewers 3.5/5

As evening sets in and Lau Pa Sat transforms into a bustling nightlife spot, Kokoro Izakaya shifts gears into a lively izakaya destination. The spotlight falls on its Charcoal-grilled Skewers, with more than 15 varieties grilled over premium binchotan charcoal. This imparts a distinctive smoky aroma that defines the izakaya experience. Highlights include Tebasaki (chicken wing), Hotate Scallop, Tori Tsukune (chicken and potato), Uzura Tamago (quail egg), Sunagimo (chicken gizzard), Buta Bara (pork belly) and Shiitake mushroom. While the selection is extensive, the skewers are best enjoyed alongside drinks for a casual, communal experience.

Yaki Surume Ika 4/5

Seafood lovers should not miss the Yaki Surume Ika ($22.90). Grilled over charcoal and brushed with teriyaki sauce, the squid develops a beautifully caramelised exterior. It remains firm and bouncy in texture, with a subtle sweetness and smoky aroma that make it an excellent accompaniment to drinks.

Salmon Cheese Harumaki 3.8/5

Tori Shippo Karaage 3.8/5

Complementing the drinks menu is a selection of bar bites ideal for sharing. The Salmon Cheese Harumaki ($5.90) features flaky salmon and melted cheese encased in a crisp spring roll skin, offering a satisfying contrast of textures. The Tori Shippo Karaage ($8.90), a lesser-seen Japanese delicacy made from chicken tail, delivers a tender, slightly fatty bite that is both rich and flavourful.

Oden 4/5

For a comforting option, the traditional Japanese Oden is a highlight. Simmered in a light yet flavourful dashi broth, the selection includes a variety of ingredients that absorb the delicate umami essence. Diners can opt for individual items from $3 per piece or go for curated sets such as the three-item combination ($7.90) or the seven-item assortment ($17.90), making it an ideal companion to a relaxed evening over drinks.

Kokoro Izakaya brings a refreshing concept to Lau Pa Sat, seamlessly transitioning from an affordable lunch destination to a vibrant izakaya hangout after dark. Whether you are looking for a quick and satisfying midday meal or a casual spot to unwind with skewers and drinks in the evening, it offers a versatile dining experience set against the charm of a historic landmark.

Note: This is an invited tasting.


Kokoro Izakaya
Lau Pa Sat Festival Market
18 Raffles Quay
Unit MR20
Singapore 048582
Tel: +65 8758 7024
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Nearest MRT: Telok Ayer (DT Line), Raffles Place (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit I. Walk to Robinson Road. Turn left onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 8 minutes. [Map]

CUDO @ Stanley Street - Vibrant Latin Flavours Take Centre Stage at Cudo’s New Saturday Brunch

Tucked along Stanley Street, Cudo brings a fiery, free-spirited energy to the weekend dining scene with its newly launched Saturday brunch. Drawing inspiration from modern Latin cuisine, the menu leans into bold flavours and vibrant combinations, while keeping things approachable with brunch-friendly plates and shareable dishes designed for leisurely grazing.

Sundried Tomato and Artichoke Dip 4/5

We began with the Sundried Tomato and Artichoke Dip ($15), a comforting yet flavour-packed starter. The dip blends sundried tomatoes with cream cheese and sour cream, further enriched with aromatic basil oil. Topped with chopped green olives, artichokes and a drizzle of chipotle oil, each scoop delivers a tangy, smoky depth. The accompanying fried tortilla chips are crisp and sturdy, making them perfect vessels to mop up every bit of the creamy dip.

Chilli Scramble 4.2/5

The Chilli Scramble ($17) offers a Latin twist on a brunch staple. The softly scrambled eggs are laced with chilli tomatillo salsa, giving the dish a gentle heat and a slightly tangy lift. Finished with feta and sour cream, it strikes a balance between richness and brightness. Paired again with fried tortilla chips, it becomes a hearty, satisfying plate that works equally well as a light main course.

Torched Truffadito 4.2/5

One of the highlights is the Torched Truffadito ($27). Featuring thick slices of yellowtail, the dish showcases the fish’s freshness and clean sweetness. The interplay of shoyu, ancho chilli and truffle-infused tiger’s milk adds layers of umami and citrusy brightness, while pickled radish introduces a refreshing crunch. The torching lends a subtle smokiness, rounding out a vibrant and well-composed dish.

