My favorite meal and Michelin experience while in Singapore. - Jaan By Kirk Westaway Singapore - Kaufe eine Reservierung
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Ranked #23 in Singapore's Best Restaurants.
😍 5/5 - My favorite meal and Michelin experience while in Singapore.
By 👻 @Gill S., 01/05/2020 3:00 am
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The chef here truly understands the importance of presentation with how his dishes are prepared. The only thing I will say to stay away from are the cocktails. They are god awful and are a disgrace to the rest of this meal. The amuse bouches were all wonderful. The placement on platforms were a beautiful display. The beet meringue with eel started off with this fluffy meringue that melted in my mouth, followed by the fishy trout that rises to the front of my palate.The Devonshire cheese ball is pure pleasure. An intense cheesy sensation that feels like the legs of a lover interlocking with me. The buckwheat aspect doesn't stand out as much, but that's ok in this case.The fish and chips tasted more like a lemon potato tart than actual fish. I enjoyed it, but was my least favorite out of the bunch. The duck sausage roll was a marvel in engineering as it was in taste. The spring was crafted with such stability and beauty, that I didn't feel like eating it right away. If you play with it a bit, you'll find that it's actually quite springy and sturdy! The duck itself felt like a tongue but tasted more like a pate. Delicious!The potato soup was a peasant meal prepared for the gods on mt Olympus. The soup had a treasure trove of treats and surprises with every sip. I love that you drink it rather than spoon it up. The macadamia nuts were such a good idea! The brioche they offer with it had a lovely taste smell of Parmesan cheese, that complimented the soup quite well.The Irish oyster was a delight! Although the other elements like tapioca don't stand out as much, the fishy profile breams like sunshine. The English garden was sensory overload. Like walking through a bazaar, so much was laid out and offered a barrage of sweet, earthy, floral, and herby goodness. The playful factor of the playing takes the experience to a whole other level, bringing the inner child out in me. The kombu watering can was another level of genius in the presentation of the dish. Worth the price of admission with this one. The eggs in egg is quite the treat. You have literal chicken eggs, as well as fish eggs, all contained within a ceramic Dino egg. I felt like a bird flying through the valleys of prehistoric canyons, curving through the winding path of mushrooms, eggs, and picked acidity. The pickled onions not only offered some lovely sweetness in the backdrop but provided some much-needed texture every so often. The smoked rosemary was a lovely touch that crept in and out of my senses.The poached snapper is a slightly conservative dish, but it's done so well. The green peas and finger limes were a lovely canvas for the snapper and prawns to rest upon. The peas were top-notch, making me reconsider why I hate peas to begin with.The lobster was a little more of a step up in composition from the snapper in terms of progressiveness, but still hits the spot. High-quality lobster, charred grilled courgette, draped in a splendid tomato broth. The pigeon was the crown jewel of the meal. Robust and full of flavor in every bite.
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