Fork In The Jungle

Fork In The Jungle Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Fork In The Jungle, Performance & Event Venue, Bukit Timah.

03/09/2026

Bring the cake. Celebrate in the jungle.

Little gems everywhere you look at the Jungle House.
31/08/2026

Little gems everywhere you look at the Jungle House.

Weekend pleasures. Urfa biber matcha butter, still-warm baguette, sun on the board. Smoky, a little bitter, disappears f...
29/08/2026

Weekend pleasures. Urfa biber matcha butter, still-warm baguette, sun on the board. Smoky, a little bitter, disappears faster than you’d like.

Nothing else required. Maybe your hands.

What you see is what you (could) get.Supertramp is the logical answer.
27/08/2026

What you see is what you (could) get.
Supertramp is the logical answer.

Citrus and ginger salt-baked whole snapper. Something like a roast, but not really, and the most dramatic thing you’ll p...
25/08/2026

Citrus and ginger salt-baked whole snapper.

Something like a roast, but not really, and the most dramatic thing you’ll put on a table for the least amount of work.

Why we love it: no oil, no smoke, no pan to scrub. The crust seals in the steam and seasons the fish from the outside in. You crack it at the table, peel back the skin, and lift out fillets that are pure silk — with a charred lime and garlic confit mayo, which is the part nobody tells you about.

This is OUR way to cook fish in Singapore’s heat. Most relevant if you’re in the hood, or somewhere with a similar climate. Either way, here’s our Fork in the Jungle recipe, raw and complete.

In case you wondered where we buy our seafood — Hock Leng at Ghim Moh Market, Blk 20. Ask for Eddy or his crew — best stuff from the sea, and they’ll tell you what’s good that morning. Go early, bring cash.

And if you’d rather someone else did the cracking (fair) — we do it at the table on Omacasa nights. 7 courses, our house, your people. Link in bio :)

FULL RECIPE 👇

THE FISH
Big whole snapper · gutted · scales ON (they protect the flesh)

THE BELLY
Lime slices · rosemary · thyme · parsley stalks · sliced ginger — pack it full, it’s free flavour

THE CRUST
2kg coarse salt · 2 egg whites · splash of water · zest of 1 lime + 1 lemon · 1 thumb ginger, grated · rosemary · thyme · cracked pepper

Mix salt, whites, zest, ginger, herbs and water to wet-sand texture — it should hold a squeeze, not slump. Stuff the belly. Bed of salt, fish on top, bury it completely, no gaps. 200°C, 25–30 min, until the thickest part reads 60°C. Rest 5 min. Crack, brush off, peel the skin, lift the fillets whole.

THE MAYO
Confit 1 head of garlic in olive oil, lowest heat, 40 min. Char 2 lime halves cut-side down until black. Blend 2 yolks, 1 tsp dijon, 6 confit cloves and the charred lime juice, stream in 200ml neutral oil until thick.

Don’t salt the fish. The crust handles that.

Don’t fork around. 🐯

The Moondog room. Intimate as it looks here, pull the table out and it’ll take twice that.
24/08/2026

The Moondog room.

Intimate as it looks here, pull the table out and it’ll take twice that.

Shaded Ugly Feet × Fork in the Jungle. Out now.
22/08/2026

Shaded Ugly Feet × Fork in the Jungle. Out now.

An unassuming side that quietly outsells half the things we work much harder on.Green Beans with Garlic & Sicilian Ancho...
21/08/2026

An unassuming side that quietly outsells half the things we work much harder on.

Green Beans with Garlic & Sicilian Anchovies. It’s on our Italian menu and it never comes back to the kitchen.

It works because every element is pulling against another one. Salt from the anchovies. Acid from the lemon. Fat from the garlic oil. And the beans blanched hard so they stay squeaky and green — you need something to bite against, or the whole thing goes soft and sad.

Menus in bio 🌿

Catch of the day, pulled straight off our tree.One hand of bananas. Now, how many banana splits does that owe our guests...
20/08/2026

Catch of the day, pulled straight off our tree.

One hand of bananas. Now, how many banana splits does that owe our guests? 🍌

We do silly things, like setting up a dining table in themiddle of the pool.The real version is simpler. And better.You ...
19/08/2026

We do silly things, like setting up a dining table in the
middle of the pool.

The real version is simpler. And better.

You bring your people, we set the table, we cook. One long
table, plates in the middle, the good bottle open early.
Lunch, late afternoon, after dark — whatever suits your group.

Yours will be on dry land. The rest is real.

Not a restaurant. Never was.

Send this to whoever you’d bring.

Don’t fork around.
Fork in the jungle.

Address

Bukit Timah

Telephone

+6591266179

Website

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