NATIVE is a new bar in the city that whips up bespoke cocktails featuring regional ingredients – yes, even the ants
You have shared a post that offers payment for clicks.
To receive credit and payment, please sign in.
Learn more about paid sharing
by signing in you agree to the terms of use
create your account
I just want to read stuff
Awesome. Browse pages and subscribe to the ones you like.
I want to post and earn money
Create a page about something you're passionate about and post links to articles, stories and more. Trunqd is 100% free to use, and we will pay you 80% of all ad revenue on your pages. It takes less than 60 seconds to sign in and create your first post.
I want to advertise
You can create an ad on any page within seconds.
sign in with facebook
If you prefer to sign in with email, click here.
create new subaccount
NATIVE is a new bar in the city that whips up bespoke cocktails featuring regional ingredients – yes, even the ants
Weeks after we dissected a commercial foraging movement in its nascence, Native, a new cocktail bar that looks to showcase foraged ingredients sets up shop on Amoy Street. “The idea is to have 10 per cent of my ingredients from foraged sources,” says Vijay Mudaliar – the bar's founder who was previously from Operation Dagger. The 27-year-old first shot to international fame when he emerged winner in the 2015 Diplomatico World Tournament Singapore Final with his rum-based cocktail named ‘Jewel of The East’. It was inspired by the 1945 Japanese occupation of Singapore and crafted with sweet potato compote with pandan, cinnamon, cardamom and rum liqueur. Now it seems he continues this ethos with a repertoire that seeks to connect the guest with Singapore’s surroundings – if not literally with foraged ingredients, then an underlying philosophy of celebrating Asian flavour profiles. SEE ALSO: A beginner's guide to foraging in Singapore
