An inventive showcase spotlighting ingredients grown and sourced from within the Southeast Asian region.
Newly-opened along Joo Chiat Road is Province, 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. Having travelled to neighbouring countries like Malaysia and Thailand, and through building relationships with farmers, growers, fishermen, and producers at home and abroad, Chef Law is intent on highlighting fresh seasonal ingredients and flavours in the restaurant’s $138++ seven-course prix-fixe menu.
He shares, “I am inspired by the rich and often overlooked resources right in our backyard – this collective ‘province’ that is Southeast Asia. My goal is to showcase and allow my guests to taste the riches of this region.”
Refreshed every four months, Chef Law’s seasonal menu puts the spotlight on ingredients grown in and sourced within the Southeast Asian region. These include common produce like carrots and sweet potatoes, familiar favourites like buah keluak, coconut, and soursop, as well as rare spices like mahlesa, a wild spice found in mountainous regions of Northern Thailand. To allow the true essence of these ingredients to shine, each dish is made up of just five components.
Charcoal fire – one of Chef Law’s favourite cooking methods – also features as a key element. It imparts a distinct wok hei or ‘breath of the wok’, to his dishes.
To compose the menu, Chef Law 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 and stories.
