We’re having lots of fun chatting with our new Makan Kakis from Taco Libre: The All-Star Taco Showdown happening at Lucha Loco on Duxton Hill. Chef Jason Jones is the Culinary Director of The Loco Group and host, if you will, of the Michelin-starred & celebrity chefs who’ve been invited to create their ultimate tacos in this Taco-Off!
Chef Bjorn Shen (of restaurants Artichoke & Bird Bird) was the first chef to kick off Taco Libre back in August, with his insane surf & turf Bacon & Crab taco. Since then, Chef Andrew Walsh of Cure, Chef Dave Pynt of Burnt Ends, Chef Rishi Naleendra of Cheek by Jowl, Chef Sam Aisbett of Whitegrass and Chef Clayton Wells of Blackwattle (his tacos are currently being served up at Lucha Loco) have also contributed their creative taco genius.
But don’t worry if you missed Chef Bjorn’s taco, you can head on over to Lucha Loco on 14th November for the Grand Finale Event and all SIX tacos will be on the menu! Best of all, part of the proceeds from this campaign will be donated to the Singapore’s Children Society.
Listen to our studio guests talk food and about the Taco Showdown by clicking the links below. Also, be sure to scroll down for Chef Jason’s recommendation for affordable, mind-blowing fine-dining you shouldn’t miss!
- Listen to Chef Jason Jones’ makan recommendation – if you enjoy innovative, fine-dining at a super affordable price, this is it!
SEE:All it took was the humble frog for Chef Jason to fall head over heels for the food at Bistro November and he makes this week’s recommendation with the utmost urgency because this is one amazing restaurant with an expiry date. So named for when it closes, Bistro November occupies the former space taken by Restaurant Ember at Hotel 1929 on Keong Saik. The hotel is closing for major refurbishment come end November, that’s why you need to get over to the bistro while you still can!
So. FROG. From legs, to livers (see above) to blood, Chef JP is one of the most underrated chefs in Singapore and an innovative genius in the kitchen, passionate about using every part of his ingredients and squeezing every last drop of flavour from them to create mind-blowingly inventive dishes that not only look amazing but also taste fantastic. Even better, the prices are so reasonable, you might need to do a double take! Chef to Chef, Jason Jones finds himself challenged in delightful ways every time he returns for JP’s food. Chef JP goes to the market himself everyday, so his food is super fresh and super creative. He has such an interesting take on cooking and dining at Bistro November is never a dull affair.
One dish that has stayed with Chef Jason long after the eating is Chef JP’s take on Boudin Noir. Traditionally, it’s a French-style blood sausage, or black pudding that is completely unavailable in Singapore because it’s illegal to import or sell blood sausage made from pig’s blood. That’s where the frogs come in. Chef JP uses frog blood to make his own version of Boudin Noir, something Chef Jason wasn’t keen on trying at first. After a little coaxing and a little taste, he was asking for more!
Bistro November needs to be put on the top of your must-try list, not just because it’s closing soon, but also because you’re going to get the freshest, best quality, most innovative dishes at unbelievable prices. The full JP Dinner is well worth your time and money, but he does lunches and also a wonderful Sunday Brunch as well. GO GO GO!
50 Keong Saik Road, Singapore 089154
Open Daily: Breakfast 7:30 – 10:30am
Lunch by Chef JP Tuesday to Saturday 12 – 3pm, Dinner 6pm – late
Sunday Brunch 11am – 3pm
Cheese, Wine and Charcuterie all day.
Tel: +65 63471928