Overview: Located on Amoy Street in Singapore, the bar FURA has been crowned the best in the world at the 20th annual Spirited Awards. The establishment secured both World’s Best Bar and Best International Restaurant Bar titles during the ceremony held in New Orleans. The venue operates under a core existential question regarding global ingredient availability, focusing on sustainability through its Journal of Future Food menu.
The Full Story
FURA has won World’s Best Bar at the 20th annual Spirited Awards, held in New Orleans as part of Tales of the Cocktail. The winners are decided by a judging panel of more than 250 bartenders, bar owners, writers and industry veterans. This accolade capped off a big night for FURA, which also picked up Best International Restaurant Bar on the same evening.
The menu revolves around what they call a ‘Journal of Future Food’. Translation: your cocktail is just as likely to contain cell-cultured milk or a mouthful of insect protein as it is gin. The bar serves a Jellyfish Martini made from an invasive spotted coral jellyfish, highlighting its sustainability credentials.
Asia had plenty to celebrate more broadly too, with the region turning in a standout showing across the ceremony’s international categories. Other 2026 Spirited Awards winners include Bar Leone (Hong Kong), ARGO (Hong Kong), Bamboo Bar (Bangkok), Bar Snack (New York), schmuck (New York), Satan’s Whiskers (London), and De Vie (Paris). Writer David Wondrich picked up the Lifetime Achievement Award, marking the awards’ 20th anniversary in fitting style.
Production & Profile
The bar specializes in gin and sustainable ingredients including cell-cultured milk and insect protein. The menu features unique items like the Jellyfish Martini, crafted from invasive spotted coral jellyfish. These offerings demonstrate a commitment to sustainability while maintaining high-quality drink standards recognized by industry veterans.
Brand & Industry History
FURA was co-founded by chef Christina Rasmussen and bartender Sasha Wijidessa. Rasmussen previously worked at Noma in Copenhagen, the restaurant famous for building its menu around whatever nature happens to be offering up. Wijidessa brings experience from Operation Dagger in Singapore and a stint at Danish distillery Empirical Spirits.
What This Means
The accolade capped off a significant night for the venue, which also received Best International Restaurant Bar honors. Asia demonstrated a standout showing across international categories, with winners including Bar Leone and ARGO in Hong Kong, Bamboo Bar in Bangkok, and venues in New York, London, and Paris.
Consumer Takeaway
Drinkers visiting the converted shophouse on Amoy Street can experience a menu that challenges conventional ingredients. The focus remains on sustainability credentials and unique components like insects and lab-grown milk available in cocktails.
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