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2013-06-13
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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
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.
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.
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.
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.
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.
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.
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...
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