[Updated] JAAN has been awarded 1 Michelin Star in the Singapore Michelin Guide 2016

The current Chef de Cuisine is Chef Kirk Westaway – winner of the S. Pellegrino Young Chef 2015 for Southeast Asia. The previous Chef de Cuisine Julien Royer has left to open Odette at National Gallery Singapore.

[Original entry] Located on the 70th floor of Swissotel The Stamford at the Equinox Complex, I thought I had the most breath-taking view of the Singapore skyline facing the Marina Bay district, and you would somehow spend some time gazing across with a fall-in-love feeling. We have a beautiful country.

After having the food, I concluded that Jaan is one of Singapore’s best.

The word ‘Jaan’ is derived from the ancient Sanskrit word for ‘bowl’, and has at one point in time lost direction when its previous acclaimed chef de cuisines Ebbe Vollmer and Andre Chiang left.

French-born Julien Royer came along with big shoes to fill, and he did not let young age (he is in his very early 30s) defeat him. Perhaps it is the youth that makes this French chef experimental and bold in his seasonal handcrafted creations.

I had the 5 Course set dinner priced at $198++ per person with wine pairings at $318++ per person; the dinner menu degustation for a 7 course set dinner priced at $238++ per person, and 10 Course set surprise dinner at $288++ per person. Slightly pricey but it was for a special celebration. Better still if you have a “Feed at Raffles” card.

In the beginning, the starter Heirloom Beetroot Composition with Eden-like plating was attractive, though the combination of beetroot, beetroot meringue, and beetroot sorbet felt like an purplish-beetroot over-kill.

However, I was quickly won over by the intricacies in taste, with portions minute in size but sending delectable explosions to the palate.

One of the main – a Confit Artic Char of a little-known cold water fish, looks humble and delicate, but once again brings out flavours and textures which are layered and taste-provoking.

Born into a family of farmers, Chef Julian was taught to appreciate and value the beauty of seasonal produce, and it was apparent in this dishes that there are significant Asian ingredients and influence included.

The 48 Hours Confit Tajima Beef Short Ribs comes topped with an unanticipated choy sum vegetable.

It is an understatement to say that the meat will melt-in-your-mouth, but it is the combination of ingredients that brings a little fun, innovation and savour such that every bite brings a different subtle sensation.

While the Latte Poivre (pepper) dessert was slightly run-on-the-mill for me, it was the Petite Four that blew me away. Other than the usual truffle chocolates, it came complete with chocolate-coated rosemary ice cream lollipop on dry ice and liquid nitrogen ice cream. They actually bothered to impress all the way to the last course.

Needless to say, service was attentive, top-notch, and somewhat witty – one of the country’s best. The waiter knew how to slow down in pouring to make way for my blog photo-taking, showing slight amusement I would take 20 odd shots at some dishes. I just had to, Chef Julien’s creations were too pretty.

With a 70th storey view to watch and an award ‘The One to watch’, Jaan looks like it is set to climb even higher heights.

2 Stamford Road, Level 70, Equinox complex, Swissotel the Stamford, Singapore 178882 (City Hall MRT), Tel: +65 9199 9008 reservations@equinoxcomplex.com
Opening Hours: 12pm – 2pm (Lunch Mon-Sat), 7pm – 10pm (Dinner Daily except PH)

Other Related Entries
10 Best Restaurants In Singapore 2015
Odette (National Gallery Singapore)
Restaurant Andre
Corner House (Botanic Gardens)
Alma by Juan Amador (Goodwood Park Hotel)


  1. Haha now i see why you said my 7 course looks better. If only we can combine the best of the 2! I’d want the Canneloni, Smoked Organic Egg, Scallop, Short Rib, Turbot, Choconuts and the petit four. Yums.

  2. nice review on Jaan. Am really keen to try it soon! the beef short ribs look super good and tempting. I recently went to swissotel the stamford as well, but patronized Cafe Swiss for its international buffet.


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