Is Foura, a new wellness-focused restaurant at Gardens by the Bay, worth the hype? An honest review

If there was one umbrella buzzword that defined the past decade, it was “sustainability”. Today, that title arguably belongs to “wellness”.

From hotels and residences to skincare and restaurants, wellness has become the latest marketing shorthand – a catch-all term that promises healthier lifestyles, cleaner eating and, if we’re lucky, perhaps even a few extra birthdays in the pink of health.

As a platform that promotes healthy longevity, it was only natural that Foura, a new restaurant in Singapore tucked within IMBA Theatre at Gardens by the Bay, piqued our interest.

The concept sounds compelling enough. Helmed by four founders with backgrounds spanning hospitality, specialty coffee and food technology, the restaurant promises a science-backed approach to dining.

Here you’ll find Blue Zone-inspired dishes sitting alongside nutritional callouts highlighting omega-3s, fibre and polyphenols, while weekly yoga sessions, run clubs and breathwork classes reinforce its wellness credentials.

On paper, it’s exactly the sort of concept Singapore should have more of. In reality, however, Foura feels like a restaurant still trying to decide what it wants to be.

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“Blue Zone-inspired”. But to what extent?

The first yellow flag? The very use of the term Blue Zones. For the uninitiated, Blue Zones refer to regions such as Okinawa, Sardinia and Costa Rica’s Nicoya Peninsula, where people are believed to enjoy unusually long, healthy lives. Singapore, by the way, is described as an engineered Blue Zone, because our long life expectancy is the result of intentional design by government policies. 

The concept of Blue Zones has become wellness’s favourite conversation starter – but also one of its most convenient shortcuts. Critics have increasingly questioned whether Blue Zones oversimplify the complex reasons behind exceptional life spans, romanticise those communities, and overlook cultural, environmental and socioeconomic factors.

So when a new restaurant in Singapore prominently references Blue Zones, it inevitably raises expectations.

Unfortunately, Foura doesn’t fully lean into the idea.

A quick glance at its menu reveals that only five dishes currently draw direct inspiration from Blue Zone regions: A Three-Fish Chirashi Don, Shio Koji Rainbow Trout (both Okinawa), Olla de Carne (Nicoya), Pulled Pork & Legumes, and Pomodori Stracciatella (both Sardinia). 

Beyond those, the menu quickly slips into familiar territory: Mushroom linguini, burratina with roasted pumpkin and other globally recognisable café staples.

We feel it’s a missed opportunity.

Rather than simply borrowing the Blue Zone label, imagine if diners had been taken on an actual culinary journey through Okinawa, Sardinia or Nicoya with authentic regional recipes, traditional ingredients and the stories behind why these communities eat the way they do. That would have invited conversation and perhaps even challenged Singaporean palates. Because how often do we get to taste the food of Sardinia or Nicoya?

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Which dishes to try, and which ones to skip

Instead, the menu feels like it’s designed to appeal to everyone, while lacking focus.

The food itself mirrors that contradiction.

The Salmon, Tuna & Hamachi Crudo ($32) arrived looking appetising enough, but the delicate slices of fish were overwhelmed by a copious lashing of soy-citrus dressing. A gentle brush would have highlighted the freshness of the seafood. Instead, it dominated every bite.

The Burratina & Roasted Pumpkin ($28) didn’t fare any better. The creamy richness of the burratina, combined with the hearty starchiness of the pumpkin, cried out for greater textural contrast to balance the dish.

Unfortunately, the Blue Zone-inspired Shio Koji Rainbow Trout ($36) proved the biggest disappointment. Served as a wholesome bento-style set meal, it had all the ingredients to become the restaurant’s signature. Yet an overly generous drizzle of balsamic crema glaze overwhelmed what could have been a clean, balanced and genuinely satisfying plate.

Dessert, thankfully, restored some optimism.

The Soy Milk Panna Cotta ($18) was restrained and refreshing, while the black sesame crumble added much-needed crunch. Better still was the Valrhona Cloud Mousse ($22), where dark chocolate, sea salt, high-polyphenol extra virgin olive oil and almond granola came together in what was easily the evening’s standout dish.

It was indulgent without feeling excessive – a reminder that healthy eating can be extremely pleasurable when done well.

But perhaps Foura’s biggest challenge isn’t its cooking. It’s its identity.

Situated in Gardens by the Bay, the restaurant is perfectly positioned to serve tourists, exhibition-goers and families looking for a convenient meal between attractions.

Nothing wrong with that. But then why position the restaurant so heavily around wellness?

Its opening hours, from 11am to 10pm, mean early risers finishing a sunrise run around Marina Bay or a morning yoga session at the Gardens won’t even find breakfast waiting for them. For a restaurant championing healthier lifestyles, that’s a curious omission.

The messaging becomes even more muddled when Foura announces weekly yoga classes, run clubs, breathwork sessions and sound baths alongside IMBA Theatre.

It’s certainly an interesting initiative, but it also raises the question of whether IMBA partnering with an established wellness operator – such as COMO Shambala – might have reinforced the concept more convincingly.

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Why Foura suffers from an identity crisis

To the founders’ credit, their intentions are difficult to fault. “When we first started Foura, we were very clear on the kind of pillars that we wanted to address,” says co-founder and Science Director Elwin Tan. “We wanted to nourish, and we wanted to delight.”

Tan explains that the team built the menu around nutrient-dense ingredients supported by scientific evidence, from polyphenol-rich extra virgin olive oil and sustainably sourced proteins (free-range chicken, grass-fed beef, pasture-raised pork) to ingredients commonly found in Blue Zone diets.

“[But] We had to cater to a huge variety of consumers,” he says candidly. “We are still a business after all.”

Tan also describes the restaurant’s philosophy as an “80-20 principle”, where eating well 80 per cent of the time allows room for indulgence without guilt. “If you’re always eating very clean, 100 per cent of the time, you will get some sort of burnout because you are missing out on some pleasurable experiences.”

That’s an entirely reasonable philosophy, and arguably one many nutritionists would agree with.

He also hopes diners leave with more than a full stomach. “We also feel a mandate to educate,” he says, pointing to nutritional highlights printed throughout the menu.

“We want customers to leave with the knowledge that if they have fish somewhere else, they [should also] look for high omega-3 fish because of its anti-inflammatory, cardioprotective and neuroprotective properties.”

It’s difficult not to admire the thought that has gone into Foura. Which is precisely why the restaurant feels slightly frustrating.

The science is genuine. The ingredients are carefully considered and sourced. The service, led by an attentive operations manager and friendly front-of-house team, was warm throughout our visit. The airy indoor and outdoor space overlooking Gardens by the Bay is equally pleasant, and menu prices remain broadly in line with other Marina Bay Sands dining destinations.

Yet somewhere between Blue Zones, tourist-friendly crowd-pleasers and wellness programming, the concept loses focus. Foura isn’t necessarily a bad restaurant. It just isn’t the groundbreaking wellness destination it wants to be yet.

For now, it’s a pleasant, conveniently located new restaurant in Singapore where you’ll enjoy healthier alternatives, attentive service and one excellent chocolate dessert. Just don’t go there and expect to be wellnessmaxxing.

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