In this episode of Tank Talks Asia, Manisha talks to Christina Rasmussen and Sasha Wijidessa, the co-founders of award-winning Singaporean bar FURA, which serves up innovations such as mealworm margaritas and cultured Japanese quail.
The duo explain the thinking behind their unconventional approach to food and drink, discuss what they mean by “collaborative survival” and explain why they want people to rethink the way we eat and drink.
Featured Voices
Hosts: Manisha Tank
Guests: Christina Rasmussen, Co-owner and Head Chef, FURA and Sasha Wijidessa, Co-owner and Head Bartender, FURA
Key takeaways- Christina and Sasha say FURA is about creating a new way of eating and drinking that challenges the generational habits shaping the way we consume.
- They explain how they build their menus on ingredients that are abundant or readily available, working directly with producers and farms where possible.
- Christina believes her experience as a forager at Noma transformed her understanding of where food comes from and has given her an increased respect for ingredients.
- The pair say FURA’s use of insects and cultured meat isn’t a gimmick and is a way to introduce people to alternative sources of protein.
- Christina and Sasha believe meaningful change begins with small, individual choices.
Chapter heads01:03
The Story Behind FURA
Christina and Sasha reflect on the very different paths that took them to Copenhagen, where they began the journey that would eventually lead to them establishing FURA in Singapore.
03:31
From Mushrooms to “Collaborative Survival”
Sasha reveals how the book The Mushroom at the End of the World helped inspire FURA's name, philosophy and focus on the idea of collaborative survival.
07:44
Cooking With What’s in Abundance
Christina breaks down how the restaurant chooses ingredients that are abundant, invasive or prevalent, and how those principles shape its dishes.
10:01
What a Forager Really Does
Christina looks back at her time at Noma and explains how getting out into the field transformed her understanding of food and waste.
13:45
Why Insects Are on the Menu
From mealworm margaritas to jellyfish martinis, Sasha and Christina explain their thinking behind using insects as an alternative source of protein and why they don't want them to be treated as a gimmick.
19:58
Is Asia the Next Food Frontier?
Christina reflects on how Asian food, culture and techniques are increasingly shaping global cuisine, and why Singapore’s mix of influences makes it a natural hub for food innovation.
20:48
The Personal Cost of Choosing an Unconventional Path
Sasha recalls the difficult conversations with her parents about working in hospitality, while Christina reflects on unexpectedly becoming a business owner.
23:16
Small Changes, Big Impact
Christina and Sasha call for more conscious choices, arguing that small changes in how we eat and consume can help make sustainable habits part of everyday life.
24:18
An Unusual Gift
The pair reveal what’s inside the jar they brought for the TTA shelves and, unsurprisingly, it has something to do with insects.
25:56
The Long Road to Insect Approval
They reflect on the lengthy process of getting insect-based dishes approved for human consumption and how they had to navigate strict safety regulations before finally receiving the green light.
Useful links
https://www.fura.space/menu
https://www.theworlds50best.com/discovery/Establishments/Singapore/Singapore/Fura.html
https://www.straitstimes.com/life/food/mealworm-margaritas-jellyfish-martinis-at-new-eco-conscious-bar-fura
https://greenloopfarms.com/
https://en.wikipedia.org/wiki/The_Mushroom_at_the_End_of_the_World
https://www.sfa.gov.sg/regulatory-standards-frameworks-guidelines/insect-regulatory-framework/insect-regulatory-framework
https://www.theguardian.com/environment/article/2024/jul/10/singapore-approves-insects-eat-food
https://nomaprojects.com/blogs/journal/stepping-into-nature?srsltid=AfmBOor6XyjpTJlxR46ew5cJip1YeM70YVrV408zE4wKqlwOoI5i9s07
https://www.instagram.com/fura.sg
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Tank Talks Asia is an AsiaWorks production.