Restaurant JAG

This year, Chef Jeremy Gillon of the one Michelin-star Restaurant JAG has a luxurious yusheng (from $128++) made with a contemporary French flair. Toss up vibrant seasonal vegetables from France, Japan, and neighbouring regions, along with raw, cured, and pickled ingredients like orange and black carrots, yellow and red beetroots, green and red radishes, daikon and cabbage. The dish is further elevated by cured Scottish salmon, smoked Hokkaido scallop, and marinated Japanese shrimps, and complete with crunchy watercress crackers, sesame, peanuts, and gold leaf, along with a unique dressing of aromatic argousier (sea buckthorn) and blood orange! To amp up the luxurious factor, diners also have the option of adding on caviar. Available for dine-in only, place your order at least 48 hours in advance.