Before travel to Singapore, I have make all the reservations through online/e-mail for all the restaurants that I want to visit, as well as with some requests specified.
Equinox Complex, Swissôtel The Stamford, Singapore
JAAN team's service is impeccable, that is no doubt. The online service(e-mail) is really giving me a very good impression because I have write to them for so many times and every time get prompt reply. Within an hour after I'm arrived at Sg Harbour Front, on the way walking to the hotel I received a call from them, with all the requests I had been asked for, stated and confirmed without any mistake. Well Done!
JAAN
Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in Artisanal French cuisine in Singapore.
Formerly known as JAAN par André, where now Chef André Chiang has opened up his own restaurant.
Upon arriving, I have been greet and lead me to my reserved table. As request for a window seat which give an awesome view of SG city, I'm really feel amazing that they have reserved the greatest spot for me, Awesome!
View from JAAN
Can you see the dazzling lights on the road?
Ornate Interior
The ornate interior features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. Such stunning ambiance to dine in for, enjoy!
Start off with the Snack a.k.a Amuse Bouche
Clockwise From Top:
Smoked Unagi, Pickled Apple and Kombu Jelly
Crispy Chicken Skin, Curry Yoghurt
Cantal Cheese Cromesquis, Tarragon
Cereals Crackers, "Le Puy" Lentil Hummus
"Le Puy" Lentil Hummus
Every single of these tiny bites is exquisitely presented and of course taste good, a good play of texture and flavour. The lentils incorporated into the hummus is a nice touch, the chestnut gave the hummus a slightly sweet and nutty aroma that really good to pair with the crispy rye crisps. I didn't finish all of it although it is really great but the 10courses meal can't be "underestimate"... my stomach is small, space is limited.
Wild Mushroom Tea, Cep Sabayon, Lovage and Walnuts
A very intensity flavoured cep sabayon, by the moment the mushroom tea is pour into the double-wall cup, it turn out to be like a mushroom cappuccino. Such rich, creamy, intense flavoured soup shall be serve with the bread or brioche.
The Night Fall
Cannelloni of New Caledonian Obsiblue Prawn & Avocado
Chorizo Iberico, Black Mushrooms, Oscietra Caviar
I can say that the Artisanal cuisine prepared by Chef Julien Royer is a medley of textures and flavours. The creaminess of avocado; the sweetness of Obsiblue prawn and the very small chunk of saltiness of chorizo Iberico with the topping of Oscietra caviar as the final touch. It is not just beautiful but delicate and yummy delicious.
Sicilian Trumbetta Zucchini
Burrata "Artigiana", Olive Pearls and Sugar, Spring Herbs
I''m very seldom take any salad but this turn out to be one of my most favourite dish here. Every components has different texture and flavour. I like the Italian burrata cheese most, the cheese has unusual soft, creamy and milkiness texture. The olive oil pearls immediately remind me of the molecular cuisine, it looks so cute when any flavour or color can be transform into caviar form. It makes a great cold appetizer-light and refreshing.
55' Rosemary Smoked Organic Egg
Garden Peas, "Black Trumpets", Bellotta, and Cepe Nougatine
The organic egg has been poached at 64 degree for 55 minutes. One asked what if it poached at 1 more or less degree? Humorous, the assist. manager, Mr. Maximilian Bluemel answered. The runny and creamy egg serve with some peas, trumpets and lovely Iberico de Bellota. The perfect egg dish.
Wonder Full
The laser light and water show from Marina Bay Sands
Roasted Norwegian Scallop
Crayfish, Girolles, "Beurre Noisette' Broth
Most of the dishes are given its final touch in front of you, where the sauce pours from the sauce jug. The hand-dived scallop's topping has an interesting texture-salty, soft but slightly crispy.
Seared "Landes" Foie Gras
Muscovado "Burned" Black Figs
Can't go wrong with any foie gras. A simple yet comfort dish with the velvety smooth, nicely seared foie gras and the muscovado caramelized figs, a well-balance of sweetness and saltiness.
Atlantic Hake
Sauteed Young Squid, Smoked Ratte Potato, Jus Dolce Forte
When they explained the dish to me, the word of "hake" really made me confused, question mark popped up. Soon I found out what fish is this when I took the first bite on it. It is slightly mild, yet flaky, firm and meat. Similar to the cod but more subtle. The baby squid is tad salty, even though they suggested to serve the squid together with the hake and the rich and sweet sauce of jus Dolce Forte, the saltiness still a bit overwhelming.
Challans Duck
Roasted Breast, Confit Leg, Smoked Aubergine, Pickled Cherry, Buckwheat, Jus D'Abats
Lovely, I meet the Laguiole again, itself is elegant, comfort to hold on it. The Challans duck from Le Canard de Challans is another highlight. I always prefer the meat juicy and tender, which is bloody or medium rare.
Finest Cheese Selection and Condiments
by Artisan Cheese Maker, Herve Mons
The authentic French cuisine always include the cheese course, right after the main course, before the pre-desert or desert. I found myself really hard to accept this course(from the experience at Mandarin Grill, Mandarin Oriental Kuala Lumpur) due to its sharp and mild flavoured French cheeses. Anyhow, I won't reject or try to remove this course from the meal in any situation because I wish to discover more about the cheeses, who knows maybe someday I will find my favourite among them. I respect it, the cheese course in the meal, to be a complete meal.
Choconuts 3.0
Sable Breton, Tanariva Chocolate, Tonka Bean Ice Cream, Macadamia & Pecan Nuts, Walnut Snow
The latest version of Choconuts, previously there are few versions, Choconuts "Grand-Cru", Choconuts 2012. The presentation might look a bit "messy", in other way it known as artful. It taste delicious when spoon from the top way down to mix all components and let it melt in the mouth, aw...blissful.
Chef de Cuisine Julien Royer
He looks too young but yet his cuisine is so stunning. Chef Julien comes out to greet all the customers, table by table when serving the dessert.
Don't get it wrong, it is not my birthday. But it come in my mind to take this chance, this opportunity to say happy birthday to you, a "She" although until now I don't even know when is your exactly birthday. The mousse cake tastes good as well, I brought it back to hotel for supper :D
Petit Fours
(From Left to Right)Sorbet stick with popping candy,Chocolate rice crisp, Madeleine, Passion fruit marshmallow and Chocolate-coated rosemary ice-cream lollipop
Last but not least, I'd like the sorbet stick the most, it popping candy "explode" in the mouth, like a firework show, you can feel it even hear the sound.
Special thanks to Changi Recommends which provides such a good deal.
The dinner marked the new record, the most long dinner I ever had, four hours. It is really unforgettable dining experience. Definitely will return to JAAN for the next trip.
