JAAN By Kirk Westaway needs no introduction. It is definitely one of best restaurants in Singapore and one that has to be on your bucket list if you haven’t already had a meal there.

Sitting on Level 72 of Swissotel Stamford, JAAN By Kirk Westaway is a fine dining restaurant with one of the best views of Singapore – definitely befitting of any dates and/or special occasions. Helmed by Chef Kirk Westaway, JAAN By Kirk Westaway has 2 Michelin stars and as if these are all not impressive enough, they have recently undergone a makeover and have introduced a brand new look that is more than regal.

There are slight tweaks to the menu, but some of Chef Kirk’s famous Modern British creations remain unchanged so that we can always have a taste of his ingenuity.

Step into JAAN By Kirk Westaway and you’ll instantly feel at home. While it has opted for a classy and luxe decor, the inviting space still feels very much like home – cosy as before, and alluring in many ways. The entryway is kept minimal, with a small lounge area with two emerald chairs that are quite a statement.

The paintings on the wall drew our attention immediately. In beautiful jewel tones, the abstract paintings are reminiscent of Chef Kirk’s hometown in Cornwall – an English county with beautiful, sandy beaches. Very serene, very calming; that was how we felt with the paintings. We loved the vibe already.

Remember the iconic glass ornaments that hung from the ceiling from the old JAAN By Kirk Westaway? Those handblown Murano glass are reconstructed, retaining about 40% of the original artwork and repurposed into a completely different structure that fills the space and cascades beautifully to an end.

Even the floor was thought through and given a spanking new look – in shades of blues to white, the gradient depicts the waves of the ocean crashing onto the shores of Cornwall.

During lunch, you can opt for the 4-course menu at S$198++, and 5-course menu at S$208++. For dinner, the Reinventing British Dinner menu is priced at S$388+. There is a supplement of S$88++ to S$128++ for wine pairing, and cheeses from the daily trolley are optional add-ons, too.

Start off with Krug Champagne and be ready for a stellar meal that you’ll not forget.

Chef Kirk always gets everyone’s bellies ready with his 4-pc appetiser. This changes seasonally, but at the time of writing, they were serving this White Beetroot Cloud and Smoked Cheddar Pancake on its lunch menu that were so unique and tantalising. The mish-mash of flavours woke up taste buds up instantly.

There is also Chef Kirk’s signature Burnt Leek & Potato Soup – a simple appetiser that is so rustic and reminds us of a hearty countryside soup.

Onto the Sweet Onion Pie – an eclectic creation that features layers of flavours. The different layers of sweetness from the onion and aubergine was nothing short of impressive, and we were so tempted to ask for more.

You can also look forward to Chef Kirk’s signature Hen’s Egg – the best egg dish you’d ever try, complete with a spoonful of caviar.

In between these courses, do also look forward to the dark rye sourdough with the most extravagant butter service. We are telling you that this is a show on its own – whenever the service staff pushes the butter trolley out, our eyes are glued to the huge bowl of lusciously creamy butter. The way they scoop the butter out so perfectly and top it with salt from Cornwall is an art.

Served with a bunch of lemon thyme, this seemingly simple bread and butter dish actually has another back story – Chef Kirk spent his earlier schooldays picking lemon thyme as part of his apprentice days. It is often in the simplest of things that exude depth.

Other noteworthy dishes include the Wild Seabass – a clean-tasting seafood dish of fresh seabass, muscles and scallops made better with a refreshing lemon butter.

There is also the BBQ Langoustine that Chef Kirk is so proud of. The best thing about eating langoustine at JAAN By Kirk Westaway is that you do not have to deshell it yourself. The next best thing is its accompanying celeriac noodles, brown butter sauce and Kristal caviar.

We can go on talking about our experience at JAAN By Kirk Westaway, but nothing beats dining there yourself. We are a fan of JAAN By Kirk Westaway, always will be, and know that you will be, too. Do yourself a favour and book a table for a meal there before it is impossible to get a reservation next time.

It is still early days, but we are definitely rooting for Chef Kirk Westaway and his team to attain the elusive three Michelin Stars one day.

JAAN By Kirk Westaway
2 Stamford Rd, Level 70, Singapore 178882
Tel: +65 9199 9008

One of the best restaurants in Singapore, Esora is a modern Japanese kappo-style restaurant with one Michelin star which pays homage to the four seasons; the menu, presentation and the floral arrangement change according to the season.

We had an exquisite and wonderful 10-course meal (S$338) at Esora and these were the highlights of our dinner.

