Menu to Taste

Fura

Sustainable, Modern, Fusion · Singapore · Chef Christina Rasmussen

Awarded Asia's 50 Best Bars Sustainable Bar Award 2024, Fura in Singapore is a gastrobar co-founded by chef Christina Rasmussen. Located in a shophouse on Amoy Street, the venue crafts eco-conscious modern dishes and cocktails using invasive species like jellyfish, insect proteins, and surplus produce.

74A AMOY STREET LEVEL TWO, 069893, Singapore

  • #95 Asia's 50 Best Bars

Menu

Dishes

  • JELLYFISH CEVICHE (14) — aguachile/ caramelized pineapple/ mandarin/ tortilla. (FP) indicates a future protein.
  • A QUAIL WALKS INTO A BAR (20) — Forged parfait (cultured Japanese quail)/ hazelnut biscuit/ malt apple/ onion crisp. (FP) indicates a future protein.
  • BREAD & BUTTER (ISH) (15) — banana black garlic bread/ Forged tallow/ pink peppercorn. (FP) indicates a future protein.
  • THERE’S A BUG IN MY SALAD (14) — Green Loop Farm romaine/ caper dressing/ yeast garum/ candlenut cojita
  • THE TOMATO DIET (14) — Talula Hill Farm heirloom tomato/ lacto-tomato broth/ smoked coconut yoghurt/ lemon verbena
  • KURLY KALE (18) — Green Loop Farm Kale/ seed butter/ pickled shallot
  • PUMPKIN LAYERS (18) — cricket garum mahumarra/ walnut shortcrust/ sweet & tangy butternut squash. (FP) indicates a future protein.
  • MILK/MYLK/MELK (22) — Bewilder Farm oyster mushroom/ shallot/ nut-milk dashi
  • CHARRED CABBAGE (20) — harissa tahini/ butterbean/ spring mix/ ras el hanout
  • SO YOU BOUGHT HAPPY CORN (24) — Somma mafaldine pasta/ charred Talula Hill Farm purple corn/corn espuma

Cocktails

  • JELLYFISH MARTINI (25) — gin/ jellyfish/ fish leaf/ spirulina/ dry vermouth/ kombu oil
  • A QUAIL WALKS INTO A MARTINI (25) — gin/ caramelised fennel/ cultured Japanese quail/ vermouth
  • BEST ON EARTH (25) — chili distillate/ grapefruit/ caramelised pineapple/ fizzy
  • 100% SMASH (25) — empirical soka/green apple/sumac/ mint/fizzy
  • BIG BARREN ENERGY (25) — coco-washed Symphony6/ lime leaf/ lychee/ citric acid
  • PULL THE SOURS OUT (25) — monkey shoulder scotch/ ayuuk/ lemon/ ginger
  • WHITE COMPLEX (26) — fords gin/ fig leaf/ suze/ fura white washed vermouth
  • STILL WOOZY (26) — empirical the plum i suppose/ tonka bean/ pineapple/ cherry/ vermouth
  • SAD CLOWN, BAD WINTER (26) — maker’s mark bourbon / peach/ cinnamon/bitters

Wines

  • Pur Pinot Blanc' 21 (glass) (25) — Brand Bros, Pfalz, Germany
  • Weiner Mulatschak ’22 (glass) (25) — Meinklang, Burgenland, Austria
  • Kézako? ’21 (glass) (24) — Domaine Mâmârutá, Languedoc, France
  • Akishika Shuzo Okarakuchi (glass) (24) — Sake
  • Terada Honke Daigo no Shizuku (glass) (25) — Sake

The Experience

In a historic setting. The meal is structured around a tasting menu and à la carte dining.

Phone: +6584068899

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