The first time I entered the JAR space, it did not feel like it was just a restaurant, as it claimed to be. Brought to us by the creators of 798 Unit & Co, JAR has a different ambience resembling to that of a perfect beach house during a vacation, and this was not the only thing that marks difference from its predecessors. The restaurant menu serves fewer finger foods than 798 Unit & Co, yet one shouldn't feel intimidating because of a shifted focus at JAR.

JAR is launching its new menu, with a stronger focus to revamp the menu with new dishes. We started our night with JAR's Grilled Flatbread with Caramelized Figs, Arugula and Chevre ($98). The toasty flatbread offers a textured canvas for the grassy arugula and goat cheese, balanced out by the gooey sweetness of caramelized figs.

The Bone Marrow and Escargots ($88) is served with a golden parsley crust. Getting through the herb crust revealed a neat pile of escargots and gelatinous bone marrow. All three elements combined resembled the taste of escargots with parsley butter, only richer with bone marrow.

Cheek to Cheek

Other than the signature Hangar Steak and a new Tomahawk Steak (serves 3), JAR is not shy to reveal its "cheeky" new entrees - Monkfish Cheek and Seafood ($250) and Wagyu Beef Cheek ($285). The Monkfish cheek is served with mixed seafood in a saffron fish broth, very much like a traditional fish stew.

Monkfish is a big firm-fleshed fish with a texture that most resembled lobster meat. The monkfish cheeks, with its pleasantly firm texture was scrumptious on its own, while supporting ingredients such as clams, scallops, mussels and prawns all contributed to the seafood broth, whose saffron is aromatic that complemented the seafood.

Moving on to meats, the Wagyu Beef Cheek ($285) has been slow-cooked for 48 hours. Resembling Beef Bourguignon, the angular pieces of Wagyu cheeks were soft and yield to the fork. The meaty structure of the beef cut has broken down into soft gelatinous bites of meat, accompanied by a mix of carrots, pearl onions, and baby turnips all braised into sweet morsels.

Just-A-Sweet-Ending

Similar to 798 Unit & Co, we felt strongly towards JAR's new desserts, with a summery focus of more fruity alternatives and playful interpretations of classics. Yoghurt and Orange Blossom Pudding ($55) resembles a British pudding cake. The soft-crumbed cake soaked up the floral orange blossom syrup while the fine julienned candied orange zest enriched its texture.

Cold Apple Tart ($60) is a playful surprise of the apple tart. Instead of neatly fanned out apple slices atop a warm crust, JAR's version involved layering the buttery tart shell with an apple custard, followed by a glistening layer of apple jelly bejeweled with apple dices and a final topping of apple sorbet to finish. We particularly enjoyed the crisp refreshment from the apple, especially the jelly that wasn't cloyingly sweet at all.

If there was one thing to be picky about, it would be the Cookies N Mint Cream ($50), presented in a small snap-jar. The alternating layers of crushed oreo, mint cream and chocolate ganache played on the old combination of chocolate and mint. Yet the taste of mint was too light and there were too many elements all mixed into one bite. (crumbs, cream, ganache and chocolate cake).

The new a la carte menu at JAR keeps best-sellers such as the Secreto de Iberico and Hangar Steak, while there is an expansion on sections such as pasta, composed salads and Charcuterie and cheeses.