No.29

Jaan

Singapore

On the pass:

Kirk Westaway

Pastry chef:

Style of food:

Modern French

Standout dish:

Tomato Collection

Contact:

Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882

+65 6837 3322
http://www.jaan.com.sg/

Kirk Westaway rises to the occasion at high-rise favourite

What’s the dining space like? Jaan’s interior is pared back – aside from the Murano glass chandelier spanning the entire ceiling – so as not to distract from the fabulous 70th floor view of Singapore and the exemplary cooking.

A few words on the chef: Following four years as sous chef, latterly under Julien Royer, British-born Kirk Westaway – S. Pellegrino Young Chef 2015 for Southeast Asia – has taken the helm in the kitchen. Growing up in the quaint British seaside down of Devon, Westaway developed a deep regard and respect for produce, and now adds a modern approach and technique to his dishes, whilst showcasing natural flavours.

Style of cooking: Westaway has largely retained the contemporary take on classic French cuisine that Jaan is renowned for, while introducing top ingredients from his homeland. This includes witty takes on foodie memories such as canapés with the taste and texture of fish and chips or desserts reminiscent of a famous British chocolate bar.

Typical dishes: Established crowd pleasers like 55-degree egg with chorizo remain, to which Westaway has added his own impressive creations including heirloom tomatoes with aerated tomato consommé and burrata.

What makes it stand out? The Tomato Collection is a classic combination of perennial tastes while exploring the many flavours that can be coaxed from the humble tomato. A vine-ripened heirloom tomato is cooked sous vide in a tomato consommé to intensify its flavours and then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano. 

Bonus points: Westaway's sustainability practices include sourcing for seafood from sustainable sources including oysters from Donegal Bay in Ireland, and beyond food, the conversion of used Christmas trees into platters for the restaurant's Petit Fours.

Images: Edmond Ho and John Heng

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