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Euphoria

Singapore

Alliums like you’ve never seen them before

All about vegetables: Be introduced to ‘Gastro-Botanica’, a style coined by Euphoria’s chef-owner, Jason Tan. Essentially, it’s a cooking style that celebrates high-quality vegetables in all their forms. It eschews the rich, dairy-heavy mother sauces of classic French cuisine, replacing them with lighter versions that complement their core ingredients. The restaurant opened in 2020 in a former shophouse on Singapore’s Tras Street with just 26 covers.

In the kitchen: Euphoria is the baby of 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 left Corner House – which he had led for six years – in early 2020 to assemble an all-new kitchen and service team for this project, which opened a few months later.

On the Pass

Jason Tan

Elevating the onion: The chef used to dislike vegetables until his first encounter with a Cévennes onion while working at a fine dining restaurant. Since then, he has dreamed of promoting onions from sidekick to hero on the plate. Today, the onion is the subject of not one but three of Tan’s signature dishes, sitting at the heart of his range of base sauces and running through the design aesthetic of the restaurant’s bar and dining room.

The standout dishes: Oignon Jamboree, with Cévennes parfait, pickled pearl onions, yellow onion purée, charred onion and kombu broth finished with Oscietra caviar; wagyu shortrib with oyster, radish, vegetable demi glacé and local Singaporean black pepper. For dessert? A dish named Alice in Wonderland, with ginger tea mochi, bandung meringue, malted marshmallow and miso caramelised macadamia.

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