BEYOND SUSTAINABLE

Analogue is entirely vegan and sustainable but forwardthinking founder Vijay Mudaliar doesn’t want it to be just that. He describes it as a progressive concept.

Founder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”.

The first box – sustainability. Moved by the scourge of plastic waste in oceans, Mudaliar sought out a bar top made entirely of recycled plastic. The azure blue gradient bar counter is shaped like a vivid tempestuous wave, 3D-printed with 1600kg of recycled plastic. “Everybody has an issue with single-use plastic, but once they see the bar top, people don’t think of plastics the same way. There’s a sense of creativity and a solution to the plastic problem,” he says reflectively. The sustainable material theme continues outside with mycelium tops (a natural material made from mushrooms) for the outdoor tables.

Next box – inclusivity. At one end, the waves dip down to create a depressed bar counter for guests in wheelchairs. As it happens, the dining venue Chijmes, where the bar is located, is equally inclusive with ramps in addition to stairs.

The progressive and futurist approach plays out in the 16-cocktail drinks menu. Mudaliar eschews foods plaguing the ecosystem and consciously selects analogues and replacements for them. Carob and chicory are used instead of chocolate and coffee, and tonka beans become a substitute for vanilla. In Soursop, vegan honey sweetens the drink along with lemongrass and an all-natural spirit by Empirical.

Cactus is a mezcal-based drink spiced with prickly pear and dragonfruit. Here, Mudaliar imagines the future of farming on our overheated planet where resilient plants might survive in the future and opts for succulent and cactus-based ingredients: mezcal, agave and aloe vera.

Noticeably, half of the drinks on the menu are presented without alcohol and sugar. Given that both are natural carriers of flavours, the 33-year-old takes a different route to amplify savour.

“We look at non-alcoholics like perfume,” he says, and explores flavours that go better together using water-based hydrosol, essential oils and different forms of sweeteners like xylitol which has a lower glycemic index. “It’s just a lot better for you,” he adds.

In food as in drinks, chef Dylan Choong finds analogues for over-farmed produce. Meat and dairy give way to vegan plates, but don’t expect clean Buddha bowls listed on the menu.

Instead, dive into the analogous plant-based meat Nuggetz, which closely mimics fast-food chicken nuggets and is served with a sweet and piquant curry sauce. The pulled-jackfruit rendang tacos are a crowd-favourite. Then there’s the fun Canadian staple: poutine served with plant-based cheese and an umami-rich mushroom miso sauce.

Mudaliar is hardly prescriptive of his beliefs. He’s not trying to convert you or the bar industry (to that effect, the menu does not mention vegan), but if Analogue piques someone’s interest, he’s open to a hearty conversation.