Native is no longer a new bar, but almost three years on, and founder Vijay Mudaliar and his passionate young team are forging and foraging ahead with their unique philosophy. This Asia-centric bar uses spirits and other ingredients sourced only from the Asian region. The concentrated approach also applies to the vessels, playlist, aprons and many more of its accoutrements. The other important focus of this venue is sustainability – so much so that it picked up the Ketel One Sustainable Bar Award 2019. It is not just a buzzword here; it is evident everywhere, from the edible colour art lining the stairs up to the bar, the choice of ingredients (no fresh citrus to avoid leftover peels), to the in-house compost and mini-garden. It truly walks the talk. Upstairs is the lab where guest events and much experimentation occurs. The team forage whenever they can and their bounty gets turned into ingredients that may end up in your cup. Don’t expect the classics here though – their drinks are strictly new creations, and delicious ones at that.