9
0
0
Level3
61
6
Finally had a chance to visit the widely mentioned JAAN restaurant, which is located on level 70 of the Swissotel Singapore. The restaurant is really small, and it looks like they can only hold 40 or maybe slightly more customers. Hence, it is always recommended you make a reservation before your visit.We ordered the $68 3 course lunch menu, which was specially crafted by JAAN’s Chef de Cuisine Julien Royer, as part of the artisanal menu in year 2015. First up, little snacks were served.Wooden b
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Finally had a chance to visit the widely mentioned JAAN restaurant, which is located on level 70 of the Swissotel Singapore.

The restaurant is really small, and it looks like they can only hold 40 or maybe slightly more customers. Hence, it is always recommended you make a reservation before your visit.

We ordered the $68 3 course lunch menu, which was specially crafted by JAAN’s Chef de Cuisine Julien Royer, as part of the artisanal menu in year 2015.

First up, little snacks were served.

Wooden blocks held the delicate cereal tuiles, which apparently come from France and are custom made specially for JAAN. I loved its combination with Chef Julien's rendition of Hummus, which proved to be a lovely spread for the thin, crisp wafers.
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After the little warm-up starter snacks, we were served with the Amuse-bouche. Another lovely platter served on a black rock display plate, as pre-meal little bites to warm up the palate.
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One of my favourite snacks is Chef Julian's version of our local Kueh Pie Tee, filled with Kurobuta pork remoulade and grain mustard. Gone in a mouthful, but super yummy!
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We were then made to choose our freshly baked bread, which was nicely served with a little pretty pyramid of hand churned Jean-yves bordier butter and some loose salt on the side.
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For the appetiser, I had the Marbré of Foie Gras & Bresse Chicken (additional $10).
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It was also served with a lovely black truffle brioche~
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My friend had the beetroot collection - burrata 'artigiana', honeycomb and horseradish. A really lovely combination, you'll find yourself wanting a second helping!
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For the main course, she had the Confit Rainbow Trout, which looks exactly like Salmon. But the dish was still a smooth eat, no doubt.
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...while I had the Roasted Venison Saddle (additional $15). The meat was tender, with no blood leaking out while I eat.
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‘Mulled-wine’ pear, celeriac, sauce ‘poivrade’.
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Finally, on to desserts!

I had the Chestnut 'Delice', a combination of speculoos (a type of shortbread), eglantine and tahiti vanilla.
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My friend had the Pear Gourmandise - served with nougatine, shards of gingerbread, tonka bean ice cream and caramel! Cold and delicious.
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For the petit fours, we wrapped it up with caneles bordelais, coconut marshmellows, mushroom macarons, and toffee & rosemary smoked lollipops!
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Can I just say that I love the lollipops? It was very very well done.
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It was my first time eating mushroom macarons (what? mushroom?! Yes, mushroom). It wasn't overbearing and it was a lovely light hint of mushroom peeking out, and the flavours went well.
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If you need visual feasting for your soul and a lovely experience overall, I recommend you to visit JAAN one day, it's best for special occasions and for days you want to pamper yourself, to eat and to be treated as royalty. There's just so many complex flavours in the set and it is a complete palate pleaser.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-01-30
Dining Method
Dine In
Level3
46
0
Jaan is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine in Singapore.55′ Rosemary Smoked Organic Egg - This was one of the most memorable dishes! The staff will pour the sous vide egg onto ratte potato espuma topped with chorizo iberico and crispy buckwheat. This was served in a little orb capped on top of some smoked rosemary. You could smell the waft of rosemary emanating through the gap... Wow, so much though must have been put in just for the prese
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Jaan is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine in Singapore.
55′ Rosemary Smoked Organic Egg with Ratte Potato, Chorizo Iberico and Buckwheat
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55′ Rosemary Smoked Organic Egg - This was one of the most memorable dishes! The staff will pour the sous vide egg onto ratte potato espuma topped with chorizo iberico and crispy buckwheat. This was served in a little orb capped on top of some smoked rosemary. You could smell the waft of rosemary emanating through the gap... Wow, so much though must have been put in just for the presentation alone! The smoked organic egg was poached slowly for 55 minutes at 64 degrees celcius. The results were runny with silky texture... This was really too delicious!!!
Choconuts Tart
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Choconuts Tart - The staff will add the chocolate espuma at the table, so that the foam doesn't go flat by the time it reaches us. Using tempered chocolate with different textures, served at different temperature here! Some chocolate was warm while some was cold, very innovative! Not forgetting the crumbly and buttery chocolate tart as well - A very unique chocolate dessert experience at Jaan!
Mignardises (Petit Fours Platter)
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Mignardises (Petit Fours Platter) - This is the most impressive petit fours that I've seen! The platter consists of Rosemary scent of chocolate ice-cream lollipop, canelé and coconut marshmallow! A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. I personally love the chocolate lollipop and coconut marshmallow very much!!

