Located on Amoy Street in Singapore’s Chinatown district, Native has become one of the most innovative cocktail bars in Asia. Founded by bartender Vijay Mudaliar, the bar focuses on regional ingredients sourced across Southeast Asia, creating cocktails that reflect the flavors and cultures of the region.
Rather than relying on traditional Western spirits and ingredients, Native explores local botanicals, fermentation techniques, and unusual flavors. The result is a menu that feels both experimental and deeply connected to the culinary traditions of Asia.

Native’s cocktails are playful and inventive, often incorporating ingredients rarely seen in traditional cocktail bars. Drinks might include elements such as coconut yogurt, calamansi, jackfruit, pandan, or Sri Lankan spices. Each cocktail feels like a small culinary experiment, combining bold flavors with surprising textures.
The presentation is equally thoughtful, with drinks served in distinctive vessels that emphasize the creative spirit of the bar.

The Menu

Fermentation & Experimental Drinks

This bar is featured in our guide to the Best Cocktail Bars in the World.One of the most distinctive elements of Native is its focus on fermentation and house-made ingredients. The bar experiments with fermented beverages, rice spirits, and regional techniques to create drinks that push the boundaries of traditional cocktails.
This emphasis on experimentation has helped Native earn a reputation as one of the most forward-thinking cocktail bars in Asia.

Why Native Is Worth Visiting
Native offers a completely different perspective on cocktail culture. Instead of recreating classic European or American cocktails, the bar builds drinks around the flavors and traditions of Southeast Asia.
For travelers interested in discovering unique cocktail experiences, Native provides a fascinating glimpse into how regional ingredients can transform modern mixology.

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