Province

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7 reviews

#1,862 of 11,516 Restaurants in SingaporeAsian, Contemporary

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5.0

7 reviews

#1,862 of 11,516 Restaurants in Singapore

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CUISINES

Asian, Contemporary, Singaporean

Meals

Lunch, Dinner

FEATURES

Reservations, Accepts Credit Cards, Non-smoking restaurants

Location and contact

153 Joo Chiat Road, Singapore 427431 Singapore

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Is this restaurant a hidden gem or off-the-beaten path?

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CUISINES

Asian, Contemporary, Singaporean

Meals

Lunch, Dinner

FEATURES

Reservations, Accepts Credit Cards, Non-smoking restaurants

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5.0

7 reviews

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taneda

Napa Valley84 contributions

Foodie Notice!

Feb 2024 • family

This restaurant is AMAZING! For $138 Singapore each, we had a 10 course menu (3 "snacks" + 5 mains + 2 desserts) that was presented at the chef's counter with seven guests. Our party was our family of 3 (adult daughter) from Canada and two other couples from Singapore. Over the course of the dinner, we got to know the other diners and we all had a lively conversation with the chef and each other, mostly over the joys of food. We started with a potato fritter under crab meat-bechamel-laksa that was a light savoury Amuse Bouche. The second course was a prawn tartar on a crisped rice cake that was another mouthful of goodness. The "Celtuce Tartlet" of smoked fish with a covering of mustard seeds was a complex of flavours that blended into enjoyment. The first main course, "Crudo", was a substantial Konbujime snapper with watermelon radishes, green mango and spring onions; it was delicious! The "Jardiniere" was a dehydrated-rehydrated carrot with quinoa, carrot juice curry and fermented carrots. It is hard to imagine the taste based on that description but trust me, it was really good and really unusual. The next course was my daughter's favourite, some King Blue Oyster mushrooms, fermented mushrooms and served with a mushroom foam. The "Crustacean" dish was Spanish Mackerel served with wilted Chinese chives, 3 mussels and Sichuan pepper that harmonized like a chamber orchestra. The aged Long Island duck, my favourite, was a substantial serving of crispy skinned but succulent duck breast served with a stuffed small courgette flower and a cauliflower puree and duck jus. We then enjoyed the 2 desserts. The fermented "Rice" sorbet with glutinous rice gnocchi and puffed rice was as a bit like eating a tender mochi with an unusual, but delicious ice cream. The second dessert, "Chèvre", my spouse's favourite, was a mild tasting goat milk pudding (8% goat) like a light custard, physalis (aka gooseberries or goldenberries), a brown butter crumble, and a scoop of Hay ice cream. This dessert was unusual, a bit reminiscent of milk tea, but worked very well. This is a new restaurant that is tucked behind a different restaurant with the exact same address.We stood on the street for a minute trying to figure out if we had been dropped off at the wrong place but someone from the other restaurant came to our rescue and directed us through a door at the back of their restaurant. Chef "JJ" (Jia Jun) told us that he is always sourcing local ingredients from farmers and fishermen he knows and changes his menu based on the seasons and availability. He excitedly talked about his process of discovery developing and fine tuning his dishes and it is obvious that cooking is his passion. Province has been open for less than a year and I am glad that my daughter discovered it on her tiktok explorations. I expect that Province will go far on the culinary scene.

Written 24 February 2024

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tobeslo

Singapore1791 contributions

Delightful Expression of Asian Cusines

Nov 2023 • family

When the chef’s sole focus is on curating the set menu and you would appreciate the time and effort involved and the result. We came to know about the place through social media as a hidden gem - literally with its front door hidden behind another shop house. There are 8 seats only in an intimate yet relaxed setting. This allows interaction with the chef and participation in the culinary display. Chef Low was not in the restaurant due to National Service requirement and we were looked after by his team which had done a competent job for our lunch sitting. The taste profile of each dish was precise and with complexity layered with local ingredients. We enjoyed the stories and explanations ahead of our tasting of each dish. It’s an enjoyable experience and one would feel full after the session.

Written 20 December 2023

WBin

Singapore469 contributions

Foodie alert: superb dining

Apr 2024 • friends

Chef JJ Law is a young rising star in the culinary world of fine fusion dining. We sampled his 7 courses at the cosy Province restaurant at Joo Chiat. The other patrons were returning for the fifth time, a testament of the high quality service and superb dining experience. Chef Law and his team are like magicians conjuring and presenting the most delicious morsels out of the freshest ingredients. We were bowled over by his creativity and the exquisite food, each executed with finess. Dinner at the Province is highly recommended and you will certainly be back for more.

