Euphoria by Chef Jason Tan

 We were really lucky to secure a Valentine's Day slot for lunch. We were excited to experience Chef Jason Tan's new venture since Corner House at this "Gastro-Botanica" concept. We were then introduced to how its image and branding revolved entirely around Onions! ("an ode to onions") From the sculpture on the ceiling, to the coasters, to its serving plates and bowls. 

What I was really impressed with is the level of service from the all-Singaporean team. The attentiveness, the confidence and trained knowledge made us feel well looked after. That is what I am so proud about Chef Jason Tan and his team, raising the bar of local F&B talent to an international level. 

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Amuse Bouche

Feuille de brick, Chevril root, Baerii Caviar

This thin pastry tasted well with the aftertaste of the Serbian Sturgeon caviar. 

Amuse Bouche

Gorgonzola, Black Truffle and Honey

I would have this on toast over a Latte everyday! The truffle surprisingly blended with the Hanuka insanely well. And with the melted cheese lent it a Grilled Cheese Sandwich thought. 

Shiro Ebi 

Sea Urchin, Cucumber, Dill, and local Oscietra Prestige Caviar 

This was the peak of the "starters" for me. The dill extract was really strong, but blended really well with the aftertastes of the Uni and Caviar. Yet you get an extra crunch and texture on your palate from the cucumbers. 

"Mochishire"

Stracciatella, Bell Pepper and Tobiko

This term, coined by Chef Tan was to describe this cross between a Brazilian mochi bread and Yorkshire pudding. Paired here with either a Stracciatella - a Mozza base with heavy cream, or with a Bell Pepper Tobiko mix which wasn't very spicy either. 

Hokkaido Scallop 

Riso, Seaweed, Buckwheat and Leeks

I must be over-thinking Chef Tan's creativity, but this dish absolutely reminds me of a local Congee I would have at Tiong Bahru or Whitley whenever its raining or I am unwell. The egg base here around the Riso pasta with Spring Onion and fried Shallots tastes really brought back memories. 

Patagonian Toothfish 

Pork Jowl, Fermented rice, Champignon and Legumes Emulsion 

The wild caught Toothfish had the characteristics of a Cod, but less oily. I felt this thinly sliced Pork Jowl and the pan fried rice "crispy" were there to provide a smoky char dimension to the fish without over-searing it. The emulsion was light in texture but rich in flavour! You'll definitely wipe the plate clean as we did. 

 I was told that this box set of 30 Damascus steel steak knives were welded by the same blacksmith who made the swords on Crouching Tiger Hidden Dragon. I searched him and found that he is Kuo Chang-shi (郭常喜) a blacksmith for 47 years from a fishing village in Kaohsiung County, Taiwan. 

Toriyama A4 Wagyu 

Allium, Green Peppercorn, Legumes Demi Glace 

And again here, when they said it was a whole vegetable based reduction, I could swear that I tasted notes of Five Spices and sweetened carrots. It tasted like a local braise, but complemented this A4's slight char and heavy marbling like it would over a Pig Trotter. 

Celery

Goma, Lemon, and O-med Olive Oil

Watermelon

Soursop, Rose, Rambutan, 100 year Grand Marnier 

Alice in Wonderland 

Canele de Bordeaux, Macadamia "Caramelia 36%", Cornflake Mochi, Nutmeg Madeleine