In a carefully restored 1920s heritage warehouse along the Singapore River, Jiak Kim House crafts a dining experience that mirrors the essence of Singapore’s diverse heritage. Combining culinary excellence with modern Asian elegance, Jiak Kim House is a celebration of the city’s rich past and vibrant present.
The Charm of Jiak Kim House
As you step into Jiak Kim House, you are greeted by an ambiance that reflects both historical charm and contemporary sophistication. The beautifully restored heritage building, with its riverside location, sets the perfect scene for a memorable dining experience. It’s a place where you can relax and enjoy the fusion of old and new, a true reflection of Singapore’s dynamic culture. Come as you are to savour the fusion of culinary excellence and modern Asian elegance—a celebration of Singapore’s past and present. How delightful life can be when one takes the time to dine!
A Culinary Journey with Chef Seow Tzi Qin
The culinary genius behind Jiak Kim House is Chef Partner, Seow Tzi Qin, affectionately known as ‘Chef TQ.’ With over a decade of experience, Chef TQ brings a wealth of knowledge and a creative flair to the table. Concurrently serving as the Culinary Director, The Brewerkz Group & Café Iguana and with a background that includes Executive Head Chef at Fullerton 1919 Waterboat House and stints at the highly acclaimed Les Amis and Le Saint Julien, Chef TQ’s extensive experience is evident in every dish.
Chef TQ’s bold and imaginative nature shines through in every dish he creates. By blending traditional flavours and ingredients from North, South, and Southeast Asia with contemporary culinary techniques, Chef TQ transforms each meal into a celebration of culture, stories, and flavour. His mission is to take diners on a sensory adventure, exploring the heart of Southeast Asian flavours while infusing delicate nuances of Western cuisine.
A 7-Course Symphony of Flavours
During our recent visit, we indulged in a 7-course menu that showcased Chef TQ’s culinary mastery. Each course was thoughtfully curated, offering a harmonious blend of traditional and modern influences. Here’s a glimpse of our extraordinary culinary journey at Jiak Kim House :
First course: Mushroom Soup and Bolo Fun – The meal begins with a rich and velvety Mushroom Soup, showcasing the earthy depth of fresh mushrooms blended to perfection. The soup is hearty yet refined, striking a delicate balance between creamy and flavourful. Paired with the Bolo Bun, a golden, crispy top contrasts beautifully with the soft, fluffy bread beneath. This bite-sized combination delivers a delightful explosion of flavours and textures in every mouthful, offering a warm and inviting start to the dining experience.
Second Course: Tingkat of Memories – Spanish Mackerel Otak Otak, Green Curry 7 – Herbed Crab Cake, Assam Mayo.
The Tingkat of Memories is a thoughtfully curated dish that not only pays homage to tradition but also elevates it with modern culinary flair. The Spanish Mackerel Otak Otak features a rich blend of fragrant Southeast Asian spices, creating a smoky and aromatic flavour profile.
The Herbed Crab Cake offers a contrasting yet complementary bite. Fresh crab meat is seasoned with a medley of herbs and spices, then seared to a golden crisp. Paired with the tangy and slightly spicy Assam Mayo, the crab cake provides a zesty kick that excites the palate. The dish is beautifully plated, with each element thoughtfully arranged, showcasing both the freshness of seasonal ingredients and the artistry of the kitchen. This course encapsulates the essence of fusion cuisine, blending traditional flavours with contemporary techniques for a truly memorable experience.
Third course: Herbal Scallops Beurre Blanc – Hokkaido Scallops, Angelica Root, Rice Puffs, Ikura, Dashi Beurre Blanc.
This course offers a harmonious blend of textures and flavours, showcasing the impeccable quality of Hokkaido Scallops. Seared to perfection, the scallops boast a delicate golden crust that locks in their natural sweetness and tenderness. Complemented by the subtle, earthy notes of Angelica Root, each bite brings a refined herbaceous undertone that elevates the dish to new heights.
