Familiar flavours, reimagined: Province’s new menu remixes Singapore’s culinary classics

That balance between memory and reinvention continues with 216 Wanton, created by sous chef Jarren Foo. The dish takes its name from the unit number of Foo’s childhood home, where weekly bowls of wanton soup sustained him through leukemia treatment. Here, dumplings filled with Sarawak pork, shrimp and dried flounder powder are braided in the style of Sardinian culurgiones, then set in a broth simmered with chicken, shiitake, soy beans and ikan bilis, alongside sweet Indonesian mud crab and slices of fresh pear. Warm, comforting and deeply soothing—the emotional core is intact, even as the form is entirely reimagined.

Law’s Teochew-style braised duck, one of the restaurant’s signatures, continues to evolve. The soy-based braising liquid carries familiar aromatics—galangal, star anise, cinnamon—alongside makwan pepper, a Thai prickly ash prized for its bright citrus fragrance. Served in two parts, the dish concludes with Sarawak Highland rice tossed with pickled garlic scapes, chives, duck fat and lemon zest, finished with duck consommé and Province’s own lap cheong wrapped in duck skin and confited in duck fat. Rich and deeply savoury, yet clear and restrained—hallmarks of Law’s Californian training, where produce and balance consistently take precedence over excess.

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Dessert is perhaps the menu’s most direct nod to local nostalgia. Inspired by kaya toast, Province’s version transforms the breakfast staple into something luxurious while preserving its essential DNA. Brioche soaked in coconut custard is toasted with butter and coconut flower sugar, creating a caramelised bitterness that tempers the richness. Burnt sourdough ice cream introduces savoury, tangy counterpoints, while kaya drizzle, egg yolk jam and Maldon salt flakes recreate the familiar pleasures of warm toast, cold butter and soft-boiled eggs.

Even as the menu grows more rooted in Singapore’s culinary language, the spirit of Province remains unchanged. Guests still gather around the intimate communal counter, where conversation flows naturally between chefs and diners—and often between strangers.

“Part of the joy of eating is connecting with the people around you,” says Law. “Over the years, we’ve witnessed guests share stories prompted by something they tasted, or something another guest said. Beyond the food and hospitality, our guests get to experience these moments of connection.”

At Province, that connection now extends beyond ingredients and seasons into something even more personal: the collective memory of Singaporean food itself.

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