Settling into a new HQ

WHAT does it mean to be an Indigenous Bartender? For Kamil Foltan, the eponymous bartender behind the blog of that name - and co-founder of its physical bar, IB HQ - the idea is not necessarily to confine oneself to flavours that are local to Singapore, but "to highlight the origins and use of each ingredient we work with".

"Our menus are heavily driven by Asian cultures, with the contrast of flavour profiles that we believe in," he says, invoking his motto: "Passion for flavour, respect for culture".

Thus IB HQ's menu sees Japanese ingredients such as matcha and yuzu alongside tropical notes such as curry, green mango, and sandalwood.