For full review and photos, please visit:
http://summerlovestoeat.blogspot.sg/2014/12/degustation-lunch-at-jaan-level-70.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-12-06
Dining Method
Dine In
Recommended Dishes
55′ Rosemary Smoked Organic Egg with Ratte Potato, Chorizo Iberico and Buckwheat
Choconuts Tart
Mignardises (Petit Fours Platter)
Level4
332
3
had another wonderful degustation par excellence at jaan on 16.6.2014. regretfully jaan is fully booked or the rest of the year for feed-at-raffles (FAR) discounts. looks like only mikuni & occasionally equinox & prego to go to.the new amuse bouche of beetroot macaron, an eel mousse, (can’t remember the last) plus the rye cracker was good, pleasant & quite fine, though no better than previous.the second amuse bouche, a ceps mushroom tea, was the best soup ever, so intense & flavourful & lingerin
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had another wonderful degustation par excellence at jaan on 16.6.2014. 
regretfully jaan is fully booked or the rest of the year for feed-at-raffles (FAR) discounts. looks like only mikuni & occasionally equinox & prego to go to.
the new amuse bouche of beetroot macaron, an eel mousse, (can’t remember the last) plus the rye cracker was good, pleasant & quite fine, though no better than previous.
the second amuse bouche, a ceps mushroom tea, was the best soup ever, so intense & flavourful & lingering. 
#1 the ocean seafood composition was simply delicious! every item was excellent & there were so many – langoustine, oyster (yummy!), scallop, ikura (salmon roe), eel, caviar, another prawn. i could have this again! 
not quite sure what the toast do? anyway a good toast.
#2 the zucchini trumbetta was nice, pleasant, refreshing, not quite a standout among so many excellent dishes.
#3 the 64degC 55mins sous vide egg with iberico chorizo was quite a complete dining experience with the dry ice foam flowing down. the silky egg yolk added texture combination to the crispy iberico chorizo.
#4 the foie gras preparation/presentation had changed several times but texture wise quite the change. the inside is soft tender tasty. the outside though was different from the more caramelised preparation which we preferred.
#5 monk fish was pretty good – firm, bouncy. meat was slightly sweet. somehow all the monkfish i tried in singapore (& this was a better one) could not match the excellent sweet tasting monkfish ala plancha i had in barcelona’s bouqueria market & tapas restaurants. white asparagus was very good, very tasty & tender. 
#6 the hay roasted pigeon was as usual, nothing less than superb. the medium rare sous vide breast was the best. i couldn’t quite decide if amsterdam beulings’ quail was better or this. 
#7 choconuts was supposed to offer different temperature, texture & taste. i supposed it did & its a good dessert, but i thought some of the previous choconuts editions were distinctly better.
petit fours
petit fours
the petit four were good or competent for this level of restaurant, not a standout.
well, looks like i have to try the waiting list & see my luck play out.
amuse bouche
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64degC 55mins sous vide egg
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monkfish & white asparagus
