Wednesday 24 April 2013

JAAN – Singapore

* JAAN was awarded a Michelin Star in 2016

Restaurant JAAN has recently been voted as Asia’s 22nd Best Restaurant in the Restaurant Magazine’s inaugural list of Asia’s Top 50.

What follows if a rundown of 22 reasons why I think JAAN is worthy of this ranking.

At 22: “One to watch” – JAAN was also voted as the restaurant that the Asia’s Top 50 experts believe ‘is most likely to rise up the list in future years.’

At 21: Panoramic Views – situated on the 70th floor of The Stamford Swissôtel, the views of Singapore’s iconic skyline are second to none - Singapore Eye, Marina Bay Sands, Boat Quay and Gardens and Theatres on the Bay and the Esplanade (apparently, you can also see Malaysia and Indonesia too).

At 20: Location – The Swissôtel is a stone’s throw from the fabled Raffles Hotel and within a short walk of Marina Bay, Fort Canning Park and Orchard Road.

19: Chef – hailing from Cantal, in Auvergne, Chef Julien Royer has an impressive CV having worked for Michel Bras, Jean Georges Vongerichten and under Antonin Bonnet at The Greenhouse in London’s Mayfair.

18: Accolades – Chef Royer was also voted “Rising Chef of the Year” at World Gourmet Series Awards of Excellence 2012.

17: Providence – born into a farming family, Chef Royer appreciates the seasons as reflected in the Artisanal French produce showcased in his menus.

16: MenusJaan offer 7 Couse Menu Prestige (S$238) 5-course Menu Dégustation (S$198) we ordered the 3-Couse set lunch menu at $68

15: Vegetarian menus – as well as their standard set menus, Jaan offer 5 & 7-couse ‘Jardin Gourmand (S$148 and S$198 respectively).

14: Décor – its not just the view outside the window that is impressive, the dining room at JAAN is dominated by striking Murano crystal light sculptures that snake their way across the ceiling.

13: Presentation – each dish’s was presented with in the most beautiful way.    

12: Service – the front of house team delivered exemplary service.

11: Appetisers – ‘My Hummus’ Chef Royer’s hummus made with lentils from Saint-Flour (Auvergne) and chestnut paste served with wafer thin, seeded rye crackers

Smoked Unagi with pickled apple and a konbu jelly
Cantal Cheese and Potato Croquettes with tarragon
Anchovy Crisps served in quirky sardine tins

10: BreadsWalnut Bread, Sourdough, French Baguette and the phenomenal Black Truffle Brioche.

9: The amuse bouche Ceps Sabayon with wild mushroom ‘tea’, barley, lovage and walnuts.

8: EntréeQuail & Foie Gras Ballotine with pickled onions, pumpkin, confit quail samosa and a delicious crumb made from hazelnut and Muscovado sugar.

7: Vegetarian EntréeJaan’s Garden with wild herbs, black olive salt and delightful olive oil pearl.

6: Mains course – Line Caught John Dory with Romanesco (textures), toasted macadamia, squid and a rich seafood and crème fraiche jus.

5: Vegetarian main – Chestnut Ravioli with Jerusalem artichoke, trumpet mushrooms and black truffle.

4: Desserts – Chestnut with Clementine, dark rum, Chantilly and gold leaf.

3: Cheese course (dessert) Brie de Meaux Truffé with truffle ice cream, toasted ‘pain poilâne’ and generous shavings of Périgord truffle.

2: Petit Fours – Yuzu Marshmallows, Almond & Chocolate Clusters, Grapefruit Sorbet and Rosemary Ice Cream Lollipops.

At No.1: As Asia’s 50 Best Restaurants website states, A restaurant and chef that live up to their location”

1 comment:

  1. How good does that meal look ?
    Chefs take note....A proper gastronomic lunch for a very good price. No compromise on ingredients ( as they do in most places ) and as a result the diner is getting a true reflection of that restaurants cuisine instead of a cheap charlie substitute.
    Top marks for this one...right up my street.


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