Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

Fireplace by Bedrock @ One Holland Village - Brand New Wood-fired Grill Concept by Bedrock

Fireplace by Bedrock, nestled in the vibrant enclave of One Holland Village, emerges as a captivating extension of the renowned Bedrock brand. Inheriting the DNA of its popular steakhouse lineage, Fireplace beckons diners with a welcoming warmth and convivial ambience. The restaurant masterfully utilises fire to enhance each ingredient's innate rustic flavours, crafting a chic yet relaxed atmosphere distinct from its sister establishments.

Watermelon Salad 4/5

Our dinner commenced with the Watermelon Salad ($14), a delightful ensemble of fresh watermelon cubes, red onions, cucumbers, toasted pine nuts, feta cheese, and coriander. Elevated by a coriander lime dressing, the salad resonated with vibrant hues and bright flavours.

Avocado 4.2/5

The Avocado ($12), grilled over an applewood-fired grill, revealed a perfectly creamy texture. Crowned with roasted corn kernels and diced tomatoes, the dish boasted a harmonious interplay of sweetness and creaminess, accentuated by a drizzle of ponzu dressing.

Coal-Roasted Sweet Potatoes 3.8/5

Coal-Roasted Sweet Potatoes ($10) underwent a transformative journey from boiling to grilling on the applewood-fired grill. Seasoned with salt and blended fennel seeds, the dish showcased the sweet nuances of purple sweet potatoes, intensified through the grilling process and paired with sour cream.

Octopus Tentacles 4/5

The Octopus Tentacles ($28) underwent tender simmering before meeting the applewood-fired grill. Adorned with housemade coriander pesto sauce, celery cress, and Japanese 7-spice blend, the dish flaunted a delightful marriage of textures and flavours.

Bone Marrow Toast 4/5

The Bone Marrow Toast ($28) presented a rich indulgence as beef bone marrow graced a toasted housemade brioche bread. Caper, parsley, caramelised onions, and pickled shallots adorned the ensemble, contributing to a balanced and delectable finish.

Half Spanish Suckling Pig 4/5

Transitioning to mains, the Half Spanish Suckling Pig ($240) took centre stage, slow-cooked over the fire pit for three hours until the meat achieved tender succulence and the skin crisped to perfection. Ideal for sharing, this dish embodied a celebration of flavours.

Dirty Duck 4.2/5

The Dirty Duck ($48) showcased an Irish duck rubbed with a medley of aromatic spices and sous vide and finished on the grill. The succulent meat, smoky char, and infused spice aroma resonated harmoniously, complemented by the thoughtful addition of grilled plum to cut through the richness.

8 Hours Wood-fired Roasted Whole Lamb 3.8/5

A testament to its dedication, the 8 Hours Wood-fired Roasted Whole Lamb, 300g ($50), featured Australian Lamb slow-cooked for eight hours over the fire pit. The result was a tender and juicy delight devoid of any gamey undertones.

Lemon Pound Cake 3.8/5

The Lemon Pound Cake ($13) showcased a unique twist for a sweet ending. Grilled on the applewood-fire pit after being brushed with melted butter, the cake's charred surface provided a delightful contrast. It was a symphony of textures, served with creme fraiche and mixed berries compote.

Grilled Spiced Rum Pineapple 4/5

Concluding our feast, the Grilled Spiced Rum Pineapple ($14) offered a sweet and tangy finale. Soaked in rum and grilled over the fire pit, the pineapple slices were served with spiced rum syrup and a scoop of rum and raisin ice cream, creating a memorable conclusion to our dinner experience.

Fireplace by Bedrock embodies a fusion of rustic charm and finesse, inviting diners to savour the nuanced artistry of fire-kissed flavours.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - Premium Meats Cooked Over Different Types Of Charcoal & Wood

Raffles Hotel has reopened after a two years renovation work back on 01 August 2020. With the re-opening, it also welcomes Butcher's Block, one of the new restaurants in its property. The restaurant premium cuts of meats sourced and procured from dedicated farms that show utmost care and respect for their livestock cocked over wood fire.

Unlike the usual steak house or grill house, Butcher's Grill offers a Carte Blanche menu ($198 per person) which is a Chef's daily surprise menu for the whole table on top of their ala carte menu. Our dinner started with some Anchovy on toast.

Big Eye Tuna Tartare 3.8/5

Moving to our first course, we had the Big Eye Tuna Tartare. The finely chopped tuna is paired with a savoury mixture of tuna blood and soy sauce. It may sound intriguing, but it is like have a steak with beef jus. The white jelly-like stuff on top is truffle bone marrow. It doesn't have any taste but interesting gelatine-like texture.

Beef Tartare 4.2/5

If I have to choose, I would prefer the Beef Tartare. Partly it is more finely chopped and the addition of bread crumbs give it a delightful textural bite, paired with an egg dressing. It even comes with a sweet roscoff onion at the side which helps to cut the richness.

Grilled Octopus 4.5/5

One of my favourite dishes for the night is the Grilled Octopus. It has a beautiful char on the exterior but what brightens up the dish is the accompanying sauce, which is slightly tangy and spicy.