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hua roasted sous vide pigeon
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64degC 55mins sous vide egg
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zucchini trumbetta
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petit fours
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monkfish & white asparagus
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ocean
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-06-16
Dining Method
Dine In
Spending Per Head
$140 (Dinner)
Recommended Dishes
64degC 55mins sous vide egg
monkfish & white asparagus
hua roasted sous vide pigeon
64degC 55mins sous vide egg
monkfish & white asparagus
ocean
Level2
19
1
JAAN was ranked 17th best in Asia and 5th best in SG in this year's edition of Asia's 50th best restaurants.The view from the 70th floor is awesome in the day time and probably even better at night. Service is friendly and courteous without being intrusive, and the wait staff are knowledgeable about the dishes, ingredients, etc.We went for the 5-course degustation lunch (normal menu + herbivore/vegetarian menu). Food is overall very, very good, and we were particularly impressed by the vegetaria
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JAAN was ranked 17th best in Asia and 5th best in SG in this year's edition of Asia's 50th best restaurants.
The view from the 70th floor is awesome in the day time and probably even better at night. Service is friendly and courteous without being intrusive, and the wait staff are knowledgeable about the dishes, ingredients, etc.
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We went for the 5-course degustation lunch (normal menu + herbivore/vegetarian menu). Food is overall very, very good, and we were particularly impressed by the vegetarian option and his extremely clever usage of non-meat products to still tease the palatte.
Venison Loin
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Not all is perfect, though. I thought some dishes were a bit 'busy,' as in too many individual bites on the same plate competing for attention rather than a single coherent dish. Pricey as well, but not more so than any other restaurant in this price range.
Pre Lunch Canapes
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Please visit http://look-see-eat.blogspot.sg/2014/03/singapores-best-restaurants-jaan-5-at.html for full review and photos!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-03-06
Dining Method
Dine In
Spending Per Head
$135 (Lunch)
Celebration
Anniversary
Recommended Dishes
Venison Loin
Pre Lunch Canapes
Level4
167
0
For pictures and full review, pls visit:http://madamechewy.com/2014/02/13/jaan-degustation-lunch/Located on the 70th floor of Swissotel’s Equinox Complex, Jaan boasts spectacular views of Singapore’s skyline. Book EARLY to avoid disappointment, as this intimate artisanal French restaurant only has 40 seats. That doesn’t mean you have to cramp, no worries. There is lots of space between tables, giving adequate privacy. Excellent place for romantic meals!Décor is minimalist and neat, with muted c
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For pictures and full review, pls visit:

