Restaurant JAG @ Duxton - Michelin-Starred Immersive Vegetable-centric Journey

To say our dinner at Restaurant JAG was amazing is an understatement. It was a brilliantly and intricately put-together vegetable-centric journey featuring the highest quality of produce.

I absolutely loved how vegetables and fruits were the main focus, while the usual meats and seafood served as wonderful complements. If you are not usually a fan of your greens, a meal here might open your eyes to the diversity of flavours and textures possible.

Helmed by Chef-owner Jeremy Gillon, this 8-Course Dinner Experience features the Summer - La Balade du Végétal Découverte at $298++ per guest with wine pairing at $248++ per guest.

Beetroot | Agastache | Raspberry

Our first canapé highlights Beetroot - beetroot and raspberry juice, beetroot chips with raspberry and beetroot powder. The fruity sweetness and surprisingly umami notes made for an exciting start.

Corn | Sage | Polenta, Coco de Paimpol | Aubepine | Soybean

Corn highlights a pastry tart made of dehydrated white and yellow corn powder, further topped with yellow corn cream, blanched white corn, fermented white corn jelly and white corn powder. This light bite had a balance of sweetness and acidity.

The seasonal Coco de Paimpol is the highlight for the next amuse bouche, boasting an overall sweet and buttery profile. The light Coco de Paimpol biscuit with puree is elevated with fermented soybean gel and Coco de Paimpol powder.

Bread Basket

The amount of thought JAG puts into each dish continues to be showcased, even in its Bread Basket. Warm sourdough and watercress with black pepper bread are served with two types of housemade butter.

Cucumber | Ortis | Kombu

A traditional French dish, the cucumber salad, inspired this next course. Cucumber, green apple and celtuce juice are served with coconut foam, kombu confit, lettuce seaweed and diced cucumber. A mouthful hits you with a burst of freshness and pleasant grassy notes.

Romanesco | Sapin | Oyster and Caviar 5/5

Romanesco, done in different methods, brought this dish beautifully together. The variety of textures and layered flavours were the highlights for me, with romanesco done raw, blanched, braised, puréed and finally, as a dressing, accompanied with caviar and lightly creamy oysters.

Zucchini | Ricola Mint | Trout 4.8/5

I adored how fresh and clean tasting this Zucchini dish was, with its zucchini salad paired with banana shallots and smoked trout. Salad’s mild with a modest hint of mint, juxtaposed with the trout’s smokiness and salinity.

Tomato | Sariette | Prawn 5/5

Many of the courses were lovely, but this Tomato was spectacular and one of my favourites of the whole meal. It was inspired by Chef's experience of enjoying tomatoes in his mother's garden perfectly encapsulated what JAG strives to do.

With a base of 'sand' made from dehydrated sourdough, the texture is further elevated with crisp rice puffs, quinoa, coriander roots and more. A medley of tomato creations lay on top - a green tomato sorbet, heirloom tartare and a roasted tomato dressing, sitting aside Chef's carefully selected protein, a lightly savoury prawn. It was fresh, acidic, sweet and savoury, all in one. The tangy and aromatic sorbet was something I couldn't get enough of.

Bellpepper | Motricaine | Black Pepper

An unassuming cup of warm Bellpepper tea with motricaine and black pepper-infused oil gently transported us from the cold dishes into the next phase of the meal of warm plates.

Potato | Verveine | Scallop 4.8/5

On this plate, we had Potato foam, tuile, and crumble served with scallops and shaved truffle. It was a bit saltier than I'd preferred, but the harmonious combination was likelier. Scallops were plump and sweet.

Eggplant | Melisse | Lobster 5/5

The play on Eggplant comes through distinctly here, as it is not only puréed and pan-seared but even made into a sauce, tuile and meringue, all served with tender, sweet lobster. Again, we were impressed by the creativity and textures achieved.

