Restaurant Euphoria

Everything was great. Confused by some of the critical reviews on here as I had an exceptional experience and felt Euphoria offer a value-for-money tasting menu compared to some of their peers around Singapore. Stand-out dishes were definitely the pork jowl, Gorgonzola cheese with truffle wafer and the dessert (which had caviar in it)

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.

In my trip to Singapore I visited Euphoria for its Tasting menu with a friend. I love going to Michelin * Restaurants and actually this was the second in the Singapore trip. Unfortunately I think the restaurant is not at the expected level and it is overpriced. The menu was good but “okayish” when you take into consideration the cost and expectations. Flavors were quite mild and not exceptional. Service was not great, they rushed over each of the dishes and did not really explain the story of the menu (in case there was one). Furthermore, they did not give us the menu (with each dish) until the end of the dinner, very strange. Finally, we went on a Thursday night (19:30) and the restaurant was completely empty. Honestly that created a very strange ambiance.

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.

Celebrated my friend’s birthday here as we had tried Chef Jason’s food during the Corner House days many years ago, and we still remember how he was a genius at making vegetables taste out of the world, hence she requested to try his food again. The food at Euphoria is very good, and vegetables or in particular onions take centrestage in his food. My Favourite Vegetable- Cevennes onion done in 4 ways and with truffle blew me away. Who knew onions could be so sweet, and in fact can be drunk with tea? The mains were also good - the pigeon was not gamey, and the seafood was sweet. I also loved how the desserts had a local twist; and I especially liked the almond dessert. It’s a pricey meal, but worth the price for special occasions, for it’d be a meal to remember.

I echo some reviews below. While the concept of drawing inspiration from the onion was interesting, the execution fell short. Although the dishes were beautifully presented and well executed, we found the flavors a bit repetitive and left us wanting for more (flavours). We still had a very enjoyable night in overall.

Food * Accompanying sauces take centre stage dominating dishes ….. * Striped Jack was stale & fishy. Pork was dry. Beef was tough & chewy. * Main courses pork & beef both shared the same sauce ?? Service * Still water. Staff don’t inform customer when they open new bottles. Even though our glasses were 3/4 full, they just keep filling up to the brim. At the end, we were overcharged for 2 more bottles which we were sure we didn’t drink as we had sparkling tea, sake, wines & 2 shots of espressos. * Wine by the glass. The moment the small amount is given to taste, it’s sold. Doesn’t matter the sample is oxidized & we rejected it. They take that as a pour & charged the glass without telling us. Atmosphere * Not a white tablecloth restaurant. Moody interiors. Artificial plants. Bad acoustics. * Toilet very dark & musty.

Had a very euphoric birthday celebration here with my boyfriend! Don’t be put off by the fact that the menu is centered around onions; they use Cévennes onions that are unbelievably sweet and taste more like a crunchy vegetable than the usual pungent bulb that we know and love (or hate)! There were so many courses that I’d be hard pressed to describe each one. But generally we loved: - The use of the thin filo pastry which in itself comprised many layers!! - how thinly sliced some things were, a true testament to a chef’s skill! - how each dish had a fruity element to it (be it with a touch of grapes, pear, oranges etc) The highlight for us was of course “my favourite vegetable”. My boyfriend would not get enough of the earl grey “onion tea” whereas I preferred the onion cup of onion puree, truffle and a sousvide egg! And yes, we did eat the inner layer of the onion bowl and we enjoyed it. Their rendition of the Yorkshire pudding also took us by surprise. It was like a fluffy candle crisp on the outside that held its own apart from being a vehicle for the custard. Yet another notable part of the experience was picking the Damascus steel knife of our choosing before tucking into the pork jowl. Yes, a little dramatic but it was fun and we got to marvel at the beautiful texture of the steel for a bit. The desserts were almost a whole different omakase on its own. Everything was spectacular in its own way. The iced kiwi thing with the mint sorbet and almonds was a much needed refreshing palate cleanser after tasting all the various onion reductions. The topsy-turvy mont blanc was so so unique whilst still retaining its chest nutty goodness. And the dessert box! That really stole the show. If I must critique something, it would be that the various jus-es and reductions felt too heavy after a while, especially by the last meat item. I appreciate the effort and ingredients put into creating each flavorful sauce but having it more spread out would be nice! All in all a great dinner and the servers were lovely as well.

