FuRa

Sasha Wijdessa and Christina Rasmussen are trying to change the world one jellyfish martini at the time, and then some.

- Vanessa Grace Ng

Fura seems like most of its peers along the Telok Ayer streets, But there's no facade or elaborate frills surrounding the 40-seater gastrobar. With a dining and drinks menu that embeds the idea of working with for the seasoned duo who have previously conceptualised Mallow, a pop-up at InterContinental Singapore.

It's easy to just box Fura up as a concept championing "sustainable", But the brainchild of Sasha Wijidessa and Christina Rasmussen holds its ground to represent a new class of dining destinations - a collaboration that goes beyond the couple, transcending generational conventions of consumption. At the core of it, Fura's big goal finds itself rooted in collaboration. "Success for us goes beyond just Fura. There is strength in numbers, and your impact is as much as whatever your reach is. Whatever we're doing now may only reach forty seats a night. If we can take the ethos and identity of Fura and take it beyond our space, that would be so much more impactful."

And it is visible. Their demeanours shift serious when discussing all the accoutrements that dot the space. This include a recycled and compressed glass bar, upcycled Panelogue wood stools and coasters fabricated from excess oyster shells from neighbouring Humpback. After all, the duo who have deep roots in the service industry, understand just how important community is in F&B.