Restaurant Euphoria - 76 Tras St

This is my second visit. Food is absolutely lovely and I’ll return again. However I’m unable to give 5 stars because of the wine list. For such fine food, wine list has lack of finesse and the mark-up over retail is way too high.

The dining experience was splendid! Food was delicious, serving staffs were friendly and hospitable! Special note to Mary for her vast knowledge in wine! She was also very willing to share nice wine pairing experience! ????

Had lunch. All the dishes were good. The desserts in particular were fantastic! Staff were affable and the decor was unique and went well with the food on offer. Definitely get the table under direct sunlight for an even better experience. Hopefully in future they offer cocktail options for non-wine drinkers ?

An exquisite culinary experience that makes me feel like a child again. Once again, I am walking down the hallway of sensory exploration, and feeling awestruck by the boundless creativity of the human mind. Few restaurants left as deep an impression on me as Euphoria.

Outstanding meal. Finely balanced flavours - often with fruity emulsions to balance stronger flavours. Subtle yet tasty. Amuse bouche - could taste the caviar on the feuille de brick. The watermelon radish was refreshing. The sandwich had good aroma from the black truffle and a heavy flavour from the gorgonzola. Shima aji - the endive and the refreshing citrus broth went well with the fish. My favourite vegetable (cevennes onion cooked in four ways) - the chips tasted like fried shallots but was not oily. The tart was small and thin. Enjoyed the baked onion the most. It had black truffle and egg in it. And it’s possible to eat a layer of the sweet onion itself after finishing the puree in it. The earl grey tea was sweet and had depth of flavour. Mochishire - although it was not large, it was heavy with a subtle, lovely gruyere cheese flavour. Bomba rice - cuttlefish with nice fan chiu rice. Mozambique langoustine - great texture from the langoustine and the pork jowl slices, cordyceps, and emulsion were a good balance. Blue cod - crispy scales from the cod with lightly grilled firefly squid on a white wine-based emulsion Wagyu beef cheek - while it was good it was heavy, and the least balanced dish perhaps because of the combination of the beef cheek and foie gras. Palette cleanser - best palette cleanser I’ve had. Almond sorbet meets caviar and olive oil. A great combination and refreshing. Mont blanc - chocolate-parsnip ice cream that tasted like chestnut ice cream - not bad. Petit fours - the mochi ice cream and the caramelised macadamia nuts were great. The canalle and madeleines were ok. Wines - enjoyed the white (R de Rieussec Sémillion Bordeaux) especially but also the red (Domaine de la Janasse Cote du Rhône). The portion could be a little more though. Service. - Excellent. All staff well-trained.

Really loved the experience here. The service was excellent and the food unique. Chef was really friendly and came out to say hi too. Nice selection of wine in the wine list.

“Gastro-Botanica” experience. Full of surprises from “bread basket” to petit fours ?? Asia Best 50 in 2021 even though the restaurant only opened since 2020. Very talented Singapore Chef Jason ???? ????? Food : Degustation Menu 1. “Bread” - looknormal pastry at first sight in an onion shaped wooden container. But when u bite into it, it’s very tasty. Texture was a mix of mochi and Yorkshire pudding with cheese flavourings . Yummy! Dipping in the sauce gave u another sensational experience . Kept refill ? 2. Amuse bouche -the bricked bridges lookes beautiful and appealing. Very nice settings with carrots, caviar, edible orchids and gold leaves. The “brick” was crispy and tasty - watermelon radish was refreshing - Gorgonzola with ruffle and honey was my fav though it may not be for those hate blue cheese ? 3. Onion Jamboree 3 types of onions serve as pedals to signify the Cévennes onion pudding in the centre topped with the chef picked oscietra prestige caviar ( less salty than usual ones) . The dish was pairing with the légume essence. Every bite brought a great sentarional experience. Texture - a combination of pudding, popping caviar and ‘pedals’. Taste was truly exceptional 4. Bomba Rice This one was a surprise from the ´simple’ ingredient names. The outmost layer was a crusted rice net with strong Fragrance. Inside the crispy net, it’s very soft , sweet and fresh cuttlefish topped on another layer of fermented rice which was soft and moist. We loved this dish pretty much as it’s again brining u gorgeous texture sensation, appealing smell and memorable taste. 5. Blue Cod “Crispy scale” I personally loved this meal the most. The fish was extremely moist while topped with “scales” which was basically scale shaped crispy fish skin. We are still figuring out how this was made. This was the highlight as least for this meal 6. Wagyu beef cheek Perfectly handled texture and u could feel the meat still soft with some sort of collagen texture inside lol . Very well pairing with the soy caramelise fois gras and legume essence 7. Lemongrass - for cleansing mainly but still decently presented 8. Thé dessert was truly good . Chitose strawberry is right in the season. There were a combination of 4-6 types of texture in one dessert with all fresh ingredients as based including Hokkaido milk. I would like to encore the dessert 9. Alice in the wonderland ( the petit fours) it’s really fun even at the end with the nicely designed mechanical serving wooden box. Every detail was still good enough not to disappoint you. The nutmeg Madeline still warm with crispy skin and soft centre. The Mac nuts crusted with caramel and coco was great and I wanted to order a box to go. Mochi Horlic kanko is fun and the canele de Bordeaux was so authentic . Ambience : the entrance is elegantly simple while once u walked inside u felt quite different. natural lights spot on the interior design which makes u quite soothing feeling. The place is a renovated shop house with a design concept based on Cévennes onion ? which tied to the heart from the chef Service : 10 tables handled by 6 front staff. Among them, 4 are the main ones with actual client interaction. Generally not bad explanation to deliver from the scripts. With the price tag the restaurant benchmark itself , service could be improved in general. Luckily , they have outstanding young gentlemen make up everything back to the benchmark level . He is really good , interactive , well explaining everything from heart , very attentive , pouring drink (even water) with another hand slightly shielding the glass surrounding using a handkerchief to avoid any drop spilled over to the customer or table. He made sure the whole setting on the table look perfect always. Very authentic and warm when he communicated. Even he wore a mask , u could feel from his eyes and tone are friendly. He is the only one. Totally different from the rest ??

Excellent service, and unique experience. Delicate and lovely balance of the legume based vegetable sauces with each dish. Four course lunch really satisfying with wine pairing. Enjoyed the cheese bread with gazpacho sauce right at the start. Favorites were the white asparagus and blue cod crispy scales.