Jaan by Kirk Westaway

Amazing food and service. The restaurant is beautiful aswell as all the dishes served. I personally loved the seabass and the chocolate dessert. Each of the dishes were high quality, beautiful and tasted amazing. I was very lucky my birthday was near so I got to try their birthday cheesecake and its the best cheesecake I've ever tried. I also got a birthday wish and a new years wish by chef Kirk himself. Not only that, I got to shake his hand. I highly recommend you to visit at least once.

Service was great, wine list reads like a textbook! I went for lunch and the views from the dining room was absolutely stunning. The snacks and starters were all excellent and fun -- all great with Champagne and the bottle of white I had brought. Usually for me the starters pack the punch, but today both the fish course and mains surprised me! The sea bass had a genius sauce on the side of the plate. I wish I had more, it tasted like there was some age to it, but apparently they make it from the bones of the sea bass every day, in a steam oven at 90c. How they get the concentration and umami is beyond me.. The venison also was outstanding. It was coated in chicken skin and so impossibly tender. There were three sauces or condiments served with it but by far the most amazing was the pear and coriander stem compress. It's so hard to explain but it's one of those perfect bites - every component that you tasted had a purpose. Loved it.

We visited Jaan Restaurant on two different days. First for dinner and 4 days later for lunch. Both times the whole experience was amazing. A warm welcome at the reception set the tone. Our table on the 70th floor of the Swissôtel the Stamford had a panoramic view of downtown Singapore. That was especially impressive for our dinner.The night time skyline is just stunning. Throughout the night we were served by absolutely phenomenal staff. The restaurant manager, Joseph Moltot and his assistant Jabal accompanied us through our 6 course dinner and then the 5 course lunch. Their professionalism and dedication to their craft was obvious. Our interaction with each of the waitstaff was enjoyable. The pace of the courses perfect, the wine pairings spot on. Joseph, who also served as sommelier selected outstanding wines. It is certainly worth doing the pairings since one gets to enjoy very different styles and flavors of wine which you might not always find. The food by Chef Kirk Westaway deserves all the accolades and the 2 Michelin stars he carries. The chef came out to greet us and we had a nice chat. For our lunch he designed a menu just for us, so we wouldn’t have to eat the same menu as for our dinner. Thank you for that. It certainly made us feel very special. Every single dish was plated perfectly. Special mention of the Kagoshima Wagyu beef dish. It was heaven. The beef had a buttery texture and melted in your mouth. Not one of the overall 11 dishes had a weak spot. The Turbot, John Dory,Hand dived scallops, the Langoustine and the Guinea Fowl were all cooked perfectly. If you come to Singapore you should treat yourself to this unique experience. Congratulations to Chef Kirk, Joseph, Jabal and the rest of the team. You are world class. Thank you for a wonderful time and continued success for your establishment.

Can’t understate how good the food is, almost every dish was crafted/plated to perfection. Impeccable service and hospitality where surprisingly there is a LOT of service staff per table. The view at this floor level is breathtaking! The lunch degustation menu will certainly make you full (I started with an empty stomach) and I couldn’t finish the pastries at the end