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

With the lush greenery of Dempsey Hill as the perfect backdrop for a gratifying and intimate brunch or lunch, COMO Dempsey astounds with its effortlessly elegant interiors and picture-perfect scenery. Boasting 4 stunning restaurant concepts, as well as a lifestyle stall, escape from the hustle and the bustle of the city and retreat to COMO Dempsey for a chichi experience with your closest friends and loved ones.

Bathed in bright sunlight during the day and romantically dim-hued in the night, all four of their intimate restaurant spaces will make you feel like royalty. The food, of course, is the main appeal here and have all been specially curated to impress even the fussiest gourmand.

Take your pick. On weekends, pamper yourself and your loved ones with a hearty brunch at COMO Cuisine, an array of refined signatures from The Dempsey Cookhouse and Bar, a traditional Osaka-style tempura Omakase experience that dates back to 1850 at Ippoh Tempura Bar by Ginza Ippoh and lastly, the first Peranakan restaurant to ever have been awarded a Michelin star, Candlenut.

THE DEMPSEY COOKHOUSE AND BAR

Opened by one of New York’s most celebrated Michelin-starred chefs, Jean-Georges Vongerichten, The Dempsey Cookhouse and Bar, set against the backdrop of Singapore’s modern appeal and burgeoning culinary scene, is a place where refined cuisine and elevated experiences can be found.

Here, diners can expect indulgent signatures such as the Egg Caviar (S$38++) and the Black Truffle and Fontina Cheese Pizza (S$34++) that are nuanced and contemporary, as well as a selection of Asian-inspired dishes served with a twist. Their Crispy Salmon Sushi, Chipotle Mayonnaise and Soy Glaze (S$20++) is an absolute game changer. Served warm, the combination of crispy fluffy insides with the soft, smooth and chilled salmon completely won us over.

This specially curated menu showcases the culinary innovations and refined style that runs deep within the DNA of every Jean-Georges restaurant and thrums alive under the skin of anyone that steps into the restaurant.

In a meaty mood? Their Prosciutto Wrapped Pork Chop, Glazed Mushrooms, Sage (S$38++).

Incorporating smoky, cured prosciutto into the dish, the otherwise dry pork chop is given an outer coat of savouriness while still keeping a good amount of moisture locked in. The mushrooms served on the side provide a good amount of umami and earthiness that do well to complement this colossal meat dish.

An exquisite curation of his unique cocktails and speciality concoctions inspired by Asian flavours also complement the contemporary menu, taking the entire dining experience up a notch. Diners can also opt to have a drink by the restaurant’s beautiful marbled bar before their meals are served.

The Dempsey Cookhouse and Bar
Block 17D Dempsey Road,
Singapore 249676
Tel: 1800 304 5588
Mon to Thu: 12pm – 3pm, 6pm – 12am
Fri: 12pm – 3pm, 6pm – 1am
Sat: 11.30am – 4pm, 6pm – 1am
Sun: 11.30am – 4pm, 6pm – 10pm
Make your reservations here: http://bit.ly/2PBU2nG

COMO CUISINE

From the buttery whiff of freshly baked viennoiseries to the chocolatey aroma of fresh coffee grinds in the morning, there is truly no better place to start your day than at COMO Cuisine. Luxuriate in their hearty selection of breakfast items as well as their all-new menu that features all-day comfort fare that will power you up for the rest of the day!

On the new breakfast menu, tempt your taste buds and sweet tooth with their list of perennial favourites such as Banana Bread with whipped Tahini and coffee maple (S$12++), and the Acai Bowl with house-made almond granola, bee pollen, banana and berries (S$16++). Or if you’re in the mood for the savoury fare, the Croque Madame with brioche, organic egg, smoked ham and truffle cheese sauce (S$20++) and the Real Toast with avocado crush, heirloom tomatoes and cucumber (S$16++) will settle you right in.

Encasing melted cheddar in the centre by two perfectly toasted, sweet brioche toasts and topped with a perfectly fried egg, the former is a hearty treat that is bound to leave you completely satisfied, and the latter is a refreshing delight packed with a myriad of fresh, bright flavours.

Their all-day menu leaves a lasting impression as well, with the likes of their Pandan Crêpe with mango, passionfruit and coconut sorbet (S$12++) that boasts an insanely potent yet pleasant pandan aroma as well as a cold, refreshing coconut sorbet stuffed in-between.

