On the 70th floor of Swissôtel The Stamford is JAAN, an exquisite modern French restaurant with food, wine, polished service and views that will live long in the memory. Chef de Cuisine Julian Royer left his post in 2015 to be replaced by San Pellegrino Young Chef 2015 for South East Asia Kirk Westaway and his artisanal menu is presented ‘with a harmonious interplay of quality ingredients, each kept true to nature’s perfection with every dish.’
From the Sanskrit word for ‘bowl’, JAAN is an intimate, 40-cover fine dining restaurant of the very highest order. The five-course ‘menu degustation’ costs S$198 with an additional S$130 for wine pairing; the seven-course ‘menu prestige’ is S$238 plus S$190 for wine pairing and the ‘menu epicure’ is S$298 which promises, according to Westaway ‘a gastronomic delight featuring 10 of my greatest signature dishes’.
The most famous dish on the menu is the 55° rosemary-smoked organic egg with Ratte potato, chorizo Iberico and buckwheat and has been described as a ‘triumph in presentation, technique and taste’. The wine list is equally as impressive as the food menus featuring over 500 bottles of New and Old World wines that are paired to perfection with each dish.
JAAN’s dining room is beautifully appointed without any ostentatious elements to distract you from the magnificent views of Singapore and beyond aside from an eye-catching twisted Murano glass sculpture on the ceiling and on any list of the very best restaurants in Singapore, JAAN’s position is secure.