Jag

Since 2023, Jag has been housed in this pristine white-walled space with sage green furnishings, brushed brass trims and mid-century rattan chairs. Chef Jeremy Gillon's cooking remains vegetable-forward: French produce picked at peak ripeness – and supplemented by meats and seafood – is key to his ethos. Dishes are light in flavours but strong in creative flair. The cheese trolley impresses with its sheer variety. Round off your meal with a digestif.

• Housed in the Singapore Tyler Print Institute at Robertson Quay.
• The main tasting format is a vegetable-centric découverte menu called “La Balade du Végétal”.
• Uses wild-foraged herbs from the mountains of Savoie as a distinctive aromatic thread.

Signatures and recurring building blocks: seasonal vegetables as the core of the tasting menu, French produce at peak ripeness, wild-foraged herbs from the Savoie mountains for aromatic lift, a wide-ranging cheese selection.

Jag is a contemporary French restaurant in the Singapore Tyler Print Institute at Robertson Quay. The kitchen is vegetable-forward, built on French produce picked at peak ripeness, with meats and seafood used as supporting players.

The signature tasting format is “La Balade du Végétal”, a seasonal tour of vegetables, often finished with a substantial cheese trolley and a digestif.