Jaan

I had the set with wine pairing. Food was very good but not as memorable as the presentation. To be frank, the visual aspect of the meal lingers on longer than the meal itself. Each dish was literally a piece of art - simply stunning - like a modern twist to Keiseki.

The foie gras was layered, sliced and stacked like majong chips; tasted great but didn't look like the dish at all, so a little disorientating at times, but can't deny it's a refreshing take.

View at the top is beautiful & a great choice if you need to impress a client or a date.

The Mr told me he was not working on a particular weekday and I found myself dreaming of having a nice lunch with him. That was not a common occurance so I dropped a big hint to him to get me a reservation at Jaan. So with big expectations (with so many bloggers singing praises of this restaurant) we went on a fine day 2 weeks ago. Expectations are never a good idea since I've been let down too many times. This time though, I'm happy with the meal.

We had the dejeuner, 3 courses, at $58 per person before tax:

We each had a bottle of water. He had the usual sparkling (San Pellegrino) and I my usual still (Fiji). Happy that the meal includes bottled drinks and not tap. +1

With compliments - Duo Grissini (parmesan cheese and squid ink). A nibble to await the meal proper. Extremely thin and looking like twigs in a flower bottle - very zen-like. Somehow feel that it'll go better with the dip if it's slightly thicker. This did not bowl us over. It looks so much more promising than it tasted. We had 2-3 each and did not finish.

Bread - came hard and not warm. Disappointed.

Appetizers:
Panache de Fruit de Mer - Mr said it was not bad and seemed quite happy with the seafood. But the blob of mousse on top tasted pickled-like which was not something he fancied.

Gelee de Foie Gras Chaude "À La Forestiere" - This has a very interesting texture from the wild mushrooms. Taste wise it's quite good but I don't quite taste any faint hint of foie gras. The sad note came from the heavy hand for salt. The only dish that was a little too generous in terms of sodium. Still a memorable dish for me though.

Main:
Short Rib Roti Trente-six Heurs Au Charbon Aromatique - Now this is the item to go for in Jaan. Likely the best single item I've had for a while.The taste overflows with each bite. And this dish alas was not mine! (I only had a taste of it and will want to come back for it) - magnifique!

Bar de Ligne Sauvage, Pomme de Terre Fumee - The wild seabass was done very excellent. Timing was just great and the fish was fresh and delicate. The potato at the side was nice and memorable. However the artichoke was too sour and strong and I just can't seem to compromise the taste difference with the rest of the plate. Somehow they just can't blend very well together. It will probably be more at home with the rib.

Desserts:
Chocolat de la Domaine D'origine - Not a fabulous choice according to Mr. Not bad but nothing great.

Snickers Version 2010 - Wasn't bowled over but it was not sickly sweet as when I think of Snickers. Nice but not great.

And thus we round off with a coffee each.

The meal has its delightful moments but if there was any shortcomings I would think it's in the department of desserts and also maybe any sourish items/veg. The pickled tasting sides did not gel in with the meal as well and gave a sudden erratic taste to the whole palate. The desserts were nice but not memorable. And seems like Andre Chiang would need to think a little about his menu. It is all fine for me being first time at Jaan but if menu was oft repeated in different seasons there comes a serious problem. And now that he is going to strike out on his own I certainly hope that is something he'll pay attention to.

As opposed to many here who are happy with the service, I must say I was extremely upset with the service we received. I have never really had a good reception at Stamford's ground reception for the higher level restaurants (the one before you get to the lift). True enough again this time the lady was too snooty (maybe her job of asking 'do you have a reservation' was too stressful). In the restaurant itself, we were appalled with the attitude of some wait staff. A Malay female staff spoke like we just robbed her house, that is, with a snarl. Her snarl was intact everytime she was with us but miraculously disappeared and was 'smile, baby, smile!' when serving tables with caucasian customers. How would she feel if she was treated the same way in a restaurant because of her race? Shame. Another male staff handed something (I think was the menu) side ways to the Mr, without turning a little at all towards him. Just imagine both of them were side by side face on same direction and the wait staff just move his hand side ways, 180degree. My eyes almost popped out. He also spoke in an uninterested tone while serving us. The same male staff was very near us at another instance and probably overheard our discussions about Michelin standards and after that his attitude had a sudden change. We were also not offered the bread again subsequently.

