Entering Restaurant Jag for the first time, it wouldn’t occur to folks at the first instance that this is actually a Michelin-starred restaurant. The relatively cozy setting, free from snazzy interiors, looks more like one of those small family-run restaurants that one finds in Europe. Going strong since 2018, Restaurant Jag, which stands for “Jeremy Anant Gastronomy,” notably received its Michelin star within the first year of its opening. The focus here (and rightly so) is on the food which is similarly less theatrical than what one would find in other fine dining establishments in Singapore.
At Restaurant Jag, Chef Jeremy Gillon makes clever use of seasonal vegetables. The establishment has this distinct focus to the point that the theme of most courses have greens as the primary consideration before Chef Jeremy decides on the type of proteins to build in to complete the course.
Indeed, even as someone who loves his vegetables, I have to admit there were quite a number of varieties here that I’ve never had before. The basket of fresh produce presented to us before the start of the meal as well as the herb jars at the end of the meal shows just how diverse the selection is.
At Restaurant Jag, dietary restrictions are taken very seriously and I was quite impressed at how the servers were able to remember all my food limitations during the course of the meal. For those who don’t take meat, vegetarian set menus are also offered here.
Dinner at Restaurant Jag is priced at S$338++ per person. During the time of my visit they were serving their autumn menu which consisted of 17 plates!
Tip: Due to the number of dishes, do allow for at least 3.5 hours for the dinner experience at Restaurant Jag
We started off with a medley of canapes – creations presented in a wooden cube with the likes of the pumpkin-tinged Elixir and Pearl. Among the snacks, a clear standout is the Sweet Potato tartlet which is as much a teaser for the meal to come as it is a semi-prelude for the marvelous desserts. The sweet potato filling possessed an earthy sweetness coupled with a light citrusy touch and hints of piquancy from the basil and garlic.
Another favorite among the starters is the Salsify, Thym Citron and Almond presented in a biscuit sandwich. The biscuit, filled with multiple holes formed from a mould and delicately shaped like a leaf, was delightfully crispy. It contrasted nicely with the creamy, slightly nutty and almost briny flavor of the salsify filling within.
A meal at Restaurant Jag builds guests up for anticipation with each dish getting visibly heavier as the evening progresses. Meats start to make an appearance with the 6th plate – Kohlrabi, Melisse, Seabream and Caviar. After the tarts and biscuits of the preceding dishes, it was just apt to move on to something more soupy. Overall, the broth was a refreshing balance between salinity, sweetness and touches of herb and citrus. The leaves were also notably crunchy and possessed a cabbage-like flavor.
Although Restaurant Jag is known for its focus on herbs and vegetables, special mention must be made for its seafood as well, which makes a number of appearances between the 6th and 11th courses. Of note were the Chervii Root, Angelique and Bamboo Clams; Banana Shallot, Sariette and Halibut as well as the Chestnut, Frene and Uni. The latter was particularly memorable for blending two ingredients prized (in a different context) for their creaminess. The chestnut here was done in 3 ways – fricasse, foam and my favorite as puree. This made for a naturally creamy dish when coupled with uni.
The sole red meat dish for the evening – Parsley Root, Sapin and Venison – dazzles with the sweet, earthy, and herbaceous notes of parsley root. The accompanying sapin brings an acidity to balance with the parsley to create a sweet, round flavor that showcases autumn well. That said, it was the supple venison which served as the star of this dish, one of the rare occasions during this meal where the protein took center stage.
Of course, this wouldn’t be a French restaurant without the customary cheese cart. There are quite a number for one’s picking here – from typical cheedar cheese to various soft cheese and even some really pungent ones.
Just as some of the canapes we had earlier hinted, the desserts at Restaurant Jag were just as good. I especially loved the Yacon Tatin with Hazelnut and Sage. The tuber was prepared in two ways – first as a puff pastry with layers of yacon as the filling and second as a well-caramelized syrup. There’s also hazelnut ice cream on the side. A word of warning though, the caramelized parts will stick to your teeth but it’s well worth the minor inconvenience.
Overall, I highly enjoyed my dining experience at Restaurant Jag. I loved how homely the atmosphere was and how warm the staff were in terms of service. I personally love my greens so the overarching focus of the restaurant suited me well. However, I’d imagine that even those who don’t necessarily take a liking to their veggies may very well think twice about their choices after dining here. The diversity in flavors and textures are simply too good to pass up.
76 Duxton Road
+65 3138 8477
Lunch – Friday to Saturday, 12PM to 3PM
Dinner – Tuesday to Saturday, 6PM to 10:30PM