Written 12 April 2024

Mikkycc

Singapore111 contributions

Highlighting local produce.

Jan 2024 • couples

Restaurant is behind 808 so you need to walk through. 10 seater with young and enthusiastic Singaporean crew. They are highlighting produce from the near region and most of it was lovely. Asian food but with French technique.Nice place. And given the quality, very well priced.

Written 14 January 2024

Feast and Travel

Muscat1440 contributions

One of the best Singaporean restaurants serving contemporary Asian flavours that I’ve come across in Singapore!

Jul 2024 • solo

During my recent visit to Singapore, I wanted to visit a restaurant that offered a set menu that could make me wonder about new flavour profiles and new techniques after I had tried local dishes and street food in Singapore which is when I came across Province and was really interested in trying their Summer Menu! A 7 course interactive dining experience sounded like the perfect thing for me and I was really impressed with their setup and pace of serving the courses and explaining the backstories of the inception as well as where the ingredients were from! Province is a Singaporean restaurant that highlights regional ingredients from South East Asia which I found to be so interesting as it celebrates incredible seasonal produce and lets them shine on the plate as well since each dish features a maximum of 5 components! I was intrigued to see how such limited ingredients could come together to create a symphony of flavours and there are very few restaurants in South East Asia that have managed to really wow me away with their progressive menus and Province is definitely one of them! Not only is the whole team so friendly, engaging and knowledgeable when it comes to cooking such upscale food, they are taking some really good flavours and pairing them beautifully to create dishes that you’ll not be able to find anywhere else in Asia! Each bite offered a new experience and if you are traveling to Singapore from the Middle East and want to experience something totally new and different from what is available back home then this is surely the place to check out! Such a wide variety of dishes and adequately sized bites for the price of this Summer Menu is completely justified and not to be missed! The dining experience started off with a Caviar and Crab Tartlet with Rojak and Lobster in a Croustade that made the perfect first bite to kick off the meal with a burst of regional flavours in your mouth. I really enjoyed it a lot. Next, we had the Momotaro Tomato with Shiso Sorbet that just tasted too good to just be a tomato on the plate. After that was the Tropical Squid with Sambal Mata, fermented Kedondong, squid and smoked onion. What really impressed me as the night progressed was the seamless transition from course to course and the incredibly delicate presentation of the dishes that packed a punch in terms of the flavours. One of the favourite courses of the night for me was the Grilled Trevally with seaweed XO, curry emulsion and wild fern! I generally don’t prefer to eat fish a lot but this was just absolutely amazing to miss out on! For those who enjoy a good pork dish, their 10 day aged Sarawak Pork grilled over coals with edamame, miso glaze, mustard and jus would be an ideal main to savour! I really appreciated the fact that ingredients from other countries such as the Philippines, Thailand and Malaysia were highlighted in addition to Singaporean produce! The Surf & Turf course with Manila Clams and chicken consomme was a really subtle yet enjoyable course with a tropical citrus flavour coming across as well and I loved that the mains ended on such a note with a lighter dish that helps transition into the dessert courses. Another notable thing was how the desserts didn’t go the safe route with familiar flavors and ingredients and completely surprised me with complex pairings that were actually simply prepared! I also liked the multiple techniques that were used in every dish to bring complexity to the simplicity of simple and fresh ingredients. The first dessert course was the Osmanthus and wild sumac one with Wild Sumac Granita, Osmanthus aiyu, compress melon and ulam raja. Beautifully balanced and just the perfect way to cleanse the palate before the final dessert! Although I am not a fan of pineapples in desserts, sometimes when it is prepared and paired in a way that is undeniably excellent, I do enjoy it and this was the case here too! Gula Melaka Glaze, Millet Foam, Coconut Yoghurt Ice Cream and Malehsa came together to create the perfect finale to this Summer Menu with a familiar taste of Horlicks coming through as well! Overall, I think this was one of the best 7 course meals I’ve had in any South East Asian country I’ve visited in 2024 and whether you are a tourist, resident or local in Singapore, a visit to Province is highly recommended!

