Native

Waiter, there’s an ant in my drink. Except at this cocktail bar, the insects are there on purpose. Antz ($23) is served with coconut yogurt, aged sugarcane juice, Chalong Bay rum and ants foraged from around Ann Siang Hill. Head bartender Vijay Mudaliar showcases spirits from around the region, and occasionally deploys foraged ingredients to add pep and zing to his cocktails. We hear he's also experimenting with distilled gins and that the matcha is a hot favourite.