Menu to Taste

Native

Sustainable Cocktail Bar · Singapore · Chef Vijay Mudaliar

Ranked No. 45 on Asia's 50 Best Bars 2025, Native is a sustainable cocktail bar in Singapore helmed by Vijay Mudaliar. Housed in an Amoy Street shophouse, it uses regional spirits and zero-waste techniques. The signature Peranakan cocktail combines jackfruit rum with laksa leaves and gula melaka.

52A Amoy Street, Singapore 069878, Singapore

  • #45 Asia's 50 Best Bars
  • #84 World's 50 Best Bars 2025
  • #80 Asia's 50 Best Bars 2026

Menu

Cocktails

  • Other cocktails (17)
  • Regional Spirits Tasting (35) — Selection of Southeast Asian spirits (Ceylon arrack, Thai rum, etc.)
  • Peranakan (26) — Jackfruit rum, laksa leaves, goat's milk, candlenut, gula melaka. Heritage-inspired
  • Oolong Highball (25) — Shochu, oolong kombucha, yuzu, sake lees. Elegant and drinkable
  • Pho-resh (26) — Rice gin, Thai basil, mint, coriander, roasted ginger, lime distillate. Light, fresh, zesty long serve
  • Pandan (26) — Indian single malt whisky, pandan, jaggery. Asian twist on whisky
  • Sarapan (26) — Inspired by kaya toast/Singapore breakfast. Pandan, butter, coffee notes
  • Chicken + Rice (26) — Rice vodka, chicken garum, sesame, tomato, cucumber, distilled shoyu, calamansi, blackened ginger. Unique savory cocktail
  • Kuro Koji (26) — Awamori, amazake, black koji, purple sweet potato. For amazake fans
  • Keluak Martini (25) — Buah keluak, espresso, cinnamon dust. Dark, chocolatey espresso martini variation

Wines

  • Natural Wine by Glass (18) — Selection of natural wines

Dishes

  • Nasi Bakar (28) — Buah keluak miso, king oyster mushrooms, sambal borlotti tempeh, herbed coconut rice, salted egg
  • Sesame & Mandarin (14) — Black sesame financier, white chocolate chestnut cream, mandarin
  • Moringa 'Crack' Fries (12) — With moringa aioli
  • Bar Snacks / Food (17)
  • 📞 +65 8869 (6520)
  • Kids (20)
  • Nose to Tail Chicken Pao Fan (26) — Organic chicken thigh, roasted collagen broth, puffed rice, Ah Moy's chilli
  • Ferment Flights (38)
  • Charred Chilli Chaat (17) — Banana peppers, fermented potatoes, boondi tamarind, spiced yogurt, roasted peanuts
  • Miang Kham (17) — Wild pepper leaves, pineapple shoyu, borlotti tempeh crisps, ginger flower, aromatics

The Experience

An intimate room in a historic setting. The meal is structured around an avant-garde approach and an omakase experience.

Phone: +65 8869 6520

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