Restaurant JAG — Restaurant in Singapore

Restaurant JAG is more than just a dining experience – it's a journey into the soul of nature, precision cooking, and French culinary artistry. From the moment I arrived, I knew I was in for something extraordinary. This is not your typical fine dining establishment – it’s intimate, warm, deeply thoughtful, and refreshingly different in its approach.

Located in a charming heritage shophouse on Duxton Road, the space exudes quiet elegance. The interiors are minimalist yet inviting, with soft lighting, warm wood accents, and a calm, almost meditative atmosphere. What stood out immediately was the sincere hospitality – we were warmly welcomed as if entering someone’s home. Chef Jeremy Gillon’s passion is felt not just in the food, but in every detail of the experience.

We chose the Seasonal Discovery Menu, a blind tasting menu that evolves based on the freshest produce and rare herbs flown in from the Savoie region in the French Alps. Each course was a tribute to a specific herb – many of which I had never heard of – and how it could be showcased in harmony with a seasonal vegetable. It was not just food; it was education, artistry, and pure sensory delight.

Highlights included a delicate dish centered around Jerusalem artichoke, paired with a wild herb that added a citrusy brightness and depth I didn’t know was possible. Another standout was the carrot dish – slow-roasted, lightly glazed, and infused with a foraged herb that brought out its natural sweetness while adding an earthy, herbal complexity. Every plate was plated with elegance, and the flavors were clean, focused, and purposeful.

The biggest surprise for me? How satisfying a vegetable-led tasting menu could be. Despite the absence of heavy meats or over-the-top decadence, I felt fully nourished and continuously intrigued. It’s a testament to Chef Gillon’s philosophy: that when you treat humble ingredients with respect, they shine.

The service was impeccable – professional yet warm, deeply knowledgeable without being pretentious. Each dish was introduced with the name of the herb and a brief description of the inspiration behind it. The pacing of the meal was perfect, and every member of the team seemed truly passionate about what they were serving.

I also opted for the wine pairing, which was curated with incredible attention to detail. It was a beautiful selection of small-batch European wines, many of which I hadn’t encountered before. The sommelier did a fantastic job connecting the wines not only to the flavors but also to the story of each dish.

Desserts were equally exceptional – light, herbaceous, and creative. A dessert featuring pear, tarragon, and honey was especially memorable, ending the meal on a high, refreshing note that lingered beautifully.

One of the most unique aspects of Restaurant JAG is how rooted in nature it feels. This is not just about luxury or refinement; it’s about telling a story through food. There is an honesty and clarity to Chef Gillon’s approach that is rare in the world of fine dining. It’s a gentle reminder of how elegant simplicity can be when guided by deep knowledge and intention.

Whether you're a fine dining enthusiast or simply someone seeking a one-of-a-kind culinary journey, Restaurant JAG is an absolute must in Singapore. It’s a quiet star among Michelin establishments – not flashy, not gimmicky, but deeply soulful and intellectually satisfying.

I left feeling not only full but inspired. I will absolutely be back – perhaps in a different season, to see how the ingredients and herbs evolve again. That’s the magic of JAG: it keeps you curious and connected to the food in a way that few restaurants...

Excellent introduction to the world of fine dining for me.. spent a total of $305 nett per person, had the lunch tasting menu + bought a half bottle of 2016 brunello di montalcino DOCG (around $150 nett) - best red wine I’ve tasted, I frequently drink Chianti and this is my first time having a bottle of (aged) brunello di montalcino, and it’s a very great one; not too acidic or dry, very earthy and complex, light fruity flavors - a perfect wine for me.

