Founded by chef Jeremy Gillon of the former one-Michelinstarred L’Epicurien, and restaurateur Anant Tyagi, Restaurant JAG offers modern French cuisine in an intimate 25-seater. Various degustation menus are served, but for dinner, the 10-course with wine pairing gives a delectable overview of their intriguing cuisine. Expect beautifully presented dishes that not only highlight the chef’s eye for detail, but also his deft skill in marrying flavours and textures. Start with dainty canapés including the ortie herbs, puréed cauliflower and seaweed snack which burst with flavours. Then a dish of enoki, button and oyster mushrooms served on foie gras purée. The play on temperature—the button mushrooms came in the form of an ice cream—is intriguing, and brings all the ingredients together seamlessly. Other notable dishes include the Icelandic langoustine with green peas, and roast pigeon served with chickpeas. Both dishes are cooked to perfect doneness, and were brilliantly paired to showcase the overall flavour of the meat. Dessert, too, is excellent—a decadent dark chocolate ganache with truffle ice cream, Alba white truffle, cocoa nibs and button mushrooms, which is satisfyingly rich but not cloying.