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JAAN 2 Stamford Road, Level 70, Equinox complex, Swissotel the Stamford, Singapore 178882 (City Hall MRT) Tel: 65 9199 9008 [email protected] Hours: 12pm – 2pm (Lunch Mon-Sat), 7pm – 10pm (Dinner Daily except PH) The word ‘Jaan’ is derived from the ancient Sanskrit word for ‘bowl’.Born in a family of farmers, Chef Julian Royer was taught to appreciate and value the beauty of seasonal produce, and it was apparent in this dishes that there are significant Asian ingredients and influence included. 5 course degustation menu is at 8 (wine pairing 0), 7 course artisanal menu at 8 (wine pairing 0).It has been is in The World’s 50 Best Restaurants since 2009, the first restaurant in Singapore to be on the coveted list. For lunch, the tasting menu is at 0 , while its usual Dinner Menu is at 5 and Gastronomic Menu a pricier 5 .Some dishes were impressive, though a good half was not as memorable or mind (taste)-blowing.And unless someone has tried ALL the restaurants in Singapore, who can claim they know which is ‘best’?
(Read Waku Ghin at Marina Bay Sands) Iggy’s Level 3, The Hilton Hotel, 581 Orchard Road Singapore 238883 (Orchard MRT), Tel: 65 6732 2234 or send text message to 65 8188 3200 Reserve at Opening Hours: 12pm – pm (Mon-Fri Lunch), 7pm – pm (Mon-Sat Dinner), Closed Sun Prior to Restaurant Andre, Iggy’s had been known to be Singapore’ Best Restaurant, named after respected restaurateur Ignatius Chan. More correctly said, Iggy’s create dishes based on its founder’s favourite food and combinations, incorporating inspirations from the Asian, European and Australian continents.
Branch at St Regis Singapore Tel: 65 6338 6131 [email protected] Hours: 12pm – 3pm (Lunch), 6pm -10.30pm (Dinner), Closed Sundays Watching the skilled Japanese chefs at work feels like an art, orchestra, and performance at the same time.
Tucked away at the iconic Raffles Hotel, Shinji by Michelin-starred Chef Shinji Kanesaka is an Edo-style sushi restaurant, serving sashimi and sushi at the most superior quality at an intimate setting.
Pellegrino’s World’s 50 Best Restaurants, and lauded by The New York Times as a “top 10 restaurant in the world worth a plane ride”.
Chef Andre’s philosophical menu (8 per person sans wine) is based on an “Octaphilosophy” theme of eight dishes, representing Pure, Salt, Artisan, South, Texture, Unique, Memory and Terrior.
But do not ever use the word “molecular” on him, he hates that word.