In 2014, Jason created Gastro-Botanica, an original culinary philosophy showcasing carefully sourced and prepared premium vegetables, meats and seafood, where prominence and elaboration are given to botanical elements of vegetables, tubers, herbs, spices, and fruits.

Through it, Jason found the relentless impetus to innovate, push boundaries, and reimagine existing conventions. While in Restaurant Euphoria, Gastro-Botanica illuminates its every aspect, from concept and design to cuisine and tableware.

Throughout his career and to satiate his curious mind and natural wanderlust, Jason travelled widely, eating and exploring the foods of the world. He combined these insights with his Asian roots and a deepening passion for botanicals to create Gastro-Botanica in 2014. Jason raised Gastro-Botanica to an exquisiteness that saw him lauded as the first and only Singaporean chef to receive both a ranking on Asia’s 50 Best Restaurants from 2016 to 2020, and one Michelin star from 2016 to 2019, during his tenure as Chef and Co-owner of the Corner House.

Served to dignitaries such as Singapore’s Prime Minister Lee Hsien Loong, China’s President Xi Jinping, the President of South Korea, the Prime Minister of Israel, the Sultan of Brunei and the Prince of Johor, Gastro-Botanica became synonymous with Jason as a trailblazing chef.

Intent on taking Gastro-Botanica further, Jason elevated its practices and principles, creating a cuisine that gave even more prominence and significance to botanical elements; and in the process stretching the limits of French gastronomy. He calls it Gastro-Botanica 2.0, and made it the raison d’etre for Restaurant Euphoria.