Our meal started with the photogenic Foie Gras Monaka with strawberry and myoga, and this was followed by a delicious Kegani crab.

Next up was one of our favourite dish from the 10–course spring menu, the Stuffed Chicken with morel. It had a lovely char to it, balanced out with the nutty and earthy flavour of the morel mushrooms. We would totally return to Esora again just for another serving of this.

Then we had ESORA Spring Hassun, a beautiful display of Katsuo with scallion andsea perch with crispy nori.

We were then served with a light yet flavourful and very sweet bowl of Amadai soup.

Another of our favourite course was, without a doubt, the Omi Wagyu which was served with garlic leaves and bamboo shoots, and topped with fried shallots. Utterly delicious!

We were already very full by then, but we still managed to find room for the Clam Donabe with uni and ginger.

To end off the meal, we had Sake Ice Cream and seasonal fruits served on a gorgeous platter.

Despite the departure of their former chef Shigeru Koizumi, the food at Esora is still very, very good and it remains one of the top restaurants in Singapore. It is incredibly hard to book a table here and you need to make reservation months in advance.

We made a booking halfway through our meal for our next visit here to experience the menu during Summer. We cannot wait for our next dining experience here!

Esora
15 Mohamed Sultan Rd, Singapore 238964
Tel: +65 8533 7528

Boasting high ceilings, a bigger space and decked out in Peranakan-inspired tiles and furnishings, one-Michelin-starred Peranakan restaurant Candlenut offers an Omakase menu—which they cheekily call ‘Ahmakase’.

The restaurant has a different, somewhat contemporary approach towards Peranakan cuisine, delving away from traditional methods.

Boasting a wider array of dishes (ranging between S$20 – S$30 each), we got to try a good many dishes, with our favourites being the Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf and Westholme Wagyu Beef Rib Rendang, Serunding, Turmeric Leaf.

The Wok Fried Tiger Prawns, Petai Beans, Tamarind, Fried Shallots (S$28++) comes with plenty of crunch from the vegetables and the tamarind provided a sourish tinge to the dish. The prawns were sweet, succulent and complemented the strong flavours of the petai well.

The Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf (S$32++) is something that instantly stole our hearts. The dish sees a generous portion of de-shelled crab, so much such that every scoop is riddled with bits, if not chunks, of fleshy crab meat.

The curry is spicy and rich in coconut, but just enough to give you that rich creaminess without overcompensating for the natural sweetness of the crab.

Executed decently but with room to improve, their Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly, Prawns (S$20++) comes with 4 shells and a platter of ingredients for you to craft your own one-biter.

The ingredients were fresh and immaculately prepared, however, the turnip filling was a tad underwhelming with regards to seasoning. A quality that no amount of sweet sauce nor chilli can do to salvage, unfortunately.

An interesting take on the classic satay, the allure of this dish would be the choice of meat used. Kurobuta pork from Snake River Farm is known to be extremely well-marbled, tender and flavourful.

Licked with a sweet kicap manis glaze every few turns and allowed to develop a deep, caramel-coloured char on the outside, the skewers were truly sublime in both aroma and flavour, penetrating down deep into the meat.

An interesting dessert that comprises one of Nonya cuisines most prized ingredient, the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma (S$15++) intrigues with its nutty flavour and quirky make-up, that sees granules of pop rocks and chocolate.

Not something we would consider getting a second time, but it’s worth a try for its creativity.

Candlenut
COMO Dempsey
17A Dempsey Road,
Singapore 249676
Tel: +65 1800 304 2288
Daily: 12pm – 3pm, 6pm – 10pm
Nearest Station: Farrer Road

One-Michelin starred Bacchanalia, now headed by Joel Robuchon protegé, Vianney Massot reopens after a long-awaited 2-month revamp, now fully armed with lush interiors, a comprehensive and more intensive wine program as well as an all-new menu that marries French cuisine with Asian produce. 

The new 24-seater space boasts an intimate open kitchen concept where diners at the Chef’s Table will get to witness the chefs at work and even chat with them should they wish. Look forward to their 5-course lunch (S$158++) and 7-course dinner (S$298++) degustation menu, whereby all dishes are a labour of love, passion and hard work, meticulously crafted by Massot himself.

Opened to the public as of 31st October 2018, Bacchanalia by Vianney Massot presents to diners, elevated French food with a modern touch—a showcase of the chef’s culinary finesse, expertise and knack for experimentation.

The former head chef of the now-defunct two-Michelin-starred L’Atelier de Joel Robuchon at Resorts World Sentosa has worked and trained with a number of well-respected chefs over his illustrious career and is considered to be a prodigy of sorts as far as gastronomy goes.

