Gastro-Botanica 2.0: New Experience at Chef Jason’s Euphoria
Chef Jason Tan amazed us by using his favorite ingredient and additional vegetables.
He establishes the restaurant Euphoria for onion enthusiasts and those who are intrigued about what veggies can become when it is cooked by the hand of Mr. Onion (Chef Jason’s nickname).
CR: chefjasontan_sg
Gastro-Botanica is a one-of-a-kind cuisine with a focus on vegetables. That was version 1.0. Chef Jason, on the other hand, reinvents Euphoria's dishes in 2.0 to be more molecular. 2.0 is about making sauce. This calls “La Symphonie de Légumes” aka. Gastro-Botanica Essences. It looks easier to digest from the standpoint of the diner, and even if you are not a veggies fan, you could enjoy the great taste of it.
What do you think would happen if Euphoria is decorated to be a symbol for its own cuisine? We were astounded when we arrived. In our perspective, it's both artistic and adorable. Because onion is Chef Jason's favorite vegetable, the wall is shaped like a huge onion head, and the chandelier is made from onion layers. Despite the use of an onion shape, the decoration here does not appear strange to us. On the other hand, it provides us a taste of what we are in for.
CR: chefjasontan_sg
Let's see what Chef Jason has set up for us. The amuse bouche named feuille de brick is the first dish we encounter. This meal features Baerii caviar, sunchokes, and chervil root pureé. Not to mention the amazing presentation. As the first dish, it really catches our eyes.
CR: chefjasontan_sg
As for the main course, we love the blue cod with "crispy scales." The firefly squid and New Zealand blue cod with their unbelievably crispy scales. Also, Chef Jason garnishes with lily bub and ginnan. Finally, there's the légumes vin blanc sauce (or veggies white wine sauce). What about us? The crispiness of the cod captivates us, while the sauce allows us to fully appreciate all of the spices. It's well worth!
Next, as you are aware, the dessert. We decide on an “Almond” dessert dish. Saffron, yoghurt, yuba (dried tofu skin), isomalt, and Euphoria's oscietra premium caviar are all included. The combination of this dish is similar to indulging in a masterpiece of some arts. This meal soothes your tongue after a main course, preparing it for the upcoming Alice in Wonderland, Euporia’s petit fours.
CR: chefjasontan_sg
Alice in Wonderland is a worthy remark and a signature dessert of Euphoria that should not be missed. We enjoyed kinako mochi made from Horlick, madelaine made from nutmeg, macademia with caramelia 36%, and canelé, Bordeaux's specialty dessert, all kept in the maze-like box. And that brings us to the end of a magnificent journey.
Chef Jason Tan's restaurant Euphoria is located at 76 Tras Street in Singapore. For additional information, you can go to https://restaurant-euphoria.com/. We would like to offer this to everyone who is tired of the same old ways of eating vegetables and wants to try something new. It will be a really unexpected moment for you. Lastly, we'd like to congratulate Chef Jason on his first Michelin stars! You put in a lot of effort!