Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Reimagines Asian Heritage Through a New Modern Communal Menu

Jiak Kim House unveils a new communal menu celebrating the diverse cultures, races, and culinary traditions that have shaped Asia’s rich food heritage. Led by Chef-Partner Seow Tzi Qin, the menu draws on Indian, Peranakan, Hakka, Teochew, Hainanese, and other Asian traditions, reinterpreting familiar flavours and techniques through a contemporary lens.

Rather than simply recreating nostalgic classics, Chef TQ looks into the stories and memories behind these dishes, transforming them into modern creations that are both familiar and unexpected. The result is a menu that takes diners on a journey through Asia, with playful interpretations, refined techniques and plenty of nostalgic references.

Croissant Lapis 4.2/5

Our meal begins with a complimentary Croissant Lapis, a seasonal bread course inspired by the intricate layers of traditional kueh lapis. Here, the layered structure is recreated with delicate French croissant lamination, giving it a wonderfully crisp, buttery texture while retaining the visual appeal of traditional kueh. What makes it even more interesting is the accompanying aromatic curry mash, inspired by the comforting combination of prata and curry. The buttery croissant works surprisingly well with the fragrant, mildly spiced curry, reflecting Chef TQ’s love for Indian cuisine and setting the tone for the cultural crossovers to come.

Jasmine Paloma 4.2/5

For something refreshing, the Jasmine Paloma ($22) is a light, fragrant mocktail made with jasmine tea cordial, cucumber, grapefruit, and lime. The floral notes of jasmine are balanced by the citrusy brightness of grapefruit and lime, while cucumber adds a clean, cooling finish. It makes for an easy-drinking accompaniment throughout the meal.

Chilli Crab Tacos 4.5/5

We started with a selection of small bites from the Tingkat of Memories, where diners can choose four for $28. Our selection included the Chilli Crab Tacos, Paper-Wrapped Quail, Shiso Hamburg with Kimchi and Hokkaido Scallops with Herbal Dashi Beurre Blanc.

The standout for me was the Chilli Crab Tacos, which cleverly swaps the conventional taco shell for crisp beancurd skin. It provides a delicate crunch while holding a generous filling of chilli crab and tandoori-spiced chicken. The sweet and savoury richness of chilli crab is layered with warmth and spice from the tandoori seasoning, making this one of the meal's more memorable bites.

Paper-Wrapped Quail 4/5

The Paper-Wrapped Quail is a more personal creation, inspired by one of the first dishes Chef TQ learnt to prepare as a young chef. Drawing on the nostalgic paper-wrapped chicken, the quail is a refined interpretation of the familiar dish. The delicate meat carries a savoury, aromatic depth, while the presentation and execution reflect how the chef has evolved from those early culinary memories.

Shiso Hamburg with Kimchi 4/5

The Shiso Hamburg with Kimchi brings together Japanese and Korean influences, pairing the aromatic freshness of shiso with the punchy, fermented character of kimchi. It is a compact bite, but it delivers plenty of flavour.

Hokkaido Scallops with Herbal Dashi Beurre Blanc 4/5

The Hokkaido Scallops with Herbal Dashi Beurre Blanc takes a more delicate approach. Sweet, plump scallops are paired with a silky beurre blanc enriched with herbal dashi, combining French technique with Japanese flavours. The sauce adds depth without overpowering the natural sweetness of the scallops.

Seafood Otak Chawanmushi 4.5/5

One of the menu's highlights is the Seafood Otak Chawanmushi ($24). The chawanmushi is remarkably silky, with a layer of spiced fish paste running through the custard to bring out the familiar sweet and spicy flavours of otak. It is then taken several notches higher with a luxurious topping of uni, caviar, sweet Caledonia prawns and tender Hokkaido scallops. Despite the richness, the dish remains cohesive thanks to the fragrant green curry poured over the top. The curry adds a creamy, aromatic and mildly spicy dimension that ties the seafood and otak together beautifully.

Tamarind Kale Salad 4/5

The Tamarind Kale Salad ($22) is another playful interpretation, combining mint yoghurt, battered kale and pomegranate. Rather than a conventional salad, it almost eats like a deconstructed take on Indian street food - Pani Puri. The tamarind brings a tangy and slightly sweet punch, while the battered kale provides an addictive crunch. Juicy pomegranate seeds add bursts of tartness and sweetness, while the cooling mint yoghurt helps balance the stronger flavours. There are almost echoes of pani puri here, particularly in the combination of tang, sweetness, spice and freshness.

