With exceptional service, breath-taking views of Marina Bay and exquisite food truly deserving of a Michelin star, our lunch at JAAN was hands down the most memorable dining experience we’ve had this year. Having just celebrated its 6th year on Asia’s 50 Best Restaurants List, JAAN launched its highly anticipated new Spring menu and we were delighted to be one of the first to try it. On the 70thfloor of the iconic Swissôtel in Singapore, each dish took us from Spring holidays in the South of France to sunny al fresco lunches in the English countryside. Here are our highlights of the exquisite meal.
- Canapés – Devon Cheddar Cheese Buckwheat Pancake Ball
Our lunch began with a series of canapés, where Chef Kirk gave us a taste of his hometown with the indulgent Devon Cheddar Cheese Buckwheat Pancake Ball. We absolutely love the creaminess of the Devon cheese and it’s no wonder that Chef Kirk brought a whole wheel back from Devon.
- Pertuis Asparagus
The prestigious Pertuis Asparagusis one of Chef Kirk’s all-time seasonal favourite and it’s become one of ours as well. The asparagus is specially sourced from the ancient French town of Pertuis and was victorious in all blind tasting tests against ten other asparagus types. We love the clean, fresh flavour of the spear and the richness of the marinated Japanese ikura eggs and mentaiko mayonnaise sauce.
- Scallop with Chestnut Mushroom Cannelloni
Mushroom lovers rejoice – the Scallop with Chestnut Mushroom Cannellonipays homage to the earthy flavours and textures of the chestnut mushroom. The hand rolled cannelloni is meticulously filled with tender organic chestnut mushrooms from France and covered in a delicate parmesan and garlic crumb crust. The whole dish is served with a mushroom hollandaise as well, which brought the whole mushroom medley together.
- Conference Pear dessert
Placing the spotlight on the fresh Conference Pear and Chef Kirk’s homemade brown butter ice cream, the dessert also featured a fragrant earl grey paste artfully stencilled in the shape of a pear.
The dessert was a clear favourite and even though it was almost too pretty to eat, we all scraped our plates clean in a matter of minutes.
We left JAAN dreaming of a getaway to Europe and filled with a warm glow that only a truly good meal can ignite.