The Dirty Stall

JAAN

Posted on: February 1, 2015

High up in the Singapore skyline, JAAN is one of those fine dining restaurants that’s garnered many awards, and also lots of generally good reviews from people who actually like the food there.

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Besides its unique selling point of having a fantastic view of Singapore, JAAN does possess a young but excellent chef manning its kitchen – Julian Royer, who’s been trained under some great names himself.

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There’s a refined ambience to JAAN’s setting which is perfect for special occasions, and pretty much the reason why most people come to JAAN (besides the food).

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Lots of bread to choose from, which is always good.

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The Menu Prestige was chosen and it’s 7 courses of artisanal cuisine, beginning with the amuse bouche.

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Chef Julien’s own hummus, made from French lentils and chestnut pate; sesame encrusted potato mini-croquettes; thin & crispy grilled chicken skin; smoked eel parfait with pickled apple gelée.

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And a small cuppa ceps sabayon and mushroom tea, which is really potent by the way.

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Mushroom is one of those flavours that can really pack a punch when concentrated.

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And after the appetizers are done, we are served dishes with fancy names.

Starting with a Cannelloni of New Caledonian Obsiblue Prawn & Avocado.

Chorizo iberico, black mushrooms, oscietra caviar.

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55′ Rosemary Smoked Organic Egg.

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Garden peas, ‘fairy rings’, bellota, cepe nougatine.

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Wild Caught New Zealand Langoustine.

Bread & butter crust, St. Vincent Farm asparagus, morels, sabayon of ‘Vin Juane’.

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Escalope of Landes Foie Gras.

‘Pain Perdu’, Mara des Bois strawberries, rhubarb, hazelnuts.

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Line Caught New Zealand John Dory

Crayfish, spring ragout, radish & “beurre noisette” broth.

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Pigeon from Bresse.

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Hay roasted breast, confit leg, smoked aubergine, pickled cherry, buckwheat, jus d’Arbats.

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Saint Nectaire ‘AOP’.

Warm tartine of Saint-Nectaire cheese, chestnut honey, summer truffle.

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Choconuts 3.0

Sable Breton, Tanariva chocolate, Tonka bean ice-cream, macadamia & pecan nuts, walnut snow.

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Cafe Express.

Mignardises.

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Cup of green tea to end the fantastic dinner.

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And of course, you might get lucky and see something special from up there!

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In summary, it’s a great place to dine at, with an amazing view, for special occasions.

Though by now, I’ve already found another place that I prefer (which will be blogged in future).

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1 Response to "JAAN"

[…] Housed in one of the coolest places for a restaurant – the National Gallery Singapore, Odette is the new restaurant opened by Julien Royer in late 2015 after leaving Jaan. […]

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