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Restaurant JAG 2  

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Rebecca
CONTRIBUTOR
7 reviews
8
18 October 2020
It was exactly 18 months ago that I was being driven through the picturesque countryside of the Savoie region in France, in none other than a Jag (thanks to a fortunate upgrade on arrival in Geneva). So it is indeed serendipitous that I find myself reviewing Restaurant JAG, a Savoie driven cuisine which at its heart focuses on seasonal herbs and vegetables from this glorious region – picture towering snowy alps, rolling country sides and quaint historic villages. Restaurant JAG, stands for Jeremy Anant Gastronomy – the two passionate owners who view their masterpiece as not only their home, but as an extension of their personalities. Speaking to the delightful and articulate Anant, he explains the name resonated particularly well given his love of classic 1970’s Jaguar cars. And it is easy to see the parallels between the prestigious Jaguar brand – luxurious, unique vehicles that engage all the senses – and what Restaurant JAG is all about. Stepping through the doors of the heritage shophouse, a dark curtain peels back to reveal the intimate six table dining room. The warm and muted tones exude an atmosphere of luxury and comfort yet, like a classic Jag, there is nothing at all ostentatious about the space. The open kitchen gives diners a peek into the bustle and coordination of a finely tuned Michelin star kitchen, while the funky lounge music creates a warm and lively mood. Upon arrival at our table we are greeted with a small white card explaining the unique culinary journey we will embark on (and a lovely bottle of freshly scented JAG hand sanitiser). Called Opulent Indulgence, our meal is described as The True JAG Omakase Experience. A degustation, just as unique as we are, which is personalised around our own dietary needs (vegetarian and plant-based diets are most welcome here). The heart and soul of the experience is the use of seasonal Savoie herbs and vegetables central to each of the 14 dishes we are about to indulge in. The current season is Summer, synonymous with warmth, relaxation and comfort. We imagine ourselves by the sea enjoying the sun and the fresh sea breeze. The countryside and forests are laden with delicate scents and the beautifully flowered mountains are rocked by the cool wind of the glaciers. The sun magnifies the colours, smells and flavours of the Savoie fruit and vegetables which carry us away on an intoxicating whirlwind. The first four dishes are entirely vegetable based highlighting unique herbs from the region with their delicate, alluring flavours and acknowledging that diners tastes are shifting toward healthier, more plant-based meals. As we progressed through the journey, some of my most-loved dishes were the potato, fennel and foie gras laden with fresh summer truffle shavings and the langoustine (spiny lobster) with cucumber and verveine (a lemony flavoured herb). The main was a showcase experience, a smoking wooden box of pigeon presented to the table before being served up with artichoke, frene and polenta. All in all 14 different wild-foraged herbs from the restaurant’s collection of over 70+ specially air flown Savoie herbs were expertly woven into our journey by Chef Jeremy. Of course no fine dining gastronomic experience can be enjoyed without complimenting beverages. The wine collection is impressive, with over 230 expressions including an optional wine pairing. Beyond that, there is a specially curated Whiskey menu, and hand-selected spirits, such as Mezcal, Gin and Rum from specially sourced boutique distilleries. The service was indeed impeccable, as to be expected from a one Michelin star establishment, but more than that it was personal. On several occasions throughout the experience, both Jeremy and Anant stopped to talk to us – from understanding our dietary needs, to explaining the philosophy of the restaurant to checking in on our meal, they were attentive and personable to the full house of diners. Our stunning experience concluded with yet another personal touch, hand-written menus of our dishes from the evening, with the Savoie herbs highlighted as well as a personal note of thanks from Jeremy and Anant. If I had one word to describe what sets Restaurant JAG apart from other fine dining establishments in Singapore it would be passion. This is a restaurant which embodies Jeremy and Anant’s passion for quality, seasonal Savoie ingredients, meticulously sourced to provide a unique gastronomic journey as well as their passion for a personalised intimate and relaxed fine dining experience. A restaurant where you can celebrate those special occasions or simply indulge in fine French fare, fine wine and fine service. Despite not being able to visit France this year, my journey at Restaurant JAG engaged all my senses, took me back to those long drives in the Jag and was able to return me to the natural and breath-taking beauty of the Savoie region for a brief and delectable moment in time. NEW DINNER MENU – TUESDAY TO SATURDAY – 6PM TO 10.30PM. Through this lavish dinner tasting menu, the kitchen invites diners to join them in Opulent Indulgence - The True JAG Omakase Experience. An immersive journey of discovery where Chef unveils the skilful transformation of unique his seasonal ingredients into complex flavours and textures. Up to 15 Savoie herbs and seasonal vegetables will be the star of this magnificent meal. $223++ per person
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Christina George
INFLUENCER
402 reviews
8
26 April 2020
Singapore's popular Restaurant JAG is making their take-away and delivery service available to guests 7 days a week, that's right - even on a Sunday so you can enjoy awesome culinary delights in your home with a menu that changes from week to week to ensure variety. Why not make one night a week a gourmet celebration of tastes with restaurant JAG. $120++ for two guest, choose your protein, choose your vegetable, add an appetizer or dessert ($30++). Chef Jeremy will serve each combination in the most ideal way they should be enjoyed. Requests for take-away must be placed 24-hours before pick-up or delivery.
