Recently relocated Michelin-starred Restaurant JAG continues its vegetable-forward gastronomic approach in a refreshing new space at STPI in Robertson Walk.
If there’s a king for refined vegetable gastronomy here in Singapore, that person would be Chef Jeremy Gillon of Restaurant JAG. Chef Gillon and seasoned hospitality veteran Anant Tyagi first opened JAG in Duxton Hill back in late 2018, proffering fine-dining contemporary French cuisine that revolved around the herbs of his native Savoie in France. His unique culinary take quickly won the hearts and palates of fans and critics alike, even landing him a Michelin star within the year.
That approach evolved in recent years. Access to superb seasonal produce from around the world offered a largesse that tempted Chef Jeremy to expand beyond those prized native Savoie herbs. From fresh sweet peas and verdant asparagus of spring to winter’s hardy root vegetables, Chef Jeremy would transform them into delicious little delicate gastronomic creations that delighted the palate.
Today Michelin-starred Restaurant JAG has relocated to Robertson Quay, the Michelin-starred restaurant bringing much-needed high-level epicurean finery to the Robertson Walk dining enclave.
Ensconced in an upper floor of a restored 19th century heritage warehouse, JAG’s new 40-seater digs is night and day from its original venue. Unlike the dark, intimate corners of the old Duxton location, new JAG is bright and fresh, like looking wholly like the award-winning restaurant of some highly-lauded winery located in the middle of Napa Valley or Margaret River wine country.
Artwork on its walls proudly feature the produce of the season; a hint of what’s to come on your plate. Outside its second floor windows, diners overlook Singapore River and the surrounding greenery. It is entirely idyllic and serene.
It’s beautiful.
And here Chef Jeremy continues his vegetable-forward gastronomy. Particularly the ‘La Balade du Végétal’, or ‘The Vegetable Journey’, a plant-centric découverte menu that transforms the best produce of the season into delectable, edible art we first experienced in 2022.
Our recent visit took us there when it was again featuring the bounty of autumn. Bittersweet rutabaga. Nutty parsnips and chestnuts. Crunchy celtuce and salsify. Earthy Jerusalem artichokes. Spicy eschalions. Sweet kumquats. You’ll taste these and more at their seasonal best, Chef Jeremy coaxing out all their flavours while exploring them in different textures.
There’s protein to be had, of course; our multi-course meal featured Scottish blue lobster, turbot, and pigeon. But even in all these cases, vegetables remain the stars.
Some may hesitate at stumping up for a fine-dining menu that’s so vegetable-centric. Not us. Not when the king of vegetables is holding court at the new Restaurant JAG in STPI.
Restaurant JAG
Address 41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236 (Google Maps link)
Opening Hours 6pm to 10.30pm Tuesdays to Thursdays; 12pm to 2pm and 6pm to 10.30pm on Fridays and Saturdays; closed on Sundays and Mondays
Tel (65) 3138 8477
Web www.restaurantjag.com
Facebook restaurantjagsg
Instagram @restaurantjagsg
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