Euphoria Restaurant in Singapore – Chinatown

Euphoria restaurant in Singapore operates within Chinatown neighborhood, at 76 Tras Street.

The 26-seater fine-dining restaurant, open to customers since 2020, is a showcase for Gastro-Botanica, the cuisine invented by the celebrated chef Jason Tan.

Visiting the outlet, set on a the ground floor of a beautifully restored shophouse, you’ll discover dishes featuring carefully sourced and prepared premium vegetables, meats and seafood.

Euphoria Restaurant in Singapore.

Within these flavours, prominence is given to botanical elements of vegetables, tubers, herbs, spices, and fruits.

The most famous item on the restaurant menu is My Favourite VegetableOignon doux des Cévennes, a signature dish of the Cévennes onion in four ways.

In terms of ambience, the place creates a comfortable & intimate earth-toned space within its heritage shophouse interiors, featuring gilded accents that provide stylish modernity to the overall tropical vibe.

Euphoria Restaurant in Singapore
76 Tras Street
Singapore 079015
Opening Hours: Tuesday 6:30pm-11pm, Wednesday-Saturday 12noon-2:30pm, 6:30pm-11pm
restaurant-euphoria.com

Euphoria restaurant in Singapore keeps in touch with their customers using social media channels, including Facebook at facebook.com/restauranteuphoria/.

Following the Facebook page, you’ll stay updated on the changes to the menu, promotions, events, and more.

Euphoria Restaurant Dinner Menu – Examples from Past Menus

Amuse bouche

  • Feuille de brick | Celeriac | Baerii caviar: This amuse bouche is likely to be delicious, as it combines the light and flaky texture of feuille de brick with the earthy flavor of celeriac and the salty richness of Baerii caviar.
  • Gorgonzola | Black truffle | Honey: This amuse bouche is also likely to be delicious, as it combines the strong and pungent flavor of Gorgonzola cheese with the earthy aroma of black truffles and the sweetness of honey.
  • Kohlrabi | White balsamic | Sudachi: This amuse bouche is likely to be refreshing and light, as it combines the mild flavor of kohlrabi with the acidity of white balsamic vinegar and the citrusy flavor of sudachi.
  • Foie gras | 100 years Grand Marnier | Opalys 33%: This amuse bouche is likely to be decadent and rich, as it combines the fatty and flavorful texture of foie gras with the sweetness and orange liqueur flavor of Grand Marnier and the creaminess of Opalys cream.

Main courses

  • SHIMA AJI: This dish is likely to be delicious, as it combines the delicate flavor of shima aji with the briny sweetness of mussels, the acidity of tomatoes, the spiciness of kimchi, and the freshness of basil.
    MY FAVOURITE VEGETABLE: This dish is likely to be delicious, as it features sweet onions from the Cévennes region of France. The onions can be served in a variety of ways, such as roasted, grilled, or pickled.
  • OIGNON JAMBOREE: This dish is likely to be very flavorful, as it combines five different types of alliums (onions, garlic, leeks, shallots, and chives) with Oscietra prestige caviar. The dish is also likely to be visually appealing, as the different colors and textures of the alliums will create a striking presentation.
  • MOCHISHIRE “SOUPE À L’OIGNON”: This dish is a modern take on the classic French onion soup. The soup is made with a broth that is thickened with mochi rice flour and topped with a layer of Gruyère cheese. The dish is likely to be rich and flavorful, with a crispy cheese topping.
  • KOMBU ROYALE: This dish is likely to be delicate and flavorful, as it combines the sweet and briny flavor of spanner crab with the umami flavor of kombu (seaweed). The dish is also likely to be visually appealing, as the crab meat will be arranged in a delicate tower.
  • RISO: This dish is a Japanese-inspired risotto made with mirugai (a type of clam) and buckwheat. The dish is likely to be creamy and flavorful, with a nutty flavor from the buckwheat.
  • BLUE COD “CRISPY SCALES”: This dish is likely to be delicious, as it combines the delicate flavor of blue cod with the crispy texture of fried scales. The dish is also likely to be visually appealing, as the blue cod will be presented with its scales intact.
  • IBERIAN PORK JOWL: This dish is likely to be rich and flavorful, as it features Iberian pork jowl, which is a highly prized cut of meat. The dish is also likely to be visually appealing, as the pork jowl will be presented with a crispy skin.
  • KIWI: This dessert is likely to be refreshing and light, as it combines the sweet and tart flavor of kiwi with the creaminess of fromage blanc and the freshness of mint and lemon.
  • LAIT “BLANC”: This dessert is likely to be rich and creamy, as it is made with yoghurt, crème fraîche, milk, and mascarpone. The dessert is also likely to be visually appealing, as it will be presented in a white dish with a delicate garnish.
  • ALICE IN WONDERLAND: This dessert is likely to be fun and whimsical, as it features a variety of different sweet treats, including bandung raspberry mochi, canelé de Bordeaux, macadamia “Caramelia 36%”, and goma financier.

Overall, the dinner menu at Euphoria Restaurant is always very creative and delicious. The dishes feature a variety of different cuisines and flavors, and they are all likely to be visually appealing.