Gems of spring
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