Going Back To Heritage

Two different chefs give their take on local flavours: one sticks to authenticity and the other injects his own touch of modernity

- Lu Yawen

JIAKPALANG EATING HOUSE

THE BUZZ In a bid to make zi char or informal communal dining traditionally held in non-air conditioned eateries relevant to the next generation of diners, young chefs like Nixon Low put forth their reimagined versions. For the latter, the update includes the freedom to marry local ingredients with modern cooking techniques.

AMBIENCE Tucked away in a corner, Jiakpalang is one of the five F&B offerings on the ground floor of Fragrance Empire Building. Away from the main Central Business District, the area is a growing hub of offices with a sizeable lunch crowd. Come noon, white-collared types are drawn to the restaurant’s bright and minimalist interior. A long counter and bar tables flank the narrow entrance that leads to a larger dining area at the back where there is regular seating.

FOOD & DRINK Even though small, the eatery is sufficiently versatile to adjust according to the time of day or occasion. In the afternoon, the long counter serves mostly as a cashier where hungry diners put in their orders for reasonably priced healthy brown rice or salad bowls such as the Signature Sesame Soy Chicken (S$6.90). Each option comes with a side of protein, an egg, steamed vegetables and a selection of sides.