Jiakpalang Eating House serves up National Day rice bowls inspired by Singapore’s well-loved flavours
Love bak kut teh? Head to Jiakpalang Eating House between 7 to 11 August. This new mod-Sin zi char diner will be celebrating National Day with a special braised bak kut teh pork rice bowl ($8.90) inspired by our local pork rib broth. The hero of the dish—pork belly—is slow-braised for six hours in bak kut teh stock, then served with premium brown rice, onsen egg, fried you tiao and steamed vegetables.
Bak kut teh is just the start of their month-long ode to Singapore classics. From 14 to 18 August, enjoy Nonya curry chicken rice ($7.90), where the star is braised boneless chicken leg cooked in housemade curry gravy; and from 22 to 25 August, chilli crab rice with soft shell crab ($12.90), featuring delish tempura soft shell crab and plenty of their housemade chilli crab sauce. Each bowl comes with steamed vegetables, onsen egg and premium brown rice.
Locally-inspired rice bowls are a bit of a speciality here, even on their regular lunch menu. One of their bestsellers since they opened a few months ago is signature sesame soy chicken rice bowl ($6.90), chicken rice made with sous vide chicken breast. Not surprising considering that executive chef Nixon Low has a penchant for riffing on local flavours and used to be in charge of Portico Restaurants Singapore, where he served up modern European nosh with largely locally sourced produce. On his dinner a la carte menu, expect to find mod-Sin dishes such as pork collar with ‘kopi c’ sauce and soil ($16), assam Pulau Ubin sea bass ($15) and stout-braised beef cheek ($17).
#01-06, Fragrance Empire Building, 456 Alexandra Road. Tel: 6266 8511