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Richard
ELITE
2359 reviews
7.5
19 February 2020
Set over 2 floors in a shophouse along Duxton Rd with a capacity of only 25 guests and a lovely view of thier open kitchen, the first floor is perfect for an exclusive romantic or intimate occasion.
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Gisele
CONNOISSEUR
103 reviews
7.5
18 February 2020
Chef Jeremy Gillon of the Michelin-starred Restaurant Jag has teamed up with his Duxton Road neighbour, Johanna Monange of the Parisian fragrance-house Maison 21G to create the new Scent & Savour winter menu, the first of its kind in Singapore. That’s right. Perfume and dinner. Both incredibly passionate about sustainable ingredients, Gillon and Monange have created a six-course dining experience that will undoubtedly generate long lasting impressions for diners. The result of their collaboration is a delectable culinary and olfactory journey through France, from the coastline of Normandy, past the salty shoreline of Corsica, through mountain forests and to the snow-capped Alps. Housed in a shophouse with a charming view of their open kitchen, Restaurant Jag is the perfect place to indulge in this bespoke gastronomic experience. Chef Gillon’s passion for incorporating indigenous herbs foraged from the Savoie region of France truly adds a hint of terroir to every dish, a sense of home for the Chef, and a sense of travel for guests. Every dish is complemented by one of Maison 21G’s six bespoke perfumes, which are spritzed on small ceramic squares placed in front of each diner, which impacts the guests’ experience by helping to reveal more of the story behind the food. This touch of whimsy really made me pay close attention to how I eat – the art of eating as a deeply visceral act. This dining odyssey started off with two canapes, one a savory corn and soy crisp, and the other a woodruff and parsnip bite, perfect to really get our appetites revved up. The first course served was titled “Forest Visit”. The accompanying perfume evoked the the scent, and sense, of walking through a forest on a cold winter’s morning, the damp earth beneath your feet and the smell of pine in the air, a good escape from Singapore’s climate. Monange sources patchouli from Sumatra; the art of drying this patchouli is an art – it takes months! The dish was a celebration of mushrooms, featuring porcini powder, pickled shimeji, and grilled shitake, garnished with beer crumble, textures of buckwheat, shiso and marigold cress. The earthiness of the mushrooms was balanced by the acidity of the pickled shimeji, and the crumble lent a welcomed texture. All soaking in a mushroom consommé, this dish offered a light taste of the earth while remaining delicate on the palate. Next up was the refreshingly named “Under my Orange Tree” course. This citrusy excursion featured a fresh Hokkaido scallop carpaccio nestled under segments of fresh valencia and blood oranges, buddha’s hand zest, sliced kumquat, refreshing pops of orange juice gelée, all topped with wild fennel cress and deep-fried dried shredded scallop. A taggiasca tapenade grounded the dish, while the muscodavo added sweetness to balance out the olives. The inspiration for the perfume was also lovely. As Ms Johanna described it, the aroma of an orange smells like a smile and conveys sunshine. The third course invited us to “Walk in my Garden”, with a yellow beetroot sphere braised with framboisier leaf then glazed with red beetroot juice. The basil pesto, torched rosemary petals and refreshing pea cress made this a gorgeously plated dish. I appreciated the playful use of the yellow beetroot. The basic beauty of the beet is celebrated, which is not always easy to do. The perfume was exquisite, as it tied in complex woody and rich raspberry notes. My favourite dish was the fourth experience: “Let’s go see the Ocean”. I grew up eating the freshest of seafoods on the east coast of Canada. Chef Gillon left me speechless. The marinated icelandic langoustine was served on banana shallot textures (raw, mashed & dehydrated), sauteed lettuce, and variations of seaweeds deglazed with calamansi vinegar. The vinegar, spring onions and lemon zest were the perfect companions to the otherwise bold tastes on the plate. There were also plump New Zealand clams and sauteed sea snails. The aroma and deep flavour of the langoustine consommé made this dish extremely satisfying. This celebration of the sea, an exploration of marine textures and flavours was the perfect powerhouse. The freshness of the seafood was undeniable. Could I taste the Atlantic Ocean? Without a doubt. Next up was a trou