Three bars and restau­rants that use for­aged in­gre­di­ents

Time Out Singapore - - A Cycling Route Aroud... -


Waiter, there’s an ant in my drink. Ex­cept at this cock­tail bar, the in­sects are there on pur­pose. Antz ($23) is served with co­conut yo­gurt, aged sug­ar­cane juice, Cha­long Bay rum and ants for­aged from around Ann Siang Hill. Head bar­tender Vi­jay Mu­daliar show­cases spir­its from around the re­gion, and oc­ca­sion­ally de­ploys for­aged in­gre­di­ents to add pep and zing to his cock­tails. 52A Amoy St (8869 6520, face­book.com/na­tive­barsg). MonSat 6pm-mid­night. WHITEGRASS Night bloom­ing jas­mine, monk’s beard and fresh jun­sai – these are just some of the un­usual plants you’ll find at Whitegrass. The mod­ern Aus­tralian res­tau­rant fo­cuses on procur­ing the best in­gre­di­ents, in­clud­ing for­aged wild ed­i­bles from both Sin­ga­pore and the Aussie Out­back. #01-26/27, 30 Vic­to­ria St (6837 0402, whitegrass.com.sg). Tue 6-9.30pm; Wed-Sat noon-2pm, 6-9.30pm. OPEN DOOR POL­ICY With boxes of herbs lin­ing one side of the res­tau­rant, ODP not only grows but in­cor­po­rates plenty of mi­cro-greens into its dishes. Its gluten- and dairyfree menu fea­tures new dishes such as warm wasabi green­pea scal­lop soup ($23). Ni­cole-Marie Ng 19 Yong Siak St (6221 9307, odpsin­ga­pore.com). Mon & Wed-Fri noon-11pm; Sat 11am-11pm.

July 2017 time­outsin­ga­pore.com

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