Co-Owner/ Head Chef

Danish-American chef and forager Christina Rasmussen got her first taste of the industry training in the Culinary Institute of America for pastry. Shortly into her career, Christina moved to Copenhagen, where she later became the Head Forager for the world-renowned restaurant Noma, sourcing, picking, and supplying chefs with the best and most intriguing wild ingredients from around Denmark. From there, she moved on to the plant-based dining group, Ark Collection, as General Manager, applying her foraging knowledge while also developing their wine programmes.

After meeting her partner Sasha Wijidessa, Christina moved to Singapore in 2022 to open their first concept together as a residency: Mallow, a pop-up serving flavour-first cocktails and plant-based food. Based on her years spent learning how delicate - yet resilient - nature can be, she gained a new perspective on how to respect and appreciate quality produce, as well as unique ways to elevate ingredients.

After nine months of Mallow, Christina and Sasha set out to open a permanent home for an extension of the concept: FURA, which opened on Amoy Street in October 2023. With Christina looking after the food menu while Sasha oversees drinks, FURA’s offerings highlight ingredients that have now become prevalent, invasive and in abundance due to our imbalance of the ecosystem. Recognising that being plant-based is the best diet to help reduce emissions, the team are adamant about not limiting their creativity and thus have titled their menu around Future Food, allowing space for experimentation with different sustainable practices.

Co-Owner/ Head Bartender

Born and raised in Singapore, Sasha Wijidessa discovered her passion for cocktail making in her early years behind the bar during a stint as a barback at a local British gastropub. Displaying a keen grasp of the funda- mentals of cocktails, Sasha captured the attention of Luke Whearty, the brains behind the concept of Operation Dagger, and was invited to join the bar’s founding team in 2014. Tapping into knowledge from her pharmaceutical science diploma, Sasha was able to creatively apply the sciences to her love for the craft of cocktails, rising through the ranks at Operation Dagger to Head Bartender. Working closely with Luke, Sasha was instrumental in conceptualising Operation Dagger’s experiential house-made ingredients and cutting-edge drinks. Together with the team, Sasha helped propel Operation Dagger into the forefront of the local and international scene, securing awards such as Top Ten – Best New International Cocktail Bar at the Tales Spirited Awards, Top 30 Greatest Bars in the World from Conde Nast Traveller, as well as recognition from Asia’s and World’s 50 Best Bars.

In 2019, Sasha met Lars Williams, Founder of Empirical, while bartending in Singapore and moved to Copen- hagen later that year to join the R&D team. Drawing on her scientific knowledge and in-depth understanding of flavours, Sasha developed, produced and launched new limited releases for the brand while researching ways of working with different ingredients and materials. While living in Copenhagen, Sasha met her now partner Christina Rasmussen and the two movedback to Singapore together in 2022 when Sasha’s role with Empirical shifted to focus on the Asia-Pacific region.

Carrying on in her role as APAC Commercial Director of Empirical, Sasha launched her first venture with Christina: Mallow, a pop-up concept that ran for nine months at the InterContinental Singapore Robertson Quay. As the duo were winding down the residency, they began conceptualising FURA as a more permanent concept.

Overseeing the drinks at FURA, Sasha works collaboratively with Christina, who conceptualised the food menu. Cocktails on the current menu, The Journal of Future Foods, highlight ingredients that are either in abundance, invasive or prevalent, with each drink themed around a star future food ingredient. She strives to find creative ways to make the ingredients work, ensuring the drinks are delicious while also good for the environment.

Bar Manager

With 5 Years of Hospitality experience under her belt, Mulia was previously the bar manager of Mandala Club, spearheading pop-ups in Singapore with projects from Mirazur, Menton - France to Gaggan Anand, Bangkok - Thailand and Narisawa, Tokyo - Japan from 2019 to 2023. Mulia also curated the Non-Alcoholic and Alcoholic beverage pairings for said restaurants and in addition to Restaurant KIN by Chef Damian D’Silva in 2021.

Joining the opening team at Fura as the Bar Manager, Mulia is in charge of the day to day bar operations and leading and mentoring of the bar team. Mulia is also instrumental in developing Fura’s drink program.

Team Member/ Multiple Hats

With 10 Years of Hospitality experience under her belt, Andrea started her career in Hos- pitality with Hilton Asia Pacific, which saw her spending time in Hong Kong, Tokyo and the Maldives before moving onto a General Manager role at Pine & Crane in Los Angeles from 2019-2020. Andrea then moved back home to take on the biggest challenge in her career as the Owner-Operator of Nai Nai’s Newyear Noodles, which saw her conceptualizing and running her very own venue from 2021-2023.

Joining the opening team at Fura, Andrea started out as part of the floor team. Testament to Fura’s vision of creating a divison-less team, Andrea has found herself wearing multiple hats at Fura, and you can now find her splitting her time between making drinks at the bar, cooking in the kitchen, and serving on the floor.