Province is an intimate, eight-seater restaurant on Joo Chiat Road, a heritage district on Singapore's east coast. Founded by Chef Law Jia-Jun in April 2023, the restaurant is focused on highlighting local and regional ingredients, from everyday produce grown by local farmers to rare spices sourced from further-flung parts of Southeast Asia.
With its latest menu, Province builds on that mission by incorporating more elements of classic Singaporean dishes, taking an approach the team compares to musicians sampling classics — pulling parts of a dish apart and remixing them, sometimes into something that echoes the original, other times into something entirely new. Chef Jia-Jun grew up in Singapore, nourished by family matriarchs — his grandmother, grandaunt and mother — whose specialties included rice dumplings, sweet and savoury kuehs, spring rolls, Teochew-style braised duck and steamed fish, dishes that continue to inspire his cooking today.
Province is guided by the seasons, working with produce sourced from local and regional farmers and fishermen, weaving flavour profiles, spices and techniques from Singapore's many cultures and communities into each dish. The restaurant is operated by The Fillmore Collective and has been featured in Harper's Bazaar, The Business Times, The Straits Times, and recognised by Tatler.
Tucked behind 808 Eating House on Joo Chiat Road, Province is an eight-seater restaurant that has quietly built a reputation for reworking Singaporean cuisine through a distinctly personal lens. Founded by Chef Law Jia-Jun in April 2023, the restaurant set out with a clear mission: highlight local and regional ingredients, from everyday produce grown by nearby farmers to rare spices sourced from further-flung corners of Southeast Asia.
With its latest menu, Province has pushed that mission further, weaving in more elements of classic Singaporean dishes. The team describes their approach as akin to musicians sampling classics — taking parts of a dish and remixing them, sometimes landing on something that clearly echoes the original, other times arriving at something entirely new. It's a method that treats Singapore's culinary heritage not as something to be preserved untouched, but as raw material for reinterpretation.
Chef Jia-Jun grew up in Singapore, fattened and nourished, as the restaurant puts it, by the hands of family matriarchs — his grandmother, grandaunt and mother among them. Their specialties, including rice dumplings, sweet and savoury kuehs, spring rolls, Teochew-style braised duck and steamed fish, continue to inform his cooking today. That foundation now blends with his Singaporean, Teochew and Peranakan heritage, and with time spent training and cooking in both California and Singapore, to shape Province's current direction.
Province's kitchen works closely with local and regional farmers and fishermen, letting seasonal availability guide the menu. Flavour profiles, spices and cooking techniques drawn from Singapore's many cultures and communities are woven into each dish, aiming for compositions that feel both familiar and unexpected — a balance the restaurant clearly considers central to its identity.
Province positions the dining experience itself as part of the draw. Finding the restaurant — tucked behind 808 Eating House — is described as 'an adventure in itself,' designed to prime diners' senses before they even sit down. Once inside, guests are invited to reconnect with their food and the people behind it: watching the kitchen at work, seeing a meal take shape, and hearing the stories of the farmers and fishermen whose produce ends up on the plate.
Since opening, Province has picked up notable media attention, featured in Harper's Bazaar, The Business Times, and The Straits Times, and recognised by Tatler with a 'Best' spotlight badge. The restaurant operates under The Fillmore Collective.
Province is located at 153 Joo Chiat Road, Singapore 427431, at the back of 808 Eating House. Lunch seatings run Wednesday to Sunday at 12:30pm, and dinner seatings run Wednesday to Sunday at 7pm. Given the restaurant's eight seats, reservations are made through its online booking system, and the current seasonal menu can be viewed as a downloadable PDF before booking.