My last night in Singapore before leaving to Shanghai.

The choice was Jaan at Swisshotel. It was an initimate setting with not more than 15 tables.

Swirling the rosé wine in our glasses, such in luck that they have rosé.
And toast to a good internship in Shanghai.

We opted for the degustation set.

Starting off with Amuse Bouche. Prawn sashimi with (I think) plum sorbet.
The combination may sound weird but the taste was amazingly compatible.
We knew it would be an enjoyable evening.

“Fogotten vegetables” autum version, ocean trout confit in citrus oil, arbequina olive oil sorbet.
I do wonder why it’s named “forgetten vegetables”.
All the pieces came in mini-size, so exquisite that I spent some time admiring the symphony and I didn’t know where to start. When I went on the first piece, Kelvin was already half-way through. And we have fun guessing which one was the olive oil sorbet.

Grilled tuna belly, smoked basil oil and aromatic charcoal powder.
Nothing can go wrong with Otoro, simply wonderful.

In the menu, it wrote “Truffle or Foie Gras upon arrival”.
To our delight, it was truffle and foie gras. The strong rich truffle mousse totally blew me off. And the pairing with foie gras sandwiched with the crisp is just so awesome. (oh no, I’m craving for it now….)

Marbie body baked in salt crust, “Emilie” crab bouilion and its crispy rissole.
One word – “Fresh”!

Slow roasted “Pre sale” lamb saddle, wild rice carbonara and liquidized sweet peas.
This was slightly anti-climax. The previous dishes were probably too outstanding.
This one didn’t shine out much. We still love the lamb racks in Bangkok Central.

Pre-Dessert – Brandied Cherries

Dessert de la Saison – rich chocolate cake. So yummy.

Le Petit Fours – the berries popsicle coated with white chocolate is so refreshing.

Such a great dinner. I would love to be back for another round.

Oh well, i’m missing Kuriya and Wahiro.
And the Tanjong Pagar mee sua and chendol.
Plus my mommy’s cooking….