Native

Regional spirits and foraged produce shape the cocktails at this Amoy Street shophouse, where sustainability is treated as the starting point for flavor. Founded by Vijay Mudaliar, Native builds drinks around Asian ingredients, fermentation, and plenty of housemade elements that keep waste low without feeling preachy.

The venue works across multiple floors, shifting from food friendly energy to a more focused cocktail experience and fermentation led pours. It’s a rewarding stop when you want something unmistakably of the region, not a copy of anywhere else.