Haricot Verts | Hysope | Artic Char 4.8/5

The cod-like Artic Char leaves a buttery mouthfeel, further enhanced with green and yellow Haricot Verts, parsley and hysope pesto. It was one of the heavier-tasting dishes for its creaminess, and I enjoyed that bit of sweetness and brightness that the haricot verts brought in.

Sweet Cabbage | Thym Citron | Pigeon 4.5/5

At first glance, what looked like roast pork was actually compressed baked Cabbage. The sweet cabbage components are balanced with pigeon served with gastrique sauce and zesty calamansi and lemon dressings for that extra acidity.

Cheese Trolley

Before heading into desserts, we were treated to a variety of hard and soft cheese from their Cheese Trolley. The range they have will leave you spoilt for choice.

Peach | Rosemary | Cream Brioche

Our pre-dessert featured Peach in a gorgeous set-up of fresh flowers. This sweet number has rosemary-infused peach sorbet, peach foam with cream brioche, and fresh yellow peaches.

Strawberry | Reine Des Pres | Vanilla

Drawing on the classic Strawberry tart, Chef's rendition sees a more tangy and tart strawberry sorbet from adding strawberry vinegar. It's finished with pickled strawberries, a thin strawberry tuile and vanilla cream. What a refreshing piece to close our meal!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Lunch
Fri-Sat: 12pm - 2pm
Dinner
Tue-Sat: 6pm - 1030pm
(Closed on Sun-Mon, PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road and walk to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Restaurant BORN @ Neil Road - Fine-Dining Restaurant of Contemporary Cuisine By Chef Zor Tan Based on the Circle of Life.

Restaurant BORN, located within the iconic Jinrikisha Station at the junction of Neil Road and Maxwell Road, is helmed by Chef Zor Tan. Cher Zor has bags of experience and awards under his belt working in well-awarded restaurants such as Restaurant Andre in Singapore, Restaurant Raw in Taiwan and Sichuan Moon in Macau.

Winter Melon with Purple Shiso Jus

The food at BORN celebrates the Circle of Life, drawing from Zor's journey, which distils into nine guiding principles that become the manifesto of his cooking. They are categorised into Birth, Roots, Memories, Craft, Relationship, Vicissitudes, Time, Progress, and Legacy.

Jellyfish pickled with Mountain Chilli

Pickled Japanese Daikon Skin

The dinner started with a selection of pickles and snacks for a multi-experience, multi-plate series embodying Chef Zor's philosophy. The frist series is a trio of pickles - Winter Melon with Purple Shiso Jus, Pickled Japanese Daikon Skin, and Jellyfish Pickled with Mountain Chilli.

Tomato, Smoked Plum, Basil

Abalone, Burnt Chilli Pesto, Garlic Crisps

Chicken Skin Mille Feuille, Eggplant, Caviar

Fish Bacon, Sweet & Sour Sauce, Homemade Chilli Oil

Taro Puff, Salted Egg Custard, Bottarga

The other snack items are Tomato, Abalone, Chicken Skin, Fish Bacon and Taro Puff. These are all Zor's childhood memories from the food he loves and his mum's cooking, giving them an elevated interpretation. While the items are exquisitely executed, there is a familiarity in the taste.

Japanese Yellowtail Tartare

We then moved into the meal proper with the first course, Japanese Yellowtail Tartare. The deliciously flavoured dish is inspired by Zor's early stint at a Japanese restaurant chain. The buri is cured in salt and Sichuan peppercorns, followed by preserving the fish in between layers of konbu, a time-honoured technique known as kobujime.

"Aged" Beef/ Oyster / Fried Bao

The next course is "Aged" Beef/ Oyster/ Fried Bao which attributes to Zor's time working at Restaurant DiverXo in Spain, where he witnessed the Spanish chef making "bao". The creative dish sees aged vintage Wagyu beef tartare marinated with Sichuan peppercorn and house-made Sichuan-style chilli oil enrobed in a light aerated batter. It uses the cooking method of oyster 'hao bing', flash-fried till golden brown, topped with bresaola and paired with Irish oyster emulsion..