normand, which is a sorbet dish served as a mini pause during a long meal. It consisted of a ricola, peppermint & wild mint sorbet with tamarind paste, a perfect “break” between two strong courses. After that petite pause, it was time for the boldest of them all. The fifth main was “Our dear Mountains”, an ode to the Alps. The 48-hours marinated venison was seared to perfection. The meat was ridiculously tender, almost buttery. The cliché ‘melt in your mouth’ is about as close as you can get to a perfect description. The mountains’ landscapes came alive with the use of braised dandelion root, spelt crumble with dandelion and absinthe flowers. Cedar smoked fleur de sel made the venison really pop, while its smokiness helped to paint the idea of winter. The venison jus with cocoa was outstanding. Not only did it taste incredible, it looked beautiful on the plate, with the dark red contrasting with the green spinach and pine mash. Paired with a big red wine, this hearty dish made you want to curl up in front of a fireplace in a cabin set deep in the Alps. At last, it was desert time. “The island of Beauty” is a tribute to the island of Corsica, an island of rugged cliffs and turquoise water, and where an abundance of chestnuts grow. The creme legère (chestnut custard cream & whipped cream), segments of mandarine sariette and mandarine gelée, confit madarine skin and zest were covered in a chestnut & sariette crumble. The crunch from the crumble was fun to eat. It was not overly rich or sweet, which was great following the venison. Monange captured the essence of Corsica, a scent that reminded me of salty air, coastal flowers, and undertones of nuttiness. Throughout this entire curated event, the staff was exceptional – friendly and professional – and in a way, along with the Chef and Ms Johanna, made us feel like part of the team. Impeccable. These French neighbours have created something truly special, a night you won’t forget. This one-of-a-kind olfactory dining experience is not to be missed! This limited-time “Winter” menu will be only be available from Tuesday 25 to Saturday 29 February 2020. Your tastebuds, nose, and mind will thank you. Bon apétit! Reservations can be made by calling: +65 3138 8477. Diners will each receive an exclusive Maison 21G perfume.
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Sylvia Fernandes
CONNOISSEUR
71 reviews
8
15 May 2019
Stepping into Restaurant JAG I felt special. It was small with a maximum capacity of 26 guests. An open kitchen concept which gave me the feeling of transparency, seeing co-owner cum chef Jeremy Gillon do his magic. I was there to savour the taste of two Michelin star chefs’ creations. Chef Jeremy and Chef Richard Toix of Jardin Des Sens, Ho Chi Minh (Vietnam’s only 3- Michelin star chef restaurant) were about to create a six-course wine-paired degustation meal for us. I was glad to see a predominantly seafood menu, especially when there were so many courses. Priced at $298++ and available for only two nights, I felt it was a very good deal. Portions were bigger than expected and every course had an exceptional combination of flavours coupled with stunning wines from Savoie. Planet Jupiter the giver of gifts and luck was definitely on my side! Canapes were served: three varieties of candied salmon, cauliflower round with seaweed and a potato ball. All of these were served on a wooden box created by Vincent Gillion, France. With no cutlery in sight we thought it fit to use our fingers and it turned out to be so finger licking good. Quite evident in the six-course dinner was the philosophy of both chefs as they churned out fresh dishes, blaring out the importance of seasonality and provenance of ingredient. I had the opportunity to sniff the herbs used in each course as they were explained by the ever so friendly staff. The next course Amuse Bouche was totally yummy. It had a bed of French de puy lentils and crunchy bits in a smoked mille foam. I devoured this with a bit of sourdough baguette and the three varieties of butter spread out on a wooden plank. What an indulgence! Every course was a treat to the senses as I visually appreciated the presentation and attention to detail that both chefs had so artistically put together. The next course sat on a green tomato tart almost, with coucou flower and apricot joined in a medley. So fresh and tasty I felt like the produce had just been picked from the garden behind. What a difference it makes to serve top quality produce. I have to say the carpaccio of prawns served with caviar and a mustard ice cream was my favourite dish of the night. The carpaccio had three different prawns