Grilled Fish 3.5/5

Next, we have the Grilled Fish in which the server will portion the fish at the tableside. Simply seasoned just with salt and grill to a beautiful moist texture. Interestingly the chef chooses to pair it with red wine sauce. Personally, I felt the sauce is a bit heavy for the lightness of the fish to appreciate its natural flavour.

Beef On the Bone 4.5/5

Baked Potato 4.5/5

Similar to the grilled fish, the Beef On The Bone is portioned out at the table side too. Cooked perfectly to medium-rare, the beautiful piece of meat is juicy and packed with flavours. What I enjoyed, even more, is the Baked Potato. This simply demonstrates that good and delicious food does not need to be sophisticated in cooking.

Roasted Pineapple 4.5/5

Last but not least, we have the Roasted Pineapple dessert to wrap up our dinner. The sweet and refreshing dessert also comes with a scoop of pineapple sorbet in a bowl of coconut cream. 

If you have time to take a little tour around the restaurant, you will notice a glass cooler near the entrance whereby the restaurant dry-aged not only the meat but seafood too. The open kitchen gives the customers a front seat view of the orchestra behind the delicious and not forget the open concept wine cellar that houses more than 200 different wine labels, including a good selection of natural wines.

Noted: This is an invited tasting.


Butcher's Block
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Sat-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 10pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Jam at Siri House @ Dempsey Hill - Monthly Tasting Table Feast

I am back at Jam at Siri House for the monthly Tasting Table. It is a monthly feast event whereby a sumptuous spread of over 20 small plates is offered tableside from roving trolleys. Similar to those traditional dim sum house, you just need to pick the dishes you want to try from the trolleys.

Osmanthus Jelly 4/5

Mee Sua 2.8/5

During my visit which falls in the Chinese New Year period, the Tasting Table incorporates a few Chinese New Year inspired dishes such as the Osmanthus Jelly ($6) and Mee Sua ($12). Osmanthus jelly is an interesting take of the Chinese dessert, making it into a savoury dish. The jelly block is actually made with osmanthus and bonito and then topped with smoked trout roe and Siberian caviar. As for the mee sua kueh, I thought it was a bit disappointing. This fell short of Swee Choon's version, which comes with a layer of crispy vermicelli.

Bufala 4/5

A light starter is the Bufala ($8). I enjoyed the addition of tangerine and yuzu dressing which gives the milky ciligini di bufala a lift in enjoyment, with the toasted watermelon seeds for texture.

Chawanmushi 4.2/5

At a glance, the Chawanmushi ($8) looks rather ordinary with the kani. It is not until I took a mouthful of it and my eyes brightened by the sharp flavours of Thai cuisine. The egg custard is steamed in tom yum broth and topped with fried lime leaf, injecting the bright flavours of Thai cuisine into the traditional Japanese chawanmushi.

Chicken 4.2/5

A hearty and delicious dish is the Grilled Chicken Oysters ($12) that is fragrant by the crab fat garlic butter. The char on the chicken gives it a further smoky bitterness, giving it an aromatic finishing. I like the touch of adding diced water chestnut for the extra textural bite.

Kingfish 4.5/5

For something clean and tasty, go for the Hiramasa Kingfish Carpaccio ($12) which is cleverly paired with umeboshi vinaigrette, pickled green chilli and lumpfish roe. It complemented the clean flavour of the fish while not stealing the limelight of the main ingredients.

Beef 3/5

I can understand what the chef is trying to do with the Wagyu Tri Tip MB 6/7 ($12), it is a twist to the local satay. It comes in the form of grilled wagyu skewer, pickled shallot and a glutinous rice ball, elevating the components of the traditional satay. Unfortunately, I thought the meat was a bit tough for my liking, but I adore the other support items on the dish.

Tiger Prawns 4.2/5

Grilled to perfection with crunchy texture is the Tiger Prawns ($12). It is paired with laksa anchovy emulsion to complement the sweetness of the deep sea tiger prawns.

Corn Dog 3.5/5

I find the Corn Dog ($6) is a fun and playful dish, bringing out the childhood in me. Instead of the usual sausage with cornmeal batter, it uses Taiwanese pork sausage coated with cornflake. It is best to enjoy with the accompanying Sriracha mustard sauce.

Grilled Pineapple 4/5

For dessert, I decided to go for the Grilled Pineapple ($8) since the dish sort of reminds me of the popular pineapple tart snack eaten during Chinese New Year period. Grilled pineapple is served on top sugee shortbread and paired with pineapple tarragon ice cream. A deconstructed form of the pineapple tart.

While I enjoyed the food at Jam in my previous visit, I mentioned that the price is on the steep side. The tasting table, on the contrary, is more reasonable with price ranging from $6 to $12 per dish. I also like the concept of roving trolleys, which injected charm and interaction into the whole experience. Their next Tasting Table is on 19 March 2020, you can Book via http://bit.ly/tastingtablemarch or call +65 96670533. Do check the website regularly for the next upcoming Tasting Table.

Note: This is an invited tasting.


