Monday, February 24, 2014

JAAN @ Swissôtel The Stamford

We are back at Jaan for lunch and this time with another group of friends. This means it's good company too, which makes a meal more interesting.

The last time I was here was for dinner in October to celebrate 2 person's birthday. It was the Autumn menu which I had the photos ready but did not get to blog it yet. That was a dinner so it's a bit dark and it was not nice to 'flash' when other diners are wanting to have a nice meal.

This meal we had this time showcase the seasonal harvests of Autumn/Winter. If you fancy something you see, the menu will be available till the end of first quarter of 2014 or the change of season. I love how Chef de Cuisine Julien Royer transform the produce from his native France into something so beautiful and delicious.

When you dine here, it's like a theatrical experience. You are not only feasting with your mouth but your eyes as well. Not only the food, but the service staff who brings the 'acteur et actrices' out before they are served to you. The Chef, his Sous Chefs and other staff together with the service staff makes your show enjoyable.

First thing is the set. This theatrical set is on the top of Swissôtel The Stamford which gives you a really awesome view. You can see the sea and on a clear day, we see all the way to the Bukit Timah. (yes, you can see the telecoms towers there). During the day, you see the buildings, during the night, you see the beautiful lights.

Jaan @ Swissôtel The Stamford
Amuse Bouche

The theatre performance starts with these petit delights. Don't you think it's harder to make this tiny things compared to big ones? Mini samosas, black sponge and little snacks on mini pegs.

Jaan @ Swissôtel The Stamford
Amuse Bouche

The signature lentil humus and the lentil crisps. Something to munch while the show is starting.
Let the texture from the humus and chestnut paste and crisps entertain your palate.

Jaan @ Swissôtel The Stamford
Amuse Bouche - Cepes Sabayon and Mushroom Tea

As theatre performances changed props, the Cepes Sabayon with mushroom tea is now served in a contemporary styled wooden cup. It's a nice change from the double wall glass.

See how the cup foams up as the service staff pours the mushroom tea in.

Jaan @ Swissôtel The Stamford

The service staff will then let you know how to eat it. Oh, I love that piece of porcelain.
It's a soup with lots of different textures and a fragrance that will leave you wanting more.

The aroma of the dried mushroom made into tea and the walnuts, julienne dill, etc
No, it's not a French version of teh tarik.

Jaan @ Swissôtel The Stamford

As I showed the wife this photo, she said, it's the same gentle lady!
I can't remember, as I only remember the food I ate.

Jaan @ Swissôtel The Stamford

Though it's tempting to try out every type of bread in the bread box. Save your appetite. Just take 1 or 2. It's really nice though these bread.

Warm and aromatic.

Jaan @ Swissôtel The Stamford
Beetroot Collection

The beetroot collection is popular! It was available if you went for the late autumn season when it was going into winter. I know some of you can't stand beetroot, but I am a fan of it. Every few days I will be having beetroot juice, but what I have is just juice.

This is beetroot done in so many ways. Can you count the items and see how many different ways it can be prepared? Just imagine all the work that goes into it!

I know some of you can't be convinced to have it. Tell the wait staff. They can arrange something for you. I saw in horror a man in the next table just took a look and smiled at it that's all. That guy was obviously there to accompany the quite pregnant wife who probably wants to be pampered.

Jaan @ Swissôtel The Stamford

There are also different kinds of beetroot, these are from France and what I am still as intrigue is the golden beetroot. You can taste each character in this scene as you like. The beetroot meringue slowly melts in your mouth as it whispers to you. The beetroot gel sheet sticks to you as your tongue antagonize with it and you win finally. The sharp screeching soprano voice of the coulis scratches your tongue. The cool dude the sorbet gently gives a soothing baritone voice. There's the burratta artigiana and honeycombs that joins in the chorus as well.

Jaan @ Swissôtel The Stamford
Winter Garden

The winter garden platter once again shows what Chef Royer has in his heart. He once again showcases the forgotten vegetables. There's interesting vegetables that I have not seen. We got a chance to talk to Chef Royer and asked him what that spiral thing on the corner. Is it some kind of shell or something? He said it was 'Crosnes' in French. Texture is like a cross between jicama and potato. It's crunchy!

Jaan @ Swissôtel The Stamford

Jerusalem and Chinese artichokes, parsnips, chervil, parsley roots are cooked separately in different methods and then assembled on this beautiful plate. In between these vegetables are smoked ham from Auvergne that gives it a hint of saltiness. Parsley sponges, purées of parsnip and white chocolate holds them together with artichokes, almond and sweet chestnut.

After the Garden scene comes the intermission. Chatters amongst the 5 of us dining there. The gossips and latest news etc.  

Jaan @ Swissôtel The Stamford
55' Rosemary Smoked Organic Egg

After the intermission, the theatre play continues with the grand entrance of smoke and smell. The service staff came to the table with holding on to a wooden box with sous vide egg cooked for 55 minutes.

The narration follows of how the egg was prepared. These are organic New Zealand eggs that been prepared to a temperature just before the egg yolk coagulates and hardens.

