Fura

Singapore

An urban oasis from an indomitable duo

On the food-and-drink fairground that is Singapore’s Chinatown, Fura opened in late 2023 alongside an oyster bar in Amoy Street. Noting that its neighbour’s spent oyster shells were being discarded, the Fura team immediately found a way to reuse them as coasters in its striking new cocktail space.

This detail is symptomatic of the approach that Fura, led by Sasha Wijidessa and Christina Rasmussen, takes towards sustainability across every element of its fledgling business at both micro and macro levels – from food waste to staff wellbeing, conscious sourcing to community support.

The two founders met in Copenhagen: Danish-American chef Rasmussen was managing a plant-based restaurant group, having previously been head forager at fabled restaurant Noma, while former Operation Dagger head bartender Wijidessa had moved to the Danish capital to work with innovative drinks developer Empirical Spirits.

The couple then moved back to Wijidessa’s home town of Singapore, ran a successful plant-led pop-up before opening their own gastrobar, Fura, with a future-focused ethos baked into its entire concept. All possible materials, from the bar stools to the menus, receipts and aforementioned coasters, are upcycled, recycled or repurposed.

With a menu entitled The Journal of Future Foods, the 40-seat spot serves up cocktails featuring ingredients that are either overly abundant or invasive due to imbalances in the ecosystem. Highlights include the Jellyfish Martini – a classic gin martini but with added jellyfish (now highly invasive in the world’s oceans), fish leaf and kombu oil. The Ugly Delicious section of its menu utilises fruit and veg that would otherwise go to waste in the form of fruit wines. Unusually, much of the menu also comprises low or no ABV drinks, with a flavour-first focus.

Rasmussen’s plant-led food is equally innovative, incorporating elements such as protein-rich insects, a range of ferments and black garlic ‘caviar’. In a city where sourcing locally is a major challenge, the team uses at least 80% Singapore-grown products, taking into account farming methods and land management in its supplier partnerships.

With a nurturing approach to both its team and the community, Fura adds up to much more than just a spot for excellent cocktails and tasty snacks. Wijidessa and Rasmussen have created a new template for delivering sustainable but creative hospitality, laced with plenty of fun, in a location not renowned for such practices. For that reason, it is the undeniable winner of the Ketel One Sustainable Bar Award as part of Asia’s 50 Best Bars 2024.

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