http://madamechewy.com/2014/02/13/jaan-degustation-lunch/

Located on the 70th floor of Swissotel’s Equinox Complex, Jaan boasts spectacular views of Singapore’s skyline. Book EARLY to avoid disappointment, as this intimate artisanal French restaurant only has 40 seats. That doesn’t mean you have to cramp, no worries. There is lots of space between tables, giving adequate privacy. Excellent place for romantic meals!

Décor is minimalist and neat, with muted colors and crisp white table linens. Suspended from the ceiling, a free-form chandelier made from Murano crystal and silver spans the entire length of the restaurant.

Jaan’s kitchen is helmed by young (early 30s) and talented Julien Royer, who previously was chef de cuisine of Brassier les Saveurs at St Regis Singapore. He was born into a family of farmers and now displays his passion for seasonal ingredients in their pure and organic state on Jaan’s plates

Service staff are knowledgeable and courteous, yet keeping a distance to let Hubby and myself have personal space. I took some time to take pictures of the food and the manager kept encouraging me to eat some dishes quickly because they won’t taste as good when cold. Explanation of the food was rather quick; you have to listen very attentively.

The food was nothing short of amazing, indeed the epitome of French fine dining. Hubby and I were extremely pleased and look forward to our upcoming dinner in May. This blog post covers both the 3 course (amuse bouche, starter, mains, dessert, hot beverage and chocolates) and 5 course (amuse bouche, 2 starters, 2 mains, pre-dessert, dessert, Mignardises, hot beverage) set lunch, priced at $68++ and $118++ respectively. On both visits, we were lucky enough to get seats by the window.

I highly recommend going for the 5 course set lunch, as the former is not filling. Now, prepare yourself for a theatrical journey of mouth-watering food!

Amuse bouche at Jaan is very, very generous. I was very amused indeed. Most places serve only 1 item, but at Jaan, 5 items are dished out.

There’s Smoked Eel topped with Teriyaki Jelly, to-die-for Crispy Baked Chicken Skin baked to cracker-like crispiness, Fried Potato Cantal Cheese Ball (I forgot to take a close up of this)….

….Paper-thin Buckwheat chips with home-made Chef Julien’s Hummus…..

…and finally Wild Mushroom Tea poured from a presser, into a glass cup with walnuts and grilled Portobello mushrooms. Fragrant and full of earthy flavor, this warm cup of mushroom soup warms up the digestive system for more to come.

Scottish Salmon Tartar with Horseradish, Pickled kohlrabi (turnip cabbage), Aquitaine Caviar. Tartar is an acquired taste, Hubby loved it but it’s not my cup of tea, so I requested for something else.

The Aquitaine caviar is quite the star. It’s imported from France and originated from a Siberian sturgeon species; the salty aftertaste lasted for quite some time.

Because I dislike Tartar, the waiter offered to swap it for Foie gras, which I don’t like either. Finally I settled for Jaan’s Garden, which was beautifully plated with an artistic flair. Flavor-wise, it was mild and natural.

While the waiter was approaching our table with the bread basket, in my heart I was going “ah…decisions, decisions”. He told us we can have as many as we like. Wee! The truffle brioche was bursting with flavor while I can’t help myself from having multiple mini baguettes, simply because it went so well with the Bordier butter and salt. Bordier butter has a nutty aroma, fresh milky taste and is amazingly smooth.

I love dramatic entrances. Jaan’s signature 55’ Rosemary Smoked Organic Egg arrived with much finesse, and a strong scent of rosemary. Organic eggs are cooked for 55 minutes at 64 degrees; the result is runny, silky texture with creamy translucence. A single egg is gently tipped into a glass bowl with smoked rattes, autumn mushrooms, chorizo iberico and buckwheat. Awesome!

The mains were nice, but didn’t impress us as much compared to the amuse bouche and starters. Portions are rather small which is why I don’t recommend the 3 course set lunch, where you can only choose 1 main. For the 5 course set lunch, you get 2 main courses.

Line caught John Dory, Romaneso textures, Coquillages (lobster and mussels), crayfish bisque. John Dory is considered a delicacy, with delicate white flesh and a firm, flaky texture. However it was not the fish that caught my attention, but a peculiar vegetable- the Romanesco. It’s bright green, tastes somewhat like cauliflower, but more nutty and with fractured texture. Interesting!

Beautifully tender and aromatic Venison Saddle drizzled with Grand Veneur, blood orange, celeriac.

Pre-dessert sorbet cleanser (5 course set lunch only)

Choconuts 4th consists of Tonka bean ice cream, sticky chewy carambar, Tanariva chocolate shards and gianduja. Conservative (you can’t go wrong with chocolate and nuts) and not all that exciting, save for the crackly pops in the chocolate bits.

Hot beverages and chocolates which are included in the 3 course set lunch.

Spectacular Mignardises rounds off the 5 course degustation lunch. This is the most impressive Petit fours I’ve encountered! Marshmallow, chocolate-coated nuts, lime mint sorbet sticks and rosemary infused ice cream lollipop- good sweets are instant gratification!