Jam at Siri House
Dempsey Hill
8D Dempsey Road
#01-02
Singapore 249672
Tel: +65 96670533
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Walk to destination. Journey time 20 minutes. [Map]

Bacchanalia by Vianney Massot @ Hong Kong Street - Probably Aiming For Its Second Star With Chef Vianney At The Helm

The wait is over as Bacchanalia, the one Michelin-starred restaurant reopens after a two-month revamp. Besides the refreshed interior, it also welcomes a new executive chef, Chef Vianney Massot previously from the now-defunct two Michelin-starred L'Atelier Joel Robuchon Singapore. In addition, Chef Vianney has also curated a brand new menu that showcases his French techniques with the use of Asian spices in his dishes.

There are only two menus for the time being, The restaurant offers a five-course lunch degustation ($158++) and seven-course dinner degustation ($298++). We started with some complimentary bread and butter before moving to the dishes.

Crispy Sphere of Young Comte Cheese 4/5

I am actually not sure whether the Crispy Sphere of Young Comte Cheese is part of the seven-course menu as I was told the Foie Gras Symphony is actually the amuse bouche. Probably this is a welcome snack or extra amuse bouche? Nevertheless, I enjoy the lightness of the crispy cheese which is pretty delightful for a bite.

Foie Gras Symphony 4.2/5

Foie Gras Symphony is probably the most generous amuse bouche I have ever encountered. It is actually a whole dish by itself. On the plate is a bed of foie gras cream cooked with port wine, with a layer of duck jelly on top. The yellow dots are corn puree topped with concentrated parsley. In the middle is crunchy popcorn sitting atop white truffle shavings. It is like having a plate of concentrated soup with the different combination coming together. A distinctly flavour I picked up is the pungent Sarawak pepper in the dish, giving it a peppery finishing.

Scallop Ravioli with Kumquat Emulsion 3.5/5

The Scallop Ravioli with Kumquat Emulsion is demonstrates Chef Vianney's culinary philosophy at Bacchanalia, incorporating Asian flavours in his French cooking techniques. The Hokkaido scallop is crowned with uni and imperial caviar, accompanied with stalk of young baby leek. The interplay of crunchy and creamy is a hit and miss for me. The hit is the delicious kumquat emulsion and the miss is actually the same thing as I can't really taste the kumquat in it.

Ceps Tartelette 4/5

Beautifully plated like a rose are slices of French porcini mushroom and eggplant that forms the Ceps Tartelette. Underneath the lovely rose petals is actually a thin circular crisp. What actually interests me more is the accompanying mushroom consomme that has chicken essence and ginger in it. Another interesting combination of incorporating Asian flavours with French techniques.

Alba White Truffle Tagliatelle 3.8/5

The pairing of pasta and uni is quite common but pasta with Shanghai hairy crab is a new to me. The Alba White Truffle Tagliatelle comes with ribbons of pasta coated in a creamy sauce made with Shanghai hair crab. You can also find bits of female crab roes in it. The jewel of the crown has to be the white truffle shavings. While the dish is excellent on its own, I felt that it didn't really showcases the umami flavour of the hairy crab roes.

Slow Cooked Bresse Chicken 4.2/5

I am really excited when I get to know that I am having Slow Cooked Bresse Chicken with Ivory Sauce. This is because I am having the most expensive chicken in the world - poulet de Bresse. Accordingly to an article in CNN Travel, the chicken can cost up to $40 Euro per kilogram which is around $63 Singapore dollar per kilogram. That is an expensive chicken.

I am not sure how the chicken was cooked but the chef definitely gives justice to the expensive ingredient. The chicken is sweet, moist and tender. Personally I thought the chicken skin was quite unique, it is not the jelly type we used to get from poached chicken but somewhat rubbery in a good way. It has a contrasting crunchy texture which I enjoyed. Not forgetting the luscious ivory sauce that complements the chicken excellently. In our local contexts, chicken comes with chicken rice. At Bacchanalia, the Bresse chicken is served alongside a creamy and cheesy plate of risotto.

Fresh Tropical Fruit 3.5/5

The palate cleanser is the Fresh Tropical Fruit in a medley of diced pineapple and passionfruit, topped with light coconut foam. The acidity of the diced fruits is harmonised by the sweetness of the coconut foam, for a refreshing finish.

Orange and Ctrus Marmalade 3.8/5

Dessert is Orange and Citrus Marmalade made from blood oranges. A round shaped bergamot sorbet rests atop slices of orange flesh and earl grey tea jelly. On the side are dollops of vanilla cream and crispy-dried oranges. It is a nice dessert but I was somehow expecting something more, probably more sophisticate and complex.

With the new Executive Chef at the helm, it probably signals the ambition of Bacchanalia to soar greater high in the Michelin recognition. After trying the dishes by Chef Vianney, I can clearly taste the message in his food, using French techniques with Asian flavours. As for the price point, I felt it is expensive for a one Michelin-starred restaurant.

Note: This is an invited tasting.


Bacchanalia By Vianney Massot
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Facebook
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue: 630pm - 10pm
Wed-Sat: 12pm - 2pm, 630pm - 10pm
(closed on Sun-Mon)

Direction: 
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]