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Euphoria

Singapore

A symphony of vegetables in a new gastronomic style

On the Pass

Jason Tan

Cuisine style: Be introduced to ‘Gastro-Botanica’, a cuisine coined by Euphoria’s chef, Jason Tan. Essentially, this is defined as a cooking style that celebrates high-quality vegetable produce in all its forms. It eschews the rich, dairy-heavy mother sauces of classical French cuisine and replaces them with lighter versions to complement its plates. The restaurant opened in 2020 in a heritage former shophouse on Singapore’s Tras Street and has 26 covers. 

Who’s behind it? Jason Tan, former Corner House chef, and his partner Arissa Wang, an established entrepreneur in the design and marketing sector. Trained in classical French cuisine, Tan departed Corner House – which he had led for six years – in early 2020, and soon started assembling an all-new kitchen and service team for this project, which opened a few months later. 

His vegetable love should grow: The chef used to dislike vegetables – until his first meeting with a Cévennes onion while working at a fine dining restaurant. Since then, he has dreamed of elevating onions from sidekick to hero on the plate. Today, the onion is the subject of not one but three of Tan’s signature dishes, it sits at the heart of his range of base sauces and runs through the design aesthetic of the restaurant’s bar and dining room.

Signature plates: Oignon Jamboree, with Cévennes parfait, pickled pearl onions, yellow onion purée, charred onion and kombu broth finished with Oscietra caviar; 35-Layer Carrot Tart with Hokkaido scallop, caviar and seaweed; and for dessert, a dish named Alice in Wonderland, with mochi, canelé, and nutmeg madeleine.

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