The addition of Rice Puffs adds a delightful crunch, offering a playful contrast to the scallops’ softness. The briny burst of Ikura (salmon roe) introduces a burst of umami that dances across the palate, while the Dashi Beurre Blanc—a luscious, rich sauce made by blending classic French beurre blanc with the savoury depth of Japanese dashi—ties all the components together. This velvety sauce not only amplifies the flavours of the scallops but also provides a comforting richness that warms the palate.
Fourth course: Chilled Crab and Jellyfish – Alaskan King Crab, Shredded Jellyfish, Soursop Sorbet, Thai Green Pepper Sauce.
The Chilled Crab and Jellyfish, is a masterclass in balancing textures and flavours, offering a refreshing take on seafood. The star of the dish, Alaskan King Crab, is tender and sweet, providing a luxurious bite that pairs beautifully with the Shredded Jellyfish, known for its satisfying crunch. The combination of these two seafood delights sets a perfect foundation for the dish, showcasing Chef TQ’s ability to harmonise diverse ingredients into a cohesive experience.
Adding a unique twist to this dish is the tangy Soursop Sorbet, which not only cleanses the palate but also adds a bright, tropical sweetness that contrasts wonderfully with the seafood. To round it off, the Thai Green Pepper Sauce introduces a touch of heat, infusing the dish with a subtle spiciness that complements the sweetness of the crab. The result is a delicate yet flavour-packed course that prepares the palate for the more robust dishes that follow.
Fifth Course: Kam Heong Sambal Grouper – Live Tiger Grouper, Black Pepper Sambal, Cilantro Rice, Mangosteen Salsa.
Kam Heong Sambal Grouper, brings bold Southeast Asian flavours to the forefront with its star ingredient, the Live Tiger Grouper. This delicately flaky fish is expertly cooked, allowing its natural sweetness to shine while absorbing the deep flavours of the Black Pepper Sambal. The sambal’s smoky, peppery heat envelopes the grouper in a savoury glaze, delivering an intense yet harmonious spice profile. Each bite is a tantalising combination of the fish’s tender texture and the sambal’s robust, aromatic heat, making this course both hearty and satisfying.
To complement the fiery sambal, the dish is served with fragrant Cilantro Rice, offering a refreshing herbaceous balance that cools the palate while absorbing the bold sauce. But the true surprise comes from the Mangosteen Salsa, a tropical, tangy burst of sweetness that contrasts beautifully with the spice, adding a refreshing brightness to the dish. The interplay of flavours — spicy, sweet, and fresh — creates a dynamic and layered experience, ensuring the Kam Heong Sambal Grouper leaves a lasting impression as a standout course in this exquisite meal.
Sixth Course (Choose among three different main courses): Beef Tonque-To-Tail – Rendang Short Ribs, Braised Oxtail, Torched Tonque, Domino Potatoes, Rojak Salad.
The Sixth Course: Beef Tongue-To-Tail is a culinary masterpiece that celebrates the rich, earthy flavours of beef, showcasing different cuts in a variety of textures. The dish features tender Rendang Short Ribs, slow-cooked to perfection, allowing the meat to melt in your mouth with every bite. The rendang’s aromatic spice blend of lemongrass, turmeric, and coconut envelops the ribs in a luscious, deep flavour, offering a rich and satisfying taste reminiscent of traditional Southeast Asian cuisine. Alongside the short ribs, the Braised Oxtail is equally succulent, with its rich marrow and deep, slow-cooked flavour adding a layer of indulgence to the dish. The oxtail’s unctuous texture, combined with the richness of the sauce, creates a luxurious and comforting experience.
