Springtime Sensations at JAAN

by Anton D. Javier
Photos courtesy of JAAN
07 May 2018

Spring calls to mind a delicate touch that’s bestowed on many things – from the way the blues are painted across the sky, the gentle colors of spring blooms, to the subtle flavors of the season’s freshest produce. All these – and more – are somehow brilliantly translated onto a plate at JAAN

Following its recent Asia’s 50 Best Restaurants 2018 recognition, Chef de Cuisine Kirk Westaway and team didn’t waste any time and busied themselves with the release of the Michelin-starred restaurant’s anticipated spring menu, which features some of Europe’s freshest seasonal produce, sourced all the way from the UK’s coastal Devon countryside to the ancient French town of Pertuis.

For starters, Chef Westaway serves a Devon Cheddar Cheese Buckwheat Pancake Ball, among other items, which awakens the palate with its slightly sharp and nutty flavor. Up next is the impressively sized Pertuis asparagus that’s fresh and sweet, paired perfectly with an umami-rich combination of langoustine, seaweed butter glaze, and marinated ikura eggs.

Another standout is the Scallop with Chestnut Mushroom Cannelloni, that strikes a contrast between the sweetness of the Scottish scallop and the richness of the hand-rolled cannelloni, filled with organic French chestnut mushrooms and topped with a savory parmesan and garlic crumb crust. If we had something to gripe about this dish, it would be that one cannelloni is not enough because it is simply addictive.

The main dessert of Conference Pear with Brown Butter Ice Cream is a beautiful way to end the meal, given its painterly appearance. Break into the tender poached pear and mix with the ice cream for a perfect last bite to this unforgettable seasonal meal.

Visit JAAN at Level 70, Equinox Complex, Swissôtel The Stamford, Tel: 6837 3322. For more information, click here