Fruce Menu Prices Singapore 2024
Hello Fruce lovers, are you looking for the latest Fruce Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of Fruce Menu 2024 Singapore with prices.
Fruce Menu Singapore With Prices List
Popular
Avocado
Indulge in a delightful range of avocado-infused delights, from the creamy Avocado Coconut at just S$6.20 to the rich and exotic D24 Durian Avocado at S$7.10. Whether you crave a Coffee Grande Avocado (S$6.50) or the luscious Chocolate Hays Avocado (S$6.70), this restaurant has your cravings covered. Don’t miss the unique Avocado Cempedak (S$7.10) for a tropical twist.
Fruits
Indulge in their Coconut Fruce with a perfect blend of flavors, priced at just S$6.50. If you’re a fan of mango, the Mango Sago for S$6.40 will not disappoint. For a unique experience, try the White Grape Okayama with Kanten Kyoto at S$6, or the refreshing Passion Fruit Soursop for only S$5.90. Feeling adventurous? Go for the Fuji Pear with Kanten Kyoto Jelly at S$5.50 or savor the Taro Coconut at S$6.50.
Tea
Their delightful range of teas is a treat for the taste buds. From the refreshing Pink Lychee Tea with Lychee Jelly at just S$5.50 to the aromatic Ernst Grey Milk Tea with Earl Grey Jelly for S$5.30, they have something for every tea lover. Don’t miss out on the unique Coffee Nagoya Milk Tea at S$4.90 or the indulgent Mochi Milk Tea Nakiato for S$6.
Fruce Alternative Restaurants
How many branches does Fruce have in Singapore?
12 branches are Fruce have in Singapore.
Who is the owner of Fruce in Singapore?
Jamie Oliver is the owner of Fruce in Singapore
Does Fruce accept credit cards?
Yes! Fruce accepts credit cards.
Is Fruce halal?
Fruce halal status is a matter of debate and personal interpretation. Some believe it is halal, while others do not. It is up to each individual to decide for themselves.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com
