Jaan par Andre

Add: Level 70 Swissotel The Stamford, Singapore
Tel: +65 6431 6156

I guess I was lucky to try Andre's cooking for one last time before he left Jaan. He nows run his own restaurant named simply "Andre" with a current wait-list of 2 months! The reviews have been raving since its opening (and it ain't cheap!). Hopefully I will get to try it someday!

For now, I shall be contented with the recent (and I guess final) visit to Jann par Andre! Here are the pics...

"Snacking"!

Tomato capsule, honey basil flower

Gambas natural, paired with a variation of heirloom tomato-boshi

Sauteed baby Welch lamb topped with wild rice, carbonara style

Clam "vichyssoise" topped with Atlantic caviar and burnt leek

Perigord foie gras mousse, forest poupier salad and mushroom, barley puff, fresh-bake brioche

"Risotto" of squid and its tartar "persillade", Arbequina oil

Kaffir lime consomme with mini leek ravioli

Potato with braised mustard seed, shaved truffle and baby herb salad

Pasta with truffle

Wakayama needlefish with sauteed land seaweed, white garlic and pine nut soup

Kagoshima wagyu beef slow roasted, cognac jus and seared parsnip puree

Pre dessert

Dessert of the day

Petit four

In case anyone is wondering, these photos were taken from 2 sets of degustation menu (one with a special request for no fish and seafood)! That would explain the number of dishes served...

There were some repeated items from my previous visit in Jan this year. Hence, the surprise factor took a slight dip for me during this visit. Other than this, I have no complaints of the food this time round!

I'm looking forward to try his improved menu at Andre (which is rated by The New York Times in the list of 10 restaurants worth a plane ride in Year 2011, alongside the new London restaurant by Heston Blumenthal).