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Jaan by Kirk Westaway

Singapore

Kirk Westaway reinvents British cuisine at Singapore’s high-rise favourite

Jaan by Kirk Westaway

On the Pass

Kirk Westaway

Pastry Chef

Bart Cywinski

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 over Singapore and the exemplary cooking.

A few words on the chef: British cook Kirk Westaway took the helm in the kitchen in 2015 and continues to put his own stamp on Jaan. Growing up in near the seaside in the county 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: Since taking over Jaan, Westaway has been working towards a cuisine that reflects his own culinary principles, and in 2018 he revealed a menu shaped by his passion for British dining. With the idea of reinventing English classics, he produces dishes such as Fish and Chips, which plays with the taste and texture of the UK favourite, and English Garden, an artful plate of more than 30 vegetables, herbs and edible flowers.

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

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