Jerusalem Artichoke/ Lily Bulbs/ Caviar

Next is the Jerusalem Artichoke/ Lily Bulbs/ Caviar, a vegetable Zor was introduced to when working at Restaurant Andre, which became one of his favourite vegetables. The artichoke puree has a sweet and savoury profile, finished with caviar, fresh lily bulbs from China, extra virgin olive oil, and white chocolate shaved tableside. The Jerusalem artichoke skins did not go to waste. Instead, it is coated in maltose, dehydrated and served as a side.

Chicken Liver/ Smoked Oil/ Forest Mushroom

The Chicken Liver/ Smoked Oil/ Forest Mushroom is Zor's way of paying tribute to his mentor, Chef Andre Chiang. He presents his interpretation of the iconic Foie Gras Parfait at Andre, elevating the under-appreciated chicken liver into an indulgent flan. It is finished with forest mushrooms and blanched cubed celeriac.

Monkfish / Fermented Capsicum/ Chicken Fat

I enjoyed the Monkfish/ Fermented Capsicum/ Chicken Fat, which consists of seasonal white fish steamed, served with fermented imperial chilli, and crunchy jade fungus from Yunnan and finished in a velvety emulsified chicken fat accented with Sichuan peppercorn. The dish is inspired by the classic Sichuan 'Duo Jiao Yu Tou' on the Sichuan Moon restaurant menu during Zor's time in Macau.

Fish Maw/ Chinese cabbage/ Smoked Eel

The Fish Maw/ Chinese Cabbage/ Smoked Eel uses the classic French chou farci cooking technique, where fresh barramundi fish maw is filled with Chinese cabbage trimmings and smoked eel. The parcel is then wrapped in Chinese cabbage leaf and a layer of caul fat before pan-searing. Lastly, it is topped with julienned raw Chinese cabbage stem and fried local fish maw, finished in a light, refreshing broth made from smoked eel bones.

Alaskan King Crab/ Glutinous Rice/ Crab Bisque

The Alaskan King Crab/ Glutinous Rice/ Crab Bisque is a celebration of reunion featuring glutinous rice balls filled with crab miso. The green and red colouring come from beetroot and spinach juice. Alongside the glutinous rice ball is premium Alaskan king crabs brushed with fermented yellow soybean paste finished in rich crab roe sauce, crab bisque and butter.

Pigeon/ Grains/ Corn

The Pigeon dish comes with breast and leg dry-aged for 12 days, confit for 2 hours and bincho-grilled. On the side is risotto made by cooking barley in chicken stock, mixed with pearl corn. I find the sauce most interesting, a concoction of pigeon jus, fermented black beans and green Sichuan peppercorns.

Bird's Nest/ Osmanthus/ Chrysanthemum

Pre-dessert is the light and nourishing Double-boiled Bird's Nest served with osmanthus syrup, osmanthus sorbet, Japanese chrysanthemum jelly and petals. A refreshing idea for a palate cleanser.

Toasted Rice/ Chestnut/ Sable

Rice, the last dish of any Chinse feast, led to the creation of Toasted Rice/ Chestnut/ Sable as a dessert. The sweet ending comprises milk ice cream, toasted rice cream, puffed rice, caramel, black garlic, sable, French chestnut puree, and Chinese candied chestnuts.

Spicy Beef Fat Financier (Spicy)

Sea Buckthorn Jelly (Sour) and Buttergourd Bonbon (Bitter)

Ispahan Lotus (Sweet)

Completing our 9-course dinner experience is the Petite Fours. Each has a different sour, sweet, bitter and spicy (酸甜苦辣) profile, representing the key guiding principle of Vicissitudes, as Zor believes one does not taste sweetness without first knowing bitterness.

Note: This is an invited tasting.


