A refreshing new concept by The Brewerkz Group, Jiak Kim House is an exciting dining destination set in a beautiful 1920s conservation warehouse on Jiak Kim Street along the iconic Singapore river.

Nestled in Frasers Property Singapore’s integrated precinct with Fraser Residence River Promenade and luxury residential development Rivière, the much-anticipated Jiak Kim House is a celebration of the East and West, past and present – a fitting tribute to the rich historical tapestry of the locale where trade, entertainment and culture converged. Formerly a landmark that housed one of Singapore’s most iconic nightclubs, the space has been reimagined to present a warm and surprising setting that artfully blends heritage with modernity.

Inspired by the storied past of its unique location, Jiak Kim House seeks to retell the tales of yesteryear through its atmospheric interiors and innovative Modern Asian cuisine by Chef-Partner Seow Tzi Qin (Chef TQ). The venue also houses a dedicated in-house floral atelier that conjures up exquisite customised flower arrangements, further elevating the dining experience.

Masterminded by the owners of Jiak Kim House and award-winning interior design agency Dinding Design Office, the concept at Jiak Kim House seamlessly and intricately weaves together the past and present to create a homely yet elegant setting.

Spot the distinct scallop-shaped ‘pediment’ at the entrance of this century-old conservation building façade, as well as original timbre trusses that line the expansive double-height ceiling of this 120-seater restaurant that encompasses a main dining room, and a private dining room that is perfect for holding intimate functions for up to 40 pax.

The aesthetically-arresting entrance is where guests are greeted; striking black and white floor tiles, custommade rattan furnishing and a feature wall adorned with pictures depicting the bustling scenes of the Singapore river and its surrounds lend a chic ‘living room’ vibe. Illuminated by the glow of custom pendant and wall light fixtures, the main dining room exudes a warm and intimate vibe with plush built-in banquette seating against old-fashioned louvered panels and coconut husk walls, as well as terracotta-hued furnishings. Past the wine vault characterised by matching terracotta textured brick walls and a low ceiling lined in sustainable cork finishes, is the private dining room. Lined with blue panelling contrasted with mustard gold upholstery, the room is further enhanced spatially by two bespoke pendant lights suspended from the ceiling that mirror the building’s roof pediment.

With a profound respect for tradition and a penchant for innovation, Chef TQ leads the culinary team at Jiak Kim House. He has conjured a menu that features hearty modern classics that celebrates the vibrant flavours of Southeast Asian cuisine; coupled with a contemporary sensibility. Diners can embark on a journey through his inventive take on well-loved, familiar Asian dishes, rewritten for a modern palate, each bursting with prime ingredients and unexpected twists.

“I am excited and looking forward to sharing the tales of Jiak Kim House through the food we serve. Growing up in Singapore, a place known and respected as a melting pot of cultures and cuisines, a significant part of my cooking philosophy is based on embracing differences and finding unity in diversity. I hope that my dishes will create memorable experiences and leave a lasting impression on our diners,” Chef TQ.

With the focus on delivering a fulfilling dining experience, the menu at Jiak Kim House is a collective of some of Chef TQ’s personal favourites – beautifully-plated dishes brimming with familiar yet robust flavours created with quality ingredients that encapsulates the essence of Modern Asian cuisine.

Pique the palate with a diverse array of starters. Tingkat of Memories ($36) is designed for two – tuck into a quartet of captivating vignettes such as a 7-herb crab cake with piquant Assam Mayo; lamb goulash croquettes in an herbaceous mint coulis; a chili crab pie tee brimming with homemade filling; and a tri-colour otak otak layered with fresh ‘batang’ fish paste and prawn chunks.

The comforting Mushroom Herbal Tea ‘Macchiato’ ($22) is a nod to the popular local specialty of Bak Kut Teh. Peppery mushroom consommé, steeped in a fragrant herb and spice medley, is topped with green peppercorn foam and accompanied by playful mini dough fritters. The rich and silky Gula Jawa Foie Gras ($32) is an indulgent number with pan-fried foie gras glazed with gula jawa ginger caramel and complemented by candied bacon and a bittersweet rambutan and grapefruit chutney. Taking inspiration from Vietnamese Bò Lá Lốt, the Hay-Smoked Wagyu Hamburg ($28) is a revelation. Juicy chargrilled patties, crafted from a succulent blend of chuck, short rib, and pork belly, is wrapped with fragrant shiso leaves and served with a tantalising green pepper sauce.