The food and interior may be fine-dining but service is worse than cafes.

I've been wanting to try Jaan for the longest time and finally decided to after hearing that the chef, Andre Chiang, will be moving out to start his own restaurant in May (which we confirmed with him when we met him during our dinner).

On the weekends, only set menus are available - the degustation ($240 no wine pairing) and the decouverte ($200 no wine pairing). Our waiter recommended us the latter which had about 7 courses. Food was generally very good and the presentation looked like a tiny garden on your plate - colorful with varying textures. The lamb with lamb jus was a highlight, so was the complimentary crayfish with basil sauce. The pre dessert (cream in preserved lime skin with pink lime flesh) was nothing like I've tried before. We also ordered the "snickers 2010" for dessert - which tasted like a cross between a snickers bar and ferrero rocher.

The set menus had good value for money but the wines ran on the expensive side (we had the 2006 Cloudy Bay Te Koko at $40 a glass). Service was excellent and the views from the dining room makes the whole experience even more memorable.

I was taken here for my birthday and was the first time we had been to the restaurants at the top of the Stamford..
Everything was great and I can't fault the food, setting, service, all was great..
Special complements go out to the wine waiter, he really looked after us and considering we had the wine paired meal he really kept topping up the glasses and in the end left the bottle of red for us to finish...
My only comment is it is really over priced for what it is. There are many places you can go to and get the same standard for a degustation menu with wine pairing for 100 - 200 SGD less per person. The setting is really nice with great views which you pay a premium for but not this much. This place will remain a restaurant we will go to again but not that frequently...

Just back from a 4h+ dinner at Jaan - had really looked forward to checking it out after Andre Chiang took over, given all the buzz from foodies (autograph??) and the Miele guide etc. #4 in Asia should totally wow us right?

The evening started off great as they indulged us with the best table in the house - that two-seater next to the window on the extreme right, overlooking the Fullerton, Bayfront and Flyer. It was beautiful. Such a great view that the next table kept looking in our direction...

We had the degustation menu with our own wine pairing (heh) - 2 glasses of an elegantly supple Burgundy Pinot Noir and a Chianti Classico 06 (yes I know that's meaningless without the vintner but oh well). The Pinot Noir was great (at $33++/glass, it'd better be...), the chianti was good, the food was innovative etc but just good-v good - and hence a disappointment given the buzz and the price; given the calibre of this place, I expect to be delighted.

It's clear from the start and throughout that the chef has a playful and innovative spirit, which I truly enjoy and appreciate. However I didn't feel that the taste matched up. The parmesan cheese and squid ink grissini were so-so, as the previous reviewer said. Then came a platter of snacks - the onion ring (in the shape of a wanton cracker without the wanton) with the garlic cheese was delightful, the prawn head tempura was pretty good, the radish with chocolate soil was ok (the combo didn't go well) and the crackers were so-so. The first baby lobster-with-tomatoes appetizer was good, particularly the jelly. We had a clam course that was yummy but not to the level of being delightful. There were a couple more courses ... The wagyu beef was a disappointment as it was just so-so; I'd had far better in a lot of places - wagyu and non! The lemon palate cleanser was good; see the previous reviewer for pix and descriptions since he did a good job! I liked the Snickers quite a bit though; the combination of flavours is good, but I think he could have used far darker Valrhona and the like for a decadent touch.

Since my friend and I both liked hot molten chocolate fondant, we asked for a special order and they promptly obliged. It was competently done, though again not outstandingly so; we also liked the accompanying sorbet - I had it separately though; I'm not sure they really enhanced each other's flavours.

Service was pretty good as one would expect; I'd have given them a 9 if not for this waiter who cut me off mid-conversation (with my friend) to introduce a course. But that was the exception. 

