Amongst the local gourmet brigade, Jaan holds much cachet. Afterall, this storied restaurant was home to some of the country’s most talented chefs. Now under the stewardship of English chef Kirk Westaway, the restaurant continues to hit new highs. Jaan’s French fine dining menu is driven by fresh seasonal ingredients and plenty of creativity. The menu changes regularly, but some of chef’s creations that have become mainstays include the heirloom tomato cooked sous vide in a tomato consommé, perhaps paired with burrata and basil sorbet for a fantastic burst of sweet, sour and savoury. It is one of chef’s dishes that have seen varied iterations, and thus far, it hasn’t disappointed. Other dishes that have made an impression include the Alaskan crab topped with pearls of Oscietra caviar and ikura, and the soul-comforting pairing of egg cooked at 63 degrees for 55 minutes, smoked with rosemary, and paired with celeriac and salty chorizo for a lovely contrast. The restaurant sits only 40, and books out fast, so be sure to call ahead for reservations.