Back in 2008, André Chiang was recruited by Equinox to head Jaan as the restaurant's Chef de Cuisine. Chef André Chiang is a well known chef here in Singapore, and I believe maybe even in Asia too.
According to this Facebook website, he and his restaurant were recently awarded the following:
"Best restaurant in Asia #4" Miele Guide 2009
"Best restaurant in Singapore" Wine & Dine
"Best restaurant in Singapore" La Tribune, France
"Top 10 most influence power list 2009" Straits times"Top 10 People to look out" CNN.com
"Best restaurant of the year" Straits Times
"44 reasons to love Singapore" Sunday Times
"The Future of Dining" Business Times
"87 grands chefs etoilés" La martiniere
"Rising chef of the year 2009" World gourmet summit
Jaan has one of the best view in Singapore. Located on the 70th floor of Swissotel in downtown Singapore, you can see the entire Singapore downtown and Marina Bay area from the restaurant.
The Murano glass used to be the highlight of the restaurant. But age has taken a toll on the glass and during the daytime, it does not look as beautiful as it should in night time.
While flipping the menu, the serving staff brought us some crispy "sticks". The black colour is made with squid ink. Nothing special here, just something to nibble on.
The bread used to be very good here. However during lunch time on a Saturday, the bread that was served to us wasn't quite the standard we were expecting. The Onion roll is still good, but the other breads did not impress us.
We had the 3 courses set lunch at S$58++ inclusive of a bottle of mineral water and coffee or tea. and also the 5 courses seasonal menu at S$88++ inclusive of a bottle of mineral water and coffee or tea.
The first appetizer for the Seasonal Menu was the Shitsuoka tomato "sweet & sour", Madagascar vanilla. The tomato was sweet and juicy. Yet there were a little hints of sourness.
I like the appetizer for the Set Lunch, which is Baby marche salad, grilled quail breast with chorizo ice-cream, ratte potato confit and truffle braised mustard seeds. The grilled quail breast was juicy and flavourful. The mustard seeds braised in truffle was unique. I believe this is the 1st time I tried this in a restaurant. Was not used to the spicy and savoury chorizo ice-cream.
Grilled tuna belly "Otoro", smoked basil oil and aromatic charcoal powder. The tuna belly was very fresh. The the charcoal powder adds the "grilled" flavour to the tuna. The small cube of jellies is actually jellied teriyaki sauce. And also small Sakura flowers.
The name of this dish was not written on the menu, but I believe there was a little of Japanese Chawanmushi, Truffles reduction and Foie Gras jelly. The 3 flavours were in harmony and none steal the show from one another.
Although the seasonal menu only had 1 choice of mains, but diners can also choose another mains from the set lunch course instead. The 1st main was the Line-caught Atlantic wild sea-bass, smoked potato barigoule of poivrade artichoke scented with pastis. The sea-bass was both fresh and sweet.
I had the 36 hours roast short-ribs coated with aromatic charcoal, braised truffled polenta and Cevenne onion. Not sure if the ribs were really roasted for 36 hours, but the fats around the short ribs melted together with the tender meat. Polenta originated from Italy and is made from cornmeal.
We had the same dessert - Vintage chocolate spice ganache, milk marmalade ice-cream. I think next time I should order the Snickers 2009 version instead. This chocolate dessert didn't really excite my tastebuds this time round.
They serve coffee and tea after lunch. Had the TWG Rose tea. I am proud that TWG is a local brand with such high quality and standards.
Decaf-coffee with DIY coffee art.
Jaan par André