Although pricy, Jaan is certainly worthy of a special occasion dining!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Spending Per Head
$138 (Lunch)
Recommended Dishes
  • 55' smoked rosemary organic egg
  • Mignardises
  • amuse bouche set
Level4
332
3
2014-01-23 27 views
of all my reviews thus far, this was the best dinner! see my full reviews & photos at = http://chefquak.com/2014/01/23/the-best-dinner-degustation-jaan-on-20jan2014/went to jaan on 20.1.2014 with a friend couple who are very close to my wife. jaan has been always our favourite degustation restaurant. i had not intended to take photos as i had reviewed jaan when we dine here on 8.5.2013. the prestige menu (summer or winter) usually featured minimum changes, and so i missed out on the 2 amuse bou
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of all my reviews thus far, this was the best dinner!


see my full reviews & photos at = http://chefquak.com/2014/01/23/the-best-dinner-degustation-jaan-on-20jan2014/

went to jaan on 20.1.2014 with a friend couple who are very close to my wife. jaan has been always our favourite degustation restaurant. i had not intended to take photos as i had reviewed jaan when we dine here on 8.5.2013. the prestige menu (summer or winter) usually featured minimum changes, and so i missed out on the 2 amuse bouche photos. the first fingerfood bites platter was somewhat different with chicken samosa etc but the same crackers with humus dip. the second cepes mushroom tea, a very intense tasty soup, was largely the same – still the best soup i had.


the freshly baked bread basket came. i picked a brioche (a puffy highly enriched bread with nice crust) & a baguette. they did not have the previous truffle bread, which was brioche with truffle infusion.

when the first dish came – #1 a seafood ceviche – i decided to take photos. i had not paid attention to the prestige menu having assumed it had few changes. the ceviche was par excellence! well so many dishes were.
it was incredible – it had langoustine, caviar on top another prawn, scallop, oyster, ikura & crab meat.
i could eat this again!


#2 next was a beetroot melody thing – jelly, sorbet, some garnishes including cheese. there was some toast to go with it.

#3 the 55min 60degC rosemary smoked organic egg with iberico chorizo & proscuito was same as before. i love the texture combination the egg yolk added to the dish & the savoury & slightly salty proscuito made it such a very enjoyable experience. a similar dish was served at au jardin for our recent new year eve dinner on 31.12.2013, and maybe this was something i could try out myself for my home dinners.


#4 there was no change to the roasted foie gras dish. my wife though preferred the caramelised pan-fried version, anyway she doesn’t take foie gras much these days.


#5 the brill, an atlantic flatfish in the turbot family, came with crayfish foam. it was beautiful to look at, fine & exquisite in taste, but the texture of the brill was not my favourite.

#6 the menu prestige had pigeon as the second main, however 1 friend did not want pigeon so we asked the chef to substitute & requested for the miyazaki dry aged wagyu which was served on the 5-course menu. thanks to our friend, i tried miyazaki wagyu at jaan for the first time! it was fabulous!
we were served a black sesame puree on the side, sounded odd, but tasted perfect with the wagyu. although it is common for western steak cuts to be wet-aged or dry-aged, i have not seen this done for japanese wagyu. don’t know why but jap wagyu are so expensive, and already the flavour is very intense due to the high marbling, so perhaps not common to incur weight loss & intensify flavour further through ageing? anyway i was not complaining as the aged miyazaki wagyu was just exquisite!


we had a citrous pre-dessert, which had blood orange etc like a palate cleanser., very nice indeed.

