Though a new player in the cocktail scene, its sheer dedication towards championing regionally sourced produce, liquor, and crafts already sets it apart from stiff competition. Hailing from bars the likes of Operation Dagger and Nutmeg & Clove, Vijay & team have brought both that finesse and experimental streak to Native's compact-but-solid cocktail list.

With much anticipation, I started the night with the most-talked about cocktail here: Antz ($23). It's not just a quirky moniker; you do get to enjoy the insect in your drink. Crunchy Thai weaver ants are served with basil meringue with a dash of bitters on a nitrogen-frozen basil leaf, while blended, locally foraged ants add a sour tang to the mix of Chalong Bay agricole rhum, aged sugarcane, coconut yoghurt, salt baked tapioca, and soursop, served in an ant hill-shaped ceramic cup made by a local potter. The result is a delicious, coconut-y drink that I would positively crawl back for.

#burpple #nativebarsg #instadrink #sgcocktails

An unusual combination that surprisingly works well. Thick, crunchy, and naturally sweet spears of asparagus cushioned on a mozzarella bed topped with broccoli cream and grana panado, and studded with thin-crisp San Daniele prosciutto chips—like a crunchier, less-sweet version of bak kwa.

Prosciutto is manually shaved here to achieve the right cut of marbling, which undoubtedly affects its taste. You'll find that evident from the captivating flavours of this prized ham.

Psst. Don't miss the 1-for-1 pizza promo that's ending on 31 May! 12 flavours available. Go forth and experience your #LoveAtFirstCrust today!

Having a fondness of chilled things in general, this dish of springy cold ramen was right up my alley. I thought it nice that it was lightly tossed with goma sauce (Jap sesame), adding flavour and texture without weighing it down. Instead of the usual julienned vegetables and egg strips, this is served with crab meat, tobiko, as well as tender grilled chicken for a balanced meal. Not bad at all for this price point.

Hand-held over charcoal, this was a display of chef's masterful fire control. The result was a skin that crackles delightfully, while bringing out the smoothness and succulence of the omega 3-rich cod. Be sure to pair it with the lip-smacking teriyaki tare sauce on the side; its savoury-sweetness the perfect complement to the oily fish.

At $14, this is one of the cheaper chirashis around. And a very satisfying bowl at that – featuring fresh chunky cubes of salmon, tuna, and yellowtail sashimi generously heaped on a bed of well-seasoned rice, topped with a very appetising konbu seasoning.

Initially thought this was merely tofu served with goma sauce, but then again, why would JINzakaya serve something so plebeian and then charge $5 for it? Ground sesame seeds were incorporated into the tofu itself, and also made into a puree-like sauce. I like the element of surprise here – the roasted goodness assaulting the tastebuds as you dig into the chilled creamy tofu.

Am I sick of them pies yet? Au contraire. If anything, it makes me want more of those floppy pizzas 🍕

We start with the lightest, simplest, and my favourite of all—pizza Margherita ($26). The bright, fresh flavours of low-acidity, sweet San Marzano tomatoes were allowed to shine through this Neapolitan classic, complemented by slabs of mozzarella fior di latte (from cow's milk), fresh basil, salt, and olive oil on a thin and soft crust. All pizzas at Atmastel are made with 100% stone-milled flour from Italy, fermented for 48hours to give that delicious yeasty, tangy aroma and crisp outer crust.

Every night should be pizza night, that Atmastel knows full well and in response to that, will be launching a 1-for-1 '#LoveAtFirstCrust' members' promo from 2 to 31 May. Simply sign up during your visit, redeem the offer, and get rebates for your next meal! #AtmastelSG #burpple

Thank you Tiffany @atmastelsg for hosting us, and @burpple for the organising this!

Best-sellers like the Jin Tori Ramen ($14) and Kaisen Chirashi Donburi ($14) are still on the menu, while new additions include this barbequed whole squid, deftly worked over charcoal to achieve smoky succulence and further elevated with moreish teriyaki mayo.

So that you can ogle at the glistening trio of beef in full glory. Bottom up: Ox tongue ($8), Angus beef ($10), and Short rib ($10), topped with black pepper, yuzukosho, and togarashi respectively. These juicy, flavourful morsels are proof that good things do come in small packages, or portions, in this case.

Can't get enough of them skewers? The newly expanded kushi (charcoal-grilled skewers) selection featuring foie gras, amberjack, scallops, oysters, beef short ribs and more is reason enough to go overboard!

Thank you @burpple for the invitation, and Merissa and Lizhen from Les Amis Group for the warm hospitality!

While watching your food being fired up in the open-concept kitchen, take a swig of sake (or other Japanese liquor) from the well-curated selection, or zoom in straight for the daily cocktails promo at just $10 for a highball/sour. They bring in seasonal sakes too, so you get to try something new each time.

Not sure where to begin from the seven-page menu at JINzakaya? I'd recommend the refreshing Marugoto Tomato, which literally translates to 'whole tomato'. Famed for its intense sweetness, the momotaro tomato is blanched to enhance those qualities, and served deskinned, highlighting its soft, juicy flesh. Goes very well with a fragrant sake like the Midnight Blue Yamamoto and Miyakanbai, both of which are from the seasonal, curated selection.