JAAN @ Equinox Complex, Swissôtel The Stamford, Singapore

After the first visit to JAAN, I know I'll return for such a great restaurant. The dining experience is up to my expectation, to be true, more than my expectation. I thought that is the limit(the best) and I'm wrong.

JAAN

Get to know that JAAN has featuring the new autumn-inspired artisanal menu by Chef Julien, I was eager to find out how the menu will be look like.

 

As usual, arrived in time and make sure to secure a window-seating. Mr. Maximilian, assistant manager seem a mind reader, he offered me an opposite side of window-seating, at the other corner, so that I can have a bit of difference angle's view. That's what exactly what I think of but I just didn't request for it in e-mail.

The whole lunch is peace, serenity and comfort, there are only 4 tables of customer, included me. It reminds me the Sage restaurant, but Sage no longer comfort for lunch, it is packs with businessmen who ruin the serenity of the environment.

From Top to Bottom:

Smoked Unagi, Pickled Apple and Kombu Jelly

Crispy Chicken Skin, Curry Yoghurt

Cantal Cheese Cromesquis, Tarragon

The amuse bouche still same, simple yet a good start. Then follow by another flavorful amuse bouche.

Wild Mushroom Tea, Cep Sabayon, Lovage and Walnuts

The "mushroom cappuccino" with a dense and creamy foam and topped with some crunchy bubu-arare for the texture.

WILD HOKKAIDO SALMON

Parsley, Apple, Ikura

I actually didn't even noticed they had replaced the Bresse chicken with this dish until I came back, maybe he had mentioned but I just didn't pay attention to it.
I'm not really like salmon, it seem a very common ingredient for me. But wild salmon is another story for me, flaky and juicy to serve with the parsley puree and the crunchy apple is a good play for the extra texture.

55' ROSEMARY SMOKED ORGANIC EGG

Smoked Rattes, Autumn Mushrooms, Chorizo Iberico, Buckwheat

The sous-vide organic egg is very creamy and gently poured onto the smoked rattes, autumn mushrooms, chorizo Iberico, buckwheat in a cylindrical bowl with a small smoking pile of burning rosemary underneath. Everyone would wish they have this egg for every morning's breakfast, perfect.

CRISPY SKINNED ATLANTIC MACKEREL

Sauteed Young Squid, Sweet Corn, "Dolce Forte"

Chef Julien came out to serve this dish himself by pouring the "Dolce Forte" sauce on the mackerel for the final touch up.
When I saw there is sauteed squid in the dish, I actually hoping that the squid won't be tad salty as last time I had for my dinner. God bless, it turn out good, the whole dish is very good with the very well-balance of saltiness from squid, sweetness from sweet corn and juiciness from the mackerel.

36 HOURS KUROBUTA PORK

Forgotten Vegetables, Autumn Broth

I have intention to compare the JAAN's kurobuta pork with the Mikuni's grilled kurobuta pork belly. Although both done in difference of method but equally good, maybe JAAN's might be better. The pork belly is extremely fork tender, it slip off from the fork then fall back to the broth, the broth splash out from the plate. It is so juicy and flavorful after long hours of cooking.

BRIE de MEAUX "TRUFFE"

Herve Mons Selected Brie de Meaux, Perigord Truffle, Hazelnut

Originally, it is Brillat-Savarin "Truffe" serve with muscovado "burned" black figs. I actually don't know what is Brillat-Savarin but seeing the black figs made me decide to give a try. On that day, I was informed by Mr. Maximilian that it was replaced with Brie de Meaux "Truffe", I also not pay for full attention and just agreed with that. There it goes, the moment it arrives on my table, I just realized that it was a cheese course. Once again, thanks God, it is my most favourite cheese, brie cheese*pungent and sharp flavor of aged French cheeses are not my kind of cheese*

The Brie de Meaux is known as "King of Cheeses", a soft combination of hazelnut and fruity aroma. The brie de Meaux is stuffed with Perigord truffle paste to serve with the sweet and nutty salad. It is so delicious, glad that I had ordered it.

Granny Smith Cloud

The refreshing pre-dessert of granny smith. The apple cloud was inspired by Ferran Adria of El Bulli. It is frothy and texture like a sticky-web under the sorbet and foam. It form by "gelatinize" whisked apply juice, resemble of uncooked-souffle. That is the effort I can see the Chef Julien pay full attention to every detail of the dish, even a palate-cleanser.

