Happy 2012 Everyone (who still reads my neglected blog) !!
Let's start the first post of 2012 with one from back in March 2011 - shocking I know, this post has been in draft for almost a year *shame shame shame*.
When I made the reservation (via email) to JAAN, it was a surprised when the reply I got was that Chef André Chiang had moved on from the restaurant and opened up his own place.
Hence the restaurant formerly known as JAAN par André is now simply just called, JAAN.
Then it came to dilemma.....should I try booking at his new restaurant or just give JAAN with its new chef a go....
Three courses over lunch for just SGD$52 58 was just too good to pass - decision made !
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| Clean and Sleek |
We took the long ride up to the 70th floor of the Equinox complex to get to the restaurant - okay i lied, the ride was far from being long, it was so quick that my ears popped >_<
The entrance to the restaurant itself was a long dark hallway and at the end you see bright light and the view in that greeted us was just simply breathtaking.
The view from 70 floor above ground was just amazing - I'd imagine it would even be more beautiful comes night time when the city skyline lights up.
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| Murano Crystal & Silver Free-Form Chandelier |
There were 3 of us that day and it was a little bit awkward when each of us had a waiter each to pull out our chair. Too much attention to what we are used to here in Australia, even in a fine dining restaurant ^_^
The maître d' then asked what made us travel all the way from Sydney to dine there...there was moment of silence when my brain slowly thinking...how did he know ?
Obviously I have given him my Aussie number when I made the reservation *doh*
I wonder if that is why we got the prime sitting location ? Smack bang in the centre by the window with the best view in the house ? I'd like to think so LOL
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| The "Snacks" Trio |
These 3 little things of goodies were brought to our table whilst we peruse the menu - first we thought "oh, these must be the amouse bouche", then there is another "amouse bouche" that follows, so I'm gonna call them "snacks".
I must say, this is the first time that we got so many different type of "snacks". Usually here we would get a bowl of bread crisps or something simple like that. Not THESE !!
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| Trio of Crips parsley, barley and lamb bacon |
Three paper thin crisps - a parsley crisp, barley and lamb bacon crisp.
They may be paper thin but packed full with its individual flavour - the lamb bacon one in particular had a strong flavour - lamb flavour of course which I couldn't stand - so left it to the other 2 cousins to demolish it.
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| Crisp Salmon Skin salmon roe, lemon snow and dill |
Salmon skin has never looked so appealing - crisp salmon skin, topped with bursting salmon caviar, sprigs of dill and the deliciously delicate lemon snow.
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| Potato Crips and Anchovies crème fraiche, chives |
Gimmick Factor - 10/10.
The presentation in a recycled anchovy tin is just too cute - thin potato crisp topped with anchovy, creme fraiche, chives.
The presentation in a recycled anchovy tin is just too cute - thin potato crisp topped with anchovy, creme fraiche, chives.
And then...the REAL amouse bouche made an appearance :
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| Smoked Eel Royale |
A petit cube of smoked eel royale presented on a slab of black stone, covered with fine crumb of rye bread , topped with micro herb and salmon roe.
Did it tantalise the taste buds ? It definitely did the job, the pudding like royale was silky, smooth and just melts in your mouth. The smoked eel flavour was distinct but not too overpowering, just right. The crunchiness of the rye bread crumb added a lovely contrast to the royale.
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| The View from our table |
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| Sourdough & Black Olives Roll ; 2 Type of Butter Jaan bag holder ; Black Truffle Brioche & French Baguette |
The service at JAAN was definitely attentive, 2 of us had a bigger handbag so a basket was propped next to us to put our bags in, whilst my other cousin who carried a smaller bag were given a bag holder to hang her bag.
It is always tough when you are presented with a variety of bread rolls - you want to try them all but know that in doing so you are filling the stomach with unnecessary carbs.
Luckily, we got to taste all the offerings between the 3 of us ^_^
Of course we have to have butter to accompany the bread - salted butter and the always delicious nutty beurre noisette.
My favourite out of the 4 rolls would have to be the black truffle brioche, not only for the obvious presence of truffle but also it was more of a flaky pastry than bread. Light and crunchy with delicate aroma of truffle.
There are 3 options to choose from for each course , which was perfect for us :)
Let's start with the Starters....
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| Velouté of White Beans confit oxtails and mushrooms |
Okay, it didn't arrive at the table as a pond of white soup.
It was very pretty and colourful, but alas, the waiter was much quicker than I was with the shutter T___T
Underneath the velouté of white beans were apricot and a variety of mushrooms.
It was hearty, creamy, velvety, the flavour of the velouté was quite light that the more delicate flavour of apricot and mushroom still comes through.
