Jason Tan is one of Singapore’s most celebrated home-grown chefs, the creator of a distinctive cuisine he calls Gastro-Botanica and the chef-owner of Restaurant Euphoria. A rare Singaporean to win a Michelin star for his own restaurant, he is known for elevating humble ingredients – above all the onion – into refined, plant-forward fine dining rooted in contemporary French technique.
Tan combines classical rigour, competition pedigree and a deep curiosity about botanicals, treating vegetables as equal partners to premium meats and seafood on the plate.
TL;DR
- Singaporean chef, trained at Shatec and in leading kitchens including Robuchon au Dome
- Bocuse d’Or Singapore champion in 2008
- Creator of the Gastro-Botanica cuisine, introduced in 2014
- Won a Michelin star four years running at Corner House
- Chef-owner of the Michelin-starred Restaurant Euphoria, opened in 2020
Jason Tan key facts
| Nationality | Singaporean |
| Trained at | Shatec; Les Amis; Robuchon au Dome |
| Restaurants | Corner House; Restaurant Euphoria |
| Cuisine | Gastro-Botanica |
| Michelin | Stars at Corner House and Euphoria |
Training and competition
Jason Tan trained at Singapore’s Shatec culinary school and built his craft in a series of respected kitchens, including Les Amis and Le Saint Julien in Singapore, Robuchon au Dome in Macau and Sky on 57. In 2008 he was crowned Bocuse d’Or Singapore champion and went on to represent the region at the Bocuse d’Or, experiences that sharpened both his technique and his ambition to create something of his own.
Gastro-Botanica and Corner House
In 2014 Tan introduced Gastro-Botanica, an avant-garde philosophy that puts botanical elements at the heart of the plate, making vegetables equal protagonists with proteins, all through the lens of contemporary French technique. That same year he opened Corner House at the Singapore Botanic Gardens, where the cuisine flourished: he won a Michelin star four years in a row and earned consecutive rankings on Asia’s 50 Best Restaurants, becoming one of the most decorated Singaporean chefs of his generation.
Restaurant Euphoria
In 2020 Tan opened Restaurant Euphoria, developed with his partner Arissa Wang as the first project of their culinary design studio. Euphoria is the stage for a deeper evolution of his cuisine – “Gastro-Botanica 2.0” – and has continued to win international acclaim, holding a Michelin star and a place on Asia’s 50 Best Restaurants list. His signature use of the Cevennes onion, coaxed into multiple refined preparations, exemplifies his belief in elevating the humblest ingredient.
Signature style
Tan’s cooking is precise, elegant and vegetable-led. He applies classical French technique to carefully sourced botanicals, meats and seafood, giving each element equal care, and is celebrated for transforming simple produce into something extraordinary. It is fine dining with a distinctive point of view about what deserves to be the star of a dish.
Jason Tan in context
Tan is a leading name in Singapore’s dining scene, alongside other chefs featured on Pickup Table 4 such as Sam Leong and Emmanuel Stroobant.
Follow Jason Tan
Restaurant Euphoria – official site
Jason Tan FAQ
Who is Jason Tan?
A Singaporean chef, creator of Gastro-Botanica cuisine and chef-owner of Restaurant Euphoria.
What is Gastro-Botanica?
His cuisine that puts vegetables and botanicals at the centre of the plate, alongside premium proteins.
What Michelin recognition does he have?
He won a star four years running at Corner House and holds a star at Euphoria.
What is he famous for cooking?
Elevating humble ingredients, especially the onion, into refined dishes.
Where did he train?
At Shatec in Singapore and in kitchens including Robuchon au Dome in Macau.