CRISPY SPHERE OF YOUNG COMTÉ CHEESE

Kicking off your gastronomic journey on the right note, diners will first be served the Crispy Sphere of Young Comté Cheese. The inside of the crisp outer shell is filled with luscious comté cheese, before topping it all off with earthy fresh white truffle imported from Alba, Italy.

FOIE GRAS SYMPHONY

Amuse bouches are known to be bite-sized palate teasers, but Bacchanalia’s Foie Gras Symphony on a Delicate Jelly with Light Corn Puree is on that can easily be mistaken to be one of their main courses.

A layer of smooth duck jelly is nestled atop a bottom layer comprising smooth foie gras cream that is cooked with port wine. Dotting the plate in concentric circles are gingerly piped dollops of corn puree topped with concentrated parsley, which leads to the centre of crunchy popcorn that is delicately perched atop fresh shavings of white truffle.

SCALLOP RAVIOLI WITH KUMQUAT EMULSION

Featuring scallop and uni—both imported directly Hokkaido, the Scallop Ravioli with Kumquat Emulsion, Imperial Caviar and young baby leek with please even the most discerning seafood lovers.

Doused in a pool of kumquat emulsion and lobster sauce which comes with a touch of Sarawak black pepper and chilli oil, this dish is jam-packed with umami and one you will never get enough of.

CEPS TARTELETTE WITH SPICY EGGPLANT CAVIAR 

A showstopper in its own right, the Ceps Tartelette and Eggplant Caviar is hands-down one of the most beautiful dishes we’ve come across. Made primarily with French Porcini mushrooms and eggplant slices accompanied with parmesan shavings, the dish is presented in the form of a beautiful rose.

A thin layer of crispy tart sits beneath the mushrooms, providing a great contrast of texture. Besides the meticulous attention to detail, the divine earthiness of the dish is further elevated by chive oil, chicken jus and balsamic dressing.

ALBA WHITE TRUFFLE TAGLIATELLE

Coated in a creamy sauce made using specifically male Shanghai hairy crabs, al dente handmade pasta sits alongside white truffle shavings that are freshly shaved right in front of your eyes upon serving this dish, as well as and juicy female crab roes.

SLOW-COOKED BRESSE CHICKEN

Last but not least, the final main course is the Slow-Cooked Bresse Chicken with Ivory Sauce, mushrooms and baby vegetables. The meat used is volaille de Bresse chicken—bred in Bresse, France, this variety is lauded by critics to be the most delicious chicken in the world

Cooked sous-vide for over 2 hours, the chicken is served with baby Paris mushrooms and white truffle shavings in a luscious ivory sauce alongside a creamy risotto, and it is said to be Bacchanalia’s take on the local favourite chicken rice.

DESSERTS

Rounding off the excellent meal on a sweet note, Chef Vianney presents 2 tropical desserts. The Fresh Tropical Fruit (left) provides diners with an extra refreshment—featuring a medley of pineapples and passionfruit, the dessert is topped off with light coconut foam and served with amber rum granita.

The final course is the Orange and Citrus Marmalade (right), and this dish will definitely end your meal in the most pleasant way you can expect. Made using blood oranges, bergamot sorbet sits atop slices of orange flesh and early grey jelly, complemented with vanilla cream and crisp dried oranges and a tuile to finish it off.

Bacchanalia
39 Hong Kong Street
Singapore 059678
Tel: +65 6909 6360
Tue to Sat: 12pm – 3pm (Last Order: 2:30pm), 6.30pm –10.30pm (Last Order: 9.30pm)
(Closed on Mondays & Sundays)
Nearest Station: Clarke Quay

Winning the one-Michelin star for 3 consecutive years now, Alma by Juan Amador is a restaurant that enthrals with their creative Asian-inspired spins on European nosh. Helmed by Executive Chef Haikal Johari, diners can definitely expect to be spoiled with tasty, impressionable delights as well as great wine.

In celebration of their 3rd year anniversary, the restaurant and their team of talented chefs have meticulously crafted out a brand-new dinner menu that is set to amaze diners, old and new. Focusing on contemporary European dishes that are paired heavily with Asian influences, Japanese flavours take centre stage in their splendid array of dishes this time around.

Available in 4-course ($S117++), 6-course (S$158++) and 8-course (S$197++) options, the tantalising dishes present to diners flavours that are exhilarating, innovative and familiar, all at once. 