What makes this course even more exciting is the Torched Tongue, a less common cut of beef that’s expertly prepared and lightly seared to achieve a smoky, caramelised exterior while retaining its tender, meaty texture. Paired with Domino Potatoes, which are crispy on the outside and soft on the inside, the dish balances both richness and lightness in every bite. The accompanying Rojak Salad provides a refreshing contrast with its bright, tangy flavours and crunchy textures, cutting through the richness of the beef and potatoes. The combination of different beef cuts, prepared with finesse, and the interplay of spices, textures, and fresh elements make this course a true exploration of flavours from nose-to-tail.
Sixth Course: Garum Quail Panggang – Butterflied Quail, Cauliflower Bhaji, Celerlac Puree, Truffle Sauce.
The Garum Quail Panggang is a dish that perfectly balances delicate flavours and bold techniques. The Butterflied Quail, roasted to perfection, presents a succulent, tender meat with a subtle smokiness that enhances the natural richness of the quail. The crisp skin provides a delightful contrast to the juicy interior, and every bite is a harmonious blend of texture and flavour. The garum seasoning adds an intriguing umami depth to the quail, elevating the dish with a savoury complexity that lingers on the palate.
Complementing the quail is the Cauliflower Bhaji, which introduces a crispy, spiced element to the dish, offering a playful twist with its Indian-inspired flavors. The pairing of the bhaji with a smooth, velvety Celeriac Puree creates a contrast between crunch and creaminess, adding an earthy yet refined note. To top it all off, the luxurious Truffle Sauce drizzled over the quail ties the dish together, enriching every bite with its signature earthy aroma and decadent taste. This course masterfully combines global influences, from Southeast Asia to Europe, resulting in a dish that feels both innovative and comforting, leaving a lasting impression.
Seventh course: Snow Peak – Moutai Pineapple Sorbet, Kombucha Scoby, Tropical Fruits.
The Snow Peak was the perfect sweet finale, offering a refreshing and intricate balance of flavours that left us wanting more. This dessert showcased the Moutai Pineapple Sorbet, a delightful fusion of sweetness and tanginess. The sorbet, infused with Moutai—a Chinese distilled liquor—introduced a subtle, aromatic depth, perfectly complementing the bright and juicy pineapple flavours. The result was a beautifully refreshing treat that not only cleansed the palate but also provided a sophisticated touch with its unexpected hints of spirituous warmth.
Accompanying the sorbet were slices of vibrant Tropical Fruits, adding a burst of natural sweetness and colour to the plate. These fruits, with their juicy textures and lively flavours, enhanced the tropical theme of the dessert, while the inclusion of Kombucha Scoby brought an unexpected element of tangy, fermented complexity. This unique addition provided a textural contrast and a probiotic boost, rounding out the dish with a satisfying mix of sweetness, acidity, and umami. The Snow Peak dessert offered a delicate and memorable ending to an extraordinary meal, with flavours that lingered on the taste buds long after the last bite.
Each dish not only tasted exquisite but also looked like a piece of art. Chef TQ’s attention to detail and passion for perfection were evident in every bit
Sip & Savour
Complementing the food menu is a selection of home-crafted cocktails, inspired by Southeast Asian ingredients and flavours. The extensive wine and liquor selections further enhance the dining experience, making Jiak Kim House the perfect setting to unwind and enjoy the essence of modern Asian mixology.
Jiak Kim House – A Must-Visit Destination
If you are in search of an extraordinary dining experience that combines historical charm with culinary excellence, look no further than Jiak Kim House. Chef TQ’s 7-course menu is a celebration of flavours and artistry that will leave you mesmerised. We highly recommend visiting Jiak Kim House to indulge in this exceptional culinary journey and witness firsthand the brilliance of Chef TQ’s creations.
Jiak Kim House
Venue: 5 Jiak Kim Street #01-17, Singapore 169425
(Located next to Fraser Residence River Promenade)
Tel: 65 98315430
Email: [email protected]
Opening Hours: Daily, 12-3pm & 6-11pm
Book now at https://www.sevenrooms.com/explore/jiakkimhouse/reservations/