#7 then it was the choconut – different temperatures of chocolates..good but no better than previous versions.

we ended with petit four & coffee/tea. it was such a wonderful dinner!


the entire degustation comprised 7 courses (4 appetisers, 2 mains & 1 dessert) PLUS 2 amuse bouche & 1 pre-dessert, so it was almost like a 10 course degustation.

every dish was great, many were superlative, and it was indeed an artisan cuisine, very pretty, fine & refine, utterly pleasurable.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-01-20
Spending Per Head
$140 (Dinner)
Recommended Dishes
  • menu prestige
Level3
95
35
2013-06-13 41 views
For full review and photos: http://gninethree.com/2013/06/12/jaan-swissotel-the-stamfordPerched at level 70 of Swissotel The Stamford, JAAN restaurant boasts of a panoramic view of the Singapore skyline that is simply postcard worthy and quite breathtaking. With no elaborate architecture or snazzy décor, the space itself is decidedly intimate with no more than 13 tables and is simply designed with clean finishes, allowing the picturesque view and artisanal menu to speak for itself.Chef Julien Ro
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For full review and photos: http://gninethree.com/2013/06/12/jaan-swissotel-the-stamford

Perched at level 70 of Swissotel The Stamford, JAAN restaurant boasts of a panoramic view of the Singapore skyline that is simply postcard worthy and quite breathtaking. With no elaborate architecture or snazzy décor, the space itself is decidedly intimate with no more than 13 tables and is simply designed with clean finishes, allowing the picturesque view and artisanal menu to speak for itself.

Chef Julien Royer's seasonal menu places a heavy emphasis on fresh and sustainable produce, a trait he picked up when growing up in France, as a descendent of four generations of farmers.
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Our gastronomic journey began with an assortment of gourmet snacks, formally known as amuse bouche. We were treated to Smoked Unagi, Cantal Cheese Cromesquis, Chef's Julien's own Hummus with a rich and nutty flavor conferred by the Auvergne lentils and accompanied with paper-thin crisp sesame crackers. An extremely delightful beginning that was peppered with a myriad of earthy flavors which paid tribute to Chef Julien's love for the unadulterated rawness of what the harvest has to offer with each season.

Starting our meal proper, 2 of us had the 55' Rosemary Smoked Organic Egg as our appetizer.
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The perfectly poached egg was delicately tipped into the glass and you break the thin veil of egg white to allow the yolk to ooze out and envelope the accompanying ingredients for the grand finale. Possibly the best egg dish I have ever had with all the many elements of the salty chorizo iberico, fried buckwheat and creaminess of egg yolk just coming together so effortlessly and harmoniously.
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Our main was the Roasted Atlantic Turbot served with fried squid, saffron and Carrots 'Saveurs d'Orient' on a bed of couscous. The enthralling star was the fillet cooked through to precise consistency but remained firm and succulent, accentuated with a piquant sauce which tied the varied textures of crunchy, creamy, gritty and smoothness together.
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Moving onto dessert proper, this Choconuts 4th of sticky chewy carambar, Tanariva chocolate shards, Tonka bean ice cream and moulds of slick-smooth gianduja was an interplay and harmony of different kinds of chocolates which complimented each other in synchrony. Undeniably good.
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Rounding it all up was a complimentary platter of Mignardises, which was of course stunningly displayed on a wooden board with smoked dry ice and all. The dainty marshmallows, silvered almond chocolate pieces, rock melon sorbet sticks, and the rosemary ice-cream chocolate covered lollipops had me sold through and through. JAAN's attention to detail and efforts to please remained consistent right to the end. I was truly enamored.
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My lunch experience at JAAN is definitely one of the most memorable I have had by far. The service was excellent, top-notch in fact, with extremely knowledgeable and attentive staff who make a sincere effort of explaining to you patiently the components of every dish and are pleasantly co-operative in assisting you as you take your photographs. Unlike other fine-dining establishments that frown upon an individual who whips out a camera, the people here at JAAN embrace it and are in fact, very encouraging.

