Restaurant Jag Alchemises, Banks on Personal Touches as it Welcomes Diners Back
August, 2020 – Singapore – Restaurant JAG, Singapore’s only French Omakase has used the global pandemic to re-evaluate its operations and its dining services. Health and safety of its staff, partners in the entire supply chain and diners has become the management’s highest priority.
Scaling back to five tables, Restaurant JAG team is now able to not only assure safe distancing as required by the guidelines but to also bestow all its attention to each of their diners requests. Chef Jeremy personally speaks to his diners to understand their dietary preference and spend more time at each table to share insight into his cooking techniques and influences on his seasonal menus. The service team is also able to deliver a more attentive personalised service to their guests.
“During these unprecedented times, we have seen a major shift in our diners desire to eat healthier, to incorporate more plant based and fresh ingredients. There is also heightened awareness around food safety and because of our intimate size, we are able to assure our diners about the provenance of our ingredients and elevate our Savoie herb-led culinary philosophy,” said Chef Jeremy.
“We have worked extensively to source the best partners, fromagers, community supported farmers, fishermen and other essential suppliers. It’s a relationship based on trust and in this “new normal”, we need to look after each other even more. This in turn allows us to guide our diners on a journey of discovery – to re-look at how food is consumed and appreciate the natural beauty of each element on their plate.”
New Lunch Menu – Friday and Saturday Only – 12noon to 2pm
For diners who are able to linger over lunch, JAG has curated an indulgent Discovery Degustation Menu. This introductory Omakase Experience allows Chef Jeremy to orchestrate an impeccable array of flavours using the freshest vegetables and beautiful protein of the day infused with JAG’s selection of wildly foraged Savoie herbs and protein of the day completely tailored for the diner.
Measured Indulgence Omakase Degustation: $175++ per person
Option to:
– Add a whole 50gms tin of Beluga Caviar – $198++ and/or
– Wine Pairing – $148++
When time is of the essence but an elegant meal still beckons for a quick catch up or corporate hosting, JAG’s 4-Expression Executive Set Lunch is an elegant choice.
4-Expressions Executive Set Lunch: $98++ per person
Option to add:
– Wine Pairing – $78++
New Dinner Menu – Tuesday to Saturday – 6pm to 10.30pm
Through this lavish dinner tasting menu, the kitchen invites diners to join them in Opulent Indulgence – The True JAG Omakase Experience. An immersive journey of discovery where Chef unveils the skilful transformation of unique his seasonal ingredients into complex flavours and textures. Up to 15 Savoie herbs and seasonal vegetables will be the star of this magnificent meal.
$223++ per person
Option to:
– Add a whole 30gms tin of Beluga Caviar – $198++ and/o
– Wine Pairing – $198++
Takeaway Menus and $10 Limousine Delivery Service Island-wide
For diners who are still uncertain about venturing out during these unprecedented times and those who are unable to leave their home due to underlying health conditions, the restaurant has curated a selection of menus specifically for easy yet refined assembly in their own kitchen.
“Takeaway and delivery services was certainly not our immediate strategy. Singapore’s Circuit Breaker however was an opportunity for us to continue serving our regular diners our gourmet French dishes in the safety and comfort of their homes. There was never a better time for us to experiment and curate menus specifically to be plated and enjoyed at home. By ordering our takeout menu and using our delivery service, our diners gave a much needed lifeline during these very trying times and we are grateful for their support,” said Anant.
Restaurant JAG’s exclusive takeaway selection is now a permanent part of the fine-dining restaurant’s offering and is constantly evolving to highlight seasonal ingredients and freshest produce from its suppliers. The Chef’s ability to tailor either a three or five-course degustation menu from scratch based on dietary preference also gives JAG a competitive edge.
“We saw more and more diners seeking menus that can be enjoyed as a family. We try our best to create wholesome dishes are heathy, easy plate with clear reheating instructions where necessary,” said Chef Jeremy.
