Eco-friendly drinking experiences recently recognised globally by The Pinnacle Guide
October 17th, 2024
Opened in October 2023, FURA is a pioneering drinking and dining destination committed to shaping the future of food through sustainable and creative practices. Founded by Christina Rasmussen and Sasha Wijidessa, FURA translates to pine in Swedish, speaking to the symbiosis of the bionetwork between pine trees and fungi, each needing each other in order to survive. Co-Owners Christina and Sasha created FURA together after their successful 9-month pop-up Mallow at InterContinental Singapore Robertson Quay, which provided the opportunity to test and refine the concept.
FURA uses ingredients with a low carbon footprint that are readily abundant to demonstrate a path towards sustainability. Christina and Sasha believe in making sustainable dining and drinking enjoyable, accessible, and approachable by fostering meaningful conversations, showcasing delicious flavours, and creating a vibrant dining destination that leaves a lasting impression.
FURA’s Journal of Future Food menu introduces guests to a range of exciting and planet-friendly options like insect proteins (pending SFA approval), cell-cultured milk and quail and coffee-free coffee. Also featured are familiar ingredients such as corn and banana, which are either invasive species or available in abundance. FURA also makes an effort to use ingredients widely available in Asia such as gongura, fish leaf and borage grown by hydroponic farmers like GreenLoop Farms in Singapore.
Cocktails highlight ingredients that are either in abundance, invasive or prevalent, with each drink themed around a star future food ingredient. Highlights include Juicy Fruit (S$24++) with rum alongside tropical fruits that are in abundance in Singapore, namely, pineapple, jackfruit and bananas, inspired by the flavours of the Juicy Fruit bubblegum. The Make Local Tomatoes Great Again highlights how food miles are also a necessary factor to consider when thinking of the carbon emission of different produce and how buying local helps. Rather than sourcing beautiful tomatoes abroad, FURA amps up the umami flavour of local tomatoes through a Lacto Ferment with MSG, combining this with mezcal, parsley and basil.
(L to R: New Yuck City / Caviar Papi / Make Local Tomatoes Great Again)
Recently FURA has been recognised internationally as the newest Singapore bar to be awarded 2 PINS by The Pinnacle Guide global bar recognition system. The Pinnacle Guide continues its mission to decentralise traditional awards systems, offering a more inclusive and diverse recognition model. In the latest round of PIN awards, a broad range of bars have been celebrated for their innovation and commitment to quality. The latest additions to the list continue to spotlight bars leading the charge in sustainability, with several recognised for their innovative and forward-thinking approaches to zero-waste cocktails, among other areas of excellence. Examples include, Happy Accidents in Albuquerque which reduces waste by distilling surplus ingredients and eliminating glass usage through in-house distillation. Similarly, FURA in Singapore focuses on creating an eco-friendly drinking experience by using locally abundant, low-carbon-footprint produce.
(images credit FURA)
