Category : Food
Singapore is currently in the throes of a cocktail revolution, with bars doing their best to outshine each other with ever more unusual offerings.
One of the latest openings is Native, which aims to source as much as possible from local or at least Asian manufacturers. This means fresh ingredients foraged from nearby, including coasters cut from leaves, ceramic drinks containers and batik edged aprons made by local artisans, and spirits originating in Asia rather than international brands. Think Thai whisky, Indian rum, and Sri Lankan arrack…
There are also the ‘shock’ additions to capture your attention. Like the TCM performance enhancing tongkat ali root whose extract is a key part of the Red Light District cocktail. Or the crunchy ants on a leaf which tops the Antz – this one served in a ceramic ‘anthill’ and including a nitro component which gives you ‘dragon’s breath’ to contend with as well as the actual ants.
Native is also a ‘secret’ bar, more or less invisible from the street unless you know which door to try and that there really is something exciting at the top of the stairs. I suspect I will be going back until I have tried everything on the menu!