JAM at SIRI HOUSE in Dempsey is the restaurant/bar that is part of multi-hyphenate SIRI HOUSE (part showroom, events space, retail and art gallery featuring works from Thailand’s young artists and designers). Ming Tan (former Lolla Head Chef and current co-owner of Park Bench Deli) and Jeremy Cheok (previously from Garang Grill) are the guys behind JAM at SIRI HOUSE. Sit at the canary yellow bar stools and get a good look into the kitchen helmed by Chef Ming and backed by a fully Singaporean culinary team all hand-picked by self-taught Chef Ming himself. Start off with hand-dived Scallop Carpaccio ($30) cut into thick slabs with yuzu and truffle dressing, pops of savoury trout roe and threads of Kizami kombu for texture. The pasta in the Pappardelle in a Crustacean Sauce ($33) is handmade of course, topped with charcoal grilled tiger prawns and finished in sauce painstakingly reduced from prawn and lobster heads for maximum umami flavour. If one dish stands out amongst many great dishes it is the deceptively simple Cod ($38) crispy skinned and cooked so delicately in ginger and garlic, sitting in a clean tasting mushroom dashi and with smoked asari clams. Leave room for desserts by pastry chef Charis Wong.
Whether you’re here for lunch or dinner, nothing quite says “work’s over” like the sight of the cocktail trolley being wheeled out for that first tipple of the evening. You can also order up craft cocktails by Mark Tay (from Sunday Punch).