Native
Native has made quite a reputation for itself, thanks to Vijay Mudallar’s uncompromising approach to creating cocktails with regional and local ingredients. And now, you can experience its philosophy in the form of a full-service restaurant built on the same principles. Conveniently located on the first floor, just below the cocktail bar, the unimposing, casual setting is perfect for nostalgic, comfort food with a dash of adventure and the usual experimental segues. Head chef MJ Teoh, who has previous stints at Pollen, Nouri and Appetite, has conjured up a hearty menu with homegrown vibes – and plenty of vegetarian options.
Really Cold Somen is Teoh’s take on Japanese cold noodles and naengmyeon that is equal parts spicy, savory, sweet and tangy. We heartily recommend that you follow that by assembling your own Miang Kham. The wonderfully tart and rich pineapple shoyu is the perfect base for this bite-sized ‘rojak’, and the sprinklings of crispy borlotti tempeh will leave you craving for seconds.
If you’re up for soup, the umami-rich Petai-So Clams and crispy youtiao will scratch that itch and leave you thirsting for more. In our case, ‘more’ came in the form of Nose to Tail Chicken Pao Fan, undoubtedly a crowd-pleaser. It’s a study of contrasting textures, marrying soft and tender chicken thigh with crispy gizzards, and poached rice with rice crispies in a hearty broth. To complete the ensemble, add a dash of Teoh’s homestyle Ah Moy’s Chilli Sauce to send you back to your childhood. And to scratch your gula melaka itch, the Sticky Jackfruit & Sugee Cake is what the doctor ordered, plus a little more. It’s as intense as the name suggests, so sharing is recommended.
Bu hikaye Robb Report Singapore dergisinin June 2022 sayısından alınmıştır.
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Bu hikaye Robb Report Singapore dergisinin June 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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