Restaurant JAG

Name: Restaurant JAG
Address: Restaurant JAG, 41 Robertson Quay, #02-02, STPI Gallery, Central Region, 238236, SG
Price range: $$

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Restaurant JAG

Restaurant JAG is a French fine dining restaurant located on Duxton Road in Singapore, offering guests an unparalleled dining experience across two floors of a Heritage building. With a capacity of only 25 guests, the first floor is perfect for intimate occasions while the bar and lounge on the second floor is cozy and luxurious, making it an ideal setting for private business meetings. Restaurant JAG focuses on sustainability and quality, using carefully sourced ingredients from all over the world to ensure that they are grown or caught using sustainable techniques. The restaurant offers several degustation dining options that are best experienced when paired with their curated wine list. Reservations are highly recommended.
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Recent social media posts

27/05/2026

At JAG, the experience is crafted with intention from the moment a guest steps through our doors — and it continues, quietly and beautifully, until the very last sip of the evening.

One of the final gestures on our digestif trolley is this seasonal Martinique‑style rum infusion, a reflection of how deeply we believe that seasonality should guide everything, not just the food. This spring, the infusion carries the brightness of grapefruit, lemon, lime, and verbena — ingredients chosen to echo the freshness of the season while lifting the mineral, cane‑forward character of the rum.

Guests are often pleasantly surprised. Instead of reaching for a top‑drawer label, we choose to elevate a remarkable spirit through nature, bringing the season into the glass just as we do on the plate. Many ask for the recipe, the infusion time, the secret behind its balance — and the answer is always the same: nature leads, we follow.

At JAG, the seasons shape everything — the plants, the flowers, the scent in the room, the wines, the aperitifs, the digestifs. This infusion is simply one more way we invite guests to observe the season through a multi‑sensory journey, crafted with care from beginning to end.

A quiet final note. A last expression of spring. A reminder that the JAG experience is holistic, intentional, and always guided by nature.

21/05/2026

A meaningful evening spent with the Amazon team and guests of the Climate Pledge dinner.

Thank you for allowing us the privilege of hosting your special gathering at JAG last evening. 🌿

Photographer: .sg

14/05/2026

Housed within a beautifully restored 19th‑century riverside warehouse, JAG sits in a world of its own—river before us, hill behind us, serenity all around.

It is here, in this quiet cradle of heritage and nature, that our cuisine and experience unfold with intention, elegance and grace.

Let this setting be the beginning of your next unforgettable moment.

13/05/2026

From the fertile soils of Vaucluse emerges a singular ingredient worthy of its own spotlight — the extraordinary green asparagus cultivated by Jérôme Galis.

Its natural sweetness and depth guide the composition, joined by wild garlic pesto, coriander flowers, and a delicately stuffed morel.

A pan‑seared and broiled Iberico pork loin adds quiet strength, finished with a fermented glutinous rice & cream reduction that binds the dish with gentle complexity.

A plate shaped by season, terroir, and the artisans who honour both.

Reserve your table and experience this expression of spring at JAG.

08/05/2026

Jérôme Galis Green Asparagus

This beautiful prebelle green asoaragus from Vaucluse is such a remarkable example of what deep dedication and commitment can achieve.

Our heads bow to Nathalie and Jérôme Galis for producing exceptional asparagus each year. Deep in flavour, tender in texture and with a sweet aftertaste.

No spring menu at JAG has ever been curated without Galis asparagus and nor shall it be ever.

Thank you Nathalie and Jérôme. We owe a lot of gratitude to you for bringing joy to us each week when we receive your beautiful produce.

This season, this beauty takes centre stage and is the central component of the plat de resistance of our Degustation at JAG.

Spring is Amazing. Vegetables are amazing.

🙏

07/05/2026

The privilege to have a view of the Singapore River and open skies, is never lost on us.

We are truly blessed to call this home.

Being surrounded by Art at the STPI Gallery and to have this view each day, is simply AMAZING.

We look forward to welcoming you to our beautiful dining room at JAG.

🤘🙏🤘

06/05/2026

Mushroom Tortellini | Mushroom Consommé

Each season, the interlude between cold courses and hot courses, within our Grand Experince, features a vegetable with which we make a Consommé or a tisane.

It warms the palate, prepares the belly for the warmer courses, which follow.

This season it's Mushrooms. Bluefoot, Swiss Brown & Button. This tortellini and Consommé combination certainly warms the palate but it also warms the heart.

