Cover Province restaurant
Province restaurant
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At this intimate and hidden Singaporean speakeasy fine-dining spot, local cuisine and regional ingredients are lovingly treated and transformed into an extraordinary encounter
Singaporean chef Law Jia-Jun, who honed his culinary prowess at esteemed establishments in California and Singapore, is carving a name for himself by focusing on the vibrant tapestry of local and regional flavours.
With his eye on the familiar comforts of home, the rising star of Singapore gastronomy has weaved together a culinary philosophy that spotlights the region’s myriad of everyday ingredients, culinary techniques and food traditions.
At his speakeasy and fine-dining restaurant Province, launched in 2023, the Temasek Polytechnic alumnus delves straight into the heart of Singaporean and Southeast Asian cuisine, taking his guests on a deep exploration of indigenous ingredients and their transformative potential.
Read more: Love local: A new generation of chefs is redefining modern Singaporean cuisine
Above Cauliflower, featuring clams, cauliflower steamed egg, caviar, and dashi
Above Red Coral Trout
Cauliflower, featuring clams, cauliflower steamed egg, caviar, and dashi
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A cosy space discreetly hidden from the bustling streets of Joo Chiat, Law chats with guests from behind the chef’s counter about the season’s bounty, all procured from local and regional farmers and producers.
Meticulous yet simple, Law’s creations bring diners on a journey, where they discover the new among the old, the comforting within the bold, eventually emerging with a deeper appreciation for the region’s diverse culinary heritage.
Each dish is crafted in front of guests using no more than five components, so that ingredients can shine in their own right, and every nuance in flavour and texture can be felt and thoroughly enjoyed.
Flames fanned over charcoal bring out the unique essence of the handpicked ingredients, and also imbues them with a comforting wok hei often associated with many of Singapore’s most beloved dishes.
Read more: The best wood-fire restaurants to visit in Singapore for a taste of smoke and flame
Above Chef Law Jia-Jun
Chef Law Jia-Jun
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In one menu, grilled aged pork belly is served as a snack, followed closely by the intensely earthy flavours of chicken liver and an XO croustade. Later on, red coral trout is grilled and accompanied by pamapum itum (a Filipino black spice paste made with charred coconut flesh and spices), while crab, pork, and chicken are served with a briny crustacean consomme, in a dish heartwarmingly named “Grandma’s Kepiting”.
Regionally-inspired desserts take the final stage, with a former rendition of sticky date pudding starring not dates but longans poached in spiced white wine, then served alongside longan sherbet and puffed rice crumble. For Lunar New Year, Law penned a culinary love letter to the region, pairing crisp, charcoal-grilled kuih kapit with a striking contrast: fried king beans seasoned with fiery Thai-style nam prik chilli sauce and a sweet, tangy soursop semifreddo.
Province
Address: 153 Joo Chiat Road, S(427431)
Credits
Images: Province
