Chef Jason Tan's obsession with onions is evident in this signature dish that demonstrates his mastery of the humble bulb. Five varieties — Cévennes, red, pearl, yellow and spring onion — are prepared through different techniques (raw, pickled, caramelized, charred, and pureed), each highlighting a different character. Caviar adds briny luxury.
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This is THE signature dish that defines the restaurant — it's mentioned in almost every review and demonstrates Chef Tan's transformation of onion from an ingredient he once disliked into an obsession.
From the 'My Favourite Vegetable' course, this dish exemplifies Gastro-Botanica's philosophy. The zucchini is prepared raw and paper-thin to maximize its delicate flavor, then paired with premium ingredients that don't overpower but rather complement. The gazpacho and basil provide brightness and freshness.
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This dish is where Chef Tan's innovation really shines — it proves that vegetables can anchor fine dining dishes alongside premium proteins.
The 'Secret Garden of Euphoria' menu features multiple vegetable-focused courses that showcase seasonal produce through various preparations. Each vegetable is treated individually to maximize its unique character, whether through raw, blanched, roasted, or pureed preparations.
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Choose the 'Secret Garden' menu over the 8-course if you want to focus on vegetables — this menu emphasizes the botanical elements that define the restaurant.
Even the meat course adheres to Gastro-Botanica philosophy. The Wagyu is prepared simply to highlight its quality, then paired with an elegant vegetable-based sauce that develops depth through techniques like charring and reduction, avoiding heavy cream-based preparations.
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The meat courses still showcase the vegetable-forward philosophy — the sauce built from vegetables and reduction is more complex and satisfying than cream-based alternatives.
Even dessert respects the Gastro-Botanica concept. Chef Tan incorporates edible flowers, herbs, and sometimes vegetables into the dessert course, creating a surprising final statement that ties the meal's philosophy together with sweetness.
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The dessert continues the botanical theme rather than abandoning it — this consistency is part of what makes the experience cohesive and memorable.
Euphoria pioneered Gastro-Botanica, a vegetable-centric approach by Chef Jason Tan that replaces heavy dairy-based French mother sauces with lighter preparations letting vegetables shine. Located at 76 Tras Street, the restaurant showcases carefully sourced premium vegetables, meats and seafood in an elevated setting. The signature 'oignon jamboree' features five types of onions cooked five ways topped with caviar.
Three menu options: Joy of Euphoria (4-course) at $128++, Secret Garden (6-course vegetable focus) at $208++, and Journey of Euphoria (8-course full experience) at $258++. Choose based on your appetite and focus.
Go in expecting vegetables to be treated with the same reverence as proteins and seafood — this is not vegetarian cuisine, but rather a reimagining of how vegetables can anchor fine dining.
The 26-seat restaurant provides an intimate setting — the kitchen is visible from certain tables, and watching Chef Tan's team plate the vegetable-forward dishes is part of the experience.
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