JAAN @ Swissotel The Stamford, Singapore

In late July, we went to see The Stone Roses play in Singapore. If you're thinking "who?", The Stone Roses are one of British's greatest bands, an inspiration to many including Oasis and they currently hold the world record for the fastest-selling rock concerts in UK history after the 220,0000 tickets for their comeback gigs at Heaton Park were bought in 68 minutes. And they happen to be Hubby's favorite band EVER! 

Since I was a good wife accompanied Hubby to the concert, he in turn took me for many fine meals in Singapore. Without a doubt, the best meal we had this trip, in fact this year, was lunch at JAAN.

Simply spectacular...

Jaan is located in Swissotel, The Stamford on the 70th floor. This intimate restaurant seats only 40-people and serves modern French cuisine. I had my eyes on this place since our visit in May but at that time we didn't get to dine here since it was closed due to the public holiday.

This time, I made sure we found time to visit this restaurant. The restaurant is helmed by Chef de Cuisine Julien Royer, a very talented young chef. Chef Julien has already received numerous accolades, including the World Gourmet Series “Rising Chef of the Year” 2012 and the “Best Dinner Experience (Western)” Award of Excellence at this year’s G Restaurant Awards.

From our lunch here, we gathered that he is very passionate about fresh produce and his food presentation is top notch. Just look at the food photos in this post and you will know what I mean! Thanks to the floor-to-ceiling windows, it was the perfect setup for photos too!

For me, the whole dining experience here was spectacular - from the service (no snobbish waiting staff here), food, personal touches, theatrics, ambiance and view. I really had an enjoyable lunch.

Stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling

And the view..  we got a good view of the Marina Bay Sands as well as Singapore Flyer.  Gorgeous!

There is a 3-course set lunch for S$58, 5-course degustation lunch for S$88 or 7-course artisanal lunch for S$138. We went for the 5-course degustation lunch. Even before our first course arrived, we were served many delectable canapes and amuse bouche.

The canapes were exquisitely presented, I was so impressed! We started off with the croquette of cheese and potato, followed by crispy chicken skin and smoked Danish eel with pickled apple gelee and kombu seaweed. They all tasted really good too, with great play on texture and flavours. The croquette was crispy on the outside with fluffy filling within. Chicken skin never tasted so good before! ;P

Canapes

In the small jar is Chef Julien's interpretation of hummus - using fine lentils from Saint Flour, Auvergne and chestnut paste. It was served with these really delicious crispy rye crisps... we wished we could have more of this to finish up the whole jar of hummus.

Hummus

Rye crisps.. more please?

When we finished our canapes, this appeared before us... the amuse bouche, mushroom tea with cepes sabayon and walnuts. During our meal, many of the "finishing touches" to the dishes are done right in front of you, it was quite cool to watch and listen to their explanation of each dish.

Oh and the staff are really well-trained, I think by now they observed that I took a lot of photos - for instance, they placed the tray before me for me to take a before shot before they proceeded to pour the mushroom tea into each individual glass. I love how rich and creamy the soup tastes. They gave us a spoon to eat the soup but we just drank it straight from the cup. Wish there was more!

Love how they do everything in slow motion so you can capture them in photos!

Rich and creamy, indulgent!

Irresistible breads.. my favorites were the truffle brioche (which goes really very well with the mushroom tea) and the walnut and raisin bread. 

The Ballotine of French quail and foie gras was served with Medjool dates puree, maple reduction and toasted poilane. The rich ballotine was nicely complemented by the sweet dates puree and maple reduction...  the portion was really quite small, I guess that's why they're called tasting portions!

Toasted poilane

The next dish that arrived at our table has to be my favorite. We are told that this is one of Chef Julien's signature dishes. The organic eggs has been cooked at 64°C for 55 minutes, then smoked with rosemary.. it was served with smoke and all at the table, and made us go WOW! How's that for special effects.. the eggs are then carefully poured into the accompanying dish of carrot flower, Joselito bellota ham, garden peas, fairy rings and cepe nougatine. Smoked rosemary is also placed at the bottom part of the glass so you lift it up and you will get a whiff of rosemary too. This has to be one of the most perfect looking eggs I've laid my eyes upon. The texture was silky smooth and the slightest pierce created a beautiful pool of yellow... this egg dish really awakens the senses.

55' Rosemary Smoked Organic Egg

Pour it carefully

Delicate organic egg... so pretty!

Pierce it and watch the yolk run....beautiful!

This was followed by the 60 second saba fillet.. I am generally not a fan of saba, but since it was served as a fillet I quite enjoyed it. I especially liked the sauteed young squid which was nice and crispy. I felt that this tasted really healthy.

I was quite excited in trying the Kurobuta Pork - the Kurobuta pigs are prized for their juiciness, tenderness and flavour. The pork was served in 4 preparations, crispy belly, trotter, cheek and rib. My favorites are the crispy pork belly with melting layers of fat and the trotter. They are served with colorful wild Chantenay carrots and hipsy cabbage.

Kurobuta Pork in 4 Preparations

Crispy pork belly with melting fats

Palate cleanser - lemon panna cotta with thai basil sorbet, thyme espuma and lemon meringue 

Dessert was Choconuts version 3.0. I thought this was quite ordinary and the presentation a little messy compared to the other courses. However, it was still quite nice -  it was made up of sable breton, Tanariva chocolate, tonka bean ice cream, macadamia and pecan nut, and walnut snow.

Chef Julien came out to present the petit fours to us - and I quickly asked him if he would take a photo with me. ;)

Pretty petit fours

The petit fours consisted of lemon and peppermint lolly, lavender chocolate, passion fruit marshmallow served like a macaron, madeleine and rosemary lollipop. They were all so pretty and really, it made our meal end on a bright note. We were told to eat the rosemary lollipop last since it needed some time to warm up first so that we can enjoy it to its full potential.

Coffee/tea is included

And I also got a signed menu with a personalised message from Chef Julien :D

Verdict: Best meal of 2012 (so far).. love the ambiance, service and food! 

Full set of photos can be viewed on my Facebook page here. 


Opening times: Lunch: Monday to Saturday: 12.00 - 14.30; Sunday and public holidays: closed. Dinner:
Monday to Saturday: 19.00 - 22.00; Sunday: 18.30 - 21.30; Public holidays: closed
Service: Excellent.

Price: S$88 for 5-course degustation lunch (plus canapes, amuse bouche, petit fours and coffee/tea)

Location: JAAN, Swissotel The Stamford, Level 70, 2 Stamford Road, Singapore 178882.

Tel: +65 9199 9008 or email reservations@equinoxcomplex.com

Website: http://www.swissotel.com/hotels/singapore-stamford/dining/jaan/

Nearest MRT: City Hall