from Thailand, New Zealand and Singapore. Put together in the shape of a ruler, it was so delicious, I can’t even describe it. The flavours of each type of prawn were evident and so cleverly coupled with the mustard ice-cream which I thought was an ingenious invention. I was starting to feel full and looking at the portions served, felt that I might not make it through everything on my plate in the upcoming dishes. Delving into the octopus, escargot and ribbon potimarron the seafood was grilled to perfection. With a jus poured into the center this was again a feast for my taste buds. By this time I had washed down four lovely white wines which progressed from bubbly to heavier whites. All so well paired with dishes served. It was time to shift to pinot noir, one of my favoured wine varieties which blends well for the hot and humid Singapore weather I live in. Always safe with a pinot I say! It was a culinary journey alright! French seabass that melted in my mouth, mushroom sabayon that was divine, brown onion and a rasher of bacon. Totally mischievous to say the least, I went for the bacon first. It was just too compelling! A much needed reprieve I was served a very tart sorbet which did its job of cleansing my palette. By this time I was unfortunately almost at maximum capacity. So when the free-range Challans duck arrived, beautifully paired with wild asparagus, I had a bite and walked away from the rest. Paired with a full-bodied red I thought it was appropriate for this gamey meat. The pre-dessert of pineapple with star anise flavours in a creamy sauce was such a refresher from the fullness of the whole night. Light and cheery, I would readily order a dessert like this again. It almost created a new compartment in my stomach to allow for the dessert that was coming. Last but not least the grand finale arrived. The symphony of rice tinged with a vanilla bean flavour I had never experienced before. The clean vanilla accent lifted this rice dish as did the thin rice wafers that sat on the cream-like texture. This was certainly a treat in all ways. From the ambience that lent itself to an intimate setting, the personal touch of both chefs coming out to meet their guests through the night and an exceptionally curated menu, it was certainly a night to remember. While it seemed like a fine dining restaurant at night, I was taken on a tour of the level above which houses The Lounge Bar. This is Singapore’s only French craft cocktail bar. Snacks are served here and I found, this Bar attracts a good crowd in the evenings. Restaurant JAG draws a different crowd at lunch too. Do your best to pop in and savour some of their food anytime you are in the Duxton area. You might just consider booking in for a wine-paired degustation experience. I'm sure you will find it well worth it!
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MICHELLE
CONTRIBUTOR
1 review
8
3 January 2019
Visited last week with my husband. Evening started with a great cocktail upstairs at their bar. We were then treated to some amazing canapés before being escorted downstairs. After being explained the menu options we decided on a 7 course culinary journey to which no words could explain how amazing it was. Each dish being explained in detail and mouth watering. Service was second to none, and we extremely enjoyed the experience. We’ll be back! Michelle Wu
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Richard
ELITE
2359 reviews
7.5
23 November 2018
What an amazing and romantic place this awesome resaurant JAG is! The food and wine variety is fantastic.
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Non Member
8
22 November 2018
Brilliant restaurant and charming bar with great selection and yummy/affordable bar food - perfect for a business lunch, romantic dinner or sundowner drinks after work
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Non Member
8
22 November 2018
Amazing experience, we ordered The 7 Expressions as recommended to get a culinary journey of the talents of Chef Jeremy and paired by wine by owner, Anant. Wife & I will definitely return and highly recommend all to visit.
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Hot Find
ELITE
206 reviews
8
22 November 2018
Exceptional food - thoroughly enjoyed my journey through the various herb infused tastes of Savoie. A very rare level of table service, definitely a game changer in Singapore, conveniently located just 4 doors down from Six Senses on Duxton. Have tried both the lunch and dinner menus on separate occasions and the wine pairings are very much on point. Will be back real soon!
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