Everything was great. Confused by some of the critical reviews on here as I had an exceptional experience and felt Euphoria offer a value-for-money tasting menu compared to some of their peers around Singapore. Stand-out dishes were definitely the pork jowl, Gorgonzola cheese with truffle wafer and the dessert (which had caviar in it)

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.

In my trip to Singapore I visited Euphoria for its Tasting menu with a friend. I love going to Michelin * Restaurants and actually this was the second in the Singapore trip. Unfortunately I think the restaurant is not at the expected level and it is overpriced. The menu was good but “okayish” when you take into consideration the cost and expectations. Flavors were quite mild and not exceptional. Service was not great, they rushed over each of the dishes and did not really explain the story of the menu (in case there was one). Furthermore, they did not give us the menu (with each dish) until the end of the dinner, very strange. Finally, we went on a Thursday night (19:30) and the restaurant was completely empty. Honestly that created a very strange ambiance.

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.

Celebrated my friend’s birthday here as we had tried Chef Jason’s food during the Corner House days many years ago, and we still remember how he was a genius at making vegetables taste out of the world, hence she requested to try his food again. The food at Euphoria is very good, and vegetables or in particular onions take centrestage in his food. My Favourite Vegetable- Cevennes onion done in 4 ways and with truffle blew me away. Who knew onions could be so sweet, and in fact can be drunk with tea? The mains were also good - the pigeon was not gamey, and the seafood was sweet. I also loved how the desserts had a local twist; and I especially liked the almond dessert. It’s a pricey meal, but worth the price for special occasions, for it’d be a meal to remember.

I echo some reviews below. While the concept of drawing inspiration from the onion was interesting, the execution fell short. Although the dishes were beautifully presented and well executed, we found the flavors a bit repetitive and left us wanting for more (flavours). We still had a very enjoyable night in overall.

Food * Accompanying sauces take centre stage dominating dishes ….. * Striped Jack was stale & fishy. Pork was dry. Beef was tough & chewy. * Main courses pork & beef both shared the same sauce ?? Service * Still water. Staff don’t inform customer when they open new bottles. Even though our glasses were 3/4 full, they just keep filling up to the brim. At the end, we were overcharged for 2 more bottles which we were sure we didn’t drink as we had sparkling tea, sake, wines & 2 shots of espressos. * Wine by the glass. The moment the small amount is given to taste, it’s sold. Doesn’t matter the sample is oxidized & we rejected it. They take that as a pour & charged the glass without telling us. Atmosphere * Not a white tablecloth restaurant. Moody interiors. Artificial plants. Bad acoustics. * Toilet very dark & musty.

Had a very euphoric birthday celebration here with my boyfriend! Don’t be put off by the fact that the menu is centered around onions; they use Cévennes onions that are unbelievably sweet and taste more like a crunchy vegetable than the usual pungent bulb that we know and love (or hate)! There were so many courses that I’d be hard pressed to describe each one. But generally we loved: - The use of the thin filo pastry which in itself comprised many layers!! - how thinly sliced some things were, a true testament to a chef’s skill! - how each dish had a fruity element to it (be it with a touch of grapes, pear, oranges etc) The highlight for us was of course “my favourite vegetable”. My boyfriend would not get enough of the earl grey “onion tea” whereas I preferred the onion cup of onion puree, truffle and a sousvide egg! And yes, we did eat the inner layer of the onion bowl and we enjoyed it. Their rendition of the Yorkshire pudding also took us by surprise. It was like a fluffy candle crisp on the outside that held its own apart from being a vehicle for the custard. Yet another notable part of the experience was picking the Damascus steel knife of our choosing before tucking into the pork jowl. Yes, a little dramatic but it was fun and we got to marvel at the beautiful texture of the steel for a bit. The desserts were almost a whole different omakase on its own. Everything was spectacular in its own way. The iced kiwi thing with the mint sorbet and almonds was a much needed refreshing palate cleanser after tasting all the various onion reductions. The topsy-turvy mont blanc was so so unique whilst still retaining its chest nutty goodness. And the dessert box! That really stole the show. If I must critique something, it would be that the various jus-es and reductions felt too heavy after a while, especially by the last meat item. I appreciate the effort and ingredients put into creating each flavorful sauce but having it more spread out would be nice! All in all a great dinner and the servers were lovely as well.