NATIVE

#14 on World’s 50 Best Bars 2021

Singapore-based culinary concept that combines a cocktail bar, a restaurant and fermentation lab

. Native’s philosophy is one that has guided them through the years: emphasising local and regional ingredients while finding the fine balance between the familiar and unknown. A curiosity for the rich lands of the region is what challenges the limits to the possibilities an ingredient can give, and fuels the synergy between food and drink.

In Native’s cocktails, intelligent fermentation and flavour extraction techniques feature heavily in making the most of each ingredient, and creativity employed liberally to maximise output. It is also adamant about only using produce that are procured locally or regionally.

Native’s Food Menu contains a concise menu of dishes that bring back memories of comfort, with a fresh perspective, applying the same principles of using only local and regional ingredients, and evoking nostalgia without pretense.