Jungle - Modern Thai Flavours, Bold Sweet-Sour-Spicy Balance on Ann Siang Hill

Jungle, a modern Thai restaurant on Ann Siang Hill, was named a new entrant on the Michelin Guide Singapore’s Bib Gourmand list for 2025. Set within a wood-toned shophouse space with exposed beams and an open-fire kitchen, the restaurant takes a produce-driven approach to regional Thai cooking, built around the interplay of sweet, sour, salty and spicy flavours.

Many of its ingredients and spices are sourced directly from farmers in Thailand, and dishes draw on techniques such as smoking over lychee wood and sugarcane, hand-pounding curry pastes from scratch, and finishing proteins over charcoal. The compact, one-page menu shifts with the seasons, but a handful of dishes have remained consistent draws since opening, beginning with a smoked, charcoal-grilled pork jowl and a coconut-based crab curry.

Pomelo-Lemongrass Salad with Candied Coconut and Dried Shrimp — $19

The salad combines Thai-sourced pomelo with house-made candied coconut and dried shrimp, balancing sweet, sour and salty notes in a single starter. The candied coconut is prepared in-house rather than bought pre-made, adding a textural contrast to the citrus.

Northern Duck Laab — $20

This dish draws on a style of minced meat salad found in the rural north of Thailand, where duck is combined with a blend of herbs, spices and chillies. It is served with crunchy cabbage leaves on the side, intended to be eaten together for a contrast between the savoury, herb-forward duck and the cooling crunch of raw vegetable.

Southern Style Charcoal-Grilled Chicken — $17

A version of gai golae, a southern Thai coconut milk grilled chicken dish, this preparation uses chicken thigh slow-cooked over hot embers and finished with a hand-pounded red curry glaze made from scratch in-house rather than a pre-mixed paste.

Sugarcane-Smoked Pork Jowl — $28

One of the kitchen’s signature dishes, the pork jowl is smoked for an extended period over lychee wood and sugarcane before receiving a final pass over charcoal. The dual-stage process gives the meat a deeply charred exterior with an almost cured quality at the centre. It is served with nam jim jaew, a Thai dipping sauce built on a balance of spicy, sour, sweet and umami notes, alongside pickled cucumber intended to reset the palate between bites.

Northern Hammered Beef Brisket with Galangal Chilli Relish — $24

This brisket preparation draws on northern Thai cooking traditions, where the beef is hammered to break down its fibres before grilling and served with a relish built on galangal and chilli for a sharp, aromatic counterpoint to the meat.

Southern Crab Yellow Curry with Wild Rice Shoots — $30

The other signature dish on the menu, this coconut milk-based yellow curry is built around fresh crab and finished with wild rice shoots. The curry line-up at Jungle rotates every few months, but this particular preparation has remained one of the most consistently requested dishes since the restaurant’s opening, prized for the way the sweetness of the crab plays against the curry’s heat.

Beef Panaeng Curry with Banana Chilli and Pickled Shallots — $26

A milder alternative to the crab curry, this panaeng curry pairs beef with banana chilli and pickled shallots, giving diners with a lower tolerance for spice a way to still experience the kitchen’s layered, sauce-driven cooking. Both curries are served with a choice of white or brown rice.

Grilled Banana Cake with Gula Melaka Caramel and Coconut Ice Cream — $15

Currently the only dessert on the menu, the banana cake is grilled rather than baked plain, then served on a charred banana leaf with a drizzle of gula melaka caramel and a scoop of coconut ice cream. The grilling step is a deliberate point of difference from a standard banana cake, adding a layer of caramelisation to the crumb.

With a tightly curated menu that draws from lesser-known regions of Thailand and changes with the seasons, Jungle offers a way to encounter Thai cooking beyond familiar street food staples. Its Bib Gourmand recognition for 2025 reflects a kitchen that pairs careful ingredient sourcing with technique-driven cooking, making it a worthwhile stop for diners looking to try something distinctive on Ann Siang Hill.

Address: 10 Ann Siang Hill, Singapore 069789
Opening Hours: Tuesday to Thursday, 6pm to 11pm; Friday and Saturday, 6pm to 12am; closed Sunday and Monday
Tel: +65 8389 2258
Website: jungle.sg
Instagram: @jungle.thai
Reservations: via SevenRooms (sevenrooms.com/reservations/junglesg); walk-ins subject to availability