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Restaurant Euphoria Singapore Tripadvisor Reviews
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11 Reviews
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Very strong!
We got to know Jason Tan's talent a few years ago when he was still setting the pace at the Corner House. Even then, his cooking impressed us greatly. So it's time to pay him a visit at his current restaurant. Singapore's top restaurants are usually real eye-catchers and a lot of emphasis is placed on an attractive interior. This is also the case here, with a bright and chic ambience. The reception was friendly and we were looked after impeccably for the rest of the evening. After the drinks question had been clarified (we opted for the non-alcoholic suggestions), the amuse bouche began. First of all, the attention to detail and the presentation, which showed the influence of the French school, were striking. Real little works of art that appeared on the plates. But they didn't just look beautiful, they were also sophisticated in terms of flavors. Acid and spice, everything finely balanced. The actual menu celebrates the Cévenne onion a little. So there was again (like back in Switzerland) three (or four) different dishes from her. It is also important that the sauces do not contain any animal ingredients. The sauces were a poem anyway. You could tell that a lot of heart and soul went into them, and they were excellent. The desserts were in no way inferior to the main menu. Visually well presented, with a lot of attention to detail and also great in terms of taste. Only the "Lait blanc" course was a bit "overloaded" with milky components for me personally. A slightly reduced version would perhaps be better. But in the end that should not detract from the overall impression. We had an exceptionally good menu (even at this level) and a perfect evening with very attentive hosts. Merci Euphoria
Be the first to ReplyNot as impressive as the 1st visit last year
This time for the 2nd time (1st visited last year with me) my wife had dinner with her mom and sisters. The food was still good but not as impressive as the 1st visit last year. Although just got the 1st Michelin star. Our experience last year in April 2022, before awarded the Michelin star, was perfect for both food and service. But this time my wife complained about the service. Too long wait to be served between courses. Especially while her party of 4 were still waiting, the next table had been served, although they came later. Her 87years old mother got sleepy waiting and getting tired hence not much appletite after few courses. Besides food taste and presentation, Michelin star is also about top notched service. A pity really if the standard of service is slowly not getting enough attention. Besides also if the menu is almost the same over the years, people would not be coming again or inviting friends and relatives, especially if service is somehow not as good as expected for a starred restaurant.
Be the first to ReplyUnusual tasty set
So gourmet experience - we ate a set inspired by onion. Sauces were tasty and made a good combination with main dishes. Chef is really creative. Staff is quite formal, not so welcoming. Only one lady - sommelier - was smiley. I also want to add one thing: UnionPay system doesn’t work there.
Be the first to ReplyLess than Euphoric
Waiter tried to explain the concept and inspiration of the onion theme, but I was lost. I would have thought the concept should show without a poor pitch to convince me that its onion themed...yes, I get it already! The langoustine dish was good and the sauce for the beef was good. That was the only 2 things I remembered after rhe meal. Noise...that was annoying. Tables arranged in a row like a cafe. Selecting knives? Really? The kaya dessert came in a glass bowl that was covered with fingerprints. Was actually rather off-putting. One Michelin star? My beef dish was uneven and spinning on my table as I tried to eat my food. I raised this and the waiter just laughed and said some of their plates had high points...at this point I had concluded that despite the good attempts at creating beautiful dishes, the attempts at drama to create that story was lost on me. I did not get it. Less is more, let the flavour and taste shine. Keep the poorly executed narratives to themselves Was I euphoric? I would say more mild annoyance with the lack of care over clean and better quality plates. Its a shame and I say.... Try to cut down the noise, cut down on the narrative, get better English speaking waiters, stop trying to be pretentious, let the food speak for itself. Don't think I would return.
Be the first to ReplyJust short
The chef can certainly cook. The creams, soups and sauces are out of this world--flavourful, tasty, packed with umami. But he cannot do interior design. The decor pulls down the dining experience. The walls are a strange concrete tone. You see your neighbours left and right. You hear them. And without carpeting, the small place feels very loud. As for the "onion obsession", it takes quite a bit of imagination to see the union in the big lamp shade. So while the food offers a fine dining experience, the ambience is closer to a cafe. The decor needs a designer for the next Michelin star.
Be the first to ReplyOne of the Best & Different fine dining Experience
Euphoria was a pleasant surprise for us. The chef owner (Jason Tan) has really thought of a thorough concept around his "obsession" with "Onion". The design of the restaurant and also most of the menu have onion theme. The presentation astonished us every time the dish was put on our table. Not only look good but a real work of art. And....the taste of all the dishes are not only very very good but also mostly different, all with fine but different taste than what we had eaten before in other fine dining restaurants. From amouse bouche to main course to deserts were all excellent in presentation and taste. The service was also perfect. Having dinner at Euphoria was very enjoyable for the eye and taste buds.
