This time, my friend, who is a chef at Jaan, invited me over to sample a complimentary lunch. Helmed by British born chef de cuisine Kirk Westaway, Jaan currently ranks 11th place in Asia's 50 best restaurants awards and creates modern French culinary masterpieces. I was excited to sample their signature dishes.
Located on the 70th floor of Swissotel Stanford, the view of the Singapore skyline is stunning. The sea of buildings below is testament to the rapid development of Singapore - from colonial times through postmodern and on to present day Singapore. The colonial Raffles Hotel sits next to Sir Norman Foster's latest skyscraper which boasts a bold undulating roof. Further away, rows of housing board flats stand in symmetry and on the other side we could see the marina barrage and the iconic Marina Bay Sands casino. Against this backdrop, we were served a beautifully executed lunch. Here are some of the highlights below:
Our starter was a majestic Irish oyster with artichoke puree and caviar. The artichoke was a good contrast to the rich succulent oyster. I must say this was my favorite dish.
One of Jaan's signature starters was the Heirloom Tomato with burrata cheese. It was composed beautifully. I was told later by the culinary team that this is a hard dish to execute as it is quite intricate.
The team at Jaan really knows how to whet an appetite. For one of their signature dishes (rosemary smoked organic eggs with ratte potato) They brought out a basket of eggs and cracked it open in front of us; it was accompanied with a dramatic smoke effect. We were intrigued from the start to the last bite of the dish.
Our main dish was a forest pigeon, roasted with rosemary on a bed of hay.
http://www.jaan.com.sg/
No comments:
Post a Comment