Province is an intimate eight-seater restaurant
where chef-owner Law Jia-Jun explores the diversity of Southeast Asian
ingredients, flavours, and hospitality. More than a restaurant, Province serves
as a platform for discovery and discourse about the quality and vast variety of
produce available in Southeast Asia.
Refreshed every three months, Chef Law’s seasonal menu puts
the spotlight on fresh seasonal ingredients grown in and sourced within the
Southeast Asian region. He draws inspiration from his childhood, culinary
journey, as well as the people he has encountered along the way. As guests make
their way through the meal, they will also encounter these personal memories
Rice ‘Toast’ with charcoal seared prawns
Chef Law’s intense gastronomy background comes from memories of his childhood that was filled with good food that was lovingly prepared by his family, with their own creative creations. The rice’s ‘toast’ is a grilled chicken topped with lightly seared prawns, a little like a carpaccio, to signify the start of a different journey.
This is a little wrap that encapsulates traditional popiah
flavors with different ingredients. House-grilled bak kwa, tempeh crispies,
chye sim, and oyster sauce combined on an egg crepe.
Local Frog Leg Yakitori Quinoa and Charred Calamansi
We discsussed our mutual love for yakitori here in
Singapore; this was the inspiration behind this dish. Chef Law swapped the
poultry meat for frog meat, and the brininess was a great foil to the charred
citrus taste of the calamansi.
Grilled Squid with Pomelo, Betel Leaf and Savory-pickled
I loved how Chef Law uses astringent and savory flavored
vegetables to bring out the smoky flavors of the grilled seafood. Truly
Broccoli, Kohlrabi, and Mustards
This reminded me very much of something that I would have
had at the now closed Salted and Hung by Chef Drew Nocente. Chef Law uses
methods such as dry-aging, curing, and frying dried vegetables to create intense
smoked flavors that would get me happily eating my greens.
King Blue Oyster Mushrooms, Fermented Mushrooms, Croutons,
Chef Law continues along the path of layering similar
ingredients done in different style to achieve a single string of harmonious
flavor. This dish is absolutely delectable and could even go along with a carb
Local Halibut, Ah Hua Kelong Clams, Garlic Scapes and
Singaporean-seafood meets French-style of seafood cooking.
You will rarely meet a competent version of Barigoule sauce here in Singapore,
and Chef Law demonstrates his skills and raw talent in being able to execute
such a difficult dish with finesse.
Roasted Poulet, Yam, Black Vinegar, and Coriander
Chef Law decides to end the mains of the night with chicken,
a highly unusual option. What is even more unusual is that he imbues the
chicken thigh slice with almost full-blooded flavors of beef achieved through a
clever rendition of yam and black vinegar combination, akin to a wine jus with
steak. Very, very clever.
Starfruit with Tangerine Gem
The first dessert of the night is a refreshing citrusy one,
to have a break from the intense flavors of the main dishes.
Berangan Bananas, Indonesian Vanilla Chantilly,
Mille-Feuille and Rum
And in time for the grand finale of the night. Mille-Feuille
is Chef Law’s favorite pastry and he decided to incorporate locally and
regionally sourced Asian flavors into his dessert dish. Berangan bananas are
usually less sweet and a bit tart, which leaves the meal to end of a light note
even with the vanilla cream and rum. Bravo for its execution.