Jungle is a Thai grill and bar on Ann Siang Hill in Singapore, open for dinner Tuesday to Saturday from 6pm until late. The kitchen is organised around the charcoal grill and the regional cooking of Thailand: northern dishes scented with Lanna spices, Isaan-style laabs piled with fresh herbs, and grills and curries that draw on the country's south.
The menu moves from starters like smoked tomato relish with rice crackers, pomelo-lemongrass salad and banana blossom and green mango salad, through a grill section featuring southern-style charcoal grilled chicken, sugarcane-smoked pork jowl with nam jim jaew and northern hammered beef brisket with galangal chilli relish. Curries include beef panaeng with banana chilli and pickled shallots and a southern crab yellow curry with wild rice shoots, with grilled banana cake, gula melaka caramel and coconut ice cream to finish.
Jungle flags gluten-free dishes on its menu and offers vegetarian options, while noting plainly that many dishes contain trace amounts of fish, shellfish and pork and can be a little spicy — guests with dietary restrictions are encouraged to let the team know ahead of time. Reservations can be made online, and the restaurant can be reached on +65 8389 2258 or at [email protected].
Ann Siang Hill is one of those Singapore corners where evenings feel different from the day, and Jungle leans into that rhythm. It is a Thai grill and bar that opens at 6pm, Tuesday through Saturday, and stays open until late — a room built for dinner and drinks, organised around charcoal smoke, chilli heat and the regional cooking of Thailand.
The menu skips the usual greatest-hits approach. Instead, it reads like a tour of Thailand's regional tables: dishes from the north built on Lanna spices, laabs in the Isaan style loaded with fresh herbs, and grills and curries that borrow from the steamy south. The through-line is the fire — many of the menu's main events have spent time over coals.
Southern-style charcoal grilled chicken keeps things smoky and straightforward, while the sugarcane-smoked pork jowl brings a quiet sweetness from the cane, cut by nam jim jaew, the tart, chilli-spiked Thai dipping sauce. There is a lamb breast skewer glazed in red curry and finished with an herb salad, and northern hammered beef brisket served with a galangal chilli relish.
Even vegetarians get a proper grill course: charcoal grilled cabbage with a soy ginger sauce, proof that the coals are not reserved for meat.
Before the grill, the starters lean herbal and lively. Smoked tomato relish arrives with rice crackers for scooping. Pomelo-lemongrass salad pairs citrusy pomelo with candied coconut and dried shrimp, and banana blossom and green mango salad gets its warmth from chilli jam — both available as vegetarian versions. The laabs land early too: a northern duck laab scented with Lanna spices, and an Isaan-style fish laab piled with fresh herbs and marked gluten-free.
The curry section is small and deliberate. Beef panaeng curry comes with banana chilli and pickled shallots, rich and gently sweet. The southern crab yellow curry, served with wild rice shoots, brings the more assertive style of Thailand's south. Bowls of white or brown rice are on hand to catch everything. To finish, there is grilled banana cake with gula melaka caramel and coconut ice cream — a dessert that nods to Southeast Asia's pantry as much as to Thailand's.
Jungle is unusually upfront about what goes into its food. The menu flags gluten-free dishes and marks vegetarian plates, with vegetarian versions of several other dishes available. The team also notes plainly that many dishes contain trace amounts of fish, shellfish and pork and can be a little spicy, and invites anyone who is vegan, vegetarian or has dietary restrictions to reach out ahead of time so the kitchen can see what it can do. That kind of clarity makes planning dinner for a mixed group a good deal easier.
Jungle opens Tuesday to Saturday from 6pm until late and is closed on Sundays and Mondays. Reservations can be made online through the booking link on the restaurant's website, www.jungle.sg, and a sample dinner menu is available as a PDF for anyone who wants to scout the dishes first. The restaurant can be reached on (65) 8389 2258 or at [email protected], and shares updates as @jungle.thai on Instagram.
The pleasant way through a menu like this is to spread out: a herb-forward laab to start, something from the charcoal grill for the middle of the table, a curry to share and plenty of rice. It is a straightforward formula, done with regional care, in a corner of Chinatown made for slow evenings.