Gems of spring

Epicure - - EPICURE NEWS -

The high­lights of spring come in the form of stun­ning creations by JAAN’S ex­ec­u­tive chef Kirk West­away. The six-course sig­na­ture menu ($158/per­son) starts off a tetrad of snacks, among them a potato tart­let topped with lightly salted Cod­fish bran­dade flavoured with ca­pers, pars­ley, salted le­mon and Span­ish vinegar, fol­lowed by a house-made tar­tar sauce. With the White As­para­gus Carpac­cio, the slices of milk blanched white as­para­gus are art­fully laid out on a plate and topped with a colour­ful med­ley of pike, trout caviar, crème fraîche, fen­nel, chives and with a crown foam of cream cheese from Devon (West­away’s home­town).

The star of the menu: topped with crispy shal­lots and mar­i­nated with an earthy gin­ger, mush­room sauce, the Iberico Pork Loin is ac­com­pa­nied with a sweet onion ‘dumpling’ stuffed with fra­grant roasted au­bergine and bar­be­cued pork belly. The petite fours are no less im­pres­sive, es­pe­cially the re­fresh­ing take on the quin­tes­sen­tial English treat, the Bat­ten­berg cake. West­away trans­forms it into a mini ver­sion with homemade strawberry jam wrapped in a thin layer of marzi­pan. Level 70, Swis­sô­tel The Stamford, 2 Stamford Road. Tel: 6837 3322

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