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PUSHING BOUNDARIES
Epicure Magazine
|February - March 2021
Chef Jason Tan further elevates the role of botanicals with his recently unveiled Gastro-Botanica 2.0 at his newly opened Restaurant Euphoria. Once again, the culinary maestro seamlessly melds classic, traditional flavours with cutting-edge innovation for botanicals re-imagined.
Jason Tan took the culinary world by storm in 2014 with his gastro-botanica cuisine, an innovative avant-garde philosophy that celebrated botanicals in their own right, shining the spotlight on the infinite possibilities of humble vegetables and elevating them to an equal status as that of proteins - a definite first for diners and chefs alike.
Trained in classical French cooking and having worked in several Michelin-starred restaurants throughout his career, Jason is the first and only Singaporean chef to be awarded the Michelin star four years in a row, as well as being ranked for five consecutive years(2016-2020) on Asia’s 50 Best Restaurants during his tenure as chef and co-owner of the Corner House at the Singapore Botanic Gardens.It was in the lush environs of the UNESCO heritage gardens that Taninvented his famed gastro-botanica cuisine.
This story is from the February - March 2021 edition of Epicure Magazine.
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