The Jackson Plan

Before I left for my trip to Siem Reap, I went to check out newly opened The Jackson Plan (TJP for short). Located at 40 Duxton Hill, TJP is a 90-seater British Gastrobar by restauranteur Beppe De Vito (who also owns Il Lido and Forlino).

Quaint during the day

Charming al fresco garden at night

When asked what is TJP all about, Beppe said, "TJP is named after Lieutenant Philip Jackson, the engineer who first divided Singapore (then a British colony) into four main districts of Chinatown, Little India, Kampong Glam and the Eurasian quarter in 1822. The idea came about as I used to live in London before settling down in Singapore, and I wanted to combine these two unique cultures and experiences. Over the years, I learnt more about Singapore's colonial past and its trading heritage with Britain and East India Company, and I wanted to revive that era's spirit of adventure, boldness and discovery. In short, TJP is about the best of great British meals meet inspiration from heritage Singapore."

The Bar

I love the clean white industrial interior with yellow accents and vintage floral motif tiles.

The Dining Hall

Wooden and vintage floral tile flooring, bright dual-coloured wall, and vintage furniture creates a cosy and authetic feel.

I'm not much of a cocktail person as I prefer my champer or whiskey as an aperitif, but I have to say the cocktails here are definitely worth a try. Why? They taste and look good! You can order by the glass or by the pitcher (if you have a couple of mates to share with).

Pimm’s No. 1 Cup

Coolie’s Cup
Rum, Absinth, Kalamansi, Mint, Gula Melaka, Cinnamon

Queen’s Cup
Vodka, Tomato, Cucumber, Lemon, Masala

More than just your regular pub grub, TJP serves up some authentic Brit fare such as Black Pudding, Real Chips (to be eaten with malt vinegar and salt), Potted Smoked Mackerel and Cured Ox Tongue. Serving portions are generous so don't go overboard with the order. I would recommend sharing a few dishes among friends so you get to sample a good variety. Here's what we ate...

Smoked Haddock Rarebit, Poached Duck Egg - $12.50

Potted Smoked Mackerel, Rye Toast - S$12

Scallops, Black Pudding, Smoked Cheese - S$28

Saltmarsh Lamb, Irish Champ, Duke of Argyll Tea Leaves - S$28

Celeriac Coleslaw - S$5 and Real Chips - S$8

Farquhar Mess, Mango, Gula Melaka - S$11.50

Burnt Custard, Toffee Caramel - S$9

For more info, please check out www.thejacksonplan.com