A taste of sustainable drinking at Fura

THE phrase “future food” might conjure up images of liquid nitrogen and technological frills, but at gastrobar Fura, the key to the future is sustainability.

Nestled on the second floor of an Amoy Street shophouse, Fura’s central culinary concept focuses on using readily available ingredients with a low carbon footprint, such as legumes, fungi and locally produced fruit and vegetables.

Sasha Wijidessa, Fura’s co-owner and the curator of its drinks menu, said: “A lot of the way we eat and drink in Asia is very generational – we have the same diet that our mothers and grandmothers did. However, our food resources are very different now from 50 years ago, and we are also feeding an increasing population.”