Jason Tan’s euphoric ode to the onion


On the Pass

Jason Tan

New kid on the block: Opened in November 2020, Euphoria is the latest addition to Singapore’s ever-evolving gastronomic scene. Located in a heritage former shophouse on Singapore’s Tras Street, it seats just 26 and takes the concept of vegetable-led haute cuisine to new heights.

Who’s behind it? Jason Tan, former Corner House chef, and his partner Arissa Wang, an established entrepreneur in the design and marketing sector. Trained in classical French cuisine, Tan departed Corner House – which he had led for six years – in early 2020, and soon started assembling an all-new kitchen and service team for this project, which opened a few months later.

What’s the concept? Tan’s botanical-led cooking has progressed to a new level at Euphoria, with the chef dubbing his style ‘gastro-botanica 2.0’. According to Tan himself, the culinary philosophy “gives prominence and elaboration to the botanical elements of vegetables, tubers, herbs, spices and fruits”. At Euphoria, the rich, dairy-heavy mother sauces of classical French cuisine are replaced by lighter essences with poetic titles such as La Symphonie de Légumes.

All about onions: The chef used to dislike vegetables – until his first meeting with a Cévennes onion while working at a fine dining restaurant. Since then, he has dreamed of elevating onions from sidekick to hero on the plate. Today, the onion is the subject of not one but three of Tan’s signature dishes, it sits at the heart of his range of base sauces and runs through the design aesthetic of the restaurant’s bar and dining room.

On the menu: Oignon Jamboree, with Cévennes parfait, pickled pearl onions, yellow onion purée, charred onion and kombu broth finished with Oscietra caviar; Maine lobster with carrot, five spice, saffron and a legume broth with white wine; and for dessert, a dish named Sweet Corn with cornflakes, buckwheat, 32% Dulcey chocolate and green citrus.