As I didn't really like working at a desk, I decided to continue working as a bartender on the side at weekends. From my employer's point of view, it wasn't really allowed, so it was a gray area, but people at work kind of knew about it and accepted it. It was my little escape from desk life. Although I was earning about 30 percent more in my office job than as Barkeeper, one day I decided that I would rather be happy and earn less.
So I quit my job as a PA in a medium-sized company and have been broke ever since... 😉 I was twenty-four years old at the time. Bartending back then was mostly confined to nightclubs rather than cocktail bars, but I wanted to get away from the clubs and started working in a hotel rooftop bar and later in a whisky lounge. I gained a lot of whisky knowledge there, but soon moved on to my first cocktail bar, which was called The Library. It was a good opportunity and I learned a lot. The owner was a Michelin-starred chef from London.
When I started at The Library, I had a basic knowledge of cocktails such as whisky sours, old fashioned and negronis, and from there I worked closely with chefs on sous vide techniques and other cooking techniques, as well as food and drink pairing. My time at The Library ended after two years when I met Luke Whearty. I heard Luke was coming to town and when he opened Operation Dagger, I immediately applied and got the job. I spent two years at Dagger and left before Luke left.
As it had always been my dream to have my own store, I started actively looking for a location and soon found Native, which I opened in 2016 with childhood friends. Initially we only had the top floor, and in 2022 we opened the restaurant below. My second bar, Analogue, opened in August 2021. It was at the height of the Covid pandemic, but we were presented with a very good opportunity in the Chijmes neighborhood.
Native
Native is a three-storey bar with different purposes for each floor: a gastro-pub, a cocktail bar and a fermentation floor where koji and honey wine are made. The menu changes annually and features local ingredients paired with cocktails. The bar seats 80 to 100 people and was created from a room that a chef used as a venue.
Their aim is to provide an authentic Singaporean experience, as opposed to the typical bars influenced by London and New York. Native focuses on local and regional produce and sustainable practices to highlight the region's unique offerings.
Analogue
With Analogue, I used five years of experience from Native to create something different. Analogue is plant-based to address over-exploitation and reuse waste products like plastic.
Our tables are grown from mycelium and the bar counter is 3D printed from recycled plastic. The aim is to show that plants are just as good as meat, to drive innovation and to share knowledge for the next generation.
Our tables are grown from mycelium and the bar counter is 3D-printed from recycled plastic.
The Future
It's a bit difficult at the moment after the turbulence of the last few years. It's like a washing machine: we were on one path and were suddenly turned around 180 degrees. Things are easier now, and fun is an important component. Cutting-edge locations have become rare. Many people have downsized considerably. Classics are experiencing a revival and designing classics in a creative way is also becoming a trend.
The way we work will hopefully become the new industry standard. The preparation is labor intensive, that's true, but this way the actual work is easier than managing a crazy night shift with hundreds of different and exhausting processes. We can optimize the work during the shift much better and prepare things in a way that is more energy efficient for the Barkeeper .
This article appeared in
issue 3-2024
BAR NEWS magazine as single issue
Vijay Mudaliar in person
Born: 1989
Special skill: Dealing with pressure
Leisure time: Brazilian Jiu Jitsu, good coffee
Barkeeper since: 2006
Biggest mistake: Yesterday
Most important career move: Opening Native
Favorite cocktail: Next
Favorite bar: Lyaness, Benfiddich in Tokyo Ryan is very progressive and unconventional, which I like. It challenges the industry. The flavors in Benfiddich are crazy, and he makes "Suze" and "Campari" himself from herbs. The Suze Tonic I had there was amazing.
Singapore in three words: progressive, challenging, home
