Restaurant JAG
Restaurant · Robertson Quay ·
Seasonal French dishes with custom wine pairings, Alps-inspired
Information
41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236 Get directions
SGD 100+
Seasonal French dishes with custom wine pairings, Alps-inspired
41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236 Get directions
SGD 100+
"To mark the Lunar New Year, this MICHELIN-starred spot rolls out vegetable-centric celebratory menus at lunch and dinner, with an exclusive French-accented yu sheng (S$128++) served only in The Alpine Room from 6–25 February 2024. The Alpine Room’s dark wood panels and serene greens set an elegant scene for 4 to 16 guests, ideal for intimate gatherings. JAG’s yu sheng showcases a lively arrangement of orange and black carrots, yellow and red beetroots, green and red radishes, daikon, and cabbage, each meticulously presented raw, cured, and pickled to explore a spectrum of flavours and textures. Abundance comes through cured Scottish salmon, smoked Hokkaido scallop, and marinated Japanese shrimps, embellished with watercress crackers, sesame, peanuts, and delicate gold leaf, all brightened by a sweet‑tart dressing of argousier (sea buckthorn) and blood orange." - Alvin Lim
"In his cooking, Chef Jeremy Gillon uses dried herbs from the Savoie region of the French Alps, where he spent most of his career. But unlike typical Savoyard food that is heavy and greasy, his preparations are light in flavours, strong in creative flair. Sip herby cocktails and well selected wines at the lounge area on the upper floor, before embarking on an Alps-inspired culinary adventure in the dining room on the ground floor." - Michelin Inspector
"A French eatery inspired by the Alpine Savoie region that incorporates indigenous alpine herbs such as sage, pine and aspérule odorante into tasting menus, producing modern French dishes with distinct mountain flavours." - Sanjay Surana
"A French-style cocktail bar spun off from an artisanal restaurant, with a focus on herbs from the Savoie region; cocktails lean botanical and creative, exemplified by offerings like a hyssop‑infused rum drink." - Sanjay Surana
"A Michelin-starred French fine-dining spot that offers an omakase-style menu centered on herbs (40 varieties sourced from Savoie), where pairings emphasize earthy and umami affinities: the Verveine, Carrot and Goose Barnacle dish is deepened by the nutty Kamoizumi Aged Junmai Ginjo Sachi 1997, while the Savoie Juniper, Salsify and Sea Urchin plate gains freshness and extra umami when matched with the sweet-melon notes of Mutsu Hassen Hanaomoi 40." - SilverKris