LATTE "POIVRE"

Coffee Chantilly, Milk Foam, Java Pepper Ice Cream

I have tried the Choconut 3.0, so I do request to change my dessert to others if allow :D Although personally I'm not so agree with such changing request*except for allergy * but I rarely have chance to dine at there, of course I wish not to miss out any seasonal dessert if possible.

I'm alright with any coffee flavoured dessert. The trio elements, creamy coffee Chantilly, the neutral flavour of milk foam and dense ice cream are work well as individual or combination and finally spiced up by the intensity of Java pepper. Be warned by thr Mr. Maximilian with the Java pepper, it is real pepper :p

Petit Fours

(From Left to Right)Jelly, Sorbet stick with popping candy, Chocolate rice crisp, Chocolate-coated rosemary ice-cream lollipop and Madeleine

The petit fours with the theme of childhood always be a good ending of the meal. I was like a child feeling excite when I saw it. Not the beauty mist created from the dry ice, but the loads of popping candy spread all over under the sorbet stick. I like the popping candy so much, the "explosion" is getting more fun when lot of popping candy put together in the mouth.

Autograph of Chef Julien Royer

The wonderful experience, great meal, and impeccable service, made me forgot to take a photo with Mr. Maximilian. I'm glad to get the autograph from Chef Julien, as happy as others get autograph from their favourite idols, artists or authors :D

The service is worth to praise of. This is the first and the only restaurant who has server asked me if I'm a left-handed. Oh gosh, might not be so special for other, but it is more convenience for me, save my time to swap the cutlery for every dish.

Autograph of Sous Chef, Marc Vasseur (L’Atelier de Joël Robuchon, Singapore) 

As well as from the Chef Marc :D

L’Atelier de Joël Robuchon @ Hotel Michael, RWS Singapore

The L'Atelier de Joël Robuchon or  Joël Robuchon Restaurant by the world's most decorated Michelin star chef,  Joël Robuchon need not to introduce. He was titled "Chef of the Century" by the guide Gault Millau and awarded the Meilleur Ouvrier de France (France's Best Craftsman).

I feel really lucky to have chance to dine at one of his restaurant without fly over to other countries that need pay an amount for the flight ticket. It is now so convenience, it is so near, right at the Sentosa Island, Singapore.

The degustation menu at the Joël Robuchon is unusual pricey, SGD$565++, absolutely not a price that easy to afford by me. So, safest way is chooses the degustation menu at L'Atelier de Joël Robuchon which is more likely to suit for my budget for this first trip.

I was received their call when I having my meal at Iggy's, and honestly I have to minus the marks of the first impression for the mistake they have done for. I made the reservation online as usual, for 1pax of course but then they said the reservation for 2pax. I have to double confirm with that and soon they find out there are two reservation under the name of Mr. Wong. A mistake that really need to get rid of, how can they call the right contact no. but wrong person?

But I would said, this is the only mistake that they had made and the whole dining experience is totally fabulous.

Main Entrance at Hotel Michael, Level 1

Table Seating and Bar counter seating

I just simply like to arrive early earliest because no one will disturb me from taking a clear photo of the interior or anything else and I also like to have my meal early then I can go back earlier to have a "Good Night".

Open-Kitchen Concept

“This concept has convinced me that its informality and conviviality, where you can have just one dish or a whole dinner, is the way people want to eat today. In addition, you have the theatrical aspect, of being able to watch the food prepared.”   - Joël Robuchon on L’Atelier

This is the first time I have my fine dining meal at a bar counter seating, it is so unique experience for me.

Selection of wines

Create your own menu

It is only available from Monday to Wednesday.

Marc Vasseur

Sous-Chef de Cuisine

While I was taking some photos, it is unexpectedly that Chef Marc Vasseur welcomes and bring me into the kitchen to take more photos and have a closer look at it. It is really open-concept, isn't it?

Iberico de Bellota

Spotted this, the lovely Iberico =]

L'AMUSE-BOUCHE

Foie gras custard with red Porto wine and parmesan foam

The tiny portion of this delicate custard enough to tell me that I come to the right restaurant, making the right decision. The taste buds is bloom, ready to indulge for more.

Bread basket by Yoshihiko Tauchi

I was regret that I had totally forgot to taste at least one of the bread after the meal. I don't have take any bread at the beginning because my stomach is so small but well, I sure have the other chance when the time is come by someday, soon. The breads are so tempting, even just looks at it.

LE CAVIAR OSCIETRE

Ossetra caviar over capellini dressed with fresh tomatoes

The nicely presented capellini topped with the luxury Ossetra caviar, served with the juicy fresh tomatoes is simply yummy, refreshing and the caviar explode in the mouth and dance.