Simply Sublime.

03/05/2026

May the Force be with you, always.

30/04/2026

Celtuse | Seagrape | Almond | Scarlet Mustard | Alyssum | Hamachi

Refreshingly bold and yet precise flavours.

This spring dish is all, elegance and grace.

This is as much a appetite generator as it is a metabolism booster. Carefully placed toward the begining of the meal, within our Grand Tasting Experience at JAG.

27/04/2026

This Room is everything we imagined, and more.

Truly privileged to be able to share the JAG experience with our guests in this remarkably beautiful space.

24/04/2026

Jerome Gallis Green Peas | White Chocolate | Huilerie Beaujolaos Calamansi Vinegar | White Pearl Onion | Hand-Dived French Scallop

What's spring without peas?

And if you aren't a fan of peas, we encourage you to have these, by Jerome Gallis. They may just change your perspective. They are simply remarkable.

We love this creation by Chef at JAG for our Spring Tasting Experience. Served toward the begining, it is quite something really.

We shall hope to have the privilege of hosting you at JAG soon.

🤘🙏🤘

22/04/2026

Sorghum & Pearl Millet Bread.

We have been working on improving our gluten free bread program at JAG for years.

This current iteration made with Sorghum (Jowar) & Pearl Millet (Bajra) is quite splendid indeed.

This is an area we continously work on.

There is such remarkable depth of flavour in these nuggets of joy.

We shall look forward to sharing these with you.

26/03/2026

French Parsnip and Hokkaido King Crab

This, for us, has been "The Dish" of our winter 2026 experience. The depth and complexity of layered flavours with a varied textural range, which delivers a memorable impression to the palate, makes this the absolute dish of the season.

Balance. Complexity. Impactful Falvour.

As we count down the last three days of winter 2026 at JAG, we look back at the remarkable time, this season has been. We are grateful for what we have and for continuing to be able to share our vision of cuisine and hospitality with our guests.

Vegetables are Amazing. 🤘

Thank you for this wonderful image.

24/03/2026

Chef Laurence Tan is going to Bangkok next week to bring our brand of nature inspired, vegetable led cuisine to Restaurant at the Beautiful

Thank you Chef for the invitation to part take in this remarkable Réunion 4.0 with Chef and Chef

We are greatly looking forward to being of service and to bringing a little Singapore Joy to Bangkok.

See you soon.

🇸🇬

21/03/2026

The Maison Antony Cheese selection.

Thanks to the remarkable work at the Maison and the wonderful privilege extended to us by Fulcrum Foods, we are able to showcase and share the most beautiful cheese selection with our guests at JAG.

The selection has some staples which stay all year around and some seasonal varieties which change every quarter.

Its always a good time for Cheese when it's by Maison Antony.

Our personal favourite is undoubtedly the Epoisses. The depth and layers of flavour linger on the palate for a while. Simply out-worldly.

19/03/2026

Capucine and Aji

Pictured here, the impactful capucine, expressed through three textures to highlight it's versatilily of texture and depth of flavour, is paired with a mildly cured, beautiful Aji.

Saline, mineral and refreshing.

A beautiful dish on this season's tasting menu.

Pictured credit: 😍🙏

17/03/2026

The Red Kuri Squash A.K.A Uchiki Kuri

This beauty is a powerhouse.

Packed with Vitamins A & C along with plenty of antioxidants and fiber, it's a super vegetable of sorts.

On the palate it's nutty, almost chestnut like while being subtly sweet. It's texture is firm and yet creamy, naturally, when cooked right.

We absolutely love the red kuri at JAG, during the winter season.

It will be with us for two more weeks before it's gone till next year.

This season it's has a selection of beautifully poached white fish supporting it.

An absolute stunner of a vegetable.

14/03/2026

The Pigeon

A staple on our Seasonal A La Carte, at JAG.

The accompanying vegetables change each season, however the pigeon remains a constant.

A must-have dish when dining at JAG for the seasonal A La Carte experience.

Its such a beauty.

07/03/2026

Left to Right

Radish Tartlette ➡️ Onion Beignet ➡️ Carrot Taco

Three Vegetables ➡️ Three Flavours ➡️ Three Bites

Canapés at JAG, are intended to start the culinary experience, impactfully.

Come to see us at JAG to enjoy these wonderful bites.

