Look forward to innovative creations by chef Jason Tan including his signature dish of the Cévennes onion in four ways
Helmed by Singaporean chef Jason Tan and his designer partner Arissa Wang, Euphoria is the couple’s ode to the onion, and is in keeping with the culinary talent’s philosophy of “gastro-botanica”. This root vegetable is prized for its depth of flavours in slow-cooked, full-bodied vegetable-based stocks and sauces such as the demi-glace and vin blanc. The France-produced Cévennes onion, in particular, takes centre stage for ‘My Favourite Vegetable’; nearly 3kg of onions per guest are used to draw out its gentle and sweet flavours to create a confit tart, earl grey-infused ‘tea’, truffle-topped purée and a floral-shaped chip. Even the interior design of the venue is lovingly tailored to the botanical influences of the restaurant; the sinuous forms of the furnishings and detailing on the ceiling and concrete screed walls reference the curvy layers of the onion and its bulb-like silhouette.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|
|Corkage Charge||$100/bottle or 1-for-1|