Inspired by the Orang Laut, or “Sea People”, Laut Collective is the latest addition to Singapore’s small handful of fiercely regional bars. It’s little wonder too, given that co-founder Leon Tan has had stints as bar manager at the pioneering Nutmeg & Clove; as well as head bartender at locavore Native.
The cocktails at Laut draw heavily from regional and local ingredients — resulting in creations like the Soy: a taste-it-to-believe it mix of gula Melaka arrack, spiced mango, tamarind, clarified soy, and chrysanthemum. Thanks to the other co-founder, Frank Shen — who also runs craft beer joint American Taproom — Laut has had, and will have its own range of limited-release beers, like a pale ale spiked with lemongrass and Bentong ginger.
It would also be remiss not to try the food here, which features innovative, drinking-friendly takes on local cuisine. Expect otak sandwiches, squid gado gado, cereal frog legs with curry leaf butter, and the crowning glory: a risotto-like take on Hakka thunder tea rice with rice stirred through with century eggs, petai, and thunder tea herb butter — all topped with luscious king prawns.
17 Stanley Street; tel: 8878-8018
