During a wonderful Wine Dinner with gourmets, the restaurant, Province, whihc is actually one of my favourites, actually came up in the conversation, with lots of us at the table talking about how awesome the experience here is. Then one lovely lady straightaway said, "It's a must to try the Spring Menu, it's so good." And so I quickly booked a reservation before Spring ends. She is so right on this. I have such an amazing time at Province.
The food explores the far extends of the taste spectrum delighting the palates, features the excellent juxtapose of textures while retaining core feel of Southeast Asian cuisine. It's moments of "familiar and warm yet unique and surprising at the same time". It is also an experience itself to watch Chef Jia-Jun and crew meticulously assemble the components of each dish at the open kitchen counter and then go in depths on the details of the ingredients. I enjoy myself so much.
I can't wait for Summer to come here again!
First snack of Grignotages is Peas and Ikura. Ikura with creamy egg, where the intense brininess tamed by the creaminess, definitely pleases the palates. But the pea is actually the magic. Its grilled vegetal sweetness opens up the light creaminess and intense briny sweetness to a taste that is so unique, complex and simply awesome. I also love the crunchiness of the peas. And the lime adds a dash of excitement to make it even better.
Next is Crayfish and traditional Chinese steamed rice cake, featuring such excellent texture where the springy bouncy flesh of crayfish juxtaposes perfectly with the fluffiness of steam cake. The mild briny sweetness of crayfish is highlighted by the mildly sweet starchy base of steam cake.
Caviar and Tartare is like the luxurious Southeast Asian treat. The distinctive taste of Southeast Asia is pronounced, while at the same time refined, complex and balanced, with hints of the flavours to evoke the feelings of familiarity without overwhelming the palates. The lovely combination of meaty sweetness and briny sweetness hits the exact sweet spot. The caviar, from a Southeast Asian farm, is so well balanced in taste.
Aka Ebi featuring prawn gel, fermented kohlrabi, calamansi is another dish with perfect texture, where gelatine texture of prawn gel and the crunchiness of the fermented turnip contrast so well with the juicy, bouncy raw prawn. Szechuan pepper, with all the distinctive aroma, but without numbing spiciness, highlight the mild sweetness of the ama ebi. A brilliant creation.
Beautiful Garden of Spring with aged Aji, spring greens, sesame & Szechuan peppercorn oil, yoghurt foam, showcases aji, a sweet fish with intense flavour, like never before. And I love it! It tastes so exciting, bright, with the briny sweetness of the fish highlighted by a myriad of flavours.
Snapper and Crustaceans Sweetness of the ocean chicken consommé comforting magic lies in the mosiac tiger prawns, zucchini lifts up the taste exciting
First Bite of Wagyu aged beef presents ribeye beef in different cuts and beef jus. The more cooked, tender cut is full of meaty goodness while the rare cut is creamy in taste. The unique freshness of asparagus cleanses the palate to make each bite so satisfying and enjoyable .
Smoked Rice and Squid uses the special Bue Ta Nae Rice that is dry and sweet. The charred squid has the light lovely char to complement the smooth briny sweetness of the squid. This dish is like sweetness on different layers, it feels so satisfying to savour this. The pickles perk things too.
Passionfruit and Rice Yoghurt marries Passionfruit sherbet, koji yoghurt, gooseberries and almonds together successfully. Refreshing and exciting, amazingly creamy.
I’m not a coffee person but Coffee and Roasted Banana here totally converts me to be a coffee enthusiast for the night. Roasted goodness of coffee, toasty goodness caramel and coffee crumble totally works together. The tang of roasted banana ice-cream brings a whole new level to the taste. The cashew sponge adds a good fluffy texture to the dessert. I’m surprised and pleased.
Lots of good wines to go with the course
Thoughts: Thoughtful, Unique, Refined Southeast Asian Delights!
153 Joo Chiat Road