Michelin-starred Restaurant JAG relocates, bringing diners more intensely into the world of vegetable gastronomy.
In October 2023, JAG relocates to STPI Robertson Quay. The new restaurant will comfortably seat 40 and is nestled on the second floor of a beautifully restored 19th-century warehouse. The space overlooks water, is surrounded by greenery, and bathed in natural light. It has an idyllic calm and a nature-forward ambience unique in central Singapore – like dining in a countryside garden. Art and culture infuse the atmosphere; decorated with original works, many specially commissioned, the restaurant is a showcase of visual as well as culinary art.
In this setting, Jeremy and Anant bring diners to the next level of vegetable-centrism. The seasons remain the catalysing inspiration on the plate. Chef Jeremy and his team pay homage to the yearly seasonal cycle with their distinctive vegetable-centric découverte menu – La Balade du Végétal, or The Vegetable Journey.
Over the past five years, the kitchen has accumulated a treasure trove of unique vegetal recipes. These make their debut in the refreshed launch menu, along with the return of selected popular dishes each season. Cooking with the most exquisite finds of the season, vegetables hold the main narrative of each dish, completed with proteins of the day sourced from hand-picked producers. Every component contributes to the whole, articulated in a variety of flavours and textures from raw to cooked, or concocted into elixirs and teas. Each season brings its own opportunities; spurring Chef Jeremy to rejuvenate his approach and repertoire to surprise the diner and earning himself the sobriquet ‘vegetable whisperer’.
The food experience will, no doubt, be profound. So too will be the service and ambience. In fact, Anant Tyagi steps away from the mould of fine dining and seeks to redefine it. In a departure from conventional suits and tablecloths, there will be, instead, discerning knowledge, impeccable attention to detail, winning eloquence, and sincere charm.
The team will be superbly versed in wine through WSET Level 3 training. The menu will be meticulously personalised – responding to each guest’s dietary restrictions, choices, preferences, and inclinations, and even requests to exclude specific vegetables from the entire meal. From service to tableware to visual art – in every detail large and small – Restaurant JAG at STPI sets a new standard in fine dining hospitality.