ABC Root Vegetable Melange

In between the richer courses comes the ABC Root Vegetable Melange, a playful palate cleanser inspired by the familiar ABC soup. The dish comprises green apple sorbet, beetroot tagliatelle and carrot tartare.

Tom Yum 'Chee Cheong Fun' 4.2/5

The Tom Yum 'Chee Cheong Fun' ($44) is perhaps one of the menu’s most imaginative creations. Ulam herb lasagna is rolled and stuffed with assam fish farce, giving it the look and texture of chee cheong fun while retaining the herbs’ aromatic character. The rolls are served in a rich, velvety tom yum lobster bisque, bringing together sour, spicy, and seafood-forward flavours. Alongside it is a clever sambal cuttlefish "pappardelle", with tender ribbons of cuttlefish mimicking Italian pasta while contributing a smoky, spicy kick. It is an interesting collision of Southeast Asian flavours and Western presentation.

Hainan Pork Mille-Feuille 4/5

The Hainan Pork Mille-Feuille ($44) pays homage to the familiar flavours of Hainanese curry rice. Pork, vegetables and curry are reworked into a layered mille-feuille, topped with puffed rice for an added crunch. The accompanying curry sauce brings the comforting, savoury richness of curry rice, while grilled pineapple adds a touch of sweetness and acidity to cut through the richness. It is a sophisticated reinterpretation that retains the nostalgic soul of the original dish in one bite.

Quail Medallion Panggang 4.2/5

For the mains, the Quail Medallion Panggang ($28) sees quail chargrilled until the surface develops a beautiful smoky char while the meat remains tender and juicy within. It is served over a silky celeriac purée, whose subtle sweetness and creamy texture gently contrast the more robust quail. A rich truffle sauce further deepens the smoky flavours, while the deep-fried cauliflower bhaji brings an aromatic Indian-inspired crunch to the plate. The combination of chargrilled quail, truffle and spiced cauliflower makes this a well-balanced dish with plenty of contrasting textures and flavours.

Childhood Popsicle 4/5

Before dessert, we were served the Childhood Popsicle, a non-alcoholic pre-dessert inspired by the simple ice pops, or sng bao, that many Singaporeans may remember from childhood. This modern version uses Kyoho and Muscat grapes, resulting in a vibrant, fruit-forward popsicle that is refreshing and lightly sweet. It is a playful nod to childhood nostalgia, while giving the familiar ice pop a more polished, sophisticated treatment.

Asam Boi Sour Plum Shot 4/5

For an alcoholic alternative, the Asam Boi Sour Plum Shot takes inspiration from the sour plum shots once associated with the nightlife scene around Jiak Kim Street and Zouk. Made with vodka, housemade sour plum cordial and pickled apple, it is presented as a frozen sorbet surrounded by cascading dry ice. The combination of sour plum, fruit, and vodka is nostalgic yet playful, reminding us that the menu is not just about ingredients, but also about memories tied to places and experiences.

Yang Zi Gan Lu 4.2/5

Dessert begins with the Yang Zi Gan Lu ($22), a playful, modern take on the classic Hong Kong-style mango pomelo sago. Mango, mikan and golden passionfruit come together in a brighter, fruitier rendition of the familiar dessert. The mango's sweetness is balanced by the citrusy mikan and tangy passionfruit, creating a refreshing finish that feels familiar without simply replicating the original dessert.

Tangyuan 'Muah Chee' Cookie 4.5/5

My favourite dessert of the meal was the Tangyuan 'Muah Chee' Cookie ($22), which brings together two nostalgic Asian treats in one playful creation. A warm house-made peanut cookie is filled with a chewy mochi centre, then served with duo sesame gelato, crushed roasted peanuts and sesame seeds. The combination of textures makes this especially enjoyable — crisp, crumbly cookie; chewy mochi; creamy cold gelato; and nutty peanut crumble. The black and white sesame gelato adds a fragrant, slightly bitter nuttiness that works beautifully with the sweet peanut cookie, while the crushed peanuts reinforce the familiar flavours of muah chee.

