Asia’s 50 Best: Jaan, Singapore (Part 4, Desserts & Finishing Touches)

Category: French – Fine Dining

2 Stamford Road, Swissotel The Stamford, Level 70, Equinox Complex, Singapore 178882

Damage: $$$$

The Menu Prestige itself is an ongoing concert that has no specific intervals, but I have taken the liberty to break it up into smaller sections to make for an easier read. This section comprises the last 2 dishes of the Menu Prestige, which feels proper to name “Desserts & Finishing Touches”.


For the Finest Cheese Selection and Condiments, the hostess swivelled over a beautiful trolley display of cheeses, both hard and soft, with a variety of textures, and began asking for our preferences before proceeding to put together a tasting platter of 4 cheeses. Biscotti was served with homemade plum, strawberry and pear jams as well. I’m not a fan of nuts so I didn’t quite enjoy the biscuits, although the one in the foreground went well with the sweet, thick jams.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Cheese Selection

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Cheese Selection and 1965 Sg50 Colheita Port Wine

The Kopke Colheita 1965, Cask #11640 was presented to us as well; a port wine that was selected to commemorate Singapore’s 50th Anniversary. Shipped from Vila Nova de Gaia, a city in Portugal which has strict standards on the ageing of their Ports, the Kopke Colheita 1965 was incredibly intense and sweet, and reminded me strongly of the Hungarian Tokaji wine I’d had in the historic wine cellar in the basement accessible from the Hilton Hotel in Budapest, which the sommelier had skilfully and accurately described as “liquid nectar”.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Coconut cream

To be honest, I can’t remember what this was, so I’m not going to try to give it a name. It was a light coconut-y foam with ice shavings followed by red ruby-like things beneath. I realised the best way to enjoy Jaan‘s dishes is to put together the different tastes and textures on a spoon and have it altogether. The same with this dish, which transformed into a creamy, cool and refreshing dessert, although not particularly outstanding.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Choconuts 'Grand Cru'

This is where Sous Chef Kirk Westaway made his appearance from the kitchen, holding a metallic canister, and asked how our meal was. He smilingly inverting the canister and leaned the nozzle into my plate like a magician about to present a trick, when out came a gush of thick chocolate mousse. As everyone already knows of my undying love for chocolate, this seemed like a possible heaven. The mousse was delicious and cold, which was all the more better, but somehow the different parts just didn’t quite come together on the plate.

The finale was the Petit Four (feature picture), once again presented with fanfare of dry ice. I’m not sure whether it could be because by this point I was i-n-c-r-e-d-i-b-l-y full, but whilst good, it wasn’t spectacular to me – the exception being the round brown globes suspended on the small sticks out of a jar, which, when bitten, revealed pleasantly a surprise of strong and fragrant liquor.

All in all, a dinner at Jaan, well worth remembering. 

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Zabrina Alexis Chew

I believe in exploration, in visiting new places, encountering people and cultures, and in learning and trying new things. I believe in pushing the boundaries, doing what you never thought you'd ever get down to doing, and to look at the world with an open mind. I believe in looking forward with enthusiasm at the adventures that await. Above all, I believe in being and feeling alive. I hope you will share my adventures with me, just as I would love to share in yours also. Here's to our friendship. After all, we're all explorers in this world together!

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