Feeling peckish? Definitely go for their COMO Burger (S$26++) and Fritto Misto (S$32++) as well.

COMO Cuisine
Block 18A Dempsey Road,
Singapore 249677
Tel: 1800 304 6688
Mon to Sun: 8am – 9pm
Breakfast (Mon to Fri): 8am – 12pm
High Tea (Tue & Fri): 3pm – 5pm
Brunch (Sat & Sun): 8am – 3pm
Make your reservations here: http://bit.ly/2PCQqBF

IPPOH TEMPURA BAR BY GINZA IPPOH

Famed for elevating tempura-making to an art form, Ippoh Tempura Bar by Ginza Ippoh brings with it more than a century’s worth of culinary traditions and mastery to the table.

Opened by Chef Masaru Seki, a fifth-generation member of the founding family that first began the restaurant back in 1850 in Osaka, Japan, what gourmands can expect is nothing short of the freshest and most premium ingredients seasonally available—all expertly prepared with minimal seasoning to ensure that each tempura offering retains its pristine flavour and integrity without the greasiness that people typically associate with tempura.

To have an all-rounded and proper introduction to Osaka-style tempura, we highly recommend starting light with the Tsubaki Set (S$70++ per pax) that features a starter, 8 pieces of tempura made up of seasonal seafood and vegetables, along with a kakiage that comes served with either rice or cold somen noodles, followed by a dessert to round it all off.

A few à la carte signatures to consider—and we strongly suggest you do—include the Live Shrimp with Shiso Leaf (S$14++), Shrimp Toast (S$12++) and Sea Urchin Tempura with Caviar (S$28++). Both the shrimp signatures took us by surprise with their delicate textures and light flavours. The latter option, on the other hand, is a glorious, decadent one-biter that packs rich, briny flavours.

Ippoh Tempura Bar by Ginza Ippoh
Block 17B Dempsey Road,
Singapore 249676
Tel: 1800 304 3388
(Closed on Mondays)
Lunch (Tue to Sun): 12pm – 3pm
Dinner (Tue to Thu & Sun): 6pm – 10pm
Dinner (Fri & Sat): 6pm – 11pm
Make your reservations here: http://bit.ly/2PJdPkU

CANDLENUT

The first Peranakan restaurant ever to be awarded a Michelin star, dining at Candlenut promises a true feast and one that would make any Nyonya proud. Designed by world-renowned architect and designer, Paola Navone, the restaurant decor features a modern concept while retaining intricate touches of the rich Peranakan heritage.

Staying true to their roots, the restaurant continues to leave diners in awe with their contemporary cuisine that preserves the true quality and complexities of traditional Peranakan food, but with a few astute tweaks here and there.

Diners can choose from more than 40 appetisers, mains and desserts from the à la carte menu for lunch and dinner or for those who prefer to leave it to the chef, you can also consider the Peranakan ‘Ah-ma-kase’ communal tasting menu at S$88++ for lunch and S$118++ for dinner. Yes, you read it correctly, a Peranakan Omakase.

Some items that we highly recommend include the Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly, Prawns (S$20++), as well as the 1824 Grain-Fed Beef Cheek Rendang and Charcoal Grilled Maori Lakes Lamb Shoulder Satay, Kacip Manis Sauce—both of which are only available in the tasting menu.

As with most traditional Peranakan dishes, preparing a single dish requires tonnes of elbow grease as it is only through grinding and pounding do you get the full range of heady aromas and complex flavours to permeate through.

At Candlenut, every item that we tried was absolutely stunning but the dish that stood out most was the Blue Swimmer Crab Turmeric Lemak, Sweet Potato Leaf. Nuanced with a myriad of herbs and spices and enriched with coconut milk, this charming delight boasts a generous serving of plump, sweet crab meat that pairs excellently well with the sauce it sits in.

The green bouquet that sits on top is a combination of locally grown herbs that provide a bright and herbaceous lift to the dish—a quality that does well to cut through the coconut milk.

Candlenut
Block 17A Dempsey Road,
Singapore 249676
Tel: 1800 304 2288
Lunch (Mon to Sun): 12pm – 3pm
Dinner (Sun to Thu): 6pm – 10pm
Dinner (Fri & Sat): 6pm – 11pm
Make your reservations here: http://bit.ly/2PCD1JU

This post is brought to you by COMO Dempsey.

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