Overall, the new menu at Jiak Kim House is an exploration of Asian culinary heritage through Chef TQ's personal lens. What makes it interesting is not simply how many cultures it represents, but how the dishes connect seemingly familiar flavours and memories in unexpected ways.

From chilli crab and otak to Hainanese curry rice, tom yum, muah chee, and even the humble childhood ice pop, the menu draws on recognisable references. It gives them new forms through contemporary techniques and presentation. Some dishes are playful, some nostalgic, and others more luxurious, but a consistent sense of storytelling runs through the meal.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to the traffic junction at Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to the destination. Journey time is about 6 minutes. [Map]

People People Brewing Co. @ Resorts World Sentosa - Microbrewery Serving Premium Lagers & IPAs with Casual Food, Sport & Live Music

People People Brewing Co. debuted at Resorts World Sentosa in April 2026. After months of preparation, the brewery is now ready to introduce Batch 001 alongside a full food menu designed to complement its beers. Led by Head Brewer Nick Calder-Scholes, who was named Australian Brewer of the Year in 2024, this marks the beginning of People People Brewing Co.’s in-house tank-to-tap beer programme. The gastropub has a dedicated 2,000 sq ft production space, which enables the brewery to have greater control over the development of seasonal releases, limited-edition pours and collaborative brews.

The current line-up comprises PPBC Lager, Poolside Pils, XPA, California IPA, Oatmeal Stout and the seasonal Passionfruit & Dragonfruit Fruited Sour ($13–18). We had a Beer Flight ($20) to sample the full range.

Specialty Beer Cocktails

For something other than a pint, there are also Specialty Beer Cocktails, in which we tried The People’s Pynt ($24) and Hop, Drop & Roll ($22). The latter, made with brown butter rum, IPA and honey, was full-bodied and bittersweet, with a rounded richness from the brown butter rum.

Salt and Pepper Squid 4.5/5

Complementing the beers is a menu centred around wood-fired sourdough pizzas, rotisserie chicken, burgers and bar bites. We started with the Salt and Pepper Squid ($18), which was moreish with a golden crust and a good bite.

Swordfish Tacos 3/5

The Swordfish Tacos ($18), featuring spiced swordfish topped with mango pico de gallo, came in soft taco shells, which I enjoyed, though the filling was somewhat underwhelming.

Spent Grain Crackers, Beer Nuts

For lighter bites, Beer Nuts ($5) and Spent Grain Crackers ($5) were straightforward accompaniments to the beers. The crackers offered a satisfying crunch, while the nuts were surprisingly bland and lacked the crunch I was expecting.

Signature Rotisserie Chicken 4.2/5

The mains are very much wood-fired focused, with an open kitchen allowing diners to appreciate the cooking process. The Signature Rotisserie Chicken comes in lemon thyme, peri peri, jerk or soya flavours, with a choice of fries or rice. We tried the Peri Peri version in a half portion ($30), which was succulent and moist, although I was expecting greater depth of smoky flavour. The fries, however, were a highlight, with a perfectly crisp exterior giving way to a fluffy core.

Blackmores’ Giant Burger 4.2/5

The Blackmores’ Giant Burger ($58) was a sight to behold, with a short rib stacked over double beef patties and topped with fried onion rings, all held together by soft and fluffy potato buns. The short rib had an enticing caramelised, charred exterior, with meat that fell off the bone with the slightest tug. Made with 100% Wagyu, the patties were flavourful, although they could have been juicier. While the individual components were delicious on their own, the burger would have benefited from some acidity or freshness, perhaps by adding gherkins and caramelised onions, to cut through the richness and make the overall combination more rounded.

Pulled Pork Sanger 3/5

For pizza, we had the Pulled Pork Sanger ($32), made with slow-pulled pork, chipotle, mozzarella and jalapeño. The sourdough base delivered an enjoyable bite, but the combination of flavours felt somewhat overloaded.

‘Berry Tart’ Sundae 4/5

Tiramisu 4/5

For dessert, the ‘Berry Tart’ Sundae ($14) stood out with a pairing of a fruity, tangy berry vanilla swirl sundae with an equally delectable blueberry tart, while the Tiramisu was enjoyable, with bittersweet sponge balanced by a light mascarpone cream.

