Native Review

The bar is very close to the hotel we stayed in, and it is also famous in the local area. The bar area is not large. It is a good atmosphere. The price of the wine is moderate and the decoration is quite beautiful.

A superb bistro, exquisite, exquisite and elegant! The details of the lighting decoration of the bar are carefully considered, and the wine crafts are also quite particular. A very emotional tavern, very literary!

If you have plenty of time, you might as well come here and have fun.

The price is not cheap, Singapore itself is expensive.

Native, ranked 4th on Asia’s 50 Best Bars list, is the only one in Singapore to distill rum itself, and on the third floor there is a rotary evaporator for homemade rum distillation that can separate and purify reaction products, which feels like a laboratory is very interesting. The main cocktails are made from local Singapore ingredients, and the cuppa is made of reusable lotus leaves. Peranakan. With jackfruit rum base, made with sand leaves, goat milk, coconut sugar, blue purple jelly on the wine glass is made with goat milk, spotted leaves, butterfly bean flower, coconut oyster, strong Singapore flavor. Forager's Garden. This is my favorite taste, and I drink it with the same name, especially the combination of ginger and sour platinum and the fragrance of butterfly bean flower, as if it is very fresh and pure in the garden.