Probably the best dining experience one can have in Singapore is at Jaan. This is touted as one of Asia's top 50 restaurants, an accolade well deserved. Getting a table here requires a reservation weeks/months in advance. The wait is worthwhile, and the experience is simply exceptional. French chef Julien Royer really takes a lot of care to "showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity" (from Jaan's website).
In my opinion, what makes the experience at Jaan superb is firstly the visual stimulation - beautifully-plated morsels of food presented with such artistry served on various textured (from stone to wood, et al) platforms, or with dry ice and smoke. You feel such immense excitement when a dish is served and introduced to you by the waiters. Next, the smells that accompany each dish, such as the rosemary smoke contained beneath the serving globe of the 55-minute egg. Wow! And finally, the taste and texture of each individual aspect of the multiple courses. I could go on a discourse on both of these points, but I'd rather leave it to the food critics to review that - I just don't have enough words in my vocabulary to describe how awesome his dishes are.
Chef Royer is an artist, and a meal at Jaan is akin to what one might experience when faced with a masterpiece - a truly heady smorgasbord of happy emotions!
Here is a photo sampler of our experience here in late November 2014. Please enjoy the gastronomic buffet.
 |
| Amuse-bouche Part 1 |
 |
| Amuse-bouche Part 2 |
 |
| 55' Rosemary Smoked Organic Egg |
 |
| Beetroot 'Collection' |
 |
| Really fresh hand-dived scallop |
 |
| Grilled Mangalica Pork |
 | |
| Arctic Char & Beurre Noisette |
 |
| Black Truffled Brie de Meaux |
 |
Close-up of the accompanying Truffle Ice Cream
(can you see the shaved truffle??) |
 |
| Kyoho grape palate cleanser |
 |
| Choconuts Tart - superb dessert |
 |
| Pear 'Gourmandise' |
 |
| Surprise Anniversary Cake |
 |
| Petit fours to end the meal |
The menus we ordered from that day:
No comments:
Post a Comment