Experience German and British gastronomy reinvented At Jaan

Head up to Jaan today for a Four Hands Collaboration between Jaan and three-Michelin starred Vendome of Germany

By Amy Van | 10 October, 2018 | Food, Restaurants
2018-10-10 15:25:08 2018-10-11 08:27:57

For  today’s lunch or dinner, make your way up to one-Michelin-starred Jaan on the 70th floor of Swissotel. The restaurant’s executive chef Kirk Westaway will be collaborating with the venerable chef Joachim Wissler of Germany’s Vendome for a special meal. Vendome was awarded with three Michelin stars and ranked No. 66 in the World’s 50 Best Restaurants, is located in Grandhotel Schloss Bensberg, near Cologne.

One of Germany’s top chefs, Wissler is well-known for his development of ‘New German Cuisine.’ He melds classic dishes with creativity and modernity, while pushing the boundaries for new (and forgotten) ingredients, techniques and flavours. Meanwhile, Westaway has also embarked on his culinary journey of ‘Reinventing British’. The British chef has been sourcing a variety of fine seasonal ingredients from the UK for his innovative menus.

Right: Wissler, Left: Westaway
Right: Wissler, Left: Westaway

This Four Hands dinner will kick off with Westaway’s snacks, inspired by his childhood memories living in Devon. You’ll get to munch on Devonshire cheddar cheese and buckwheat pancake; “fish & chip” made with cod cured in fennel seeds and salt then poached in milk, and served on a potato-based tartlet; as well as “chicken curry” on a Japanese rice chip – livened up with dollops of egg yolk puree and mango chutney.

Kirk Westaway's English Garden dish
English Garden

The four hands menu will of course feature Westaway’s artfully plated English Garden. The multi-coloured vegetables “garden” is composed of raw and cooked veggies, herbs and edible flowers bound with anchovy dressing, beetroot puree and black olive sugar. Served on the side is a light Scottish seaweed and herb broth in a custom-made watering can. Drizzle this broth over your mini “garden” before tucking in.

This will be followed by Wissler’s refined creation of langoustine and sweet potato with a refreshing carrot lime nage, cucumber jelly and spiced almond emulsion, as well as his luxurious grilled Gillardeau rock oyster crowned with gleaming Kristal caviar and a subtle green apple and German wheat beer foam.

For mains, Wissler presents a succulent slice of roast of wagyu beef entrecote served with jellified bone marrow, pickled beetroot, sweet corn puree, and a rich Bearnaise sauce. The dinner menu also features Westaway’s line-caught turbot partnered with flavourful purple artichoke purée.

The six-course lunch menu is at $188 per person, and the eight-course dinner at $298 per person. Available on 11 October 2018.

Level 70, Swissôtel The Stamford, 2 Stamford Rd, Singapore 178882. Tel: +65 6837 3322. Website here.

Her 18 years in the media have equipped Amy with an extensive network and excellent knowledge of the food, travel and lifestyle industries. She is also the co-author of Chinese Heritage Cooking. All this belies the fact that she’s a self-confessed loony with a wicked sense of humour, and that she can be bribed with copious offerings of char kway teow, cake, champagne and cava (or anything bubbly, really).