Using locally foraged ingredients in your cocktails... pfft, pretty standard these days. So we like to imagine the blue-sky meeting at Native. 'Guys, what's local and foraged and unusual for our signature cocktail?'  'How about... ants?' says someone. *Big pause*. 

'Ants it is!' Hence the fact Singaporean weaver ants are combined with Chalong Bay Rum, coconut yoghurt, salt-baked tapioca and soursop in the Antz cocktail. Wonder what gives the drink its acidic zing? That'll be the Thai ants sprinkled on top. These imported babies are edible, naturally. If you’re creeped out by cocktails getting creative with creepy crawlies, no fear. There’s a bunch of other options that’s aren’t quite as… experimental. Local ingredients such as mango, tumeric and cinnamon get mixed with exotic spirits such as Arrack from Sri Lanka for some killer drinks.

This place repeatedly places highly on best bar lists, so you know you’re in good hands. All this enjoyed in a space that’s big on sustainability - straws are lotus stems, coasters are lotus leaves, and the napkins are reusable linen. Even the bar itself is solar powered. This is the kind of ethos we heartily applaud. The exposed brick, wooden beams and copper-inlaid bar-top makes this a welcoming spot that’s paired back while still being kinda cosy. Don’t let yourself be bugged out - this is one awesome cocktail spot worthy of your time.