Once upon a time, Jason Tan found the onion repulsive. But then, by chance, discovered his love for the pungent bulb and formed an obsession with it. Since then, the allium has been hard-wired in the DNA of his restaurant, Euphoria, which was recognised with its first MICHELIN Star this year. Evident in his restaurant's details — from the décor and tableware, to the sauces and the dishes, Tan's signature dish called Oignon Jamboree, which makes an appearance in the lunch and dinner prix-fixe, elevates the onion from a supporting role to a leading cast — different varieties of onions cooked five ways are topped with caviar.
Today, Tan chats with us about what Euphoria is all about, and how he feels as a Singaporean, to have his restaurant recognised with a MICHELIN Star.
How would you describe your cuisine to a first-time diner at Euphoria?
Gastro-Botanica is the main theme of my cuisine at Euphoria. Gastro-Botanica seamlessly interweaves nuances of the East and West, presenting a gastronomic experience of carefully sourced and prepared premium vegetables, meats, and seafood, where botanical elements of vegetables, tubers, herbs, spices, and fruits are given prominence and special elaboration on the plate.
As a chef, what is your personal culinary philosophy all about and why did you name your restaurant Euphoria?
Euphoria goes beyond just existing as a restaurant — it is a piece of my soul. One of the greatest pleasures in my life is food and its enjoyment. Likewise, I've also found it to be the source of my most cherished moments. At Euphoria, we want to give our guests that euphoric experience — hence, the name. Actually, our restaurant logo is a Chinese word for "memories", and my hope is to give memories to everybody, especially to guests coming to celebrate anniversaries and birthdays. Through food, we want to give them the right memory to remember for life.
How did your culinary journey start?
When I was young, I saw a slurry of water and flour transform into a pizza in an oven; and ever since I was hooked on the alchemy of the kitchen. Going on to train in classical French cooking, I've been able to exercise my craft in restaurants such as three-MICHELIN-Starred Robuchon au Dôme in Macau, China. Growing up, my biggest influence in cooking has to be my mom. She is an amazing home cook, and she inspired my passion for cooking and using fresh ingredients.
What is your creative process like when designing your dishes?
The creation of every dish starts with its taste and ingredients. Once we get it right, we proceed to getting the right texture and overall balance for the entire menu. Lastly, we think of the presentation and the look of the dish.
How did the Oignon Jamboree become your signature dish and why?
I wanted to create a signature for Euphoria that made use of five different types of onion, cooked in five different ways. The onions that I use for the Oignon Jamboree are specially sourced, and the dish is topped with Oscietra Prestige Caviar that has been aged for four months; the aging makes the caviar less salty and yields a cleaner taste. Texture-wise, the slight pop pairs well with the dish's overall sensation.
My fascination for the onion began nine years ago when I made an onion tea. I wanted to create an experience closest to drinking an onion. This idea was inspired by a latte. I made a white onion foam and a caramelised onion broth that I cooked for 72 hours and infused with Earl Grey tea and citrus.
What are your favourite local dishes and must-have pantry items?
I love local food, so I will always reach out for tutu kueh, Hokkien mee, and chicken rice. As for pantry essentials, I swear by soya bean milk, light soya sauce, and eggs.
Tell us about your first encounter with the MICHELIN Guide, and what influence has it had over your career?
I first heard about the MICHELIN Guide in my first fine dining job as a cook. From then on, I dreamt of being able to work in a MICHELIN-Starred restaurant. The influence of the MICHELIN Guide on me has always been to strive and to work harder, to learn more and to gain more knowledge as I worked in different kitchens.
What did you feel when you found out that Euphoria was recognised with its first MICHELIN Star?
I was so excited and thrilled. I felt very honoured. It means a lot to me as the MICHELIN Star is a symbolic honour to showcase the dedication from my whole Euphoria team.
Who was the first person you called when you found out?
My fiancée and business partner whom I lovingly refer to as Mrs. Onion. She is the person I dedicate this recognition to as she was the one who convinced me to open Euphoria. Without her, nothing could have been possible as she is involved in every aspect of creating Euphoria.
How did you and the team celebrate?
I brought half of my team to dine at MICHELIN-Starred Art and the other half to another newly recognised MICHELIN-Starred restaurant, Marguerite.
What is your message to other local chefs who want to achieve a similar goal as you?
Stay focused. Serve every single guest and provide them with the best cuisine and hospitality.
What's your leadership style in the kitchen?
I can be serious and fun at same time. I know when to put pressure on everyone and when to inject some laughter to soften tension. This balance helps us be more effective at work.
What's the most important lesson you've learned so far in the course of your career?
Be disciplined and exercise precision. I believe that these two, along with creativity, are the most important qualities that a good chef should have.
Any words of wisdom to live by?
Tough times don’t last, but tough people do.
What's next for Jason Tan?
To continue the creation of dishes that reflect my Gastro-Botanica cuisine, to do better as a restaurateur, and to pursue an excellence worthy of MICHELIN Stars.
Euphoria is located at 76 Tras Street, 079015, Singapore. Book a table here.
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