Conscious Codes

Three home‑grown businesses share how they are maximising the value of resources by adopting a circular economy approach to sustainability

- Lu Yawen, Annabel Tan and Pameyla Cambe

FURA

Fresh off the closure of their first plant‑forward bar concept Mallow at Intercontinental Singapore Robertson Quay, Christina Rasmussen and Sasha Wijidessa are ready to introduce their second venture: Fura. Meaning “pine” in Swedish, the new cocktail bar will open on Amoy Street next month, with plans to launch its more food‑focused restaurant later on.

Championing what the pair calls “collaborative survival”, a term and philosophy distilled from their time operating Mallow, Fura leans on a conscious way of living. Apart from being aware of provenance and including more plant‑based options in meals, the business and life partners want to bring the conversation further by adding to their repertoire invasive species that have thrown ecosystems off‑kilter.

Bringing along with them the previous format of an à la carte and tasting menu to go with batch‑made concoctions using spirits from EcoSpirits, Fura will continue to showcase both their expertise in equal parts. In R & D, both are not confined to their respective vocation and help each other with completing a dish or a cocktail. “You feel [that the menu] is cohesive because both of us have worked [on] both ends,” says Rasmussen. But this time, they are shaking off labels such as “plant‑based” and “plant‑forward”, and giving a new genre to their cuisine: “future foods”.