There wasn't much of the oxtail but when you get a bite of it, it was tender and the meat just falls apart.
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| See..I'm not lying ! There were apricot and mushroom ! |
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| Seared Foie Gras beetroot and cherry composition (supplement $10.00) |
My choice of starter, a more than generous portion of seared foie gras - it was thick and huge !
The plain brown toned foie gras was contrasted by the rich red of beet meringue, beetroot daikon, cherry jam.
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| Thick !! |
At times I found foie gras can have quite strong iron flavour, but this time it was surprisingly quite delicate, rich of course, but not too heavy on the flavour.
It simply melts in the mouth and the earthy beetroot flavoured accompaniments complimented the flavour.
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| Hay - Baked Norwegian Salmon cauliflower and lemon farm cream |
At the time of our visit, the kitchen was headed by Swedish born Ebbe Vollmer ( I believe the restaurant has a new French chef now).
We would expect something in the menu that would be Scandinavian in flavour, so the hay-baked Norwegian salmon would fit the bill perfectly.
We would expect something in the menu that would be Scandinavian in flavour, so the hay-baked Norwegian salmon would fit the bill perfectly.
The cylinder of melt in your mouth smoked salmon was teamed with smooth cauliflower puree, crispy fried cauliflower florets and paper thin rye bread crisp.
Now onto the Mains...
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| Braised Brisket of Veal spring vegetables |
The braised veal brisket was not as tender as I'd expected, it was quite dry and tough.
Served with horseradish potato puree, spring vegetables and tarragon infused jus.
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| Roasted Ballotine of Sakura Chicken trompettes 1-2-3, roasted salsify |
The roasted ballotine of chicken was done very well, the meat was tender and juicy with really crisp skin.
Served with trompette mushrooms, roasted hazelnut and roasted salsify. The flavours were rich and earthy, delicious :)
Served with trompette mushrooms, roasted hazelnut and roasted salsify. The flavours were rich and earthy, delicious :)
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| Pan Roasted Crispy Seabass orange salad and pumpkin purée |
By pure coincidence, my choice of main was plated the same way as the entree LOL
Just swop the pink strip with a yellow strip ;)
Just swop the pink strip with a yellow strip ;)
The fish was also cooked to perfection, the skin was crisp and the meat was very soft and moist.
The addition of yuzu foam added that citrusy notes, love the crunchy bee pollen, the creamy pumpkin puree and the fresh orange salad.
A light yet satisfying main dish.
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| Marina Bay Sands |
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| Vanilla Buttermilk Pannacotta lingonberry jelly, bay leaf foam |
A pre-dessert is in order to cleanse the palate - vanilla buttermilk pannacotta, lingonberry jelly (another Scandinavian classic) topped with bay leaf foam.
The pannacotta was creamy and the lingonberry jelly added slight tartness, the only problem was the bay leaf foam that tasted a little bit like mint toothpaste.....
Cleanse the palate I suppose....
The sweetest part of the meal....da Desserts....
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| Raspberries and Vanilla candied lemon zest |
Underneath the thin sheath of white chocolate was vanilla cream scented with lemon topped with crushed frozen raspberry and raspberry sorbet.
The creaminess and the sweetness of the cream was balanced out by the tangy and refreshing raspberry, a very decadent dessert.
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| Marquis of Chocolate malt, grains and hops |
Lovely dark chocolate mousse disc rolled within malt jelly, accompanied with spicy caraway ice cream. The dots of honey and puffed rice somehow reminds me of eating a bowl of breakfast cereal, the grains, honey and milk :)
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| Box of Truffle Jewels |
"Would you ladies like a cigar ?"
The cheeky waiter asked us.....
Another great presentation at Jaan !
The chocolate truffles petit fours were presented in an antique wooden cigar box - the wow factor was definitely there as the lid was slowly opened up *ahhhh*....
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| Hazelnut White Chocolate & Coffee Coconut |
Of course we must have one of each - hazelnut praline with wafer and coffee coconut truffle - a perfect end to a wonderful meal.
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| Tea & Coffee |
It was a fantastic dining experience at JAAN, the waiters were very attentive and though very formal but not uptight.
The food were beautifully presented and the each components in the dishes has been well thought off so that there was just the right balance of each flavours.
The view was a bonus of course and the price, unbeatable ! 3 amazing courses with little bits of extras here and there for less than $60 is just great.
Will definitely pop in again if I am in Singapore next ^_^
( Lunch @ JAAN 3 Course SGD$52 58)
Swissotel, The Stamford
Level 70, Equinox Complex
2 Stamford Road
SINGAPORE 178882