To gain a more in-depth experience of this local brewery, daily brewery tours led personally by Nick are available for S$68 per person, with a minimum booking of 4 guests.

To celebrate its official debut, People People Brewing Co. will hold an exclusive First Pour for its Founding Members on 13 August, followed by a public celebration on 14 August, when Batch 001 will be available at S$5 per pour throughout the day.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.



People People Brewing Co.
Weave Mall
Resorts World Sentosa
#B1-209 to #B1-217
26 Sentosa Gateway
Singapore 098138
Tel: +65 89381125
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon, Wed–Sun: 1130am – 11pm
(Closed on Tue)

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

DOMO Modern Japanese @ Fairmont Hotel - Refined Japanese Cuisine with a Contemporary Twist

DOMO Modern Japanese may be just over a year old, but it’s already making its mark on Singapore’s dining scene with its contemporary take on Japanese cuisine. Named after the Japanese expression “Domo Arigatou” (“thank you”), the restaurant combines Japanese techniques with subtle European influences in a refined yet approachable setting.

Leading the kitchen is Chef Rose Ang, whose 29 years of culinary experience include working with Nobu Hospitality across Europe. Her global experience is reflected throughout the menu, where Japanese flavours are thoughtfully complemented by European touches, resulting in dishes that are balanced, elegant and never overcomplicated.

Salmon Tataki 4/5

We started with the Salmon Tataki ($22), lightly seared and served with Dijon miso sauce and a balsamic glaze. The gentle smokiness from the aburi edges complements the rich salmon beautifully. At the same time, the Dijon miso adds a savoury depth before the balsamic cuts through with just enough acidity to keep every bite balanced. It’s a great introduction to Chef Rose’s signature approach of marrying Japanese techniques with European influences.

Chawanmushi 3.8/5

The Chawanmushi ($18) arrives generously filled with prawn, crab meat and ikura. Seafood lovers will appreciate its natural sweetness, though diners more sensitive to stronger seafood flavours may find it slightly fish-forward. The silky steamed egg provides a comforting base that lets the fresh seafood shine.

Sashimi Salad with Nashi Pear Dressing 5/5

Instead of the usual sashimi platter, we opted for the Sashimi Salad with Nashi Pear Dressing ($24), and it turned out to be one of our favourite dishes. The combination of fresh sashimi, crisp greens and crunchy nashi pear created a refreshing contrast of textures, while the dressing was light and well-balanced without being overly sweet.

Sashimi Taco 5/5

The Sashimi Taco ($18 for 2 pieces) comes in different variations, and we tried both the salmon and tuna versions. The Salmon Taco, paired with tomato shiso salsa, was pleasant and approachable, though the flavours leaned toward the milder side. We thought a spicy variation would give it a little more excitement.

Tuna Taco 5/5

The Tuna version, on the other hand, was outstanding. The combination of tuna, avocado and feta created a richer and more balanced flavour profile, making this our preferred choice between the two.

Snow Crab & Tobiko Baked Rice 4.8/5

For mains, we had the Snow Crab & Tobiko Baked Rice ($48), which was generously topped with sweet snow crab, while the rice carried a subtle ginger fragrance that complemented the seafood without overpowering it. Comforting, satisfying and perfect for sharing, this is a dish we’d happily order again.

Domo Sour 4/5

The drinks menu offers a surprisingly good selection at reasonable prices. We tried the Domo Sour ($16), a whisky-based cocktail with bitters and yuzu. Smooth, citrusy and refreshing, it paired well with the seafood dishes throughout the meal.

Sticky Ginger Date Pudding 5/5

Chef Rose recommended her signature Sticky Ginger Date Pudding ($16), served with soy toffee sauce and vanilla ice cream. Replacing salt with soy sauce was an interesting touch, adding subtle savouriness to the dessert. The pudding itself reminded us of a Chinese red date and ginger steamed cake, while the vanilla ice cream made it richer and more indulgent.

Chilled Mango Gazpacho 4/5

For something lighter, we also tried the Chilled Mango Gazpacho with Yuzu Shiso Pomelo ($22). Think of it as a refined take on the classic Hong Kong mango pomelo dessert, elevated with fragrant shiso and yuzu. Refreshing and not overly sweet, it was a lovely way to end the meal.

