NATIVE
The Story
First launched in 2016, Native was born out of founder Vijay Mudaliar’s love of foraging and his belief that a bar can be sustainable and reuse commonly discarded items to make drinks. It hopes to highlight what Singapore and Asia has to offer by integrating the region’s ingredients, crafts, and wares into their menu offerings, while pioneering a blueprint for other culinary ventures to adopt mindful food and drink practices.
The Menu
Native is committed to the concept of locality — so its menu features local and regional flavours, ingredients and techniques. Signature cocktails reference flavours from Singaporean favourites, like Sarapa which evokes kaya toast and the Peranakan, which makes one think of kueh salat. On the food side, Native reinvents our beloved chicken rice with their Nose-to-Tail Chicken Paofan, a roasted chicken wing soup with rice, accompanied by Ah Moy’s chilli sauce.
The Experience
The team taps into nostalgic classics and childhood favourites to create dishes for guests to easily identify with, in hopes of finding the perfect balance between being creative and relatable, without ever becoming pretentious. The team says, “There’s a lot of intention in creating dishes that we love to eat, while at the same time paying homage to our own roots.” It is important for guests to connect through stories and tradition, and create memories of their own at Native.
The Interior
Bu hikaye ELLE Singapore dergisinin December 2022 sayısından alınmıştır.
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Bu hikaye ELLE Singapore dergisinin December 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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