Cuisine:

• French
• Contemporary

Jaan Description:
The 14-table Jaan restaurant, perched on the 70th floor of Swissôtel The Stamford, draws a bon vivant, well-heeled crowd. Floor-to-ceiling glass windows provide a bird's eye view of Singapore's marina bay area while handmade Murano crystals resembling waves and flames adorn the low ceiling. But it's the Asian-inspired, southern French nouvelle cuisine by Taiwan-born chef Andre Chiang that dazzles. Perigord foie gras is served as a millefeuille dusted with gingerbread crumble with a dollop of velvety foie gras ice cream on the side, or in a crème brûlée topped with petite cubes of tart pear jelly; both an interesting contrast of tastes and textures. Kaffir lime-scented consommé is served with a slippery coriander ravioli floating in a fragrant and full-bodied broth. It is with the main courses, however, that Chiang excels: grade-nine Wagyu beef, slow-roasted lamb filet and filet of marble goby, deftly cooked. A 260-label wine list showcases mostly old-world selections. Desserts are generally light and fruity; for something decadent, go for Chiang's homemade caramel "Snicker" bar with bourbon vanilla ice cream. Service is professional.


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