A SENSORIAL JOURNEY

Jaan by Kirk Westaway has introduced new dishes to its Reinventing British menu. Made with the best of seasonal produce, they reaffirm Westaway’s commitment to putting a definitive mark on modern British cuisine.

The new dining experience begins with a quartet inspired by British classics. Cucumber Meringue comes topped with pickled cucumber, fresh fennel and fennel flower. The Black Olive and Chickpea is served as a crispy tapioca chip dotted with chickpea hummus and cumin yoghurt. A black olive lattice cracker adds visual intrigue. With flavours that flirt with the palate, the Buckwheat Waffle is filled with soft cream cheese and topped with Kristal caviar. Goose Mousse rounds off the snack menu.

These are so tasty you will be tempted to eat them on loop, but save room for the other courses, such as the Roasted Langoustine with Charred Onion and Brown Butter, stuffed with the crustacean, capsicum, Swiss chard, citrusy lime and brown butter mayonnaise.

The best of the mains include the Cornwall Red Snapper with Violin Courgette served with smooth cream sauce made with capers, chives and dill oil; and the Organic Chicken with Herbed Potato served on top of crispy kale.

A good meal never overwhelms but keeps you excited to the very end. The final satisfaction Milk Chocolate with Coffee features a multi-layered mousse-based cake that is glazed with light cocoa butter and served with a silky caramel ice-cream parfait made of gula melaka ‒ a nod to Singapore of course, as well as for the induplicable flavour we all love.

Level 70, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882, tel. 6874 1488. www.jaan.com.sg