Cafe Fufu was started by Canadian-born Anita Shewchuk, whose mother is Singaporean, and father, Ukrainian. Prior to Cafe Fufu, her career spanned interior design, jewellery, and running a nail business — none of which relate to her current culinary pursuits.
That changed when she picked up baking as a side hobby — one that quickly proved to be more than just a pastime as people began to respond positively to her bakes.
Coupled with memories of a childhood spent in her family’s fusion restaurant in Canada, this endeavour grew into what would eventually become Cafe Fufu.
In many ways, Cafe Fufu is also an ode to her late father, who passed away before the cafe opened, as he would share his dreams of the kind of restaurant he’d want to run with Anita.
At Cafe Fufu, the menu is lean and compact, with 11 pizza choices, five pasta options, a handful of small bites, and desserts — concise and focused on quality.
As for the dining space, it has both indoor and al fresco seating, although the indoor seating is also pretty much open and non-air-conditioned. Most of the seating is in low chairs, but there is a communal high table, ideal for larger groups.
However, if several large groups dine at the same time, I reckon it can get quite crowded.
At the heart of the cafe is a Gozney oven imported from Italy and fired with Australian hardwood. It shapes the texture of everything that comes out of the kitchen — from the hand-stretched sourdough pizza bases to the small plates.
Dining and Cooking