Cauliflower 4.2/5

Vegetable dishes are far from an afterthought here. The Cauliflower ($16) impresses with its bold seasoning and textural contrast. Baked with house pesto, the florets retain a pleasant bite before being paired with a creamy Aji Amarillo-based sauce — a hallmark of Peruvian cuisine. Enhanced with shallots, garlic, jalapeño, turmeric and lime juice, the sauce is both zesty and indulgent. Finished with Cotija cheese and torched until lightly caramelised, the dish is further lifted by a side of fresh pico de gallo and parsley, adding brightness to each mouthful.

Lobster Enchiladas 4.5/5

For something more indulgent, the Lobster Enchiladas ($38) delivers on both flavour and richness. Generous chunks of Boston lobster are folded into a luscious mixture of shallots, garlic, pickled jalapeño, cream, caper juice and a blend of cheddar and smoked cheeses. Wrapped in a flour tortilla and baked, the enchiladas are served with a deeply flavourful lobster bisque enriched with kani miso, with a hint of lime to cut through the richness. The addition of salsa, crema, chipotle oil and herb oil provides layers of flavour, allowing diners to customise each bite.

Lamb Pastor 4.2/5

The Lamb Pastor ($28) showcases robust, slow-cooked flavours. The lamb shoulder is braised for six hours in an adobo chilli paste with cumin and coriander, resulting in tender, flavourful meat that pulls apart easily. Served on a corn tortilla, it is layered with smashed avocado, pineapple pico de gallo and Salsa Rosada, then finished with pickled onions. The combination of smoky, savoury lamb with sweet pineapple and creamy elements creates a well-balanced and satisfying taco.

Coconut Tres Leches 4.2/5

To end on a sweet note, the Coconut Tres Leches ($14) is a light yet indulgent dessert. The airy sponge is soaked in a mixture of coconut milk, condensed milk and cream, then lightly sprayed with white rum for added depth. Topped with thick coconut cream, toasted coconut flakes and berry compote, it offers a tropical finish that is both fragrant and refreshing.

Caramel and Date Pastel 4.2/5

The Caramel and Date Pastel ($15) leans towards a richer profile. The moist date and chocolate sponge is layered with luscious caramel sauce and complemented by a brown butter crumble. A scoop of coffee ice cream adds a bittersweet contrast, balancing the dessert’s sweetness while enhancing its depth.

Cudo’s Saturday brunch is a lively expression of modern Latin flavours, weaving together bold spices, bright acidity and comforting textures. With its mix of vibrant small plates and hearty mains, it offers a refreshing alternative to the usual brunch fare in the city.

Note: This is an invited tasting.


CUDO
13 Stanley Street
Singapore 068732
Tel: +65 8221 6330
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 1030pm
Fri-Sat: 1130am - 1130pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to McCallum Street. Turn right onto McCallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Man Fu Yuan @ Frasers House - Threads of Fire & Spice: A Four-Hands Cantonese-Thai Collaboration

Man Fu Yuan (满福苑) at Frasers House, Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, a limited-time four-hands collaboration with Lily’s from The Ritz-Carlton, Bangkok, available exclusively from 17 to 18 July 2026. Bringing together the refined precision of Cantonese cuisine and the bold, aromatic vibrancy of Thai flavours, the experience unfolds through a thoughtfully curated menu that layers fire, spice, fragrance, and depth across each course. This spectacular 12-course dinner is priced at $208++ per person, with an optional 5-glass wine pairing available for an additional $50++ per guest.

Amouse Bouche Lily’s: Emerald Yellow Fin 4.2/5

The evening begins on an elegant note with a trio of amuse-bouches that set the tone for the journey ahead. Chef Pop’s Emerald Yellow Fin (翡翠黄鳍) is both delicate and expressive — a matcha-infused crisp crowned with yellowfin tuna tartare, avocado-matcha puree, and ikura. The interplay of earthy matcha and the natural sweetness of the tuna creates a refreshing opening, lifted by the gentle salinity of roe.

Amuse Bouche Man Fu Yuan: Ocean Elixir 3.5/5

Following that, Chef Aaron’s Ocean Elixir (海之清露) offers a chilled Teochew-style seafood consomme, its clarity and depth enhanced by fragrant lemongrass aromatics that lend a subtle Southeast Asian lift.

