By THE NATION
Announced on Tuesday night at the ceremony in Macau, Jaan is the highest climber out of the seven restaurants from Singapore to make it to the prestigious list. The highly coveted 2019 awards are the first since the launch of executive chef Kirk Westaway’s reinventing British menu direction, and the Michelin Star restaurant’s significant rise in the rankings is a true testament to his commitment to innovate modern British dining. The past year has seen the introduction of exceptional new menu creations and new iconic signatures – including British-inspired snacks, an exquisite English garden and a nostalgic new palate cleanser, Pimm’s in The Park.
As spring approaches, Westaway’s highlights include the elegant White Asparagus Carpaccio, an ode to the revered spring vegetable. The subtly sweet spears are thinly sliced into discs, paired with rich pike and trout caviar and topped with creme fraiche from his birthplace, Devon.
Another new dish of note is the Saffron and Black Truffle Pasta, which is the fruit of over a year’s worth of experimentation. The handmade Capellini is paired with succulent scallops from Scrabster Harbour in the Northern tip of Scotland, topped with fragrant truffle, scallop sauce, brioche croutons and shavings of cured egg yolk. The dining experience ends with an indulgent Chocolate Dessert, which places a spotlight on the Valrhona Tanariva, a milk chocolate with pronounced milky caramel notes. The dessert is artfully created through the marbling of dark chocolate and white chocolate sauces, on which sits the molten chocolate cake with a vanilla custard centre encased in dark chocolate.
“Each year we see Asia’s restaurant industry become increasingly recognised as a world leader. 2019 is no exception, with the anticipated Singapore hosting of World’s 50 Best Restaurants in June. The Jaan team and I are continuously inspired and honoured to remain on the stage amongst Asia’s fine dining elite and be awarded 32nd position in the Asia’s 50 Best Restaurants Awards 2019. It’s an exciting year for us at Jaan being the first full year with my reinvented British approach. My new spring menu showcases some of the best produce from all over the United Kingdom, which I have personally sourced. I am extremely proud of my talented and incredibly dedicated team who have grown with me and played a huge part in pushing Jaan to where we are now – and where we hope to keep going,” says the chef.
The restaurant is on the 70th floor of Swissotel The Stamford.
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