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.

Fui Cooks At Home VII: The Golden Mangoes Mousse Cake (黄金果)

 

 Fine Dining Dishes by Fui

The inspiration of making this mango mousse cake is come from a novel of Tiger Curse written by Colleen Houck, mentioned the golden fruit of mango which is one of the oblation of Ancient India for the Goddess.

Also, recently gain a new knowledge, a discovery of new mango(since I never know much about mango), the large and round mango, R2E2(Thailand/Australia).

So I decide to make it a mousse cake form since incoming May I'll make a Champagne mousse cake which I planned since last year.

I have make two mango mousse cake, with different way of decoration. Both also satisfied and meet my expectation of the result.

The first mango mousse cake has three kind of mangoes: Thailand R2E2, Rainbow, and Waterlily.

Thailand R2E2

The ripen R2E2 is absolutely aromatic, sweet and juicy flesh. One of my most favorite variety of mango.

Rainbow

Another mango which is also aromatic, delicious as R2E2.

Waterlily

Waterlily has firmer flesh compare to R2E2 or Rainbow, a different kind of sweetness and bright yellow in color.

Mangoes Flesh

Sliced of R2E2

The is the advantage of large and round R2E2. Best for sliced decoration.

Three Kinds of Mangoes Puree

The quality of ingredients will speak itself to the consumer as usual. No jam allowed.

Sablee Crumb Base

I definitely love this biscuit, easy make yet delicious!

Whipped Cream, Soft Peak

Don't whip until stiff peak form, otherwise the mousse cake will be hard like a jelly cake.

Base Filling

Choice on your own hand, fill as you like, decor as you wish.

Unmold Mango Mousse Cake

Voala, simple as you can see.

Golden Mangoes Mousse Cake

For the first time, but isn't it look so awesome?! This idea just suddenly invade my brain. The key is to use large and round mango like R2E2. If insist to use normal mango, be expect to use more mangoes.

Top with mixed diced mangoes.

Golden Mangoes Mousse Cake (黄金果)

Golden Mangoes Mousse Cake (黄金果)

Ready to serve!

2nd Mangoes Mousse Cake

Addition of Aust R2E2(not use in 2nd cake, waiting to be ripe) and Elephant Tusk

Driscolls Strawberry

My most favorite brand of strawberry and lucky having the promo, a box of this for the price of 11.90RM only. Best deal ever!

President Unsalted Butter

Mostly I use Anchor unsalted butter but for the first time use the President butter. I found that this butter is much better than regular butter because this is soft, creamy white, light and taste so good!

Chopped Pistachio

Sablee Crumb with Chopped Pistachio

Lets mixed some nutty cake base!

Sliced Mangoes

Four kinds of sliced mangoes, tempting ever :D

Diced Strawberries

Mangoes Mousse Base with Diced Strawberries

Golden Mango Mousse Cake

Golden Mango Mousse Cake with Strawberry Rose and Halved Blackberries

Golden Mango Mousse Cake with Strawberry Rose and Halved Blackberries

Recipe(5" Round):

Sablee Pastry
50g Unsalted Butter, Soften
25g Pure Icing Sugar, Sifted
1/4 Egg Yolk
63g Plain(All Purpose) Flour, Sifted
Pinch of Salt

25g Unsalted Butter, Melted
8g Chopped Pistachio

In the bowl of a mixer with paddle attachment, cream the butter and icing sugar until pale.
Turn the mixer to the lowest speed, add the egg yolk and mix.
Add the flour and salt and mix just until the dough comes together.
Turn the dough out onto a piece of plastic wrap and shape it into a disc.
Cover with the plastic wrap and refrigerate to chill thoroughly before rolling.

Roll out the sablee pastry to 5mm thick and place on a baking tray. Bake at 180°C until golden brown. Allow to cool, then break into pieces and blitz in a food processor to form fine crumbs.
Mix 45g crumbs with butter and chopped pistachio and press into the cake mold, refrigerate to set. 

Mango Mousse Cake Filling
1/2 R2E2 Mango, peeled and destoned
1/2 Rainbow Mango, peeled and destoned
1/2 Elephant Tusk Mango, peeled and destoned
1/2 Waterlily Mango, peeled and destoned
150g Whipping Cream
7g Gelatine Powder
150g Mango Puree*

Soak the gelatine powder with one tablespoon of cold water in a saucepan.
Slice the R2E2 mango, 13-15slices. Diced the leftover mango.
For the rainbow, elephant tusk and waterlily, dice the flesh.
Use half of the mix diced mango blend into puree to get at least 150g Mango Puree*
Whisk the whipping cream into soft peak form and keep in chiller.
Low heat to melt the gelatine powder and then pour in the mango puree. Mix well.
Remove the mango puree from heat and divide into two times to fold into whipped cream.

Pour into the chilled mold and keep in chiller for at least 8hours to set.


Decoration
Mix Diced Mango
R2E2 Mango Slices
Mirror Glaze*

Unmold the mango mousse cake, cover with mango slices and top with diced mango. Add mango puree before top with diced mango if desire. Brush with mirror glaze(optional but can keep longer).

*Mirror Glaze
2Tbsp Water
1/2 Tsp Gelatine Powder

Low heat to melt the gelatine powder with water. Slightly cool it down before brush on the cake.