Cold Prelude Lily’s & Man Fu Yuan: Pu’er Whisper 4/5

Completing the opening sequence is Pu’er Whisper (普洱烟韵), a collaborative creation featuring lightly smoked kingfish paired with smoked Pu’er tea, Tubtim Siam pomelo, Thai chilli puree, and calamansi. The dish delivers a refined balance of smokiness, citrus brightness, and restrained heat, showcasing the harmony between both culinary traditions.

Soup Man Fu Yuan: Silk Tofu Consomme 4.5/5

The Silk Tofu Consomme (极汤锦绣豆腐, 奶白菜) is a masterclass in Cantonese technique. The consomme, painstakingly prepared from pork, chicken, and Chinese cured meats, is steamed over eight hours to achieve remarkable clarity and depth. Paired with handcrafted flower tofu of silky, almost ethereal texture, the dish reflects the discipline and finesse that define classical Cantonese cuisine.

Ocean Lily’s: Chiang Mai Khao Soi Softshell Crab 4.2/5

Thai influences come to the forefront with Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) by Chef Pop. Here, sustainable softshell crab is paired with yellow noodles and ikura, all enveloped in a rich, aromatic Chiang Mai curry. The dish reimagines the beloved Northern Thai staple with a contemporary touch, balancing creaminess, spice, and umami.

Poultry Man Fu Yuan: Perfumed Duck 5/5

A highlight from Man Fu Yuan is the Perfumed Duck (幽香泰茶鸭). The Irish duck breast is roasted and tea leaf-smoked, imparting a subtle smokiness that complements its tender, succulent flesh. A tamarind glaze adds a gentle tang, while plum tomatoes add brightness, resulting in a dish that elegantly bridges Cantonese roasting traditions with Thai-inspired acidity and fragrance.

Signature Lily’s & Man Fu Yuan: Typhoon Lobster 4.2/5

The collaboration reaches a crescendo with the Typhoon Lobster (泰风 · 蒜香龙虾), a defining creation that encapsulates the menu’s spirit. Inspired by Cantonese “Typhoon Shelter” style cooking, the rock lobster is elevated with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and a fragrant tom yum essence deliver layers of complexity, marrying wok hei intensity with vibrant spice and citrus notes.

Heritage Lily’s: Massaman Wagyu Short Rib 4/5

Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) is another standout, offering a luxurious interpretation of the classic Southern Thai curry. The Wagyu short rib is slow-braised to fork-tender perfection, absorbing the deep, aromatic spices of the Massaman curry. Finished with a velvety Southern curry hollandaise, crispy fried shallots, and kaffir lime essence, the dish strikes a harmonious balance between richness and brightness.

The Scallop Legacy (带子皇炒饭) by Chef Aaron reinterprets Cantonese baked fragrant rice with king scallop, preserved vegetables, and cheese. Presented with a tableside flourish, the dish captivates both visually and aromatically — so much so that it momentarily distracts from taking a photo of it — but its comforting yet elevated flavours leave a lasting impression.

Palate Cleanser Lily’s & Man Fu Yuan: Lime Lychee Cloud 4.2/5

A refreshing Lime Lychee Cloud cleanses the palate with its light, aromatic profile. The lychee sorbet, infused with kaffir lime and lemongrass, is bright and uplifting, preparing diners for the dessert finale.

Dessert Lily’s & Man Fu Yuan: Golden Mango Duo Symphony Rice Pudding Mango 4.5/5

Dessert arrives in a duo that celebrates tropical indulgence. The Golden Mango Duo Symphony Rice Pudding Mango pairs creamy rice pudding with coconut and vanilla sauce, offering a comforting, luscious finish.

Dessert Lily's & Man Fu Yuan: Mango Puree 4/5

This is complemented by a chilled Mango Puree with pink pomelo and peach collagen, delivering a refreshing contrast with its clean, fruity sweetness.

Petite Four Man Fu Yuan: Milk Tea Egg Tart, Pandan Red Date Cake 4/5

Threads of Fire & Spice is a compelling showcase of culinary synergy, where two distinct traditions intertwine seamlessly. Chef Aaron and Chef Pop demonstrate how contrasting techniques and flavour philosophies can come together in harmony, creating a dining experience that is both refined and exciting. With its limited two-day run, this collaboration offers a rare opportunity to experience a thoughtfully orchestrated dialogue between Cantonese elegance and Thai vibrancy.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun, PH: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]