A Spring Menu at JAAN* by Kirk Westaway
by Darinee Durai & Qian Leung
@ 13 Apr 2017
Devon-born Chef Kirk Westaway introduces his favourite springtime ingredients with tantalizing courses over at Michelin-star restaurant, JAAN. Diners will be able to experience Rabbit Springrolls seasoned with Chef Westaway’s version of garam masala in the form of canapés; St. Vincent Asparagus with champagne hollandaise; Cannon of Lamb – a product of months of experimentation; a Pear & Ginger Tart – a classic balanced dessert that is sure to please. The view overlooking the scenic Marina Bay is bound to amaze, and the food will leave you wanting more.
Get a taste of European spring and well-thought out flavours over at: http://www.jaan.com.sg/