Three bars and restaurants that use foraged ingredients
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