[dropcap size=small]J[/dropcap]aan, with its spectacular view of Singapore’s Marina Bay area, remains one of the top dining destinations in town. There is always a sense of anticipation when you visit the fine restaurant, and step into the elevator that takes you up to the 70th floor of the Equinox Complex at Swissotel The Stamford.
In late 2015, chef de cuisine Kirk Westaway took over the kitchen from his predecessor, chef Julien Royer (now chef-
owner at Odette), and slowly but surely, we have seen him coming into his own as a chef to note. Fresh, clean flavours shine through, and every plate is as pleasing to the eye as to the palate, thanks to Westaway’s precise hand and passion in finding the best produce.
Think: ‘Majestic’ Irish oyster with artichoke foam and oscietra caviar, which is a luscious bite of briny goodness rounded out by the light flavour of artichoke.
While we relish signature creations such as the dish of rosemary smoked organic egg with chorizo iberico and celeriac puree, and applaud Westaway’s exquisite heirloom tomato dish of French tomato cooked sous vide in tomato consomme stuffed with a variety of vegetables and Oxheart tomatoes, served with basil sorbet and burrata, we are also heartened to see additions to his repertoire.
Canapes such as crunchy rabbit spring rolls dotted with coriander yogurt, and smoked mackerel with capsicum puree and a savoury and crunchy multi-grain tuile, are lovely. The Alaskan king crab with pea panna cotta, caviar and sea urchin is a brilliant symphony of delicate sweetness.
The impressive wine list with some 500 labels has gone electronic and is presented on a tablet. We appreciate the detailed presentation of each dish and attentiveness of the wine service; though a touch more finesse and it would be impeccable. A vegetarian menu is available, and for that very special occasion, do consider the special menu paired with the finest Krug champagne.
Level 70, Swissotel The Stamford, Equinox Complex, S(178882)