Anointed Rising Chef of the Year at a gourmet food festival in Singapore two years ago, Jusman So started his career at the Hilton Singapore. Impatient to helm his own kitchen, he opened Sage in 2005 and since then, has earned accolades for his renditions of hearty yet refined French fare. Don’t come here expecting an East-meets-West approach: “I do not eat fusion food, so I will not cook fusion,” So says bluntly. His perfect meal would be pan-seared duck foie gras on pear and walnut chutney, Muscat poached fig with spiced port wine glaze; charcoal-grilled Kurobuta pork loin with red cherry chutney on slow cooked terrine of pork cheek topped with yellow corn polenta and lavender-scented honey glaze; and warm chocolate soufflé with Amaretto ice cream and vanilla bean custard.
7 Mohamed Sultan Rd.,
Telephone: +65 6333 8726