Jaan @ Swissôtel The Stamford

The egg is to be poured into a double glassed bowl that contains ratte potato puree and chips,  chorizo iberico and crispy buckwheat.

Jaan @ Swissôtel The Stamford

'Plonk' as the play continues in front of you. Yes, audience nowadays applause with the clicking of their smartphones. Some capture the moments with by the video mode.

Tada, we show off what we just watch on Facebook and Instagram and tempts your friend to come as well. They all respond with the #bojio hashtag.

Jaan @ Swissôtel The Stamford

The moment it's in front of you. The imaginary music at the back of your head plays Celine Dion's "All my myself, not sharing it, all by myself......"

Just before the service staff leaves, they lift up the double glass bowl gently to let the smoked rosemary scent out.

Jaan @ Swissôtel The Stamford

Chefs wannabe, please don't play with smoke at home.
This dish has always been my favourite and ahem, I think I can replicate this at home now after so many tries.

Jaan @ Swissôtel The Stamford
Atlantic Brill 'Tournedos'

The curtain rolls up for the next scene and it's a nicely grilled Atlantic Brill served on top of a lovely piece of Kagoshima Kurobuta Pork Belly. It was a lovely dish, but I prefer the co-star the pork belly below it. If memory serves me right, there was very delicious crispy pig's ear!

Jaan @ Swissôtel The Stamford
Pigeon 'Plouneour'

Not Bresse Chicken but Bresse Pigeon Hay Roasted. My friends and I celebrated someone's birthday and had this dish too. The Instagram I posted brings back memories.

Jaan @ Swissôtel The Stamford

It's best served medium rare, but if you are vary of 'blood', tell them.

As they open up the oval Staub cast iron pot, the whiff of smell of the roasted pigeon will just makes you salivate. The scene closes and you wait for it to be cut up and served to you.

Jaan @ Swissôtel The Stamford

I am going to try plating my food like this next time!
So artistic isn't it?

It is served with barley, winter mushroom, vin jaune.

Jaan @ Swissôtel The Stamford

If 'Moulin Rouge' is not your preference show, tell them earlier.
For those who likes red meat. This looks beautiful to you?

Jaan @ Swissôtel The Stamford
Brie de Meaux Truffe

Next scene was the 'love-hate' relationship scene.
The props were beautiful. Artisan brie was brought out to be presented to you.

Jaan @ Swissôtel The Stamford

"I have no love for cheese. None at all. I wonder if I will ever love it."
The character in the show saying that is me.

Jaan @ Swissôtel The Stamford

"I have a soft spot for ice cream. Anytime of ice cream."
The same character is also me.

What more, this was Truffle Ice Cream. Not some scented chemical 2,4-Dithiapentane you get in many restaurant's truffle fries. This is the real thing. If you missed the Truffle Promotion at Prego recently, you can still get this ice cream here!

"Once you tasted this, you will always remember it. One can never get enough of this."

Jaan @ Swissôtel The Stamford

That's the Artisan Brie served with toasted poilâne.

Jaan @ Swissôtel The Stamford

This is the next scene. The palate cleansing scene to prepare you for the final scene.

Jaan @ Swissôtel The Stamford

Mandarin orange sorbet, grapefruit and pomelo.
This scene was brief but has a great impact. The characters in the show are but a few left.

Jaan @ Swissôtel The Stamford
Choconuts 'Tart'

In every theatre show, there's always a lady whose a tart. The final character in the show who was initially showed her cold, selfish side wanted to protect herself from evils and hate against her.

She finally found the love of her life, a chocolatier and they fell in love. It was a nice ending to the lunch time show at Jaan.

Jaan @ Swissôtel The Stamford
The director of the show, Chef Julien came out with our standing ovation as he carried his espuma and squirted chocolate foam to this dish that's full of taste and texture.

It was a chocolate tart with chocolate ice cream, sponge and bits of nuts and caramel, shaved chocolate.

Jaan @ Swissôtel The Stamford

The show ends with a postlude.
Chocolate pops. Ice cream inside a chocolate coating with a fresh rosemary scent as the dry ice 'smoke' whiffs around.

Jaan @ Swissôtel The Stamford

This thing you see here, will give you a surprise!
There's pop rocks in this chocolate and nut surprise.

This Autum/Winter seasonal menu will end this quarter. If you want to try them you got to make a booking soon. There are different menus and sets or a surprise menu that my friends and I have tried before. Yes, we did pay quite a bit, but you need to use the 'right cards' to get discounts.

The menu and pricing are all available at

Update (25 Feb 2014):
JAAN is one of the 8 restaurants in Singapore to be on the Asia’s 50 Best Restaurants 2014, sponsored by S.Pellegrino and Acqua Panna. It ranks 17th. Details at

Swissotel The Stamford
2 Stamford Road,
Singapore 178882

Tel: +65 6837 3322

Lunch - 12 pm to 2.30 pm, Sunday and Public Holiday closed.
Dinner - 7 pm to 10 pm, daily. Public Holiday closed.

Disclosure: This was a hosted session.

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Tuesday, February 11, 2014

Lunar New Year Feasting @ Xin Cuisine, Holiday Inn Singapore Atrium

Xin Cuisine at Holiday Inn Atrium Singapore has been around for a long time. It has survived the different hotel name change and it's still consistently good. To be around for some time, they have been doing many things right. Come taste and see.

