Today, we had lunch at JAAN by Kirk Westaway in Hotel Swissôtel The Stamford. We enjoyed the exquisite dishes, warm service, comfortable environment, stunning views of Singapore and great company.
JAAN is located on the 70th floor of Hotel Swissôtel The Stamford. This was my first time here.
The compact restaurant seats just 40 people. (JAAN is full house today.) The decor is dominated by a huge glass lamp sculpture that covered almost the entire ceiling. Otherwise, the furnishings are somewhat understated though comfortable, and the space is bright and neat. Overall, the feeling is classy yet casual relaxed.
Looking out of the full length windows, we got a panoramic view of Marina Bay and islands on the horizon to the south of Singapore.
I am the guest of buddy Sam Wu and family. Sam Wu is Singapore and Southeast Asia's only certified water sommelier.
We arranged this meeting a couple of weeks ago and were happy to celebrate with Executive Chef Kirk Westaway, on JAAN clinching the coveted Two Michelin Star honour just last night.
Five of us, we opted for JAAN's degustation menu. There's the five course menu at $158++ and seven course menu at $288++.
The dishes reflect chef Kirk Westaway's childhood in Devon, England. Guided by JAAN's philosophy of "Reinventing British", the dishes were creatively reinterpreted, beautifully presented, delicious while remaining quintessentially English in every detail, down to the Hildon natural mineral water from the Hampshire countryside.
Here's some of the dishes we had from the five and seven course menus.
Starting with the amuse bouche, I was surprised by how light the Cucumber Meringue was. It melts in the mouth delightfully with crunchy bits of pickled cucumber providing an interesting contrast of textures as well as flavours. Nicely sweet and tangy, it was a great first bite of the afternoon.
Buckwheat Waffle.
Black Olive & Chickpea.
Goose Moose.
House baked Sourdough Bread. Fluffy, soft, moist, slightly sweet inside while outside it was crisp and chewy.
The sourdough bread was beautifully complemented by rich, silky smooth Devon butter from chef Kirk Westaway's hometown.
Roast Leek & Potato Soup. Not a photogenic dish but I love the warm soup's comforting rich savoury sweet flavours a lot.
Sweet Summer Tomato with Basil and Olive.
Hen's Egg with Kristal Caviar.
The Kristal Caviar that came with the Hen's Egg.
Seared Scallop with Baby Leek.
Norwegian Cod with Violin Courgette.
Roasted Langoustine with Brown Butter.
That Norwegian lobster (more like a large prawn) slathered with butter tastes awesome. Its body is light (not as dense as prawn), soft-crunchy, juicy yet packs a deep umami savouriness more intense that lobsters.
Squab Pigeon with Turnip.
I have not tasted pigeon this delicious before. The juicy meat had a tender crunch to the bite. The skin slightly chewy. It was rich with layers of savoury flavours with a touch of subtle sweet gamey taste.
Organic Chicken with Herbed Potato.
Strawberry Eton Mess.
Milk Chocolate.
Five and seven courses done, the cheese dolly came around.
We had two goat cheeses - Ragstone and Dorstone. Both were rich cheese with a deep savoury flavour and quite pungent gamey aftertaste. I love both of them.
Next came desserts in deep stacked wooden trays that reminded me of bamboo dim sum baskets.
Inside, an assortment of chocolates and other sweet desserts. All were delicious.
Happy Birthday Mabel 🎂
JAAN is a nice place for exquisitely prepared meals overlooking the city and to celebrate special days. Service was impeccable.
Written by Tony Boey on 3 Sep 2021
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