Euphoria

A great fine dining experience. Flavors and textures are well balanced and everything was executed flawlessly. The wine pairing was especially great, as it was combining perfectly with each dish. Only little downside was that the appetizer and entree were a bit on the heavy side (especially the mochi bread) which limits your appetite for the next dishes. But really a minor thing.

Had an unsatisfactory Valentine’s Day dinner at euphoria. Staff was very kind to accede to our request for a sofa seat. When we arrived at the table, we noticed that there were black specks of dirt on the table. I was also rather horrified that they used tiny pieces of wipes to spot clean the table rather than using a proper table cloth or napkin. Table was not cleaned after every course and there were often crumbs, water droplets on the table which honestly ruined the “fine” in “fine dining”. Male staff was constantly coughing while not wearing a mask despite the influx of influenza cases worldwide. To add on, the glowing reviews I saw on IG about euphoria did not live up to expectations. Dinner service was slow and took 3 hours despite us asking them to speed up the service. Chef was constantly screaming in the kitchen, the environment seemed stressful, the whole restaurant was noisy and nothing was elegant about the place. Aside from the sea urchin with Sweet corn cream and the toothfish, nothing else stood out to us. Perhaps our expectations were too high, as we don’t usually visit 1 Michelin star restaurants unless we know it’ll be terrific. Nevertheless there are better places to spend $900+ at.

To be honest, I think what truly distinguishes Euphoria is Chef Jason Tan himself. When we re-visited the restaurant, we were once again impressed by his culinary brilliance and warm, friendly demeanor. Chef Jason greeted us and ensured all guests dining experiences were exceptional. His dedication to his craft and personable nature make dining at Euphoria a memorable experience. His attention to detail and innovative approach to cooking have earned him a Michelin star, reflecting his passion for using fresh, high-quality ingredients and transforming them into extraordinary dishes.

Visited in Nov 2024 The tasting menu at Euphoria adopts a flavour theme which focuses on sauces made from high quality vegetables, esp. onions. This “onion themed” establishment (from the menu to the interior decors) which got its first Michelin star in 2022, continues the “gastro-botanica” cuisine theme of Head Chef Jason Tan which he had started at Corner House. From the starters courses to the main, you’ll see the influence of the onion in every dish. My favourite courses were the Wagyu Shortrib and the crispy carrot cake. The Patagonian tooth fish course was also quite nice. Among the sweet courses towards the end, really liked the petit fours (course is called Alice in Wonderland). For drinks, I went with a couple of glasses of non-alcoholic beverages which were quite nice. All in all, this is a good restaurant which is definitely worth a visit.

I thoughuly enjoyed experience, it met the expectations in terms of taste, creativity, and presentation. Loved the wine list and suggestion. Great experience overall. Missing half of the photos of the course, but still worth posting

In this M Star restaurant, the service is indeed excellent and the dishes are super presentable and yummy, the staff would explain how each dish was made and by what concepts... We love all the dishes actually. A quite wonderful place for celebration and/or anniversary

Food was ok, nothing really outstanding, interesting Onion theme though. As much as we love the interior design, it looks like there were nothing to absorb the noise/sound, plus a big group of loud guests, waiters were loud too when introducing every dish served to the next 2 tables, we get to hear or hear again what they are eating, it was the noisiest dinner we have ever had at a fine dining restaurant.

During our food-centered Singapore holiday, we enjoyed gastronomic adventures at all three of the country’s Michelin 3-starred restaurants, and decided to also try a 2-star and a 1-star. Euphoria floored us, and is our top choice for our next trip. It is, especially relative to the others, excellent value for money. You get the authentic Michelin experience at a fraction of the price of the 3-stars, while still being immersed into a culinary universe well outside the box. At Euphoria, we received perhaps 4 to 5 fewer dishes yet each one was exquisite. The same cannot honestly be said of the others, which all had some dishes that were excellent but not extraordinary. Euphoria’s chef Jason Tan pulls off the onion theme brilliantly, extracting amazing flavors and textures from different varieties. My absolute favorite dish was the “OIGNON JAMBOREE,” a stunning dish almost too pretty to eat that uses 5 onions as well as Oscietra prestige caviar. I also enjoyed the blue cod and langoustine dish, as well as the desserts. Their names hardly capture the creativity, but one combines caviar with ice cream and another utilizes local fruits in dramatic ways. I can’t describe them well, so you have to try them yourself. Surely their second star is not far behind. The combination of exquisitely beautiful, creative and delicious food with outstanding service merits the recognition.