Xin Cuisine @ Holiay Inn Atrium Singapore

We were recently at Xin Cuisine to sample their Lunar New Year dishes and it was quite an eye opener.

Xin Cuisine @ Holiay Inn Atrium Singapore

The first thing that 'wow'-ed us was the huge Horse designed, Xin's Superior Seafood Yusheng.
Just take a look at that, doesn't it look so beautiful?

If you have it as a-la-carte, it is $488. If you order some of the Auspicious Blossoms Set menu, it is part of the set.

Xin Cuisine @ Holiay Inn Atrium Singapore

The other ingredients that goes into the Yusheng includes the Gold Leaf Australian Lobster.

Xin Cuisine @ Holiay Inn Atrium Singapore

There's also Salmon, Tuna, Japanese Sweet Prawns, Geoduck Clam and Ikan Parang.
It does sound tempting doesn't it? It's still within the 15 days of CNY, and if you want to go for something really extravagant, maybe you can nudge your boss and colleagues to go.

Xin Cuisine @ Holiay Inn Atrium Singapore

The well wishes being uttered and everyone 'shou tao' (received) the wishes.
The sauces they had was in a correct combination and when we ate it, it was just nice.

Xin Cuisine @ Holiay Inn Atrium Singapore

Off we go tossing! There's too much precious and delicious ingredients to waste it all on the table!
Carefully and yet happily tossing away!

Xin Cuisine @ Holiay Inn Atrium Singapore

After the delicious Yusheng, we had another treat ready for us.
It's a double-boiled dumpling soup with seafood and truffle.

It costs $10 per person and I think it's quite a good deal for such a luxurious soup.

Xin Cuisine @ Holiay Inn Atrium Singapore

Yes, black truffles in a Chinese Soup really makes it taste really good.
If you are into truffles, you probably would want to come here and try this soup.
I really like the bits of dried scallops, mushroom and pork in it.

Xin Cuisine @ Holiay Inn Atrium Singapore

The next dish we had was the Lobster and Fish Roe with Scrambled Egg.

Probably the most delicious scrambled eggs I have tried in recent times. They use only egg whites and the egg whites are so light and soft. Even without the lobster, I can eat a huge bowl of this egg whites.

Available in Small $48, Medium $72 and Large $96.

Xin Cuisine @ Holiay Inn Atrium Singapore

Next was a Poached Garoupa with Fresh Mushroom in Superior Soup.
Someone said, the fiercer the look of the fish, the tastier it is, do you think so?

Xin Cuisine @ Holiay Inn Atrium Singapore

If you are a Chinese Soup person, this is something you would probably enjoy.
The creamy stock was just so lovely. Something that any Cantonese mother-in-law will approve!

Xin Cuisine @ Holiay Inn Atrium Singapore

Inside this earthen claypot is a treasure trove. All the delicious food that Chinese loves from the sea, land or even mountains are inside this dish. When it's opened up, everyone just 'wah!'.

The Traditional Pencai here is not expensive too, compared to others that our family had ordered and paid for. The Large is $368 and the Small is $268.

Xin Cuisine @ Holiay Inn Atrium Singapore

The thing that caught my eye were the cubes of Roast Porks in the middle of the pot!
This was the large and we really enjoyed this dish. It was served to us by layers by the service staff.

Xin Cuisine @ Holiay Inn Atrium Singapore

The first layer of the Pen Cai being served to us. After this, we were too busy eating, no more photos of the other layers.

I am sure some of you some of you have small families and find it difficult to order Pencai. Just order a Pencai and eat only that! That's what we recently did.

Xin Cuisine @ Holiay Inn Atrium Singapore

'Home-style' Roast Duck with Tea Leaves. It's $68 for a whole duck.

This is an award winning duck! There's something called Chaine Des Rotisseurs in the world and they have awarded Xin a silver award for this dish!

The duck was quite fragrant and it has a nice crisp skin as well. Well seasoned and I probably can come here with my mum and mother in law. The 3 of us love roast duck and the 3 of us can just order a duck and enjoy ourselves!

Xin Cuisine @ Holiay Inn Atrium Singapore

For desserts, there's the traditional, the Fried Nian Gao. ($9 for 3 pieces) and the modern, deep-fried soursop with Bailey's Chocolate. (also $9 for 3 pieces).

I personally prefer the traditional dessert. I think soursop and alcoholic chocolate is a bit too exquisite for me.

A big thanks to the Holiday Inn Atrium team for hosting the group of us. We really had a good time.

The chef helming the kitchen are:
- Chinese Executive Chef Eric Chan Lap Hing who is a master in Cantonese cuisine. He has worked in kitchens in Hong Kong and also Crystal Jade Group, Resorts World Sentosa and also the Imperial Treasure Group.
- Chef Cheung Kin Nam, who has distinguish himself in the art of delicate and innovate Dim Sum and Pastries. He has more than 30 years of experience in kitchens in China and Hong Kong.

Xin CuisineHoliday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075

Tel: +65 6733 0188

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