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About Us

Tatler Asia spotlights Chef Law Jia Jun once again as a bold chef redefining Singaporean cuisine through curiosity and respect. With experience from acclaimed restaurants like Atelier Crenn, he views ingredients as stories to be told, such as midin,

🇸🇬✨ Today we celebrate 60 years of pride, unity. Happy National Day, Singapore!

With all the dishes now introduced, our Summer menu is in full bloom.

Each course tells a story of the season, bright, refreshing, and rooted in the region.

Thank you for journeying with us through each reveal.

Now it’s your turn to experien

Flavours of citrus, a reflection of summer’s brightness.

This dessert brings together four expressions of citrus:
Tangerines, turned into a sorbet and crisp candied tuile.

Kumquats, gently confit for their sharp clarity.
Mandarins, served fre

At Province, the pursuit of flavour is never fixed. As seasons shift, so do our expressions, always guided by the best of each harvest.

Our abalone dish has taken on a new form. This iteration began with a vibrant batch of green tomatoes at the mark

Octopus with som tam and petai
A dish by Chef Jia Wan inspired by two favourites, the sharp tang of som tam and the bold taste of petai beans

The octopus is caught from the waters of Indonesia where the warmer currents and coastal seabeds lend a dis

Kueh Cara

What we affectionately call our “Asian blini” — a fragrant base for bold flavour.

Ours is seasoned with turmeric and spring onion ends for warmth and gentle sweetness. Topped with creamy Indonesian avocado from Geylang S

Spiced coriander pork spring roll

A dish drawn from memory and many dinners at my godpa’s table. It was a staple with rice always served warm always comforting.

We start by gently cooking coriander seeds garlic shallots and coriander root whi

A quiet corner of Joo Chiat that opens into another world. Step through the door and into a space shaped by season rhythm and care.

Lunch seatings run Wednesday to Sunday at 12.30pm

Dinner begins at 7.00pm on Wednesdays and Thursdays

Fridays to Su

Province is an intimate, eight-seater restaurant on Joo Chiat Road, a heritage district on Singapore’s east coast.

Chef Law Jia-Jun created Province to showcase the quality and diversity of ingredients from Singapore and Southeast Asia. The hope is to rekindle a sense of wonder and invite a deeper appreciation for the places, people, and cuisines of the region.

Our Story

Chef Jia-Jun grew up in Singapore, fattened and nourished by the hands of family matriarchs: his grandmother, grandaunt, and mother, among others. Their specialties include rice dumplings, sweet and savoury kuehs, spring rolls, Teochew style braised duck and steamed fish — dishes that continue to inspire Jia-Jun today.

Today, Jia-Jun cooks from this well of memory and experience, blending his Singaporean, Hokkien and Teochew heritage, and his time training and cooking in California and Singapore.

The Cuisine

We are guided by the seasons, working with produce sourced from local and regional farmers and fishermen.

Flavour profiles, spices, and cooking techniques characteristic of the numerous cultures and communities of Singapore and Southeast Asia are woven into each dish, creating compositions that are familiar yet unexpected.

The Experience

Finding us is an adventure in itself, designed to prime your senses for discovery and exploration.

Here, you’re invited to reconnect with food and the people behind them. From the moment you arrive, you’re part of the process: see the hands at work and watch as your meal take shape.

Hear the stories of farmers and fishermen, and learn how your dishes were dreamed up and put together.

Book Your Province Experience