JAAN... I will be back again...
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-06-10
Level4
332
3
2013-05-14 25 views
See full reviews & photos at my blog=http://chefquak.wordpress.com/2013/05/14/degustation-dinner-at-my-favourite-restaurant-jaan-on-8may2013/dinner at Jaan has always been a most enjoyable experience. we used to go Jaan quite a lot when Andre Chiang first arrived, and while we enjoyed his degustation dinners we liked his ala carte menu even more. when Andre left (predictably) to set up his own restaurant & some swedish chef joined Jaan, we had given it a miss for most part of 1+ years, but someh
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See full reviews & photos at my blog=http://chefquak.wordpress.com/2013/05/14/degustation-dinner-at-my-favourite-restaurant-jaan-on-8may2013/

dinner at Jaan has always been a most enjoyable experience. we used to go Jaan quite a lot when Andre Chiang first arrived, and while we enjoyed his degustation dinners we liked his ala carte menu even more.
when Andre left (predictably) to set up his own restaurant & some swedish chef joined Jaan, we had given it a miss for most part of 1+ years, but somehow managed to rediscover Jaan a year+ ago when it was helmed by Julien Royer, the young current Jaan chef, and we liked his degustation menu just as much now.
The Menu Prestige was a 7-course affair. as usual there were 2 great to super & very substantial amuse bouche, as well as a pre-desert, so it was no less a 10-course meal.
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the first amuse bouche was 3 small items – a rye cracker with a very nice hummus dip, another cracker & a wonderful eel with jelly stick & croquette.
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the second amuse bouche was a cepes mushroom tea. this was truly sublime with such intense flavours & the best soup I had ever taken anywhere.
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the FIRST course was prawn cannelloni on crustacean jelly decorated with ikura & topped with oscietra cavier. this was wonderful in taste as it was a beautiful picture to behold (see top photo). I did though find the jelly just a little bit salty.
the SECOND course was a 55min (at 60degC) rosemary smoked organic egg with iberico chorizo. It had wonderful smoked rosemary flavour. the texture & flavour combination of a very smooth, somewhat sticky egg yoke with savoury chorizo was excellent.
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THIRD course was a bread & butter crusted Norwegian scallop with pumpkin puree, a great dish. the scallop meat was very sweet & totally consistent – looked like it was sous vide (vacuum low temperature cooking) then deep-fried.
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the FOURTH course was pan seared scallop in large bit-size pieces topped with strawberries & a very good fish broth or dashi stock – this was somewhat new variation to the usual caramelised version & it was easy to eat too with a spoon.
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the first Main – the FIFTH course was an excellent confit atlantic turbot with squid, grilled leek. they called it confit here but they were all sous vide to produce the very excellent consistency & sweetness. My wife liked this very much. I was a bit undecided as while it was good I might actually have preferred a good pan-seared version of this great fish.
the second Main – the SIXTH course – was hay-roasted bresse pigeon confit leg with barley & morel mushrooms. I had always loved this dish, very sweet & tender both the breast & leg. again, it was sous vide then hay roasted. the barley was excellent touch.
this was followed by a very nice pre-dessert sorbet palate cleanser.
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the SEVENTH & last course was a choconuts version 4 – different flavours of chocolates. every version at Jaan was good, basically it was just re-decoration of the same items but showing off the chef artistic plating skills.
coffee was served with petite 4 - marshmallows, nutty chocolate, a rock melon sorbet stick, and a rosemary infused profitero lollipop.
we managed to get window seat for the evening. the view was great! MBS, Esplanade, the Flyer – very enchanting skyline.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2013-05-08
Spending Per Head
$140 (Dinner)
Recommended Dishes
  • Menu Prestige
Level2
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2010-12-23 38 views
Its the first time i tried the taste of rabbit meat. As told from the server there, it was farm rabbit. This dish is pretty salty. The meat is very soft. The portion was just nice as i feel that if you eat too much of this, i'll feel abit sick because the taste is very strong.
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Its the first time i tried the taste of rabbit meat. As told from the server there, it was farm rabbit. This dish is pretty salty. The meat is very soft. The portion was just nice as i feel that if you eat too much of this, i'll feel abit sick because the taste is very strong.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Spending Per Head
$350 (Dinner)