Jaan is on the top floor of the Raffles Hotel near Beach Road. Its height towers over Marina Bay Sands, as seen in the picture. It has a absolutely beautiful of Singapore; you can see most of the main attractions from up here. A truely breathtaking view, complimenting the absolutely mouthwatering food.

This play on words produces a funny little starter. Dough is pressed through a thin wire-forming press, similar to an icing bottle; and then molded, then friend into small rings. Potato puree is then held in these delicate rings, served with basil. Its creamy innards, yet crunchy covering make this starter a light, yet impactful one.

This bowl of creamy and thick mushroom soup was amazing. The musrhoom soup was unlike those from common Western Restaurants, or even Campbell's. The mushroom soup was thick and milky, and had dices of mushrooms in it. It was seasoned with small chives and caramalized crisped onion. This combination made the soup very heartwarming, and gave the vibes of sitting near a fire on a cold winter's day.

This beautiful dish here is Kirk Westaway's Alaskan King Crab. It features a colorful wreath of crab, sea urchin and edible petals, surrounding perfect scoop of fromage blanc sorbet. It is served on an absolutely wonderful piece of English Spring Pea Panna Cotta. This dish truly brings out the taste of the sea; the unique flavor of the crab is enhanced by the creamy, butter-like texture of the urchin and is complimented with the saltiness of the caviar. Finally, the sorbet brings out the full ocean flavour of the dish, and acts as a wonderful palette cleanser ensuring the heavy taste of the urchin and crab does not overwhelm your tastebuds.

I can't quite really remember the name of this dish. However, it had a wonderful combination of garden flavour with the sea. For seafood, it had prawns, some steamed and some fried, and a small filet of fish. Garnished with a lemony Creme Fraische sauce, and several other herbs. Combined, makes a wonderful hybrid meal.

This ain't a dessert. Despite its misleading name, its a savoury dish. The 'shells' of the macaroons are small buttons of dough, toasted to a crisp on the edges. The filling is a wonderful cream cheese like sauce, and atop of it, lies fresh caviar from a sturgeon.