Category: French – Fine Dining
2 Stamford Road, Swissotel The Stamford, Level 70, Equinox Complex, Singapore 178882
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 first 3 dishes of the Menu Prestige, and for which I most naturally draw parallels to “Main Courses”.
To be most honest, I didn’t like the Foie Gras “Poche” with cabbage, yuzu and ‘bouillon’ at all. The foie gras was, undoubtably, unlike any I’d ever tasted – it was very soft, like tofu, and its flavour was very trace. I like the strong intensity and richness of foie, so this didn’t work for me and I wouldn’t have known what I was eating if it hadn’t been mentioned. The refreshing zing of the yuzu was a bit too jarring for my taste, and felt a bit out of place, while the vegetables were crunchy but not very tasty. In my opinion, the bouillon was too oily and its flavour was too thin, and the dish just didn’t feel cohesive.
The Crispy Skin Amadai was a seafood platter featuring coquillages, confit carrot, and rouille. This dish was strong with its reference to Indian cuisine, largely due to the saffron and spices featuring in the rouille. The seafood was fresh and sprightly and the fish came away cleanly in slices, although they were very cleanly prepared and lacked any form of richness if unaccompanied by the rouille, which unfortunately, I felt, overwhelmed the seafood when combined.
They really took to “saving the best for last”. The Hay-Roasted Pigeon with corn, bread, and liquorice was absolutely stellar. The pigeon breast was fully tender and packed full of unique flavours which I’d never tasted in any other meat, and yet, one could tell that these were the natural notes and an unadulterated rendition. The pigeon leg was wonderfully charred with a gentle smoke to brown and lightly torched to perfection. Both of the plated sauces were intense and stood well both alone and together. This was, beyond any doubt, Jaan’s most outstanding dish, and left me thinking about its tastes and flavours long afterward.