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. 

Asia’s 50 Best: Jaan, Singapore (Part 3, Main Courses)

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 first 3 dishes of the Menu Prestige, and for which I most naturally draw parallels to “Main Courses”.


Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Foie Gras "Poche"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.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Crispy Skin Amadai

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.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Hay-roasted Pigeon Best Dish

Asia’s 50 Best: Jaan, Singapore (Part 1, Amuse-bouche)

Category: French – Fine Dining

Number #11 on San Pellegrino’s list of Asia’s 50 Best Restaurants in 2015 and a strong player in the list over several years, I’ll readily admit I was excited for this meal. Jaan, helmed by Chef de cuisine Julien Royer, presents modern french cuisine with tantalising visuals, often calling for the hostesses to add the final touch to the dish right before your very eyes.

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

The reception for Jaan is the same as for Equinox and bars City Space and New Asia, to the left of the main reception of the Swissotel lobby.

Damage: $$$$

At dinnertime, the Menu Degustation of 5-courses is about $200. We went with the 7-course Menu Prestige with wine pairing, which totalled about $500 per head. A different menu is presented at lunchtime, with a 3-course at $68 and a 5-course at $118. 

To go: Yes, for that special occasion

Jaan was an exceptional experience. The restaurant itself seats about 30 persons, and the setting is warm, posh, yet intimate, and the service is excellent, professional yet personal. An amiable sous Chef Kirk Westaway appeared towards the end of the meal to put the finishing touches on our desserts, cracked a little joke and asked how everything was. Overall, the food was good and some dishes were especially memorable. Remember to reserve a table at least 2 weeks in advance, as they typically run at full-house on a daily basis.


The lift doors opened to the floor of Equinox, where a Jaan hostess waited, nodded politely and greeted us by name, before leading us to the left and down the passageway, up a short flight of steps which opened into a small space and finally, into the dining area of Jaan with views of Singapore’s skyline as drawn out by skyscrapers. Having made the reservation for 6.30pm, we were the first to arrive. We both went with the Menu Prestige, a 7-course, with wine pairing.

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

The first amuse-bouche was Lentil Hummus with cereals tuiles. I’ve had hummus at a variety of places, and I recalled the hummus I’d had in Dubai which had been dry and crumbly, and rather pasty in taste. That was also when I decided I definitely didn’t like hummus very much. This, however, was absolutely rich, moist, and delicious – almost reminding me of orh nee (yam paste), with a touch of sweetness. I couldn’t stop smiling at the little jar and started feeling rather silly about trying to have it with the bread as well, but the hostess smiled knowingly and let me keep it until I was completely through.

Next, a stone platter of Black sesame sponge and smoked eel, pork trotter samossa with grain mustard, cantal and walnut crackers (feature picture) was delivered to the table, and the Mushroom tea cep sabayon followed shortly after. The trio I wasn’t impressed with and thought to be rather ordinary – the sesame sponge lacked depth of flavour and the cantal and walnut crackers were pretty flat, which is surprising as cantal cheese has similarities to cheddar.

Asia's 50 Best Restaurants 2014 2015 Jaan Singapore Food Review Blog Best Mushroom Soup

The Mushroom tea, however, blew my mind. Even as I watched with interest as they poured clear mushroom tea into whatever was already in the cup, there was no way I could’ve expected the explosion of flavour. It was honestly one of the most a-m-a-z-i-n-g things I’ve ever had in my life, even more mind blowing than the starters I’d had at El Celler Can De Roca. It was essentially a cup of mushroom essence, speckled with crisped mushroom bits releasing their woody rich tastes, enveloped in a deliciously creamy cep sabayon. Exceptional.