In a conservation shophouse on Amoy Street, one of Singapore’s most famous roads; the cool Nordic aesthetic of FURA is an unexpected find in the humidity of the tropics.

FURA is truly underpinned by a commitment to sustainability. Each drink is themed around a star “future food” ingredient, and in creating their menu, beyond measuring total carbon emissions for ingredients, scrutiny is placed on crop life cycles, types of farming used, carbon sequestration and more. There is a consideration for  “future proof” or “alternate” ingredients, such as insect protein, cell cultured protein and they also look at invasive species, like jellyfish and insects. Through their ethos, the owners aim to demonstrate how we can all take steps towards sustainability – guests are invited to take the innovative taste sensations at face value or delve deeper into considering the future of the world’s food sources.

Designed by owners Christina Rasmussen and Sasha Wijidessa, the space has been created to meld both their personalities. Cool Nordic tones are accented with blue and orange, which the pair chose to echo the youth and vibrancy of the concept. The bar and kitchen are central to the space, so guests have a front row view of the creation of every dish and drink. The bar itself was custom designed by the owners and fabricated through a stainless steel company – with attention placed on every detail – including minimisation of movement and strain on the staff. Consideration for the environment extends to the interiors, and the bar top is recycled glass, the stools made by Panelogue using sustainable materials. Broken glass and bottles are saved and sent to a local design studio, GIN&G –  who repurpose them into plates and ceramic glazes. 

A peek into the lab at the back of the space reveals an insight into the enormous effort that goes into mastering the innovative tastes that set FURA apart, from a rotovap to high-speed juicers. Every available technology is employed, and if it’s possible, all ingredients are created in-house, from juices to pickles and even vermouth. An edible garden on the top floor of the building allows the team easy access to fresh herbs. Attention to detail here is key, from the quirkily named drinks, the section of the menu dedicated to Ugly Delicious (ingredients made using fruit and vegetables that would otherwise be considered “waste”) to coasters made from spent oyster shells from the restaurant next door – all which ensure FURA stays true to the founding ethos. 

The all-female team have created a space that is as much their home as their workplace and represents somewhere that is both inclusive and safe for everyone; in FURA’s own words: “regardless of anything and everything.” As well as being vocal through external messaging, they ensure their policies are fully inclusive of LGBTQIA+ people and they have a training and awareness programme in place. They are also very mindful of the different learning styles within their team, with share sessions in place in order to raise awareness and allow everyone to feel safe to request accommodations. Noise cancelling headphones are available for use for people with noise sensitivity when doing paperwork. 

Daily team briefings are sacrosanct, as well as a longer briefing once a week, at which point the team are invited to reflect, congratulate each other on wins and highlight something they’re excited about for the week ahead. This has created a very tight knit internal community, and the team have all been at FURA since before opening in 2023.