Five years after opening the famous Native cocktail bar, Vijay Mudaliar launched a second bigger and more daring concept. Called Analogue, it’s a bar-restaurant hybrid with a twist: food and drink is all about being plant-based, sustainable, and forward-looking.
Step into the space, located in a bustling corner of Chijmes, and you’ll be immediately struck by the rippling aquamarine bar counter, a gigantic 3D printed carcass made from 1,600kg of recycled plastic bottles that Vijay and his team have personally transported. themselves. You know they don’t joke about saving the earth.
âAnalog means ‘something or a person comparable to another’,â said Vijay, 32, explaining that the concept arose out of a sense of frustration that âwe have worked in the food industry in a way. without asking why. Often times you see the same thing unfolding again and considered luxurious, like foie gras or caviar. We want to find a lot of herbal things that would stand up to what people think of as ” luxury â.
The overriding mission here, he said, is to re-examine the food system and avoid over-cultivated foods like cheese, eggs, coffee and chocolate, using like ingredients as substitutes for those flavors and textures.
âAt Analogue, we are looking at different ingredients that could be the future of agriculture or diets,â he said.