Started off with a potato canapé - unfortunately it was very disappointing as it tasted really cheap, resembling the flavor of a Lays barbecue flavor chip… it was a very bad start to the meal Kale and white cabbage palate cleanser was decent, and the homemade bread and butter was excellent - fresh and crispy sourdough. Amuse-bouche of Swiss chard foam was decent but the waiter might’ve forgotten to remind us to mix it (or perhaps I wasn’t paying much attention), because the flavor was not homogeneous throughout the foam. Sardine and caviar salad was excellent - totally raised my bar for future salads; the sweet and crispy heirloom tomatoes were elevated by the complex flavors of the Hokkaido sardine and caviar, alongside the cold summer savory puree, which was ingenious. However the seabream dish was very disappointing - the flavors and textures were boring and somehow too homely. The beans are of a high quality but were bland (probably boiled), fish jus resembled a cheap brand of soy sauce despite the effort put into making it, and a random slice of raw lettuce leaf seemed to be very unnecessary. Apricot and white chocolate palate cleanser was delicious, easily the best palate cleanser of the course. Wagyu main dish was easily the highlight - gnocchis were al dente and had a very interesting texture different from the potato gnocchi I had in Italy; anchovies added a strong and complex umami flavor, charred romanesco broccoli paired very well with the black truffle shavings and beef slices. Side of creamy polenta was a nice surprise and its grainy and fruity nature paired really well with the beef and truffle. Even with minimal sauce the sides had so much flavor that complements well with the Wagyu. Cheese selection was quite small but for the price it is decent; I’ve tasted all of the cheeses presented many times before but it was a nice treat towards the end of the meal. Strawberry palate cleanser was simple but very refreshing and presented beautifully. Pistachio sorbet had a very rich earthy flavor that reminded me of pistacchio gelato, and the chocolate ganache with crema di pistacchio was divine.. Petite fours unfortunately were nothing special, but it’s not a bad end to the meal.

Honestly for this price you get more than what you pay for, the service was absolutely brilliant but take note that a bottle of still water is an additional 9++, which is common amongst these kinds of restaurants. I will gladly be back next month to try their autumn tasting menu, and I hope that with the departure of former head chef Jeremy Gillon the new team will deliver as well...

We had an exceptional experience at JAG with their AUTUMN Menu. It’s rare to find a restaurant where vegetables are the star of the show, with proteins and sauces thoughtfully crafted to complement them. The menu featured unique vegetables not commonly found in Singapore, such as yacon, Jerusalem artichokes, and salsify. These introduced a wonderful array of flavors and textures, offering a truly distinctive dining experience. The pigeon was prepared in a way that made it feel more like steak than poultry, in terms of mouthfeel. The seabream dish with salsify was undoubtedly my favorite of the night.

Although the dinner was a 6-course meal, we were treated to an impressive array of appetizers and refreshers, bringing the total to about 14 dishes, depending on whether you opt for cheese or an aperitif. This was followed by a pre-dessert, dessert, and post-dessert. The dessert, featuring truffle ice cream (not the chocolate kind!), was an unforgettable experience. The fragrant truffle, typically paired with potatoes, was infused into the ice cream, perfectly complemented by chocolate ganache and cacao nibs – an absolute journey of flavors.

The entire dining experience lasted nearly 3.5 hours, including an additional caviar experience. Be sure to allocate sufficient time for your visit, as this leisurely pace allows you to fully savor each dish without feeling rushed.

The staff were incredibly attentive throughout the evening, always quick to top up our water and explaining the intent behind each dish. They also made sure to check in and ensure we were enjoying the experience. What truly stood out was the chef, who personally visited each table not once, but twice, engaging with guests in a meaningful conversation about the menu and our experience – not just a brief hello and goodbye.

As a thoughtful touch, we were sent off with two small bottles of their signature perfume, which had a lovely woody, earthy scent that was actually quite pleasant.

While some of the dishes featured ingredients that were new to me, I appreciated the creativity and boldness behind each one. Although personal preferences may have meant I wasn’t as fond of certain elements, I could still recognize the skill and thoughtfulness in every dish. Overall, I thoroughly enjoyed the experience and look forward to returning to explore their ever-evolving...