The story of Restaurant JAG has always been one of quiet conviction. Since its debut in 2018, this Robertson Quay institution has carved a singular path, elevating vegetables to the centre of fine dining while earning a Michelin star year after year.
Now, under the fresh leadership of Executive Chef Laurence Tan and General Manager Maryjoy Lim, JAG enters a new chapter; one that honours its roots while embracing renewal with confidence.
Chef Laurence, who has risen through the JAG kitchen since 2020, brings a bolder, more contemporary edge to the cuisine. His respect for produce remains uncompromised, yet there’s a noticeable streamlining in presentation and a subtle layering of local inflections, such as bak kut teh spices in the house-made bread or a curry-spiced canapé to open the meal.
In the dining room, Maryjoy has infused a youthful sensibility. Playlists now feature local and regional artists, creating a soundtrack that feels vibrant yet unobtrusive.
The cheese and wine programmes have been refreshed, with half-bottle selections and seasonal cheeses broadening the scope for discovery. Seasonal signature scents lend an atmospheric touch, shifting subtly with the time of year to harmonise with the produce-driven menu. The result is a dining room that feels alive, responsive, and unmistakably personal.
While JAG’s degustation menus continue to anchor its reputation, the introduction of à la carte dining late last year is where this evolution is most evident. It’s a move that brings flexibility to the fine-dining table, allowing guests to craft their own journey while still savouring the essence of JAG’s philosophy.
We Review JAG’s à la Carte Menu
@aveonemag Ready for some quick a la carte Michelin-star fine dining? Restaurant JAG’s a la carte menu is waiting for you 🍽️ Watch till the end to check out our picks 🤤 🔗 Link in bio for our full review! 📍 41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236 🕒 12pm – 3pm (Wed to Sat) | 6pm – 12am (Tue to Sat) #WhatToEat #WhereToEat #MichelinFinds #JAG ♬ The Groove Architect – SrChillEasier
When AVENUE ONE visited for the à la carte menu, we see the renewed dynamism of Chef Laurence’s vision shining through.
The appetisers already speak to Chef Laurence’s precision and flair. The Sanchoku Wagyu Beef Tartare (S$48) is a study in balance: silky, finely diced beef enlivened with oyster sauce, soy, and spring onion, its richness cut through by grain mustard and the crunch of sesame, with sourdough as the perfect foil.
For mains, the repertoire is deeply satisfying. The Whole Roasted Pigeon (S$98) impresses both visually and on the palate. Golden-skinned, tender flesh paired with beetroot in three guises: a creamy purée, bright pickles, and an earthy baked en croûte.
Equally indulgent is the Pan-Seared Whole Brittany Blue Lobster (S$175), rich with natural sweetness and treated with delicate precision, a dish that epitomises JAG’s balance of restraint and generosity.
For those looking to share, few things rival the Sanchoku F1 Wagyu MBS 6/7 Côte de Bœuf (~1kg, S$385). While we didn’t try this for ourselves, we can certainly imagine it as a centrepiece that will please every diner.
Desserts, such as the Pistachio and Dark Chocolate, lean toward refinement rather than excess, with house-made pistachio ice cream and praline textures punctuating the richness of mousse and ganache.
Verdict?
With the à la carte menu, JAG proves that flexibility need not dilute artistry. Instead, it enriches the dining experience, making it more accessible and in many ways, more resonant. The leadership of Chef Laurence and Maryjoy feels not like a departure, but like a natural progression: a new season for a vegetable-forward restaurant that has always embraced the rhythm of the seasons themselves.
JAG is located at 41 Robertson Quay, #02-02 STPI Creative Workshop and Gallery, Singapore 238236. Opening hours are from 12pm – 3pm from Wednesday to Saturday, and 6pm – 12am from Tuesday to Saturday.