It sounds like the previous reviewer enjoyed the meal far more, so perhaps the other set menu is the way to go? Given the reputation of Jaan, I could consider giving it another go before firming my views, but will probably steer it towards the far better-priced lunch rather than dinner even if my friend gets the bill again.

The overall experience at Jaan was memorable not only for the well prepared, plated and extraordinary food, but for all points. Rarely am I so impressed with a restaurant such as this one of a kind in Singapore. It is on the 70th floor, overlooks Suntec city and shoreline, great originality and unique food, unobstrusive but helpful service, and quiet undertones.

Food: When we were served dry tiny bread sticks (squid ink and normal ones) served with a pate like dip on oil and balsamic vinegar, I thought the rest of the meal would be be downhill. Appetiser: After a dry start, and to get the palate going, we had a fresh lemon sweet encased in a gelatin shell. It was lemony without being tart and sour. Better start, I thought. Starters: The next dish was a “Forgotten Vegetables” mix or ocean trout cubes, radish, served around a tasty olive oil dip, with a touch of truffle flakes. The 2nd starter was Grilled Otoro tuna belly. I found it too fishy although I am used to eating sashimi. The basil sauce however was tasty. The next starter was my top choice – foie gras with truffles. A chawamushi foie gras mix with truffle oil – must be eaten slowly to savour it, a crusty sweet truffle filligre, compressed foie gras in a pate fitted between two wafers, and matched with compressed apple slices. I would go back to Jaan just for this selection of foie gras items. Mains: To our surprise, the waitress brought us a crayfish with mustard seed dish. Caught unprepared, we tried it and found the crayfish fresh, sauces superb and memorabl – served at the chef’s pleasure. Another main was the wild barracuda on top of Brittany wheat. What a lovely combination, not fishy at all. The last mains was a highlight. Thank goodness, it was just a small serving – “Pre sale” lamb saddle, about 30-40gm of it, soft to the knife and tasty without the strong lamb taste. Wife had the wagyu beef, also about 40 gm but it melted in the mouth. Served with wild rice carbonara, and base of sweet peas. All three dishes were tasty and had a special taste. Rest: A pre-dessert was served, South Australian wild lemon ice cream on skin with the pink pulp in the center to cleanse the palate. Dessert: We had a choice of the Snickers 2010, and I had the lemon sticks with mousse. I must say something about the lemon, the starter, pre-dessert and the dessert had lemon in it and I usually can taste fake lemon but the lemon / lime used in all three dishes were milder and full flavoured without the tang and sour effects of lemon. Good stuff. We were served cappuccino and chamomile tea to stabilize the stomach and called it a day after a 3 hour dinner.

Ambience: The restaurant with the best view. We recently ate at Equinox and I think the managers at Jaan kept the best view of the city for this restaurant. Worth $50 per head to sit there and look out at the expanse of Suntec, Durian, Marina Barrage, ships at sea, Sheares bridge, Beach Road. Top marks.

Value: With the Dine at Raffles card, it is good value, without it, it is pricey.

Service: Couple of let downs by one waiter in particular but made up by the other 4 to 5 who served us. A pleasant captain, and table host kept us in water, bread and change of utensils. Benchmark service for other fine dining restaurants.

This review is long overdue. Last November was our 2nd time at Jaan, the first being last February. Both times, we ordered the degustation menu. Each time, we were spellbound by the gastronomic magic Chef Andre Chiang had weaved!

It's a flawless menu. Always. And I cannot forget the marbled taste of the Japanese wagyu, perfectly cooked to a nice rosy hue, practically melting into our mouth at first bite.

At the end of our dinner, the restaurant surprised us with a chocolate dessert, on the house, just because I had casually mentioned that it was our wedding anniversary when making reservations (I just wanted a table with a good view actually). It was so pretty that we could not bear to eat it.  

