Fura Singapore Prioritizes Sustainable Ingredients Over All
Singaporean cocktail bar, Fura, is not a gimmick; far from it. For its passionate founders, Christina Rasmussen and Sasha Wijidessa, Fura is a lifestyle choice that began with the question: What kind of world did they want to bring a child into? Consequently, this led them to think about what they could do, in their capacity, to contribute to their vision.
It’s no secret that currently, the world faces an avalanche of environmental problems. In Singapore, rising temperatures and increasing rains have wrought havoc, threatening food security, biodiversity, and public health. Rising sea levels, extreme weather patterns, and increased heat continue to disrupt the economy, as well as the 5.9 million lives that call Singapore home. Yet, in the face of this seemingly impossible situation, Christina and Sasha have come up with their own solution: one they hope to share with those around them. They’ve introduced Fura, an F&B business launched in 2023, with a unique business model that aims to highlight adventurous dining, sustainability, and inclusivity.
Located in Amoy Street, Fura tackles sustainability by placing specific ingredients at the forefront of their menu. “We want to make sustainable dining more approachable by using ingredients that have a low carbon footprint that are either abundant in nature or out of balance in its ecosystem,” Christina explained. Some examples of these are insect protein (such as mealworms), cell-cultured milk, coffee alternatives, bananas, and corn.
In this way, Fura does its best to utilize accessible and sustainable ingredients to create delicious and nutritious fare. By avoiding items such as meat and coffee, which are known for their high methane production and contributions to deforestation, Fura makes it clear that eating clean is possible – and it’s not just about zero waste either. It’s about knowing the full context of what we eat, and how it gets to our plate.
While not everyone may be ready to try Fura’s mealworm cocktail on their first visit to the bar, Fura knows that including familiar ingredients such as bananas and pineapples can entice visitors to try other items on their menu.
“We want to be a gateway for guests to have a more comfortable, positive, and tasty experience with something [that might be new to their] palate,” she added. “We believe that a great first impression will make guests more likely to try new ingredients more frequently.”
This seems to come at just the right time, when at the age of social media, people are always looking for things that stand out; Fura hits the nail on the head by introducing items like “Get The Worm,” a cocktail made with mealworm, “Make Local Tomatoes Great Again,” tipple shaken up with MSG lacto-fermented local tomato, and “Fufu Root Awakening” which includes cassava and passionfruit vinegar caramel.
There is also their Jellyfish Ceviche with caramelized pineapple and the “There’s a Bug in My Salad” salad, made with locally farmed romaine and yeast garum. Desserts are made from plants, such as their Zucchini Cake with Porcini Ice Cream, or their Kelp Ice Cream with Malt “Espresso” Soil. Their “Ugly Delicious” wines are equally intriguing, with beverages made from fermented pumpkin, pineapple, strawberry, and blackberry.
Now recognized by Asia’s 50 Best as one of the most sustainable bars in the region, Fura forges on with its mission, making sure to keep the advocacy as approachable as possible. They aren’t hoping to serve a niche in the F&B industry; rather, Fura wants to invite everyone who’s willing to try them.
“While people often think of being plant-based as the most sustainable option, we recognize that this diet isn’t for everyone, so we’re highlighting ingredients that are in abundance, invasive, or prevalent to show other small ways individuals can make a difference,” Christina shared. The bar’s founder also points towards the community as a huge factor in pushing for change. “We need strength in numbers in order to work together and make conscious choices,” she added.
In fact, insiders will note that the bar’s name is inspired by her and Sasha’s belief in the overarching community of any one ecosystem. “Fura translates to ‘pine’ in Swedish, speaking to the symbiosis of the bionetwork between pine trees and fungi, each of which needs the other in order to survive,” Christina explained.
As biologists will explain, plant roots and fungi help each other in the ecosystem; fungi will help trees absorb water and beneficial nutrients, and in return, plant roots provide fungi with carbon and carbohydrates. “In the same way, Fura believes that we need to collaborate in order to survive,” she explained.
Of course, even the most innovative businesses face problems, and navigating Singapore’s ever-changing F&B industry isn’t easy. There are rent increases and price increases; and while the city’s strong dollar bodes well for locals going overseas, the strength of their currency has also hindered some tourists from visiting Singapore, which has been repeatedly qualified as among the most expensive cities in the world.
Yet, Christina and Sasha remain unfazed, and shared that “that won't prevent us from trying to educate through experience.” They continually find ways to adapt to the times, which mirror the food and sustainability trends and research that had inspired Fura in the first place.
Location: Fura, 74A Amoy St, Singapore 069893
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
