[dropcap size=small]F[/dropcap]ew restaurants are as romantic as Jaan. With its perch on the 70th floor of Equinox Complex, the dining room is a prime location for guests to sip champagne while taking in Singapore’s most distinctive sites – Singapore Flyer, Flower Dome, Marina Bay and surrounds – with one sweep of the eye. Ask for a table by the floor-to-ceiling window, which, with its chairs arranged to face the view, is ideal for that tete-a-tete. Service is discreet and near impeccable.
Regular patrons of Jaan will know that the captain of the kitchen changed late in 2015, when Julien Royer left to start his own outfit. His dishes, or a variation of them, are still served, which means diners can still order the Free Range Hen’s Egg with artichoke and chorizo iberico, a half-boiled egg punctuated by savoury bits of ham; and “Forest” Pigeon, where the bird atop a bed of hay and rosemary is shown to diners before its succulent meat is sliced and served on a plate with white polenta.
Royer’s successor, Kirk Westaway (also our Chef To Watch in this issue of Gourmet & Travel), has augmented the menu with his own creations, and when they are not overly fussy, such as chopped tomatoes stuffed into an heirloom tomato, they work.
His Landes Foie Gras, where pine dashi is poured over a composition of foie gras and cabbage, is inspired for the introduction of a bitter vegetable element.
Our recommendation is to settle in, order a bottle of wine from Jaan’s menu of some 500 labels, and sample the food with a delicious side of view.
L70 Equinox Complex
Swissotel The Stamford