Jag

French fine dining with the protein demoted, and a cheese trolley to make up for it.

Book Jag for lunch if you want French fine dining that puts the vegetables first and the beef in a supporting role. The Robertson Quay restaurant holds one Michelin star in the 2026 Singapore guide for cooking built on French produce at peak ripeness, with meat and seafood playing backup. It suits anyone happy to be surprised by a carrot, and diners with dietary restrictions who are used to being an afterthought at this level. The compromise is that it is a tasting-menu meal that rewards patience over appetite; if you want a slab of protein at the centre of the plate, book somewhere else.

The chef is Jeremy Gillon, and the restaurant has grown up since it opened in 2018. In late 2023 Jag left its 16-seat room on Duxton Road for a much larger space on the second floor of STPI, the print workshop and gallery on the river, with room for 40. With the move, the French Alps herbs, foraged by a friend of the chef, were dialled down in favour of vegetables picked at peak ripeness, around nine in ten of them from France. The menu changes often.

The setting earns the lunch booking. STPI occupies a restored 19th-century warehouse, with high raftered ceilings, arched French-style windows, handmade teak tables and greenery, plus white walls, sage-green furnishings, brass trim and mid-century rattan chairs. It reads more like a well-kept country house than a white-tablecloth temple, and those windows make a case for daylight.

The menu is a progression rather than a list. One rotating tasting journey, "La Balade du Végétal", took the season's produce through 17 forms, from canapés to dessert, with meat and seafood sourced from Wales, New Zealand and France. The restaurant also offers a "discovery degustation" tailored around guests' dietary preferences, which is rarer than it should be in a starred kitchen.

Then there is the cheese. The trolley arrives after the main course and before dessert, and its variety is the point. Do not skip it in the name of restraint: a vegetable-led meal leaves room, and this is what the room is for.

How to do it well: book ahead through the restaurant or the Michelin Guide site. Lunch runs Wednesday to Saturday and dinner Tuesday to Saturday, and it is closed on Sundays and Mondays. There is a car park, which on Robertson Quay counts as a luxury. Book lunch for the light through those arched windows, take the tasting menu and pace yourself for the trolley.

Good to know Book through the Michelin Guide site or the restaurant. Lunch Wednesday to Saturday, dinner Tuesday to Saturday until midnight, closed on Sundays and Mondays. It is on the second floor of STPI at 41 Robertson Quay.

Jag | #02-02 STPI, 41 Robertson Quay, Singapore 238236