While Kausmo is better known for its six-course carte blanche menu ($75) that highlights ‘aesthetically filtered’ ingredients and secondary cuts of meat – its range of kombucha are also worth a shout. It's available to pair with your tasting menu at $20 for three glasses or you can purchase them by the bottle during its weekly pop-up fruit market, which takes place every Wednesday from 11am to 2pm.
Lest you think that kombucha and kefir are part of some newfangled health food trend, we're here to set you straight – both types of drinks have been around for hundreds (possibly thousands) of years, and their origins have been muddled. Regardless of where they started, however, we can be sure that the process for creating the drinks is essentially the same: fermentation, which is an age-old practice. And the result is always tangy, refreshing and delicious.
What is the difference between kombucha and kefir?
Kombucha is a sweetened tea-based drink fermented using a symbiotic culture of bacteria and yeast (that's SCOBY for you). Kefir (pronounced 'kuh-fear') is a milk-based drink fermented using kefir grains, a specific type of symbiotic culture. There's also water kefir, a variation of kefir grains that thrives in sugary water.
The result is a tart, almost vinegary drink that gives off a delightful fizz, like soda or sparkling water. There is scientific evidence that kombucha and kefir may ease digestive problems, and they make excellent milk substitutes for the lactose intolerant, but most of the purported benefits are anecdotal, with much of the research in progress.
Nevertheless, there is something to be said about the kombucha and kefir found at these spots in Singapore – organic ingredients, fresh fruits, botanicals and raw honey abound, making the drinks tasty, low in sugar, and infinitely healthier than those guilty-pleasure cups of bubble tea.