Fura is the future. This trailblazing new cocktail bar quietly opened its doors in September and calls a second-storey shophouse space on Amoy Street home. Led by power couple Christina Rasmussen and Sasha Wijidessa (formerly Mallow), Fura places all bets on making sustainable dining approachable through the use of ingredients that have a low carbon footprint.
Debuting with a menu titled Journal of Future Food, the pair attempts to introduce guests to a range of exciting planet-friendly alternatives such as insect proteins, cell-cultured milk and coffee made from burdock root and hemp seeds. There is also an emphasis on showcasing either invasive species or those available in abundance like jellyfish, corn and banana. But don’t expect anything squirm-worthy, these morsels will be cleverly weaved into both the food and cocktails as if they weren’t there in the first place.
Fura’s commitment to sustainability doesn’t just stop there. The 40-seater indoor space is furnished with sustainably made coasters and stools from Plank and a dedicated lifestyle wall that features take-home products. The alfresco rooftop bar also has a herb garden that comfortably seats about 20 guests.