OKAYAMA MUSCAT GRAPE

The gastronomic experience begins with Alma’s first course, the Okayama Muscat Grape. Topped with julienned Okayama green grapes and a helping of Hokkaido uni, the Japanese Bluefin chutoro tartare beneath is mixed with onions, pine nuts, and mayonnaise before finally being seasoned with a mildly fiery Yuzu kosho sorbet that is savoury at the same time.

As if it doesn’t already look enticing; dig in and you’d notice a myriad of different textures and flavours teasing your palates all at once.

Photo Credit: Alma

MUIRGEN OYSTER

For the largest umami explosion, the Muirgen Oyster is what you should be looking forward to.

IBERICO PORK JOWL

Sous-vide first before being grilled on a traditional binchotan grill—a white charcoal commonly used in Japanese cooking, the Iberico Pork Jowl is then being slathered with a layer of aka miso which is known to be richer and bolder in flavours.

Full of smoky aroma, the crunchy sour apples and fresh flowers that are delicately perched on the Iberico Pork Jowl brought out a contrast in flavours and textures while the sesame paste at the side provides an extra earthy flavour to the dish.

Photo Credit: Alma

OHMI BEEF

For those of you who adore meat with a passion, you mustn’t miss out on Alma’s Ohmi Beef. Regarded as one of the top wagyu beef varieties in Japan, this dish is made using Omi beef, the oldest and undeniably one of the most reputable beef brands in Japan.

Served together with an intense wine and beetroot reduction, fine horseradish potato and crispy seaweed, we were beyond impressed by everything that was brought out on this dish but it was truly the incredibly tender, melt-in-your-mouth Omi beef that will blow your mind away.

MANGO

The bright and fresh flavours which were used to kick off the menu return again at the end to round the palate off in the last course with the dish, Mango.

Made using Alphonso mangoes from Pakistan, the sorbet in the middle isn’t just tangy and sweet. The team behind this new dinner menu has incorporated zingy flavours by using Myoga, a Japanese ginger bud that resultantly provides a mildly spicy taste that cuts through the sweetness.

Calamansi foam, yoghurt, meringue and passionfruit surround the sorbet as a final touch to complete this divine dessert.

Alma by Juan Amador
22 Scotts Road
Goodwood Park Hotel
Singapore 228221
Tel: +65 6735 9937
Mon to Fri: 12pm – 2pm, 6pm – 9.30pm
Sat: 6pm – 9.30pm
(Closed on Sundays)
Nearest Station: Orchard

The Michelin Guide Singapore has just announced the list of restaurants who have been awarded the Michelin star(s). This is news that has gotten everyone on the edge of their seats—especially with the release of the Bib Gourmand Award winners for 2018 just last week—and we bet that you are just as excited to know the results as we are.

One thing that we do know is that the culinary kings of fine-dining, 2 Michelin starred,  Restaurant André and 3 Michelin starred, Joël Robuchon Restaurant is definitely not up to win the titles again given both their restaurants’ closure in early 2018. Which begs us to wonder from the edge of our seats—will there be any that can take their place?

With today’s announcement, more Singapore names will join the coveted list of Michelin-star recipients. And whether you agree with this list or not, all eyes will be on them from here on.

Here, we share the results of 2018 Michelin Guide Singapore.

THE 2018 SINGAPORE 1 MICHELIN STARRED  RESTAURANTS

• ALMA
• BACCHANALIA
• BÉNI
• BURNT ENDS
• BRACI
• CANDLENUT
• CHEEK BY JOWL
• CHEF KANG’S
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT
• GARIBALDI
• HILL STREET TAI HWA PORK NOODLE
• IGGY’S
• IMPERIAL TREASURE FINE TEOCHEW CUISINE (ORCHARD)
• JAAN
• JIANG-NAN CHUN
• LABYRINTH
• LEI GARDEN
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE
• MA CUISINE
• META
• NOURI
• PUTIEN (KITCHENER ROAD)
• RHUBARB
• SAINT PIERRE
• SHINJI BY KANESAKA (BRAS BASAH ROAD)
• SHINJI BY KANESAKA (TANGLIN ROAD)
• SUMMER PALACE
• SUMMER PAVILLION
• SUSHI ICHI
• SUSHI KIMURA
• THE SONG OF INDIA
• WHITEGRASS

THE 2018 SINGAPORE 1 MICHELIN STARRED HAWKERS

• HILL STREET TAI HWA PORK NOODLE
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE & NOODLE

THE 2018 SINGAPORE 2 MICHELIN STARRED RESTAURANTS

• LES AMIS
• ODETTE
• SHISEN HANTEN
• SHOUKOUWA
• WAKU GHIN