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Native

Singapore

A homegrown culinary concept that occupies a three-storey shophouse on Amoy Street, Native has become an iconic presence in Singapore's cocktail landscape. Comprising a restaurant on the first floor, a cocktail bar on the second and a fermentation lab on the third, Native has always been guided by a sustainability-led philosophy, putting particular emphasis on local and regional ingredients. It also succeeds in navigating the fine balance between the familiar and unknown, while continually seeking to push the boundaries of taste and flavour.

The selection of spirits is reflective of the bar team's deep respect for craft and the provenance of regional distilleries; one can expect to find some rare gems from across Asia in the back bar. Under the leadership of founder and industry pioneer Vijay Mudaliar, Native is dedicated to thorough research via its in-house lab. This commitment translates into the creation of some of the city's most unique drinks: the Chicken + Rice is made with rice vodka, chicken garum, sesame, tomato, cucumber, distilled shoyu, calamansi and blackened ginger, while the Peranakan, from the classics menu, is a mix of jackfruit rum, laksa leaves, goats milk, candlenut and gula melaka.

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