Fura

Singapore, Singapore

Don’t be alarmed if you find a bug in your drink at this Singaporean bar. Fura opened in late-2023, bringing a sustainable ethos and futurist drinking outpost to the Lion City’s historic Amoy Street. Behind the bar are partners Christina Rasmussen, former head forager at five-time No.1 of The World’s 50 Best Restaurants Noma, and Sasha Wijidessa, ex-head bartender of the now-closed, but much-missed Operation Dagger. In its short life so far, it’s made headlines for unapologetically challenging the palates of Singaporean bar-goers. Almost everything on Fura’s menu, whether cocktails or small plates, is plant-based, with many ingredients harvested from the bar’s own microgarden. Wijidessa’s Got Milk?, made with sorghum grain distillate, cell-cultured kombucha, pandan and honeydew, is a particular highlight, alongside the Caviar Papi, a fizzy combination of vodka, green apple, lemon balm, topped with faux fish black garlic ‘caviar’ and kombu ice cream float. Dishes from Rasmussen are masterfully paired and best experienced via its six-course tasting menu, available at the bar counter on weekdays. Exceptions to the plant-based rule, such as the Jellyfish Martini, are still eco-conscious through rebalancing the ecosystem by using overly prevalent and invasive species.

Key Information

• Average price per cocktail $25
• Tue – Sat
• +65 8406 8899
• Visit Fura's Website

Location

74A Amoy St, Singapore, 069893