FURA, the groundbreaking bar aiming to change the way we eat and drink, unveils its newest menu: Journal of Future Foods, Volume Two. FURA’s food and drinks highlight ingredients that are either in abundance, invasive or prevalent, with the vision to showcase an experience of what our diet could look like in the future due to climate change. 

Jellyfish Martini

The drinks list begins with light and refreshing cocktails, followed by sours, more spirit-forward selections, and finally, a selection of dessert style drinks. Several signature drinks from Volume One have remained on offer, including the much-talked-about Get The Worm, a savoury margarita infused with mealworms, the iconic Caviar Papi, the fizzy and refreshing Make Local Tomatoes Great Again and the signature Jellyfish Martini.

Dusty Daydream

Highlights from the new additions include the 3 Crop Corn (S$24), which highlights the benefits of crop diversification for low carbon emissions and supporting regenerative landscapes. The name refers to a three-crop system with a small grain (represented by the sorghum grain from the Empirical Soka), summer legume (showcased in corn silk vermouth) and cover crop (a garnish of mustard frills from GreenLoopFarms). 

New New Yuck (S$26)

The New New Yuck (S$26) is a reinterpretation of the New Yuck City from Volume One, highlighting seaweed as a future food item. Rich in protein, seaweed is a probiotic which contains high amounts of vital minerals and nutrients; seaweed farming also has a lower impact on the environment than other types of agriculture and aquaculture as it doesn’t require farmland, freshwater, or chemical fertilizers. The fresh and bright yet savoury sour-style drink combines gin, seaweed, shio kombu and magic acid, topped with warm lime leaf coconut white chocolate foam. 

A Quail Walks Into a Martini (S$25) showcases the use of cell-cultured meat by rooting it in a familiar drink, a dry martini. The quail is infused into gin and dry vermouth; a caramelized fennel puree is then sous vide and fat-washed with gin to complete the rich and dry drink.

The dining menu features a collection of snack plates, larger “saucy” plates and sweet plates, all designed with the same ethos as the drinks. Ingredients and techniques cleverly cross over with the drinks; A Quail Walks Into A Bar features Forged parfait made from the same cell-cultured Japanese quail infused into A Quail Walks Into a Martini, while the tallow byproduct from Forged is repurposed as a “butter candle” in the Bread & Butter (ish), topped with pink peppercorn, garlic and Maldon salt and served with black garlic bread sweetened with brown bananas. The Tomato Diet (S$14) features a beautiful assortment of Talula Hill Farm heirloom tomatoes, in a lacto-tomato broth, the same technique used to give the burst of umami flavours in the Make Local Tomatoes Great Again cocktail.

Jellyfish Ceviche ($14)

Other highlights include the Jellyfish Ceviche (S$14) featuring an invasive spotted coral jellyfish, shredded and mixed with aguachile, dressed with caramelised pineapple and mandarin served with tortillas. There’s A Bug In My Salad (S$14) is a take on a Caesar salad with GreenLoopFarms hydroponic romaine, caper dressing, yeast garum and candlenut cotija and an option to add grasshopper croutons, pan-fried with garlic and kimchi seasoning for additional crunch and some spice to the salad (S$2). 

So You Bought Happy Corn (S$24), a callback to one of the cocktails from Volume One entitled So You Bought Sad Corn features Somma mafaldine pasta, charred Talula Hill Farm purple corn and corn cream. Sweet plates to finish the meal include the New Age Sando, apricot kernel-infused ice cream sandwiched by Prefer “coffee” cookies and garnished with chopped roses and marigold leaves, and the Smokey Banana, a favourite from the Volume One menu with pisang, green banana cream, pasilla sauce and Courvoisier VSOP dulce de leche. 

FURA is located at 74A Amoy St, Singapore 069893, and is open Tuesdays through Saturdays from 5PM to 12AM. 

Kanpai!

88 Bamboo Editorial Team