Jaan: One of Singapore’s Best

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Singapore is a place I frequently visit for many reasons. It is a short 3-hour away plane ride from Manila and we have a couple of family friends here who we love to visit. The place is clean and green, orderly and efficient. And as they say, everything – just about everything – works in Singapore! ūüôā

Because I’ve been getting a lot of suggestions from readers about places to eat when in Singapore, this post will talk about one meal I enjoyed during my last trip to the Lion City barely two months ago.

It was my first time to go to Jaan, a French restaurant in the heart of the city, which some of you may have already been to or heard about. To be honest about it, the location and ambience of the restaurant seemed intimidating at first. After all, the restaurant is located on the 70th floor of Swissotel, The Stamford.  But thankfully, once we all settled in our comfortable seats (which gave us a panoramic view of the bustling city), the 40-seater restaurant decked in Murano crystals felt like a place that seemed more intimate rather than intimidating.

Jaan has been consistently named as one of Sinapore’s best restaurants. The artisanal menu created by Chef de Cuisine Julien Royer was indeed a spectacle. Every dish that came out was beautifully presented. The varying tastes, flavors and textures of each plate wonderfully complemented each ingredient. As expected, the¬†freshest produce were used while of course, the¬†chef’s ingenuity and creativity were showcased in every course. No wonder this restaurant has just received its high¬†ranking of No. 17 from¬†San Pellegrino’s Best Restaurants in Asia 2014.

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We started off with some amuse bouche : Beetroot Mini Macarons with Cervelles des Canuts cheese filling, Black Sesame Sponge topped with Smoked Eel and Cantal & Walnut Crisp Crackers. 

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Lentil Hummus was next. As it says on the chef’s note, this was his personal interpretation of hummus using lentils from Saint-Flour, Auvergine mixed with Chestnut Paste.

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A warm and hearty soup made of Mushroom Tea and Cep Sabayon, followed shortly.

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Zucchini Trumbetta filled with Burrata Artigiana and surrounded by sweet tomatoes followed next.

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Main course of :¬†Welsh Organic Lamb “Rhug Estate” in Orient Caramel sauce with Violet Artichokes and Quinoa on the side.

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A very nice and refreshing pre-dessert followed : Kyoho Grape, Elderflower and Lemon Sago Granite.

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Up until this point, every¬†dish that came out¬†from the kitchen was well executed. But for this course — the dessert (the part which¬†I always look forward to) — was what totally blew me away! It was exceptionally rich (which I really¬†didn’t mind) and it was deliciously comforting, just like how good quality chocolates make anyone feel. ūüôā

This concoction, called “Choconuts Tart” was made of different types, tastes and textures of¬†Valrhona,¬†sitting¬†in one deliciously dark¬†chocolate tart.

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Kalingo Valrhona, a 65% cocoa turned into a delicious dark¬†chocolate sauce¬†was poured over the aero chocolate mousse and hazelnut praline combination — both of which were made of Bahibe Valrhona, in 46%¬†cocoa.

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But what is a great chocolate dessert without a good strawberry dessert pairing? Since¬†the menu offered a second choice of a strawberry dessert, I knew I had to order this too (or bust! ūüôā )

This dessert was called “Strawberry Feuilles a Feuilles”, a dish made of gariguette strawberries, fromage blanc¬†and lemon. The combination of the different flavors and textures in this dessert¬†resulted in one wonderfully sweet and sour dish that complemented the richness of the dark chocolate dessert that preceded it.¬†¬†Suffice to say, after this, it was tough to decide which one was really my favorite dish¬†during this entire meal!

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And last but not the least, what’s a French restaurant without Petit Fours at the end? These “iced smoky balls” of Rosemary Chocolate Pops (yes to rosemary in chocolate!!), freshly baked Canele and pillowy soft Coconut Marshmallows perfectly capped¬†this deliciously satisfying meal.

Simplicity and freshness of food and the chef’s ingenuity – all in¬†one place, are indeed hard to come by these days. But¬†Jaan¬†proves that it is possible. Jaan is not just Singapore’s gem¬†but really, is one¬†of Asia’s little treasures too.


Level 70, Equinox Complex

Swiss√ītel The Stamford, 2 Stamford Road, Singapore 178882

Tel: +65 6837 3322 | reservations@equinoxcomplex.com


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