Analogue Initiative

Analogue Initiative
30 Victoria Street
#01-31 CHIJMES

https://www.analogueinitiative.com/

Jackfruit Tacos (SGD $25)

Sustainable Bar, Experimental Plant-Based Cuisine

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 9
Ambience & Setting: 8
Food & Beverage: 9
Service: 10
Value for Money: 7
Spent about SGD $55 per person.

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Opening in September 2021, Analogue Initiative is a modern bar, and the latest venture by award-winning bartender Vijay Mudaliar. Positioned as a future-foward, sustainable concept offering a complete plant-based menu of food and even drinks, Analogue Initiative is an exciting and quirky drinking studio for a memorable night out.

Ambience at Analogue Initiative is all about sustainability. The main feature is the eye-catching, 3D-printed bar counter, with sleek curves that resemble waves on the seashore, ergonomic yet incorporating dips for wheelchair accessibility. Warmly lit by overhead lamps, the tables are uniquely self-growing through use of mycelium (mushroom) spores and plant matter. There's limited seats though, so advance reservations are a must to secure a spot here.

Service at Analogue Initiative rivals the best restaurants. Staff are friendly and engage in light banter, demonstrating deep product knowledge as they describe each dish. They make the effort to ensure guests feel welcome and comfortable, and if you're seated around the bar counter, the bartenders will be happy to share insights into the drinks they're making. I also note staff proactively offer to clear finished plates throughout the meal. Special thanks to Nicholas and Shermaine for the fantastic experience!

Food at Analogue Initiative is completely plant-based and meat-free, an experiment to replace over-farmed ingredients with more sustainable, 'analogous' ingredients (hence the bar's name). Chef Dylan Choong pushes boundaries with well-crafted, delicious, yet fun and substantial plates, making each a pleasant surprise. Portions are sized for sharing and communal dining. Prices have a premium for uniqueness and creativity, budget about SGD $55 per person.

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Analogue Initiative Exterior

Analogue Initiative Interior

Analogue Initiative Team, Photo Source Credits: Analogue Initiative

Analogue Initiative Menu Drinks

Analogue Initiative Menu Food

The amazing 3D-Printed Bar Counter is made with 1,600kg of recycled plastic bottles, spanning a length of 20 metres. Dips in the curves of the counter allow for wheelchair accessiblility, a good consideration for inclusivity. I love the textured feel of the stripes running down the counter, and the lovely shade of sea blue calls to mind the ocean.

3D-Printed Bar Counter, Photo Source Credits: Analogue Initiative

3D-Printed Bar Counter

The Recycled Coasters are colourful and vibrant, repurposed from recycled plastic products. And the Mycelium Table Tops have a unique living feel to it, though I imagine maintaining an even surface requires some work.

Recycled Coasters & Water Glasses, Photo Source Credits: Analogue Initiative

Recycled Coasters & Water Glasses

Mycelium Table Tops

The Puri Poppers (SGD $16) are a modern, plant-based take on the classic Indian street snack, Pani Puri / Golgappa. Here, the crisp thin whole wheat flour puri shells are filled with a thick tomato chutney drizzled with lime juice, and dressed with micro coriander. Crunch in, and you get a bright burst of vegetal sweet salty sour zesty tangy grainy flavour. Yum. Worth ordering!

Puri Poppers (SGD $16)

Puri Poppers

Puri Poppers

The lovely Pumpkin Dumplings (SGD $20) are a meat-free alternative to the Japanese Gyoza dumplings. Here, a home made dumpling skin is stuffed with miso infused pumpkin paste, then boiled. Succulent and juicy tender, each bite holds bright vegetal earthy sweet salty flavour. Garnished with crunchy fried garlic chips, crisp spring onions, and a drizzle of chili oil, which combines for a sharp vegetal sweet spicy flavour. A serving has 6 of these delicious morsels. Good!

