1 (FURA is one of Asia’s Top 50 Bars) + 1 (FURA is serving A Quail Walks Into a Bar, with Forged Parfait) = 2 (Forged is on the menu at one of Asia’s Top 50 Bars). Does that look right?

FURA, arguably Singapore’s most exciting gastrobar, was just crowned one of Asia’s Top 50 Bars. Not only that — the co-founding trailblazers, Christina Rasmussen and Sasha Wijidessa, also walked away with the Ketel One Sustainable Bar Award.

Previously the Head of Foraging at three-Michelin-starred Noma, stepping into Christina’s kitchen is a step into the future of food. Inside the award-winning bar, kitchen shelves are brimming with unsuspectingly epicurean ingredients.

For her Journal of Future Food menu, think invasive or overly abundant plant species, insect proteins, ferment after ferment, even black garlic ‘caviar’ — and, most deliciously (and completely, totally unbiasedly), Forged Parfait.

In fact, it’s the sourcing of these low carbon footprint flavours — and the couples progressive take on waste and sustainability — that earned them their Vogue Singapore stripes. And, who could forget the striking headline to match, ‘Singapore’s boldest step yet towards sustainable dining’.

We couldn’t. So, we partnered with them as our Third Forger.

Just as FURA wade through invaded ecosystems seeking the delicious, the creation of Forged also demands a meticulous search and selection of nature — we clicked.

And so did our flavours. A hazelnut biscuit topped with cultured Japanese quail, dill creme fraiche and malt apple, topped with an onion crisp. It’s name? We go between calling it ‘A Quail Walks Into A Bar’ and the future of food. Tasters choice.

The result is a delightful contradiction, both rich and delicate at once… twice, and thrice.

And now, salivating at the award-winning bar FURA, you could be one of the first few in Singapore (and the world) to taste cultured Japanese quail by Forged.

It’s easy. In fact, it’s only a few clicks from here.