Sustainable bars in Singapore shaping the bar world of tomorrow

Fura might have only officially opened in September, but it’s already raising the bar when it comes to future-forward sustainable efforts. Led by power couple Christina Rasmussen and Sasha Wijidessa, who both previously helmed Mallow, Fura uses ingredients that have a low carbon footprint that you wouldn’t necessarily expect to find in your typical drink. This includes Ugly Delicious ferments made using ugly fruits and veggies that would otherwise be discarded; cocktails made with invasive species like jellyfish and insects, which help to bring back balance to the environment; and locally grown produce from their own garden as well as hydroponic farms in Singapore.

In efforts to keep waste to a minimum, Fura has spearheaded initiatives like an in-house compost program and closed-loop upcycling where discarded products are given a second life. It is also committed to using EcoSPIRITS to help lower emissions by nearly eliminating all packaging and bottling. The commitment to sustainability doesn’t just stop there. The 40-seater indoor space is also furnished with sustainably made oyster shell coasters and recycled wood stools while the walls are painted with environmentally friendly limewash paint.

While the destination cocktail bar is best known for its stunning panoramic views of the Singapore skyline, Smoke and Mirrors also deserves to be recognised for its contribution to a sustainable future. Surplus wines are repurposed to craft mulled wine through an eco-conscious method and weaved into the Heart Strings, a fizzy fruit-forward delight. Orange peels are not tossed away but instead, they are dehydrated to form a garnish. Even used dates find a new purpose as they reappear in a delectable toffee pudding. The commitment to sustainability doesn’t stop there as the innovative bar places an emphasis on recycling through the repurposing of all plastic bottles.

The vibey modern Middle Eastern restaurant along Peck Seah Street has gained a reputation for providing exceptional dining and drinking experiences. Part of the restaurant group Dandy Collection, Fat Prince shares the philosophy of The Better Drinking Culture – an initiative aimed at changing consumers’ tastes and their relationship with alcohol consumption. To reduce its impact on the environment, the restaurant uses a sustainable Nordic water filtration system for all water orders. It’s also committed to only using biodegradable straws and biodegrading packaging whenever possible.