. The Tasting Palette .

Lovely view from the 70th storey of Swisshotel

I woke up to a really bad, and realistic dream and it made me feel a little moody for the morning. Lunch was the turning point for me, really. I was (almost) instantly cheered up by a good lunch with my dad. But not after I was starved for an hour plus while waiting for my dad.

We headed to one of our favourites French food restaurants in town, Jaan at Swisshotel. It's been awhile since I went back and I was pleasantly presented with a wonderful view of the recently built Singapore Flyer. The view was great, the food, even better.

After being seduced by the almond crushed crusted foie gras from Gunther's, I was left craving for more. Hence, appetiser was an easy choice for me. I was not disappointed. The foie gras was tender, moist, and seared perfectly though I felt that it should be seared at higher heat. This was paired with a warm flaky tartin with a sauce that is both lightly citrusy and richly flavourful at the same time.

My dad ordered the Alaskan Crabmeat with creamy spicy shellfish coulis. Not really my cup of tea because I remembered ordering this the last time only to find it overly creamy. I just dislike cream-based sauce.

Pan-fried Foie Gras with Vine Ripe Tomato Tatin with Pomegranate Reduction

Petit Pain of Alaska Crabmeat, Creamy Sabayon, Spicy Shellfish Coulis

Mains was the usual baby veal loin. Perfect. All of its rich flavours are encapsulated under the layer of seared skin. It is served with truffle veloute which is basically shallots, truffles, butter and cream. Lovely stuff there. Dad and I went for the same thing because we just love our veal!

Baby Veal Loin Blanquette

I asked for a dessert recommendation since I don't usually order desserts at Jaan. The waitress pointed this one out- the Crunchy Tanariva Milk Chocolate Bar. Once it was brought in front of me, I knew that this would be an enjoyable treat. Just look at the photo. A sandwiched hazelnut praline center with two thinly sliced sweet Tanariva milk chocolate. The ice-cream brought about the crunchy-ness and complemented the hazelnut praline. The golden orange glowing sun-like apricot coulis added a fruity touch to the dessert.

Hazelnut sandwiched between milk chocolate slices served with Nougat Ice cream and apricot coulis

Now you know how to chased the blues away.
Indulgence (in food) is the key.

I'm one happy girl.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Sunday lunch at Brussel Sprouts Birthday celebration at Gunther's Sunday evening baking Lunch at Borgo Dinner at Wakashachiya Curry Udon Popcorn delight! Dad's birthday lunch at Inagiku, Swisshotel Dad's birthday treat at La Strada, Shaw Lido Muratama Ramen Thai lunch at Sawadee Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Saturday, September 22, 2007 Chasing the blues away with lunch at Jaan Lovely view from the 70th storey of Swisshotel I woke up to a really bad, and realistic dream and it made me feel a little moody for the morning. Lunch was the turning point for me, really. I was (almost) instantly cheered up by a good lunch with my dad. But not after I was starved for an hour plus while waiting for my dad. We headed to one of our favourites French food restaurants in town, Jaan at Swisshotel. It's been awhile since I went back and I was pleasantly presented with a wonderful view of the recently built Singapore Flyer. The view was great, the food, even better. After being seduced by the almond crushed crusted foie gras from Gunther's, I was left craving for more. Hence, appetiser was an easy choice for me. I was not disappointed. The foie gras was tender, moist, and seared perfectly though I felt that it should be seared at higher heat. This was paired with a warm flaky tartin with a sauce that is both lightly citrusy and richly flavourful at the same time. My dad ordered the Alaskan Crabmeat with creamy spicy shellfish coulis. Not really my cup of tea because I remembered ordering this the last time only to find it overly creamy. I just dislike cream-based sauce. Pan-fried Foie Gras with Vine Ripe Tomato Tatin with Pomegranate Reduction Petit Pain of Alaska Crabmeat, Creamy Sabayon, Spicy Shellfish Coulis Mains was the usual baby veal loin. Perfect. All of its rich flavours are encapsulated under the layer of seared skin. It is served with truffle veloute which is basically shallots, truffles, butter and cream. Lovely stuff there. Dad and I went for the same thing because we just love our veal! Baby Veal Loin Blanquette I asked for a dessert recommendation since I don't usually order desserts at Jaan. The waitress pointed this one out- the Crunchy Tanariva Milk Chocolate Bar. Once it was brought in front of me, I knew that this would be an enjoyable treat. Just look at the photo. A sandwiched hazelnut praline center with two thinly sliced sweet Tanariva milk chocolate. The ice-cream brought about the crunchy-ness and complemented the hazelnut praline. The golden orange glowing sun-like apricot coulis added a fruity touch to the dessert. Hazelnut sandwiched between milk chocolate slices served with Nougat Ice cream and apricot coulis Now you know how to chased the blues away. Indulgence (in food) is the key. I'm one happy girl. link \| posted by simin at 4:52 PM \| 0 Comments: Want to Post a Comment? back to main page
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