Singaporean food deserves a great focus in Hong Kong, a city intertwined with the same identity we feel at home: cosmopolitan, international, frenetic, and flavourful.
At JOM, the genuine recipes of Singapore come to the table, of course inspired by Malaysian, Indonesian, Indian, and Chinese cuisine prevalent in the city-state. The new summer brunch menu (HKD598 for 2) brings out the simple and colourful side of Singaporean cuisine – and all things coconut.
Starting off with an all-you-can-eat tapas-style course of pie tee (turnip tart), bakwan jagung (corn fritter with tomato sambal), and rojak (fruit and veg salad), the menu shows off its traditional side.
The first starter sees two pie tee pastry stars served on a plate; they are filled with Chinese turnip. Tasty, yes, but nothing mind-blowing.
This sentiment is similarly felt with the rojak, which carries a pickled and sweet brown sauce drenched over rice cake, mango, and cucumber. The tartness of the sauce and crunchy texture of the dish begs for different flavours.
The bakwan jagung is the starter that lit up for us, featuring a crispy and bouncy fritter texture complemented by a spicy kick from the sambal sauce. It is a playful dish that leaves you hungry for more.
The main course of the brunch menu is special, comprising seven dishes, each with its own touch of Singaporean or Malaysian identity. We ventured for the nasi lemak fried chicken, beef rendang, and coconut vegetable curry.
As a fan of fried chicken, this JOM rendition of this tried-and-tested Southeast Asian dish scores high marks with me. It is moist, convincingly carries its spice rub with a crispy skin, and pairs well with the coconut rice. It is classically paired with peanuts and smashed anchovy, a staple dish of Singapore and Malaysia.
The beef rendang was my favourite plate of the meal. JOM’s recipe renders the stewed beef shank with a simmering pot of ground spices and coconut. This results in a tender bite with strong beefy, peppery, coconutty, and pickled flavours.
The coconut vegetable curry, bringing a much-needed neutral flavour profile to the meal with vegetables to balance, is satisfying. It is packed with coconut flavour for those who are nuts about the fruit.
To end, even though we had already pigged out, dessert came to the table with the homemade pandan cake and coconut jelly. The former is soft and delicate, just how pandan cake should be, whilst the latter cleanses both the palate and soul with a strong coconut boost to lead diners on their merry way home.
Our verdict of JOM
JOM’s new menu, lasting for the whole length of the summer and hopefully longer, features playful Singaporean flavours and a great number of dishes. Prepare for some spice and heartiness, leaving you feeling satiated or possibly even stuffed. I can assure you it is worth it.
JOM, G/F, 81 Wing Lok Street, Sheung Wan, 2809 2868, book here
| Order this: bakwan jagung, nasi lemak fried chicken, beef rendang, coconut jelly Menu: set menu for two Price for two for brunch: HKD598 | Atmosphere: clean and modern with design odes to Singapore’s hawker centres Perfect for: a quick dinner after work or a more leisurely brunch at the weekend |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