Beyond the food, we were pleasantly surprised by the restaurant’s spacious layout. DOMO features four private dining rooms with minimum spend starting at just $80 per person, making it a great option for celebrations, corporate gatherings, or intimate dinners. Combined with its elegant ambience and thoughtfully curated menu, DOMO delivers a dining experience that feels polished yet welcoming.

Beyond the signature dishes we tried, DOMO offers an extensive à la carte menu featuring sashimi, sushi, robata-grilled seafood and meats, noodles and rice, giving diners plenty of reasons to return and explore more of the menu. For those seeking a more curated experience, Chef Rose also offers a Signature Tasting Menu from $88++, with bespoke omakase experiences starting at $300++.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


DOMO
Fairmont Singapore
252 North Bridge Road
#03-00
Singapore 179103
Tel: +65 89108835
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Kaya @ The Standard - Weekend Brunch Showcasing Its Signature Japanese-Fusion Flair Every Saturday

Every Saturday, Kaya at The Standard presents a Weekend Brunch that reflects the restaurant’s signature Japanese-fusion flair. The menu features an à la carte free-flow selection of hot and cold appetisers, small bites, mains, and desserts. The brunch experience includes a free flow of non-alcoholic beverages, with the option to upgrade to premium packages that include alcoholic drinks.

The Standard Tray

To start, we were first served The Standard Tray, alongside our drink orders. This was perfect for tempering the usual morning hunger while waiting for the rest of the food to arrive. The tray comprises four items from the menu across the cold, hot bites, and sando categories, prepping our appetite with Chicken Karaage, Tamago Sando, Apple Sesame Salad, and Assorted Sashimi.

Chicken Karaage 4.8/5

The hot morsels of Chicken Karaage were juicy and moreish with a golden crust. I appreciated the bite-sized portions, which worked better than the usual large and chunky pieces.

Sashimi 4/5

Apple Salad 4.5/5

Balancing the tray were the fresh chilled Sashimi and the refreshing Apple Sesame Salad.

Daikon Slaw 5/5

From the cold selection, I was also delighted to find Daikon Slaw, one of my favourite items from their regular menu during my last visit.

Tamago Sando 3/5

Unagi Sando 3.5/5

As for the sando, while the tamago filling was delectable, softer white sandwich bread might have improved the overall texture and taste. There is also an Unagi Sando option, which delivers a much more savoury, meatier bite.

Tacos 3.5/5

The tacos were visually exciting with their colourful presentation. Among the three options — Teriyaki Cured Salmon Taco, Spicy Beef Taco, and Salada Taco, the Spicy Beef Taco was the most satisfying, with hearty beef slices delivering a punch of flavour. The salmon taco, however, turned out a little bland, while the Salada Taco, though enjoyable with avocado, felt slightly underwhelming as a taco.

Konabe Udon 4/5

For mains, the Konabe Udon was simple yet comforting.

Kamo Katsu with Curry Hollandaise Don 3/5

Pork Belly Char Siu Don 3/5

The Kamo Katsu with Curry Hollandaise Don featured a crispy duck cutlet, and the curry hollandaise was rich with umami, flavouring the dish beautifully. It was a pity that the duck itself was a tad dry. The same could be said for the Pork Belly Char Siu Don, where the char siu was not as unctuous as I had expected.

Desserts 3.8/5

Desserts were delightful. The Sakura & Coconut Panna Cotta and Coffee Jelly Shooter were both pleasing, with the latter delivering a pleasant bittersweet note. The Matcha Lemon Tart impressed with its thin, buttery crust, which complemented the tart’s bright, lemony, and earthy matcha flavours.

While there were hits and misses, the cosy ambience of Kaya at The Standard nonetheless makes the brunch format well-suited for a relaxed weekend catch-up with friends and loved ones. The Weekend Brunch is available only on Saturdays from 12 noon to 3pm, with options starting at $78 per person.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Kaya
The Standard, Singapore
12 Orange Grove Rd
#02-00
Singapore 258353
Tel: 6040 1888
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. EWheelocklock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down Orchard Road to the end. Turn right onto Orange Grove Road. Walk to destination. Journey time is about 23 minutes. [Map]