Singapore's Michelin-Starred French Omakase Restaurant JAG Unveils New Menus
Singapore’s only French Omakase restaurant has unveiled exciting new menus to welcome diners back after taking the time to re-evaluate their operations and dining services to provide a safe dining environment for all.
Restuarant JAG has decided to scale back to just 5 dining tables for its services in order to guarantee the safety of its customers, staff, and all other partners in their supply chain. This decision not only allows diners to enjoy their meals safely but also comes with another silver lining, where Michelin Star Chef Jeremy Dillon will have more time to share insight into his cooking techniques and influences on his seasonal menus. The service team is also able to deliver a more attentive personalized service to its guests.
Chef Jeremy Dillon plating a dish
ABOUT THE CHEF
Born in 1981 in Deauville, in the northwest of the country and in one of the most stunning seaside resorts in France, Chef Gillon was influenced by food from a young age. His mother was a great cook and family meals were large, sometimes with up to 50 people gathered for a meal.
The heart of the French Alps has always been a source of inspiration for the Chef and at Restaurant JAG, Chef Gillon is introducing his diners to the unique region through his library of carefully sourced herbs. Under his leadership, Restaurant JAG became one of the youngest dining establishment’s to be awarded a Michelin Star at the prestigious ceremony on Sentosa in September 2019.
Chef Gillon gives full credit for his success to the talented Chefs he had the opportunity to learn from and refine his techniques. Michel Rochedy in Courchevel, Michel Kayser in the Gard, and Nicolas Le Bec in Lyon all played a vital role in moulding his culinary skills.
Having started his apprentice at the young age of 14, Chef Gillon’s dedication saw him rise quickly through the ranks and develop a distinct culinary style of his own, and the evidence is in the creative dining experiences he masterfully handcrafts for his restaurant’s diners.
NEW LUNCH MENU | Friday and Saturday Only – 12 to 2 pm
For diners who are able to linger over lunch, JAG has curated an indulgent Discovery Degustation Menu. This introductory Omakase Experience allows Chef Jeremy to orchestrate an impeccable 3 array of flavours using the freshest vegetables and beautiful protein of the day infused with JAG’s selection of wildly foraged Savoie herbs and protein of the day completely tailored for the diner.
When time is of the essence but an elegant meal still beckons for a quick catch up or corporate hosting, JAG’s 4-Expression Executive Set Lunch is an elegant choice. Given we are able to enjoy fewer social interactions during these unprecedented times, why not make every meeting, be it personal or business, more enjoyable with a delectable culinary experience?
Coucou, French Heirloom Tomato, Honey Vinegar Foam
NEW DINNER MENU | Tuesday to Saturday – 6 pm to 10.30 pm
What a better way to enjoy a rare restaurant outing than with a French Omakase experience? Restaurant JAG’s new dinner menu will entice your palette. Through this lavish dinner tasting menu, the kitchen invites diners to join them in Opulent Indulgence - The True JAG Omakase Experience. An immersive journey of discovery where Chef Dillon unveils the skillful transformation of unique his seasonal ingredients into complex flavours and textures. Up to 15 Savoie herbs and seasonal vegetables will be the star of this magnificent meal.
Verveine, Brittany Turbot, French Baby Cucumber
Sapin, Kohlrabi, Mackerel
For diners who are still uncertain about venturing out during these unprecedented times and those who are unable to leave their home due to underlying health conditions, the restaurant has curated a selection of menus specifically for easy yet refined assembly in their own kitchen.
Restaurant JAG’s exclusive takeaway selection is now a permanent part of the fine-dining restaurant’s offering and is constantly evolving to highlight seasonal ingredients and freshest produce from its suppliers. The Chef’s ability to tailor either a three or five-course degustation menu from scratch based on dietary preference also gives JAG a competitive edge.
Braised whole leg of Pyrenees baby lamb can be ordered with seasonal vegetables, a side salad and JAG’s sumptuous polenta
We commend the team at Restaurant JAG for making swift decisions to ensure the safety of its diners, staff, and partners. It is important that we remember it is through unique and creative establishments like this that we are given the ability to experience the taste of different cultures through food. We are fortunate to have Chefs and restaurants like Restaurant JAG to continue forging a path forward in these uncertain times.
Whether dining out or in the coziness of your home, let us show our collective support. Reservations for lunch, dinner seatings at the Restaurant are now open. All enquiries including delivery services and takeaway menus can be made by calling: +65 3138 8477.
Co-owners Chef Jeremy Gillon and Anant Tyagi