Go with the flow is a saying that aptly describe the most talked about bar in Duxton at the moment, Flow Bar is a place where you can get serious drinks in an unostentatious way. Cocktail maestro Ricky Paiva comes together with chef Jeremy Gillon of 1-Michelin-starred Restaurant JAG to create an establishment that is perfect for pre-dinner drinks, night-cap or just to unwind with friends over a range of elevated cocktails in an environment that is familiar yet not intimidating. The menu caters for everyone from the casual drinker to full on cocktail lovers. Finding it hard to choose, share your preference with the mixologist and have your very own bespoke beverage made in-front of your very eyes.
The team at Savour BlackBookAsia Magazine thoroughly enjoyed the Jesse James, inspired by the gun-slinging man himself using premium 12 years old single malt Balvenie combined with American rye whisky, sweet vermouth and aromatic essence of ester for fans of spirit-forward concoctions. Another outstanding choice is the Espresso Martini, a daring spin off the classic that pays off. Imagine Japanese Nikka vodka with espresso that is exclusively roasted for Flow Bar by Restaurant JAG, topped with a layer of dulce de leche dalgona foam made in-house and finished with some caramelisation on top for that sublime bitter sweet mix. This recipe is one for the history books of beverages.
Now that the drinks at Flow Bar have started your evening on a great note, proceed to the 1-Michelin-starred Restaurant JAG that never ceases to amaze. Chef Jeremy Gillon have created gastronomic menus over and over again that can only be described as pure modern omakase at its peak using the best produce and ingredients such as seasonal vegetables and wild-foraged herbs found mainly from the mountains of Savoie, France. He also focuses very much on your personal dietary requirements to ensure the most memorable of dining experiences. The ambiance is intimate with romantic dim lights and rustic walls that adds a certain charm to the whole place.
The Autumn organic vegetables is one of the highlights of this meal. Around ten percent is source locally like sweet potato leaf and turnip, while the rest are from France. Excellence is a word that embody Chef Jeremy’s team and the restaurant perfectly. If you have a love of beautiful things, the evocative dishes are well curated and utterly delicious! A simple yet perfect union of well-being and fine dining, where you can come time and time again. The sommelier has designed a wine menu that reveals the extraordinary treasures stored in Restaurant JAG, one of the finest restaurants in Singapore. Pairings without the formality, so even beginners can enjoy and learn about wines without feeling out of place. The Home-Made Bread With Salted And Herb Butter served warm is as French as it can be, soft and fluffy on the inside with a nice crust, second helpings are most welcome.
Soaking in decadence is the Jerusalem Artichoke, Suriette, Caviar. In the petite bowl are various forms of the root vegetable that has been neatly pre-plated. Oscietra caviar taken from sturgeon that are between fifteen to eighteen years of age is then expertly placed by the well trained staff before completing this course with artichoke cream poured table-side. Chef Jeremy describes his haute couture menu at Restaurant JAG as ‘Food that tastes like Spring, Summer, Winter or Fall’. The dishes showcase in this feature are inspired by the wonderful period of Fall in all its shades and wonders. It consist of international products, aromas and colours that do justice to their precise flavours that further elevates and enhances each dish. Yet another delectable cold starter is Pumpkin, Surreau, Foie Gras; from the left featuring French pumpkin sorbet and coulis, mandarin pieces as well as pumpkin seeds with edible flowers. On the right smoked foie gras is encased in-between two pumpkin tulles. Different textures and flavours abound in this delightful dish. Try pairing the food with a glass of Coulée de Serrant, 2019 vintage, 100% biodynamic and 100% Sauvignon blanc, a very fruit driven, medium bodied and well balanced wine.
A must for those who enjoy their crustaceans is the hot appetizer, Yacon, Sage, Langoustine. On the plate are rolls of yacon (a vegetable from the lotus root family), filled with Icelandic langoustine tartare on a base of braised yacon followed by a pesto made from sage. Around the plate is a rich langoustine cream packed with bold flavour and drops of sage oil for a touch of herbaceousness. The carefully constructed menu has a specific signature, with sustainability in mind such as responsibly harvested herbs from farmers in France. One of the best dish in our opinion is the Savoy Cabbage, Berce, Seabream. Various techniques like braising is used to yield many textures of savoy cabbage complimenting the tender fish from Chiba prefecture in Japan that is the heart of this course. Best eaten together with abit of each element including the fish and cabbage jus. Well paired with the interestingly named Amuse Bouche red wine, vintage 2014 from Napa Valley, a blend of merlot and cabernet franc aged in American oak, the vineyard where the grapes are from is located just next to Petrus, an area highly sought after for it’s grapes.
Cacao aficionados will love the Chestnut, Curvi, Chocolate; a dessert that brings warmth to your body and soul as you relish every mouthful. Back in the open kitchen, Chef Jeremy will be doing what he does best; serving the finest food dressed and seasoned like never before, infused with his skill, and guided by his extensive experiences. While front of house is well taken care of by knowledgable staff that are prompt yet never intrusive. The Cheese Trolley is evidence to the prior statement, where literally every cheese is explained to the smallest detail by the server. The offer is as simple as it is sublime so come to Restaurant JAG for superb cuisine and impeccable service, a truly special plus irresistible gourmet journey. Tables are set with individual hand sanitisers and social distancing is in place, not forgetting the service which is always warm and welcoming. This has been personally experience by the team at Savour BlackBookAsia Magazine.
Savour BlackBookAsia Magazine is elated to announce that both Restaurant JAG and Chef Jeremy Gillion have been short listed for two of our annual awards, Restaurant of the Year 2021 and Chef of the Year 2021. Stay tuned for the results come year end.
ADDRESS:
76 Duxton Rd, Singapore 089535
PHONE:
3138 8477
WEBSITE:
https://www.restaurantjag.com/