Native

Vijay Mudaliar pioneered urban foraging in Singapore's cocktail scene and built a three-storey Amoy Street shophouse around the philosophy: restaurant at ground level, cocktail bar on the second floor, fermentation lab on the third. Ranked No. 45 on Asia's list and No. 84 globally, Native sources regional spirits and foraged ingredients to produce drinks that taste like Southeast Asia rather than a Southeast Asian interpretation of London or New York. Mudaliar's commitment to sustainability runs from sourcing to service, and the influence on Singapore's broader bar culture is immeasurable.