Oh, and did I mention I was that enchanted that I got Chef Andre to sign on a copy of the degustation menu? :D

Jaan Par Andre has come a long way in a very short time. Recently voted as the 4th best restaurant in Asia by the 2009 / 2010 Miele Guide, Jaan soon became a “must visit” high up on my list of to-go places. My visit late last year found the place simply decorated, with an interesting motif / design overhead (no photographs on my camera, sorry). Capitalising on its perch right at the top of Swissotel the Stamford, the panoramic view provides a talking point (in case the food doesn’t quite do it for you). Little touches completed the Jaan experience, with Jaan-logoed bag hooks and the obligatory caucasian maitre’d (i think she was french, complete with French-accented English). But I digress. This is after all, a food blog, and you’re really here to hear about the food (or so we would hope to think). Menu Degustation Snacking – Turnips in Chocolate soil, Fried Prawn Heads, Crackers with a dip This made for an interesting start to the meal, although i’m not sure the chocolate soil (basically crumbled brownie / muffin mix with truffle oil?) sat very well amongst us. The crackers were perfectly done, crisp and delicious, and the chicken skin cracker (which is hidden at the back to help forget the artery clogging nature of it) was particularly mouthwatering. Citron Sous Vide The Chef’s take on a pickled lemon. Gelatine-wrapped lemon-sponge to clean the palette. I liked the gelatine, but then that’s just me. A dish that I probably missed the joke on, though an interesting one all the same. Amuse bouche – tomatoes done 5 ways: Dried tomato, Tomato Sorbet, Pickled Tomato, Fresh tomato, micro tomatoes. Basil and madagascan vanilla sauce. The micro tomatoes caught all our attention – these were about 0.2cm in size! Very interesting take on tomatoes, although i’d expected more from the fresh tomato (not quite as sweet as tasty as expected). Basil and vanilla sauce sat well with the pickled tomato, a nice contrast between the tartness of the pickle against the sweetness of the sauce. And things get more interesting. Gambas rose de meterrane a l’escabeche : Mediterranean prawn escabeche. As they say on American Idol (or do they?), this didn’t quite do it for me. Save for the red prawns, which by the way were sweet and fresh (something in the vein of sakura ebi, but firmer), the accompanying vegetables didn’t quite come together nor complement the prawns. Sorry chef. Presse de Foie Gras, Pedro Ximenez: Pressed foie gras coated with pedro ximenez. Foie gras is almost always my favourite dish at a french meal, and this one came close to being the best dish. A nuanced use of the layered apples (perfectly done, kudos to the chef) against the buttery, creamy pressed foie gras with a slightly sweet raspberry (?) jam produced a dish that all came together in your mouth. An explosion of flavours that complemented each other perfectly. Tarte Tartin au Caviar Another clever use of apple in a dish that was easily the prettiest that I’d ever eaten in my life. Each petal adorning the plate seemed to be painstakingly placed down to create the flower like decoration (and no, my photos don’t do justice to the plating). This was a pleasant dish that was clean on the palette, but really, the plating carried the dish all the way home. The 2 mains: Wagyu japonais, trillogie de pommes de terre, fond d’oignon corse (Japanese wagyu, wild potato three ways (gnocchi, puree, roased) and burned onion broth) Barracuda Sauvage, artichaut lume et bles toriflees (Wild baby barracuda chargrilled, smoked artichoke, toasted brittany wheat) The beef was a hit and miss for me – it wasn’t that it was badly done, but when someone tells you Japanese wagyu, you end up having a certain expectation of the beef. Sadly, the beef didn’t quite live up to it’s Japanese pedigree for me, but the burned onion broth and the potato sides acquitted themselves admirably. The barracuda fared much better than the wagyu. Well executed and done to perfection, the wheat was so tasty i wished they had given us more to accompany the fish. It was strangely delicious, crunchy on the outside but soft and chewy on the inside. The toastiness of the wheat gave a nice chargrilled flavour which brought further depth to a masterfully assembled dish. Desserts Pre-dessert: Fresh Black Cherries accompanied with Kampari Cream Dessert a la Saison: Chocolate Ganache, Chocolate Soil, Ice Cream The plating again, could not be faulted. Every drop seemed to be so delicately placed, I felt bad destroying that piece of art that had been placed before me. The main chocolate dessert was faultless, though uninspiring. While i would not go so far as to call it “run of the mill”, it did not leave a lasting impression as the last full course of the meal. Petit Fours Another nicely executed course which provided a nice end to the meal. Again, there was nothing quite to shout about, but there were no complaints either. At S$250 per person for the degustation menu, I’m not sure I’m heading back to Jaan par Andre any time soon. The hype that comes along with an experience at Jaan par Andre builds up as you take the express lift all the way up to the 70th floor, but then somehow somewhere, it just doesn’t quite maintain the sizzle throughout the meal. But don’t get me wrong. The food is by and large inventive and well-executed and each dish is precisely and meticulously plated. It’s clear that much emphasis is placed on the presentation of the food, and the whole Jaan experience is certainly worth a visit on a special occassion. As for a “re-visit”, I’d have to say that Jaan just didn’t quite have the oomph to make me have the urge to return in the immediate future. Check out our blog at www.thewordfood.wordpress.com for photos and more reviews.