Be the first to Reply“Gastro-Botanica” experience. Full of surprises from “bread basket” to petit fours 👍🏻
“Gastro-Botanica” experience. Full of surprises from “bread basket” to petit fours 👍🏻 Asia Best 50 in 2021 even though the restaurant only opened since 2020. Very talented Singapore Chef Jason 👍🏻👍🏻 💚💚💚💚💚 Food : Degustation Menu 1. “Bread” - looknormal pastry at first sight in an onion shaped wooden container. But when u bite into it, it’s very tasty. Texture was a mix of mochi and Yorkshire pudding with cheese flavourings . Yummy! Dipping in the sauce gave u another sensational experience . Kept refill 😅 2. Amuse bouche -the bricked bridges lookes beautiful and appealing. Very nice settings with carrots, caviar, edible orchids and gold leaves. The “brick” was crispy and tasty - watermelon radish was refreshing - Gorgonzola with ruffle and honey was my fav though it may not be for those hate blue cheese 🧀 3. Onion Jamboree 3 types of onions serve as pedals to signify the Cévennes onion pudding in the centre topped with the chef picked oscietra prestige caviar ( less salty than usual ones) . The dish was pairing with the légume essence. Every bite brought a great sentarional experience. Texture - a combination of pudding, popping caviar and ‘pedals’. Taste was truly exceptional 4. Bomba Rice This one was a surprise from the ´simple’ ingredient names. The outmost layer was a crusted rice net with strong Fragrance. Inside the crispy net, it’s very soft , sweet and fresh cuttlefish topped on another layer of fermented rice which was soft and moist. We loved this dish pretty much as it’s again brining u gorgeous texture sensation, appealing smell and memorable taste. 5. Blue Cod “Crispy scale” I personally loved this meal the most. The fish was extremely moist while topped with “scales” which was basically scale shaped crispy fish skin. We are still figuring out how this was made. This was the highlight as least for this meal 6. Wagyu beef cheek Perfectly handled texture and u could feel the meat still soft with some sort of collagen texture inside lol . Very well pairing with the soy caramelise fois gras and legume essence 7. Lemongrass - for cleansing mainly but still decently presented 8. Thé dessert was truly good . Chitose strawberry is right in the season. There were a combination of 4-6 types of texture in one dessert with all fresh ingredients as based including Hokkaido milk. I would like to encore the dessert 9. Alice in the wonderland ( the petit fours) it’s really fun even at the end with the nicely designed mechanical serving wooden box. Every detail was still good enough not to disappoint you. The nutmeg Madeline still warm with crispy skin and soft centre. The Mac nuts crusted with caramel and coco was great and I wanted to order a box to go. Mochi Horlic kanko is fun and the canele de Bordeaux was so authentic . Ambience : the entrance is elegantly simple while once u walked inside u felt quite different. natural lights spot on the interior design which makes u quite soothing feeling. The place is a renovated shop house with a design concept based on Cévennes onion 🧅 which tied to the heart from the chef Service : 10 tables handled by 6 front staff. Among them, 4 are the main ones with actual client interaction. Generally not bad explanation to deliver from the scripts. With the price tag the restaurant benchmark itself , service could be improved in general. Luckily , they have outstanding young gentlemen make up everything back to the benchmark level . He is really good , interactive , well explaining everything from heart , very attentive , pouring drink (even water) with another hand slightly shielding the glass surrounding using a handkerchief to avoid any drop spilled over to the customer or table. He made sure the whole setting on the table look perfect always. Very authentic and warm when he communicated. Even he wore a mask , u could feel from his eyes and tone are friendly. He is the only one. Totally different from the rest 👍🏻
Be the first to ReplyOutstanding degustation, definitely will return!
Excellent degustation! Outstanding execution of all the dishes to create a very well balanced of flavours. Truly a masterpiece and creative! So proud of our Singapore talented chef!
Be the first to ReplyManikandan
Sir My Name Mani Iam Indian I need job sir Iam hotel management student contact 91+8489322160 call me
Be the first to ReplyMemorable
Having visited Chef Jason's restaurant several time in Botanical Garden we had high expectations. We decided on the 6 course dinner menu which was a great choice. Our favourite dishes were Onion Jamboree, Langoustine, Patin, Celery which were all innovatively presented and tasted great. The portion size was also just right. The service was informal and excellent. Wines are expensive, with corkage being $100, which may be the record in Singapore, but they do one for one as well. The 'wine' tasting menu is interesting, maybe apart from the mead, which does not work for me. Congratulation to Chef Jason for being included in Asia's 50 Best Restaurants 2021!
Be the first to ReplyVery nice garden inspired
Very nice garden inspired interior decor, rather noisy. The service was very good, food very beautifully and creatively presented. Tasty too. But taste is a very personal thing - we did not find the food memorable, despite all the frills- and do inform the chef of your food allergies. Parking can be rather challenging on weekends.
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