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2013-05-14 32 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.
next,
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-05-08
Spending Per Head
$140 (Dinner)
Recommended Dishes
  • Menu Prestige