Native is a cocktail bar that opened its doors on Amoy Street a couple months back. That all sounds rather normal — except for the fact that owner Vijay Mudaliar (previously from Operation Dagger) crafts his concoctions with foraged ingredients, and he sticks to local or regional products in his drinks and in the decor.
Almost every facet of the space is decked out with locally produced elements, from the handmade ceramics by Ummuramics and the graffiti artwork on the stairway wall by artist Rajesh Kumar, to the scents created by Candles of Light and the batik designs for the bartender aprons by FIN Crafted Goods Co.
Many of the bottles of spirits on display are brought in from around the region, as well as cocktail ingredients like turmeric leaves, cinnamon, pink jasmine and even… ants.
Speaking of ants — if you’re not shuddering in squeamish horror yet, read on — there’s an intriguing/bizarre/exotic cocktail on the menu aptly called Antz ($23). It’s a blend of locally foraged Weaver ants, soursop, homemade coconut yogurt, salt-baked tapioca and Chalong Bay rum, all topped with basil meringue on a basil leaf and sprinkled with imported Thai ants that have been flash frozen with liquid nitrogen. Basically, you take a sip of the drink and nibble on the garnish to chew on the, er, dead ants. (Just don’t think about what’s crunching under your teeth, if that helps.)
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For the slightly adventurous who aren’t too keen on consuming bugs, try the Ikura ($21), which consists of sparkling sake, yuzu acid… and salmon fish eggs waiting at the bottom of your glass for a surprise savory burst.
And if you just want a good old cocktail that isn’t too overwhelming, order the Mango Lassi ($22) for a spiced mix of mango, turmeric, Indian rum, pomegranate molasses, beetroot jelly and pistachio foam. For an Insta-worthy plus, the multi-layered drink comes in a swirling medley of different hues.
Native is at 52A Amoy St. Mon-Sat 6pm-midnight.