Written 9 July 2024

Janice Lee

Singapore347 contributions

Exceptional Unique South East Asian Flavours

Apr 2023 • solo

Dining at Province is an amazing experience where I feel like I had travelled to various parts of ASEAN in the comforts of a restaurant. The food here, with its quality ingredients sourced from specialty farms around ASEAN, is so unique and delicious, full of nuanced flavours. Chef Low Jia-Jun meticulously pieces together the components of each dish right in front of the patrons, who can catch whiffs of the aroma of the components during plating. This is followed by the introduction of the dishes, where the chef explained the story behind the dish, the origins of the seasonal ingredients, the reason for the use of these ingredients. The restaurant is located at the back of Eating House 808 and is a intimate cosy space that can host about eight diners. The service here is of course exceptional. This is one dining experience that foodies should go for at least once. The Snacks consists showcases lots of complex flavours packed in dainty forms. Very good start. Into the Gardens is such a beautiful dish, both in terms of looks and taste. Tubers showcases how sweet potatoes can actually be so amazing in taste. Molluscs has super tender Grilled Abalone stacked over a mix of Jasmine Rice and Glutinous Rice, with a crown of Laksa Leaf Radish on top. So many flavours and textures work beautifully together. Finned features a special Garoupa with Mussel Jus, Smoked Coconut Cream and Sweet Peas. I love the slightly charred top of the fish, which is so crispy, thus juxtaposes well with the unique firm yet succulent texture of the flesh. 14 Day aged Duck with Aubergine puree, grilled Oyster Mushrooms and Duck Jus is unbelievably tender and perfectly done. I love longan as sherbet, pudding and poached, with a pickled Thai basil for a dash of zest. Soursop sorbet has just the right balance of sweetness and sourness, going well with handmade love letter. I love all the dishes of the 7 course meal here. Dining here is an experience like no others. It is one of the best restaurants here. Thoughts: Splendid South East Asian Contemporary Cuisine

Written 3 May 2023

Andrea C

Arona3110 contributions

A hidden secret.

Aug 2024 • couples

Province is a "speakeasy" restaurant that hides in the backroom of another uninviting family restaurant called 808 eating house. We didn’t know, and when we arrived in this residential area, light years away from the sparkle of Singapore’s Skylines, we were rather dumbfounded to have to cross the first restaurant to get to the second. Also because the Province room is not like that of a multi-starred that is inside a large hotel, but it is a narrow space in which a counter for 8-10 people develops around a small kitchen, clean, but certainly not modern and expensive like that of a 50 Best Restaurant. "The habit does not make the monk", we say in Italy. And I am reminded of the anecdote told in the book Kitchen Confidential in which Anthony Bourdain tells of his most extraordinary gastronomic experience, made not in a large and renowned gourmet restaurant, but in a Japanese hovel where a cook cooked him, with great wisdom and technique, fish and fish parts never tried before. Well that's kind of what happened to me and my wife the other night. The four cooks began to compose before our flat eyes one better than the other. An oriental cuisine with unclear boundaries, made from fresh and refined ingredients mainly from Singapore. Of the three canapés at the beginning of the meal I really liked the lobster tart, with a strong sour note. Then a poker of truly exceptional dishes. A marinated tomato, flavored with confit tomato parts plus a fantastic shiso sorbet. There was also a crisp part, maybe quinoa. Here is a composition of grilled squid tentacles over a bottom of "Sambal Mata" which I believe is a Balinese salad, a fermented fruit (kedondong), perhaps in the form of foam and smoked onions. Now a slice of fish (carango ?!) with a curry emulsion, a salad and a very tasty "air" that looked like cheese, but was not. It was probably seaweed and salad wild ferns. Or vice versa. As meat dish, a tender pork medallion smoked from coal, edamame, a miso jam, mustard and cooking bottom. Meat and fish cooked very well. Of slightly lower satisfaction the subsequent dishes. A chicken broth and lemongrass consommé with noodles, herbs and clams and a sorbet. Finally an interesting dessert with coconut yogurt ice cream, grilled pineapple and biscuit. A cuisine with new tastes for a European made of beautiful and balanced combinations, such as tasty shiso with delicate tomato. A big dinner, somewhere unexpected. After seeing the toilet we thought about leaving, but luckily we stayed. Just the toilet is the weak point of this restaurant. Because the concept of a hidden restaurant is fine, but that room is really ugly and dirty. In 99% of my reviews I would have removed at least 2 points because of a bathroom like that, but, always staying on Bourdain, he said to be wary of places that have dirty toilets, because the kitchen will be even worse, but in this case the kitchen was open and very clean, albeit scruffy. I'm guessing the bathroom is 808's responsibility. However, the Province absolutely must take measures. Considering this, the magnificent dining experience and the pleasant feeling of discovery I decide to give it my all. Taking two menus, a tasting of 5 sakes and water, I spent the equivalent of 300 €. Here is fine dining in Singapore. Yeah.

Automatically translated

Written 26 August 2024

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Province, Singapore - Restaurant Reviews, Photos & Reservations - Tripadvisor