LE CRABE ROYAL

King crab on a daikon wrapping cannelloni style

The swee king crab meat wrapped with the daiko which is lightly crunchiness for the texture and dressed with the thick flavoured sauce, perhaps crab or lobster bisque, more likely similar to the taste of that.

L'OURSIN

Sea urchin on a shellfish custard with creamy corn foam

An innovative and similar dish to the Japanese's chawanmushi, velvety smooth, topped with creamy corn foam, golden crouton, raw sea urchin and some herbs/spices. Every single scoop paired with different component bring up different taste.

LE FOIE GRAS

Pan seared foie gras with apricots, rosemary and dates

Classic dish, the foie gras. I didn't expected that the foie gras come in such large portion, well at least it fits the foie gras course, that largest portion of foie gras I ever had. It is perfectly seared and seasoned, the savory foie gras serves with the sweet apricots and dates. You won't go wrong with this superb combo, it is divine.

LA SOLE

Dover sole cooked on the bone, basil broth and artichokes

Having any fish course in a fine dining restaurant(casual fine dining), I always prefer my fish to be boneless. The dover sole is firm and...perhaps a texture of bouncy, "QQ"? Very interesting to find out the Y-shaped bones when de-done it. Beautiful dish but just less impressive in the way of flavours.

LA CAILLE

Foie gras filled free-range quail with mashed potatoes

The signature main course. The quail come in a rather small portion but tender and delicate with the caramelized skin and the foie gras rather difficult to be seen. Only I discover another signature and famous dish by now, the hand-whipped mash potatoes. The mash potatoes is heavenly delicious, creamy and smooth. One is never enough.

Imported Red Potatoes from France

Source from Joel Robuchon - page officielle-

Tomonori Danzaki

Executive Chef

Before move on to the pre-dessert, I feel so lucky to see him come to here. The executive chef, Tomonori Danzaki is overseeing both Joël Robuchon restaurant and L’Atelier de Joël Robuchon. It is so pleased to have chance to take a photo with him, just like others have the autographed from their favourite artists. The moment I made up my mind to try my luck at the casino after my meal(which not include in my itinerary) and ended up with some extra income :p

L'EXOTIQUE

Exotic flavours of the island and coconut ice cream

A palate cleanser, refreshing dessert, smooth coconut ice cream but nothing so outstanding.

LE SENSATION

Creamy araguani chocolate with cacao sorbet and orea cookie

The orea cookie coated cacao sorbet neatly sat on the creamy araguani chocolate and covered with the ring-shaped chocolate disc. It is enjoyable and to end the meal.

Dessert Menu

Not so soon to end the meal, there is another dessert that I actually want to try but not include in the degustation menu.

LA SPHERE

The sphere coated with ivory chocolate and tangy raspberries

Whoala! The beautiful and brilliant dessert. The hot raspberry coulis is pour onto the sphere, and soon the ivory chocolate sphere melt to reveal the raspberry sorbet within. It is a sweet and tangy and absolutely my favourite of dish!

Victor Cher

Victor Cher served me at the bar counter seating the whole night. He reminded me one of my friend, Andy who is so similar in personalities.

Didn't have a closer look but what I believe it is Louis XIII cognac collection.

Verdict: There are a group of customers who come from the TimeOut KL and one of them has an unofficial interview with me and the other couple of diners. One question asked why I decide to try the degustation menu for a price of roughly RM765 which is consider very expensive for the Malaysian, I just said that I never has the "conversation of currency" in my mind during travel. If looks at the fine dining at Malaysia, isn't it roughly the same price of RM260++ and you can see the difference of the ingredients' grade. The degustation menu worth for the price. Except the only mistake that the receptionist made, the dining ambiance, the service, and the foods are impeccable and perfect. I have the confident to try the degustation menu at Joël Robuchon restaurant...erm, next year.

JAAN @ Equinox Complex, Swissôtel The Stamford, Singapore

The 3D3N of Singapore backpack trip will featuring five fine dining restaurants. The 1st on the top list is JAAN which I discovered it last year through surfing on the internet.

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?

Yes, it is the 1st day of the F1 racetrack lights up for 2weeks long.

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.

A small gift for the JAAN's team, before depart to Singapore I already make this decision. In the end, it didn't make me disappoint and even received more than the expectation.

Purposely request for the 10courses meal dinner menu to take back home because it was too many name need to remember. Surprisingly it come out with the classic wax stamp sealed envelope.

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.