Native
Cocktail bar · Chinatown ·
Regional spirits, foraged ingredients & zero-waste cocktails
Regional spirits, foraged ingredients & zero-waste cocktails
"If Native were any cooler, it would be rolling its own cigarettes and reciting French poetry in the back of a vintage car. This is the spot to bring your friend who reads about barrel-aging techniques for fun so you can watch them get excited about how good this place is. The drink menu is constantly changing, but always includes ingredients from around the region, which in the past has meant things like spiced Thai ants sprinkled on top of a cocktail. If Native is too crowded, both Spiffy Dapper and Employees Only are excellent plan Bs." - anthony eu
"Native is a zero-waste bar that focuses on sourcing locally and using every part of an ingredient."
"If Native were any cooler, it would be rolling its own cigarettes and reciting French poetry in the back of a vintage car. This is the spot to bring your friend who reads about barrel-aging techniques for fun so you can watch them get excited about how good this place is. The drink menu is constantly changing, but always includes ingredients from around the region, which in the past has meant things like spiced Thai ants sprinkled on top of a cocktail. If Native is too crowded, both Spiffy Dapper and Employees Only are excellent plan Bs." - Anthony Eu
"If you’ve never had freeze-dried ants in a cocktail, then you're...normal. But Native can change all that. The nondescript two-story space houses a cocktail program that uses only local spirits and produce, much of it foraged by owner Vijay Mudaliar himself, and focuses on the bar’s carbon footprint. The cocktail menu, printed on recycled paper (duh), is filled with many exotic fruits, herbs and vegetables only available in the Far East." - Naren Young
"Housed in an intimate two‑level Amoy Street shophouse, this pioneering Singapore bar foregrounds foraging and unconventional local ingredients — historically even ants and grasshoppers — alongside warm, brick-accented interiors. Sustainability runs through everything from dehydrated lotus‑leaf coasters and reusable cloth towels to herbs grown in the bar’s own garden and electricity from a solar provider. Signature drinks celebrate local terroir, such as Forager’s Garden (gin with fresh calamansi, lemongrass and butterfly pea) and Tree of Life (Ceylon Arrack combined with multiple parts of the coconut tree)." - Isabel Ong