A love of Southeast Asia, otah sandwiches and lemongrass beer gives Laut an edge
If you’re a fan of Native and American Taproom, check out Laut, a Southeast Asian-influenced watering hole that’s something of an amalgamation of both bars – it’s casual yet refined at the same time. Laut, which means ‘sea’ in Malay, also pays homage to the seafaring heritage of the region. It is a dream that’s been realised by Frank Shen and Leon Tan, two childhood friends who grew up on the east coast of Singapore. Shen’s the co-founder of American Taproom, while Tan previously headed the bar at Native.
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/31233347/laut-interior-fromdoor-highres-Damian-Ooi-1.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01131035/laut-interior-barwlights-highres-Damian-Ooi.jpg)
Laut thrives on creativity, rocking a trendy menu that’s oddly comforting, and stays true to its DNA: both food and drink are deeply rooted in Southeast Asian flavours. Most of its produce is sourced from Ah Hua Kelong, a local fish farm, while other ingredients and spices are picked fresh at the nearby wet markets and a local spice maker. Cocktail spirits are also produced by Compendium, a local distillery and meadery whose flagship product remains a silky smooth rojak gin.
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/31233400/laut-Otah-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01132632/laut-Frogs-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01132638/laut-Oyster-Eggs-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01132644/laut-Prawn-Raja-Nicholas-Ee.jpg)
![](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01132651/laut-Squid-Gado-Gado-Nicholas-Ee.jpg)
The chef, who was poached from The Guild, makes a mean Burnt Eggplant Dip that’s easily snatched up with curry-spiced papadums. Also worth mentioning is the Laut Pisang (fried tapioca and banana) and the Soft Shell Crab, which, battered to a crisp, is cloaked in a Borneo pepper glaze and best dipped in salted egg yolk gravy. The one dish that hits all the right spots, however, is the Otah Sandwich, which tastes just like home – the otah, made in-house with fish and shrimp, is tucked between toasted white bread along with Nonya achar and Asian slaw.
![laut pineapple](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/07120622/laut-Pineapple-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01133903/laut-June-Plum-Nicholas-Ee-1.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/31233407/laut-Sugercane-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/31233340/laut-Grass-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01133050/laut-Soy-Nicholas-Ee.jpg)
![laut bar](https://rrsg.s3.amazonaws.com/wp-content/uploads/2020/08/01133056/laut-Kamquat-Nicholas-Ee.jpg)
While there are hits, there are also misses, and the Seared Tuna and Prawn Raja (Laut’s version of a risotto) were a letdown. But all that’s forgiven and forgotten when you’re on drink number three. Its fusion-y fare extends to the drinks menu, so don’t go to Laut expecting a classic cocktail. Instead, order Grass – a rojak gin and toasted rice vinegar tipple topped with rice foam – and June Plum, a gin-based cocktail of plum, pandan and kaffir lime that comes with a delicious hawthorn sorbet. And if you’re not a fan of cocktails, the Lemongrass Bentong Ginger Pale Ale will sustain you for the whole evening.
This story first appeared in the September 2020 issue, which you may purchase as a hard or digital copy
Laut
17 Stanley Street
Singapore 068736
Tel: +65 8878 8018