Restaurant
Fura
74A Amoy St, Singapore 069893
Find Fura
74A Amoy St, Singapore 069893
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Fura
Cocktails engineered around invasive jellyfish, mealworms, and climate-resilient botanicals—Amoy Street’s Fura turns future foods into sharp, balanced drinking. Drinks sidestep novelty traps: crisp tequila builds carry mealworm and cilantro, while lacto-fermented tomatoes anchor mezcal pours. Regulars credit the floor team for breaking down the ecological sourcing behind each glass without pretense, poured alongside their house-fermented Ugly Delicious Wines.
- Future-Food Cocktails & Bites: Cocktails and small plates incorporate invasive jellyfish, mealworms, and climate-resilient botanicals into balanced, savory builds.
- In-House Fermentation Program: Proprietary fruit ferments and low-intervention builds deliver wine-like depth directly from the bar's own taps.
- Zero-Pretense Storytelling: Hospitality hosts guide guests through the ecological provenance, science, and technique behind each pour with zero attitude.
What's On at Fura
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Choose Fura
Discover sustainable future-food cocktails, in-house fermented fruit wines, and warmly guided hospitality on Amoy Street.
Future-Food Innovation on Every Menu
Avant-garde cocktail and snack menus highlight invasive jellyfish, mealworms, and alternative proteins crafted into harmonious, crisp profiles. Reserve your table to experience tomorrow's culinary frontier today.
Both the food and drink programmes revolve around the idea of “future foods” — ingredients that are abundant, invasive, or climate resilient rather than rare luxuries.
Table Notes Audacious Flavour Harmony
Cocktails like the lacto-fermented tomato mezcal and jellyfish martini convert radical ecological concepts into balanced, memorable sips. Secure your booking to discover how boundary-pushing drinks can taste so complete.
Some of the combinations might look completely out there on paper, but somehow, they make perfect sense once they hit the table.
ตี๋ตี๋ พี่ชาย Proprietary In-House Fermented Wines
Rather than pouring ordinary commercial bottles, the bar ferments its own fruit-based 'Ugly Delicious Wines' to offer complex, refreshing low-intervention pours. Book a seat to taste their distinct in-house fermentation program.
absolutely love their Ugly Delicious Wines, which they brew themselves.
Tan Chun Hao Fermentation-Driven Complexity
House-brewed fermented creations deliver structured, wine-like depth and aromatic balance, offering guests a sophisticated alternative to standard high-proof pours. Reserve your spot to experience these thoughtful fermented builds.
I especially loved some of the fermentation-driven creations that carried wine-like complexity and texture while still feeling distinctly cocktail-forward.
pennyforeth Patient Storytelling and Concept Walkthroughs
The front-of-house team walks each guest through the ecological stories, technical processes, and unusual sourcing details behind every pour. Book early to enjoy a guided cocktail dialogue tailored to your palate.
the staff were really nice, attentive and very patient in explaining talk inspiration and process behind inventing the drinks.
Matthew Poblacion Approachable Guidance for Curious Drinkers
Knowledgeable hosts demystify novel ingredients and sustainable principles, setting clear expectations so guests can comfortably explore adventurous pairings together. Reserve your evening for an engaging, conversation-starting bar experience.
The staff are very knowledgeable, able to explain eat item well to set your expectations on what you’re gonna get.
Jekka Lim
Most popular items
Avant-garde cocktails and sustainable plates spotlighting invasive species, alternative proteins, and in-house ferments.
Ugly Delicious Wines
absolutely love their Ugly Delicious Wines, which they brew themselves.
Tan Chun Hao Jellyfish Martini
One of the most memorable is the Jellyfish Martini, which uses an invasive jellyfish species as part of the flavour profile in an eco-conscious twist on a classic martini.
Table Notes Get The Worm
Another bold example is Get The Worm, a tequila cocktail featuring mealworm, chilli and cilantro that somehow still drinks crisp and balanced.
Table Notes Goreng Pisang
Shoutout to the sweet and savory goreng pisang dessert.
Fiona
Other favorites
Complementary bites and inventive pours illustrating Fura's sustainable culinary experimentation
Jellyfish Ceviche
One example is the Jellyfish Ceviche, where shredded spotted coral jellyfish is dressed with aguachile, caramelised pineapple and mandarin, served with tortillas.
Table Notes Milk / Mylk / Melk
Another dish that gets talked about is Milk / Mylk / Melk, a creative preparation built around locally grown mushrooms and a nut-milk dashi, delivering deep umami while remaining plant-forward.
Table Notes Make Local Tomatoes Great Again
Make Local Tomatoes Great Again uses lacto-fermented local tomatoes with mezcal for a smoky, savoury cocktail that is both unusual and surprisingly refreshing.
Table Notes newnewyork
loooove the newnewyork which felt like spicy white chocolate, I can’t describe it.
Lim JMS
Beyond the menu
From table-side dessert gestures to house-fermented wines and edible candles, every detail reflects purposeful craft. Reserve your table to experience it firsthand.
Late-Hour Host Hospitality
When the kitchen has already wrapped up service, hosts have been known to step behind the bar to personally torch and plate their signature smoky banana dessert so guests still enjoy a sweet finish.
In-Depth Concept Storytelling
Staff provide patient, drink-by-drink walkthroughs of the entire menu, breaking down the ecological reasoning, invasive ingredients, and lab techniques behind each pour.
Proprietary In-House Ferments
Beyond standard bar offerings, the team brews proprietary fruit wines in-house under their 'Ugly Delicious Wines' label—fermenting selections like sticky mango for distinct wine-like complexity.
Edible Candlelight Presentation
Avant-garde culinary craft takes physical shape at the table, featuring warm black garlic bread paired with lab-cultured quail fat molded into a burning candle.
Frequently Asked Questions
What kind of food and drinks can I expect?
Drinks and food are built around an ecological 'future foods' concept, featuring invasive species, edible insects such as mealworms and crickets, fermentation, and plant-forward preparations alongside non-alcoholic options. Staff provide detailed walkthroughs of the menu and ingredients.
Does Fura serve wine?
Yes, the venue produces proprietary in-house fermented fruit wines, known as 'Ugly Delicious Wines', offering wine-like complexity alongside cocktails.
Is it necessary to book a table in advance?
Yes, reservations can be made, and booking ahead is recommended as the bar can get extremely packed on weekend evenings.
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