Singapore | JAAN : Degustation Menu

JAAN, named after the ancient Sanskrit word for “bowl”, is an award-wining restaurant housed on top the 70th floor.Helmed by Chef Julien Royer, JAAN serves some of the city’s best contemporary French cuisine with the finest ingredients. (JAAN is positioned at No.11 of Asia’s Best 50 Restaurants 2015)


JAAN is a 40-seat restaurant, with very elegant decor and boasts an amazing view of Singapore’s skyline. JAAN’s stunningly understated décor is accented by a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling.


Last Visit: April.1st.2015 (Lunch)

Address: Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882
Came back for: New Spring Menu, 55′ Rosemary Smoked Organic Egg, Amuse Bouche




JAAN opens for lunch and dinner daily except Sundays and P.H. Lunch menu were priced at $68++ for 3 courses, 5-course at $118 (both Degustation and Jardin Gourmand), and 7-course Epricure at $168++. Both of us had the 5 courses menu.


Amuse Bouche consists of 3 snacks and hummus with sesame crisps. Kueh Pie Tee with tomato, Sesame sponge with smoked eel, walnut crackers.


So called ‘My Hummus’, made with lentils from Sait-Flour, Anvergne and chestnut paste


It is my favorite hummus so far, it is a bit drier than the normal hummus, but very smooth and flavorful, with a hint of sweetness from the chestnut. The baby green onions and sea salt brought a touch of freshness.

‘Mushroom Tea’: Cepe Sabayon,Grilled Portobello, Walnut and Lovage Oil



So glad that JAAN still offers this special mushroom soup, i felt in love with it from my previous visit.  The ceps broth and foam works perfectly with the mushroom soup – high in flavor and full of fragrance.


There are 4 kinds of freshly baked breads to choose from:  Wholewheat Sourdough, Onion brioche, Baguette, Walnut & Raisin Bread


I tried the more healthier ones , both were warm and fluffy, with a lovely crispy crust. The walnut and raison was my favorite (same as last time), with generous portion of raisins and walnuts, healthy yet sweet and delicious. My friend also tried the onion brioche, it was very flaky and flavorful. On the side was  hand churned, hand moulded Jean-Yves Bordier butter and sea salt.

Beetroot  ‘Collection’: Burrata ‘artigiana’, honeycomb,horseradish
This was indeed a plate of edible art – consists of beetroot with different textures and depth of flavors In the center the one like sorbet was a bit chewy and has earthy depth. I am not a big fan of meringues but the beetroot meringues really wowed me. The textual and temperature contrast between pomegranate, sorbet and the refreshing raspberry was gorgeous.



55′ Rosemary Smoked Organic Egg: Ratte potato, Chorizo iberico, buckwheat


I had the one from vegetarian menu, which substitute iberico with black truffle (yeah!) .




The egg was cooked for 55 minters at 64°C, which had a wonderful runny yolk. It was incredibly creamy and umami.  The combination of crispy buckwheat, creamy potato ratte and black truffle was such a mouthful of blesses – eggcellent!

Confit Rainbow Trout – Langoustine, miso caramel, yuzu



Another dish that is too pretty to eat. You’ll never know how tender and juicy the trout is unless you try it by yourself – it was creamy and melted in my mouth with its natural oils in seconds, ended with sweet aftertaste.

Crispy-skin Amadai: Coquillages, confit carrot, rouille


Chef Julien tips the fish skin side down into scorching hot oil for just 5 seconds till its scales invert and become deliciously crispy, the textual contrast between the crispy schales and well cooked amadai was so good. The prawns on the side were tender, bouncy and naturally sweet. I especially love the curry-infused puree, which has a lovely fragrant and was really flavorful.

Welsh Lamb  “PROVENÇALE”: Niçoise olive, trumbetta zucchini, pesto

The lamb was prepared in three different ways: sou vide, grilled and pan fried. The lamb steak in the centre has a crispy outer layer , while the lamb (all three) itself was very tender, juicy and flavorful. The entire combination of the flavorful lamb and texture were amazing.

Pre-dessert: Tropical

Pre-dessert was named ‘Tropical’, which was made of coconut,passionfruit and kaffir lime. The sweet coconut was fluffy, the  passion fruit and lime have a lovely fragrant with a sour twist, a very nice refreshment.

Choconuts ‘Grand Cru’ 
‘Tastes & Textures’ is definitely the best description to this dish. Chocolate served in different ways: cold, hot, creamy, crispy, thick.


The hot chocolate foam was freshly made after the dessert came to the table, i was surprised that it became iced and really refreshing after a while. The entire dessert was high in chocolate flavor, and surprisingly not heavy nor overly sweet at all.

Refreshment: Cucumber, mint, franny smith, celery


Petit Fours





Petit Fours: Mushroom Macarons, Rosemary Smoked Chocolate Lollipops, Canele, Passionfruit Marshmallow


Mushroom Macaron was another impressive item at JAAN. I love macarons, i had a lot macarons or even foie gras flavor before, but never had mushroom flavor before. It was deep in flavor with a elegant aftertaste.


Rosemary smoked chocolate lollipop with vanilla ice-cream




It was another amazing meal with JAAN. Although we had the 5 courses menu, we actually got more than 5 dishes 🙂 Some of the dishes were quite similar to those i had last year, due to the same season, but JAAN again surprised me with new flavors and textures. The service was efficient, managers and the chef are very friendly and communicated with guests frequently. With such breathtaking views and authentic French food, JAAN certainly fits its position, and worth visits frequently.


Ratings: (0-5)

Food: 5.0

Service: 4.25

Ambiance: 4.50

Recommend? Definitely

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