Restaurant BORN
1 Neil Road
Singapore 088804
Tel: +65 92708718
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sat: 6pm - 11pm
(Closed on Sun, Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 1, 2 or 3. Walk to junction of Neil Road, Maxwell Road and Tanjong Pagar Road. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

La Dame de Pic @ Raffles Hotel Singapore - New Autumn Menu By Newly Appointed Chef de Cuisine Francesco Di Marzio

I am back at La Dame de Pic, Raffles Hotel, for their new seasonal menu this Autumn, specially curated by the newly appointed Chef de Cuisine Francesco Di Marzio. The new Autumn menu comes in 6-course Experience Menu ($248++ per pax) and 7-course Elegance Menu ($338++ per pax).

Our dinner started with a couple of Amuse Bouche. Bite in the sphere-shaped amuse bouche and get a burst of flavours from the cherry and sake liquid combination inside, waking up the senses. Next, is the delightful brioche ball stuffed with crab meats inside.

Moving on, a duo of crispy delights comes in the shape of a lotus root reminds me of the Indian murukku, while the other comes in a kueh pie tee shell stuffed with sweet shrimp. Completing the amuse bouche is a fruity and fresh combination of melon ball, dollop burrata, caviar and melon broth.

Scallop from Hokkaido 4.5/5

We started our meal with the Scallop from Hokkaido. The sweet and thinly sliced scallop carpaccio is glazed with mikan, Tsukudani and Pike-perch roe. It is finished with mint and marigold lactic vinaigrette.

Berlingots 4.2/5

An iconic dish in every Anne-Sophie Pic restaurant is the Berlingots. The flavour of the pasta parcel changes with seasons. The pasta parcels are filled with French cheese fondue for the Autumn menu, served with refreshing yet subtle leek dashi infused with green cardamom and matcha.

The Blue Lobster from Brittany 5/5

The dish that I enjoyed most on the new menu is The Blue Lobster from Brittany. The lobster is cooked over coals giving it a pleasant smokey aroma and retaining a sashimi-like texture. It is served with sushi rice with sencha leaves and yuzu, elevated by the rich and robust crustacean bisque with genmaicha and Madras curry. That is not all. It even comes with a side of thin cracker sandwiched with lobster meat.

The Pigeon from Bresse 4.5/5

For the mains, we have The Pigeon from Bresse smoked and marinated with gallium odorant and sobacha, paired with Chartreuse and fennel dauphine. The bird has been cooked to tender with light seasoning, allowing the beautiful flavour to shine through the smoky aroma.

Organic Welsh Lamb 4.5/5

The other main we tried is the Organic Welsh Lamb marinated with fig and Sakura leaves. It comes in three different cuts, and the tender and juicy red meat are paired with lamb jus. Noteworthy is the fig and coffee condiment that helps to balance the richness.

Picodon Cheese with Kalamata Olives 4.2/5

For the cheese course, we had the Picodon Cheese with Kalamata Olives. I love how the layer of kalamata olives complement the milky goat cheese.

French Conference Pear and White Tea

Moving on to the dessert, we had the French Conference Pear with White Tea. Inside the dome is chestnut flower honey mousse, surrounded by the sweet French Conference pear. It also comes with Nashi Tatin and Silver Needle White Tea Ice Cream at the side.

White Mille-feuille 4.5/5

Another renowned signature at La Dame de Pic is the White Mille-feuille. The luxurious yet delicate sweet delights comprised rose light cream, hibiscus jelly and spiked with Tasmanian pepper emulsion. Cutting into the cube reveals the layer of crispy pastry for that textural enjoyment.

Petite Four

Wrapping up the wonderful lunch at La Dame de Pic is the customary Petite Fours. Overall, I have enjoyed the new menu put together by the new chef. However, I always wonder why it has not gotten its Michelin Star? Another thing I notice is the restaurant has increased its price yet again. My advice is to visit it before it eventually gets its Michelin Star. The price may even be much higher.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Fri-Sat): 12pm - 145pm
Dinner (Tue-Sat): 630pm - 845pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]