04/03/2026

This weekend, we’re especially loving the blue lobster and Japanese kan sawara. 🦞🐟

In case you didn’t know, we also have an à la carte menu — perfect if you’d like to taste a little of what this season’s winter produce has to offer before it ends in 3 weeks!

Come join us and enjoy the season while it lasts.

Make your reservation via the link in our bio — or just DM us. ✨💛 SEE YOU AT JAG! 🫵🏼

26/02/2026

Got something to celebrate? Or just feel like being a little extra? 😉✨

JAG is available for private dining — which means the space is yours, the vibes are immaculate, the wines are flowing, and the vegetables are having their main character moment 🥕🥂

Birthdays, anniversaries, proposals, corporate wins, or “just because we can” dinners — we’re here for all of it.

Good food. Great wine. Your favourite people.
Now that’s a party.

Slide into our DMs and let’s plan something unforgettable 💛

19/02/2026

A heartiest of Happy Lunar New Year from all of us at JAG.

We wish you a grounded, fulfilling and prosperous year of the horse, ahead. 🐎🧧

Warmest of regards from all of us!
🍊 🍊 🍊 🍊 🍊 🍊 🍊

12/02/2026

Love is in the layer(s) this Valentine’s weekend ❤️🍒
amarena cherry, toasty marshmallow mousse, chocolate sponge & a bright raspberry sorbet — basically a cake-up line you won’t want to resist.

It’s sweet, it’s a little tart, and it’s guaranteed to steal a few hearts. 👀

27/01/2026

Some people bring the heat.
D**g Jin brings the calm.

He is steady, focused and quietly brilliant - always composed during service, always positive, and always showing up for the team. No rush, no drama, just good energy and great cooking.

And when it’s time to feed the team? He makes incredible korean staff meals - perfectly rolled gimbap, comforting bibimbap and tasty naengmeyon that disappear in minutes!

It’s not just about the food - it’s the calm, generosity, and spirit he brings into the kitchen everyday.

We’re very lucky and grateful to have you ❤️🇰🇷

20/01/2026

Cheese season is cheesing this month 🧀✨ Mont d’Or is in full swing, and trust Jean-François on this one: don’t bake it. Let it come to room temp and watch it turn outrageously creamy, luscious, a little mushroomy.

And then there’s the Tomme au Marc Raisin — aged in grape marc, proudly rustic, with gorgeous aromas of grape 🍇

Address

Restaurant JAG, 41 Robertson Quay, #02-02, STPI Gallery
Central Region
238236

To get to Duxton Road in Singapore, you can take the MRT to Outram Park Station and exit from Exit H. From there, it is about a 10-minute walk towards Duxton Road.

If you prefer driving and need parking options, you can park at the nearby Maxwell Chambers car park or Tanjong Pagar Plaza car park.

Opening Hours

Tuesday	18:00 - 22:30
Wednesday	12:00 - 14:00
	18:00 - 22:30
Thursday	12:00 - 14:00
	18:00 - 22:30
Friday	12:00 - 14:00
	18:00 - 22:30
Saturday	12:00 - 14:00
	18:00 - 22:30

Website

https://www.restaurantjag.com/

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What people say

French restaurants are known for their exquisite cuisine, elegant ambiance, and impeccable service. Restaurant JAG in Duxton Road, Singapore, is a perfect example of a French fine dining experience that offers all these qualities and more. With a 1 Michelin Star rating, the restaurant is spread over two floors and can accommodate up to 25 guests.

The first floor of the restaurant offers an exclusive view of the open kitchen and is perfect for intimate occasions. The second floor has a cozy bar and lounge area with Chesterfield sofas and bar seating, making it ideal for private business meetings. The restaurant's focus on sustainability is evident in its careful sourcing of products from around the world to ensure they are grown or caught using sustainable techniques.

One of the highlights of Restaurant JAG is its use of herbs sourced from the Savoie Mountains in France. These herbs are actively used in their dishes and expertly made cocktails, adding a unique flavor profile to every dish.

To fully experience the vision and concept behind Restaurant JAG, guests can choose from several degustation dining options that are best paired with curated wine lists. The restaurant's passion for everything they do shines through in every aspect of their service.

Overall, Restaurant JAG is an exceptional French fine dining experience that offers exquisite cuisine, elegant ambiance, impeccable service, and a focus on sustainability. Reservations are highly recommended to enjoy this unique culinary journey.

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