Pumpkin Dumplings (SGD $20), Photo Source Credits: Analogue Initiative

Pumpkin Dumplings

Pumpkin Dumplings

The Jackfruit Tacos (SGD $25) were excellent. These Mexican inspired vegetarian Tacos feature a crisp crunchy corn tortilla shell with grainy salty sweet flavour, filled with crisp butterhead lettuce with vegetal sweet flavour, and a unique house special crumbly chewy jackfruit rendang whose spice marinade results in a bold fruity sweet savoury sour spice flavour. Dressed with fresh micro coriander with a touch of vegetal bitter herbal flavour, each satisfying bite made me crave for more. Highly recommended!

Jackfruit Tacos (SGD $25), Photo Source Credits: Analogue Initiative

Jackfruit Tacos

Jackfruit Tacos

The Pina Clavo (SGD $10) is a contemporary plant-based take on the Puerto Rican cocktail, the Piña Colada. This modern deconstructed dessert comprises a scoop of creamy smooth clove and fermented chili infused ice cream with milky herbal sweet spice flavour, paired with skewers of juicy grilled pineapple with fruity sweet smoky flavour, and crunchy chickpea tuille wafers with earthy sweet savoury flavour that crunches beautifully. A unique burst of flavours. Good!

Pina Clavo (SGD $10)

Pina Clavo

Pina Clavo

Even the cocktails are designed to be meat-free. The Smokey Jerky (SGD $25) features a blend of whisky, maple syrup, and the rare Palo Cortado sherry, garnished with smoked paprika and a slice of air-dried mushroom jerky. This is a stiff, bold, and strong drink, intense with smoky earthy sweet spice flavours, resembling a rich aged whisky. Good!

Smokey Jerky (SGD $25), Photo Source Credits: Analogue Initiative

Smokey Jerky

Succulents are a natural source of nutrients, and this vegetarian cocktail tries to capture that. The Cactus (SGD $25) features a blend of mezcal, opuntia / prickly pear cactus juice, pink dragonfruit juice, lime oil, aloe vera juice, and pasilla chili pepper reduction, garnished with Tajin rim seasoning (chili pepper, lime, sea salt). You get a sharp salty spicy kick from the rim seasoning, followed by the cooling fruity sweet sour zesty tangy spice flavours of the cocktail. Experimental. Worth ordering!

Cactus (SGD $25)

Cactus

A future-forward musing on what a determined astronaut might possibly concoct, the Spaceman (SGD $25) is inspired by neapolitan-flavoured freeze dried ice-cream sandwiches eaten during space missions. This features a blend of gin, Cocchi Americano quinine herbal liqueur, Campari orange herbal liqueur, peanut butter, and Kyoho grape juice. Nicely refreshing with its fruity sweet bitter herbal nutty flavour. The beverage is garnished with a freeze-dried treat made from tonka meringue (analogue for vanilla), carob gel (analogue for chocolate), and strawberry powder, crumbling with a sticky grainy texture and milky sweet fruity notes. Good!

Spaceman (SGD $25), Photo Source Credits: Analogue Initiative

Spaceman

Spaceman

While originally a plant-based mocktail, I'd opted to get this beverage converted to a cocktail instead. The Zephyr (With Mezcal) (SGD $25) looks clear, but features a blend of mezcal, golden pear juice, yuzu juice, olive juice, elderflower juice, and garnished with a sprig of burnt rosemary. Said to embody sunshine, this is rightly bright and refreshing, with big fruity sweet sour earthy floral flavours. Interesting combination of tastes. Good!

Zephyr (With Mezcal) (SGD $25)

Zephyr (With Mezcal)

They were kind enough to offer us a taste of Distilled Campari (SGD $Complimentary). This was bright with pronounced sweet notes, followed by bitter sour flavours that tingle the palate.

Distilled Campari (SGD $Complimentary)

Distilled Campari

Rarely see Natural Wines, mostly because they usually tend to be an acquired taste, being wine made from pure fermented grape juice and nothing else. This difference in the winemaking process results in a vastly different, distinct flavour to Natural Wines. The 3 offered here are all sourced from Japanese winemakers.