With its fresh, local ingredients and eye for detail, Province has quickly rounded up some loyal followers to its intimate (and intricate) ten-seater. The flower crab medley, poached and grilled king blue oyster mushrooms and perfectly aged Long Island duck with tempura of zuchinni flowers, sauerkraut and galangal reflect the restaurant's commitment to flavour, a lesson learnt by chef Law Jia-Jun working at top restaurants in both California and Singapore. Now it’s all about the diversity of South East Asian ingredients which reflect the rich cultures within Singapore and the wider region. A recent highlight is giant trevally grilled over charcoal and topped with seaweed XO sauce, curry leaf emulsion and wild fern. Jia-Jun works closely with local and regional farmers, fishermen, growers and producers according to what’s in season and the intimate dining space means your close to all the action. Plenty of fizz and saké, as well as cocktails, add lubrication.