Cocktail bar
Fura
74A Amoy St, Singapore 069893
Fura is a thoughtfully designed cocktail bar located on Amoy Street in Singapore's vibrant Chinatown district. The bar stands out for its commitment to sustainability and forward-thinking approach to mixology, with a menu of creative, intentional cocktails that showcase fermentation-driven techniques and unexpected flavor combinations. Beyond drinks, Fura offers a plant-forward food concept, creating a complete experience that appeals to curious travelers seeking something beyond the ordinary.
With a chef-owner background that includes training at the Culinary Institute of America and experience at the renowned Noma restaurant, Fura brings serious culinary credentials to its intimate setting. Visitors consistently praise the knowledgeable, attentive staff and the welcoming atmosphere—making it an ideal spot for an evening out whether you're a cocktail enthusiast or simply looking for a memorable night in Singapore.
Highlights
- Innovative cocktails featuring fermentation techniques and wine-like complexity
- Sustainability-focused concept with intentional, creative drink design
- Plant-forward food offerings including house-made bread
- Exceptionally friendly and attentive staff
- Intimate, welcoming vibe perfect for a special evening
- Consistently well-balanced menu with no weak offerings
Location
74A Amoy St, Singapore 069893
Opening hours
- Monday: Closed
- Tuesday: 5 PM–12 AM
- Wednesday: 5 PM–12 AM
- Thursday: 5 PM–12 AM
- Friday: 5 PM–12 AM
- Saturday: 5 PM–12 AM
- Sunday: Closed
Good to know
- Open Tuesday to Saturday, 5 PM–midnight; closed Sundays and Mondays, so plan accordingly
- Located on Amoy Street in Chinatown—easily accessible and surrounded by other dining options
- Best suited for travelers interested in craft cocktails, sustainable dining, and culinary innovation
- The menu features creative 'wines' and fermented drinks alongside traditional cocktails—ask staff for recommendations
- Arrive early on weekends if you prefer a quieter experience, as this well-reviewed spot draws crowds
What visitors say
★★★★★“Fabulous cocktail bar!!! The concept for this place is great: sustainability. We ordered straight off of the menu … cannot for the life of me remember what we ordered but all the drinks were tasty. We also ordered some of the bread which was good as well. Very friendly staff and great vibe. Highly recommend!”
★★★★★“Had amazing experiences at FURA. The flavor direction here is incredibly forward-thinking — every drink on the menu feels intentional, creative, and surprisingly well-balanced. Honestly one of the rare cocktail bars where the entire menu is consistently strong with no misses. I especially loved some of the fermentation-driven creations that carried wine-like complexity and texture while still feeling distinctly cocktail-forward. You can really tell the team puts deep thought into ingredients, technique, and storytelling. What makes FURA truly special though is the hospitality. Gilbert and Mulia always make you feel genuinely welcome, almost like coming home to old friends. That warmth completely elevates the experience beyond just great drinks. Highly recommended for anyone looking for one of the most unique and memorable cocktail experiences in Singapore.”
★★★★★“Had dinner at Fura on Amoy Street last night. Chef-owner Christina Rasmussen trained at the Culinary Institute of America and was head forager at Noma before opening this place — and honestly, that Noma pedigree might be part of the problem. You walk in expecting to have your mind blown, and the food just doesn't quite get there - yet. The concept itself is solid: "Future Food," a plant-forward gastrobar built around invasive/overabundant species (jellyfish, insects) and produce most kitchens would toss out. Cool idea. Jellyfish ceviche (aguachile, caramelized pineapple, mandarin, tortilla) — fine, nothing groundbreaking. Bread and butter course (banana black garlic bread, forged tallow, pink peppercorn) was the highlight — they light the tallow like a candle at your table, genuinely cool moment. The mafaldine with charred purple corn and corn espuma was the most "normal" dish on the menu, well executed but no wow factor. Cocktail-wise, the 100% Smash (empirical soka, green apple, sumac, mint) was interesting to drink, but the presentation was basically an afterthought. Bottom line: the concept promises more than the food delivers. Go for the experience and the story, not expecting to be blown away.”
★★★★★“My second time here and they didn’t disappoint! The staff here were all sooooo friendly and so helpful! They’d constantly check in on you and make sure that you’re comfortable. Every single drink we drank was so well thought and i loved the flavour of the drinks. We had one of the “wines” called the sticky mango and it rly delivered what the tasting notes mentioned in the menu! Definitely would recommend coming here for drinks! Cheers for the great service! 🥂🥳”
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Frequently asked questions
What makes Fura different from other cocktail bars?
Fura emphasizes sustainability and intentional design, with a menu built around fermentation techniques and plant-forward ingredients. The chef-owner's background in fine dining and foraging brings a unique, forward-thinking approach to every drink and dish.
Does Fura serve food?
Yes, Fura offers plant-forward food alongside cocktails, including house-made bread and other complementary offerings that pair well with the drinks.
What are the opening hours?
Fura is open Tuesday to Saturday from 5 PM to midnight. It's closed on Sundays and Mondays.
Is there a website or reservation system?
Yes, Fura has a website where you can find more information about the menu and potentially make reservations.