Jaan is the holy grail of fine dining establishments in Singapore. Nestled at the top of Swissotel The Stamford, customers are treated to a panaromic view of the city's skyline. But the breathtaking view only serves as a distraction to what really defines this place. The food. While having a meal at the top of an ivory tower might sound appealing, for individuals like me, the real intention for coming to a place like this is to try the food along with the great company of people you enjoy hanging out with. And the food certainly lives up to its hype. Ever since celebrity chef Andre Chiang took the helm, I must admit that this restaurant has undergone a vast transformation since the last time we patronised this establishment and that is not a bad thing indeed. Everything has improved and the service per se is attentive without being intrusive. The waiters don't sound as if they are trying to memorise the exotic names of the french nouvelle cuisine that Chiang is famed for. And more importantly, the food is nothing short of excellent.

Chiang combines style along with substance to create harmonies of taste. You can tell that every entity on the plate is prepared meticulously from premium, fresh ingredients and you really admire his dedication to his culiniary art. I really can't say the same for some other restaurants that have won numerous accolades and charge obnoxious prices. A couple of years back, Jaan used to fall in this category and they even charged $100 on corkage alone if I am not wrong. Now, this is THE place to be when you want to indulge yourselves, be totally satiated and yet not feel as if you burnt a massive hole in your wallet.

For the appetizer, I had the Hot foie gras jelly topped with wild mushroom fricassee, black winter truffle coulis. The truffle was fresh and simply amazing. The serving was generous enough.

Well, as for the main course, I had the thirty-six hour roast short rib coated with aromatic charcoal, braised truffled polenta and cevenne onion as well as the boudin blanc of Mediterranean seafood in lobster emulsion. I hope I got the descriptions right. Lol. I don't think the English dictionary can even articulate how beautiful the mains is. Gosh, let's just say it's mindblowing orgasmic bliss, but even then, that would be doing Chiang's creations an injustice, because this is really where he sends you to culinary heaven for a divine gastronomic experience, as if being perched at the 70th storey of The Stanford isn't enough.

Finally, like a good movie, all good things must come to an end and for closure, I was treated to a Snickers version 2009 which is just a really nice name for a decadent chocolate ice cream created with flair and exuberance and just serves as a nice conclusion to an epic meal.

All in all, I would not hesitate to indulge myself in the glorious french nouvelle cuisine again that Jaan par Andre is so well known for. The dining experience here is unsurpassed and I strongly recommend Jaan as a place to celebrate any occasion.

Photos to come soon. And check out my food blog real soon.

I made reservations for dinner at Jaan for a very special date with my girl. As a point of reference, we had the Degustation menu with wine pairing. The restaurant lives up to its rave reviews.

Our dinner was on a Tuesday evening.

Service was impeccable as the service staff was attentive and monitored the pace of each dish. Dinner did not felt rush and we enjoyed the food at our own pace.

Whilst we felt that the service staff responded promptly, I did not feel that they were hovering over us. Dinner remained an affair between my girl and myself, without the oppressive presence of the waiting staff.

The food was wonderfully pair with the wines that left an unforgettable gastronomic experience.

I would definitely recommend this place for dinner for special occasions with your special someone.