In this month's issue, we make our way to Tysons Galleria, an upscale DC premier shopping and dining experience - to enjoy Singaporean cuisine by MICHELIN-starred Chef/Partner, Pepe Moncayo! We wanted to find our more about his second venture, Jiwa Singapura which opened this Spring, his background, and his first venture Cranes in DC. He lets us know where his passion for Singapore comes from and he gives us the scoop on what we should try when we swing by for our next meal!

ATHLEISURE MAG: Can you tell us about your culinary background, where you trained, and the kitchens you worked in prior to Jiwa Singapura?

CHEF PEPE MONCAYO: Same as asking your age, at the point I am on my career to go back 27 years on time can be somehow painful :)))

Long history short, in 2010 I was sent to Singapore by my mentor after working my way up on some of the best restaurants in Barcelona. I ended up opening my own restaurants and forming a family with a Singaporean over the the spam of 10 years.

AM: How would you define your cooking style?

CHEF PM: I always seek for balance of flavors with a gravitation for acidity, bringing up the best I can with what the pantry of the region provides.

AM: Before we delve into Jiwa Singapura, you are also the Chef/Partner of MICHELIN-starred Cranes can you tell us a bit about this restaurant from the cuisine and the ambiance?

CHEF PM: The cuisine of Cranes showcases my origins in Spain and my crush for Japan. I started this concept in 2012 in Singapore, and kept evolving it in DC since 2020. The ambiance and intent is to create a fine dining restaurant that is accessible and not for special occasions only. We might be the only Michelin awarded that opens for lunch, offering a $48 menu, a la carte, happy hour….

AM: What does it mean to you to have this distinction of a MICHELIN star?

CHEF PM: Dream come true

AM: Earlier this year, you opened Jiwa Singapura, what can you tell us about Singapore cuisine in terms of flavors, ingredients, and spices that are associated with it?

CHEF PM: Singapore is little island that throughout the centuries has been invaded by many neighboring and distant countries / civilization alike. Chinese, Indian, Dutch, British, Japanese...and the list goes on.

Its culinary is a reflection of these civilizations the crossroad and cultural mix. Singaporean cuisine is unique in essence by being influenced by the many.

AM: What does Jiwa Singapura mean?

CHEF PM: The Soul of Singapore

AM: What inspired you to open this restaurant as I know you spent a decade in Singapore.

CHEF PM: Let’s put it this way - although I carry a Spanish passport my second nationality is Singaporean, by heart.

AM: Why are you so passionate about Singaporean cuisine and culture?

CHEF PM: My love for Singapore is its cuisine in particular. We ate Singaporean cuisine at home since I met my wife, Aishah. It genuinely became a part of my most intimate life and I wanted to share it.

AM: For those who are coming in to dine at this restaurant, what is the ambiance of the space, and can you tell us about the design aesthetic and the terrace which seems amazing?

CHEF PM: In your question lies the answer. Open kitchen, incredible high ceilings, breathtaking design and on top of that a patio equipped with an operable pergola that allows you to be outdoors even in the rain.

AM: In terms of the menu, there is an a la carte menu of small and large plates. What are 3 dishes from your small plates menu and 3 dishes from your large plates menu that you would suggest for those coming in to dine with friends and family?

CHEF PM: I don't like to pick among them….

But, you shouldn’t miss:

- Salted Egg Shrimps

- Chicken Satay

- Kampung Rice

- Carrot Cake

- Cendol

- Laksa

AM: Is there a Happy Hour menu and if so, what are 3 dishes we can enjoy along with a cocktail pairing?

CHEF PM: We call it the Satay Hour. We offer very good value beverages, and each comes with a complimentary satay (skewer) we have 8 different types!

AM: What is Nasi Padang which is on the Set Lunch menu?

CHEF PM: The idea of Nasi Padang is to Build Your Own Singaporean style. You’ll go to the food stall and pick items out of an array of 25 displayed to go along with white rice. You’ll pay according to what you pick. Our version is we build it for you, 7 items that keep evolving.

AM: Tell me about the 8-course tasting menu.

CHEF PM: Tasting menu is the offer in where we allow ourselves to go more off-road, introducing flavors, techniques, and ingredients not common to Singapore.

Our menu items are meant to be shared, the tasting menu is to be enjoyed individually and it’s our most fine dining approach.

AM: Dessert is always a great way to end the meal. What are 3 you suggest that we can share?

CHEF PM: ALL OF THEM!!!

AM: We always enjoy a great cocktail. What are 3 that we should try when coming in with friends?

CHEF PM: Definitely our bestsellers; Chili Padi Margarita, Singapore Girl, and Hills of Bukit.

AM: Are there any upcoming events that will take place at Jiwa Singapura that we should keep on our calendar?

CHEF PM: Singapore’s National Day, 8/9, we are going to have a blast!

AM: With National Singapore Day coming up on Aug 9th, will there be a special menu or events taking place here?

CHEF PM: Absolutely, we are going to do a buffet style; all inclusive food and beverages.

IG @jiwasingapura

PHOTOGRAPHY CREDITS | Jiwa Singapura