After the first time I had dined at Province at Joo Chiat, I always knew that I would be back for more because there is something very special about this restaurant. The premium ingredients specially sourced from Southeast Asia, the passion and the unique, perfect juxtapose of different flavours from modern fine dining and Southeast Asia, all make the experience memorable and exceptional.
The nuanced flavours featured are distinctive and well- balanced with Southeast Asian flavours layered as the bottom notes, creating unique tastes like no others.
I also like it that the bowls and plates are piping hot when brought out in preparation for the next dish, thus maintaining the optimal temperature for the food.
I said it before, and I will say it again: This is one place foodies should come at least once.
The visit this time round is definitely still as outstanding as ever. I look forward to the next time here.
Grignotages Cauliflower is my favourite of the night. With clams, cauliflower steamed egg, caviar and dash, this dish is so briny sweet and complex. The bouncy texture of the clams contrasts so well with the smoothness of the custard. There is a magical surprise in the form of the touch of grill taste from grilled cauliflower, which manifests as I am enjoying the flavours of the egg and clam. I love this surprise so much.
Aged grilled Pork Belly Char Siew Bao is rustic, features a splash of intense meaty sweetness on the crispy brioche. This is one excellent char siew bao, with extra depth in taste and texture.
Chicken Liver is creamy and full of umami. Amazingly, it is rich in taste and yet light on the palates at the same time. This is like savoury foie gras in mousse form, and a very good one at it.
XO Croustade has this complex briny sweetness balanced by an iota of zest, making the taste well-rounded and exciting at the same time. The springy prawn juxtaposes so well with the crispy seaweed pastry shell.
The moment Topical Squid is being assembled in front of me, I can catch the whiffs of the smoky aroma, heightening the anticipation. The flavours of Southeast Asia work their magic here, with the nutty aroma of coconut balancing with the spiciness of sambal. The crunchy zesty bits addes make it even more exciting. The grilled squid, which is of special giant variety, is super tender with the right amount of char. It evokes a “wow” moment when I taste it amid the coconut and sambal. Another favourite of mine.
Red Coral Trout Grilled Groupa, pamapum itum, kaffir lime, wild fern showcases vegetables foraged from the wild in Cameron Highlands, and it is crunchy and delicious. This is one dish that is full of rustic Malaysian flavours.
I love the bouncy texture and sweetness of goatfish (a rare fish to be featured in restaurants since it must be fresh to retain that bouncy texture) that is highlighted by the bitterness of fern and light pungency of onion. All the flavours come so well together.
Grandma's Kepiting showcases super briny sweetness of the treasures of the ocean, such as crab, perfectly balanced by the zest of the sauce. I love this too.
Kalamansi & Sake combines together marshmallow kalamansi, sake jelly and interestingly, shiso oil. And it works! This dessert is like palate cleanser and dessert rolled into one refreshing, sweet, awesome treat. The crunch from the aloe vera makes it even better in terms of texture.
Passionfruit and Chocolate featuring passionfruit, caramelised white chocolate, almond sable is so smooth and creamy. It is full of harmonised flavours from the richness of the chocolate, the refreshing light sweetness of passionfruit and baked aroma of almond sable.
Thoughts: Amazing, Thoughtful, Exceptional
153 Joo Chiat Road