I am making it official:
“Jean Georges” is where T.H. and I had our most enjoyable and therefore, favourite meal of our week-long trip to New York.
Yes, Chef-owner Jean George was kind enough to host and even curated a special menu for us. But hands on our hearts, our opinion would not change if we had paid for it in full.
There is something to be said for a 22-year-old restaurant that continues to BLAZE in one of the most relentlessly competitive cities in the world. It has amassed a plethora of awards and accolades that includes Four Stars from The New York Times and being named one of the Top 5 French restaurants in NYC by Michelin.
After chatting with Chef Jean George, I learned that he and his close-knit team of Director of Culinary Development Gregory Brainin (@gdbrainin) and Executive Vice President Daniel Del Vecchio (@dbldzl), have stayed at the top of the game by constantly tweaking and evolving while staying true to the restaurant’s DNA.
The meal we had was truly stunning, unerringly perfect in every way if I may add. We were spoiled by dishes of the freshest ingredients that were outstanding in flavour through creative and carefully calibrated combinations. I shall go into detail about each of them in separate posts but suffice to say, they were flawless.

FUN FACT: There are three
Singaporeans working with Exeutive Chef Mark Lapico (@marklapico) and Executive Pastry Chef Sean Considine (@chefseanconsidine) on the #JeanGeorgesNYC team and I got a chance to meet them all. So proud to see Sommelier Asher (@chinochubs) who happens to have had training as a chef, and Chefs Eunice (@eunicengyn) and Glenn (@subscribetoglenn) flying the flag high for Singapore!