Fura

Fura opened in 2023 on the second storey of a shophouse at 74A Amoy Street, in the Telok Ayer precinct of Singapore's CBD, as a self-described 'future food' bar built around a low carbon footprint. It is the project of Christina Rasmussen, formerly head forager at Copenhagen's Noma, and Sasha Wijidessa, who previously ran the bar at Singapore's Operation Dagger before working with Lars Williams at Empirical Spirits. The 40-seat room includes a rooftop herb garden, and the fit-out leans into the ethos, with coasters made from oyster shells, lime-washed walls and reclaimed lighting.

In 2024, Fura won the Ketel One Sustainable Bar Award at Asia's 50 Best Bars, recognising its waste-reduction approach to drinks. The core menu, 'Journal of Future Food', explores ingredients such as invasive species and plant-based alternatives, but a large share of the drinks list is deliberately low- or no-alcohol and flavour-first.

The non-alcoholic anchor is the 'Ugly Delicious' section, which pairs five house-fermented low-alcohol 'wines' with five dedicated non-alcoholic drinks. In partnership with local vendor Fresh Veggies, the team takes less-than-perfect surplus produce (fruits such as pumpkin, pineapple, strawberry and blackberry) that would otherwise be discarded and ferments it in-house into fruit wines and kombucha, alongside components like lacto-fermented local tomato and micro-garden botanicals from the bar's own herb garden.

Fura remained open through 2025, with co-owner Christina Rasmussen quoted in November 2025 press on the pressures facing Singapore's bar scene. For non-drinkers it is one of the city's most substantive stops, offering a genuinely built-out zero-proof and low-ABV program rather than an afterthought.