Native's interpretation of this traditional Thai snack showcases sustainable sourcing. A tray of ingredients arrives including wild pepper leaves, aromatic ginger flower, and lemongrass. The secret is the pineapple shoyu made from trimmings leftover from cocktail creation. Borlotti bean tempeh crisps and toasted coconut add texture.
Tips from diners
The pineapple shoyu is made from scraps from the bar's juice making. Ask about the zero-waste philosophy behind the dish.
Native extends fermentation even to dessert. The caramel is fermented for complexity, yielding something between sweet and savory. Seasonal fruit provides freshness and brightness against the deep caramel flavor.
Tips from diners
The fermented caramel tastes different from standard caramel — deeper and slightly funky. Embrace it.
Showcasing fermentation as a technique, this tofu is made in-house and gains depth from the fermentation process. Fresh chilies provide heat, and aromatic herbs — sourced from regional foragers — add complexity. It's vegetarian but satisfying.
Tips from diners
This is one of the most flavorful vegetarian dishes on the menu. The fermentation gives it savory depth most tofu dishes lack.
A celebration of vegetables sourced from regional farmers. The charring brings out natural sweetness, while the peanut sauce balances with richness. Crispy shallots add texture and umami depth.
Tips from diners
These vegetables change based on season and what farmers bring. Ask what's currently available — the seasonality is the point.
A creative collaboration between Indian and Southeast Asian flavors. Puffed rice meets fresh seafood (seasonal), with a tamarind-based chutney providing sour-sweet balance. It's a snack but with serious flavor complexity.
Tips from diners
This is elevated street food. The flavors are bold and the seafood changes based on seasonal availability.
Founded by Vijay Mudaliar, Native started as a pioneering cocktail bar on Amoy Street using only local and regional ingredients. Head Chef MJ Teoh now helms the ground-floor restaurant, offering a concise menu celebrating Southeast Asian roots and heritage. The approach emphasizes sustainable sourcing, fermentation techniques, and honoring regional craftspeople and producers.
Go upstairs to the bar after dinner. The cocktails use only regional spirits and locally-sourced ingredients — there are no imported spirits.
Native's philosophy centers on zero-waste, supporting regional craftspeople, and fermentation as a preservation technique. This informs every menu decision.
Closed Sundays. Open until midnight on weekdays, 1am on weekends. The bar upstairs is the real draw for many diners.
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