Dive into seafood specialties the likes of Herbal Scallop ‘Pao Fan’ ($42), a refined interpretation of the Teochew ‘pao fan’ featuring pan-roasted Hokkaido scallops nestled in a nourishing angelica root dashi, crowned with crispy rice puffs, earthy cordyceps, and briny ikura. The Kam Heong Sambal Grouper ($40) boasts a robustly flavoured Tiger Grouper fillet; marinated overnight in black peppercorns and homemade sambal, paired with a vibrant mangosteen salsa and fragrant cilantro rice.

A nuanced symphony of flavours, Garum Quail Panggang ($46) presents a beautifully-charred butterflied bird with creamy celeriac mash, truffle sauce, crisp lotus root chips and deep-fried cauliflower bhaji. Be tempted by Challans Duck Two Ways ($48), a riff on one of Chef TQ’s personal favourite dishes; an angelica root roast duck. Chef TQ marinates the coveted French Challans duck in an angelica root brine before roasting and serving it with a tangy sour plum sauce alongside a salted vegetable risotto. Indulge in Beef Tongue to Tail ($42) – fork-tender spice-imbued Rendang short ribs, torched ox tongue, and braised oxtail with crispy pavé potatoes adorned with grated coconut. Smoky grilled shishito peppers and a refreshing ‘rojak’ salad complete this symphony of textures and tastes.

Satisfy sweet cravings with Chef TQ’s inventive repertoire of desserts. The ethereal Snow Peak ($22) presents a Moutai and pineapple-infused sorbet on a bed of diced scoby, cloaked in a delicate coconut jelly and adorned with guava, strawberries, and playful lime meringue shards. For a delightful twist on a classic, the Buah Keluak Black Forest ($22) offers a cocoa-infused experience, where the earthy notes of buah keluak mingle with luscious chocolate sauce, velvety namelaka cream, moist sponge, and kirsch-soaked cherries, all encircled by popping candy and chocolate wafer balls. Jiak Kim ($22) which literally means ‘eat gold’, is an exquisite flower-shaped dessert embellished with gold foil, combining layers of roselle hawthorn jelly, earl grey mousse, Berriolette compote, and namelaka chocolate cream.

Besides an enticing repertoire of Starters, Mains, Dessert as well as a selection of grilled meats from the a la carte menu, a lunch set menu will also be available on Monday to Friday, 12pm to 3pm and is priced at $52++ and $65++ for two and three courses respectively.

Echoing the bold flavours of the repertoire of dishes is a selection of handcrafted libations inspired by flavours and spirits from around the region, crafted by the restaurant’s team of passionate mixologists.

Emperor State, $26
Homemade Durian Liqueur | Pisco | Chartreuse Green Liqueur | Thyme | Lemonade
Imbibe the Emperor State that spotlights the region’s celebrated king of fruits in a novel combination of homemade durian liqueur, Pisco, and the herbal nuances of Chartreuse Green Liqueur. Enlivened by hints of thyme, apple syrup and tangy lemonade, this outstanding drink mirrors the tenacity and boldness that define Singapore.

The Asian ‘Banana’, $26
Filipino Brandy | Filipino Banana Liqueur | Cherry Liqueur | Spiced Bitters
This yellow-hued concoction possesses fruity notes and tropical undertones that are further enhanced by the subtle warmth of spiced bitters and a slice of caramelised banana. For those seeking non-alcoholic alternatives, Jiak Kim House also offers a carefully-curated selection of premium Yunnan Pu’er presented in Japanese cast iron vessels, as well as an extensive wine collection spanning more than 200 labels.

Jiak Kim House
Where: 5 Jiak Kim St, #01 – 16/17, Singapore 169425
When: 12pm to 3pm, 6pm to 11pm (Monday – Saturday)
For dining reservations and enquiries, guests can make their reservation online at jiakkimhouse.com, call 9831 5430 or email hello@jiakkimhouse.com