Asa Sibcy, Head Chef at The Crown by Kirk Westaway, brings a refined yet curious approach to the heart of Jakarta’s dining scene. Having spent 15 years under the mentorship of Heston Blumenthal, Chef Asa operates with a philosophy rooted in the constant questioning of techniques and traditions. His mission is to translate the soulful heritage of British cuisine into a language that resonates with a sophisticated global audience.
E: Looking back at your roots, what was the defining essence of your early years that has led you to where you are today?
A: The essence of my culinary identity was forged during 15 years working alongside Heston Blumenthal. His enduring motto, Question Everything, became a personal mantra that continues to guide my work today. This inquisitive nature extends far beyond the technicalities of the kitchen, driving me to explore the nuances of culture and human connection. By constantly asking why, what, and how, I have developed a perspective that treats every ingredient and tradition as an opportunity for deeper understanding.
E: With experience spanning the United Kingdom, Dubai, and Indonesia, how have these different landscapes shaped your culinary perspective?
A: Despite a career that spans those different countries, my core culinary ethos remains remarkably consistent. My focus has always been on people and the concept of togetherness, underpinned by a deep respect for the best possible produce. I believe the role of a chef is to showcase these ingredients through precise cooking while fostering a sense of community. Food loses its purpose without the people who share it, making togetherness the most vital component of any meal.
E: What does a successful kitchen look like to you, beyond consistency on the plate?
A: A truly successful kitchen is defined by the happiness and ambition of the team rather than just the consistency of the plates. I value a workspace filled with chefs who are eager to learn and constantly striving to surpass their previous achievements. Every member of the team contributes a vital perspective, which is essential when developing new concepts. While I carry the history and stories of British flavours, I rely on my team’s diverse outlooks to ensure our creations are meaningful within our local context.
E: What is your approach in reinterpreting classic British flavours for a modern plate without losing its authentic soul?
A: Reinterpreting British classics for a modern Jakarta audience is a challenge I find immensely rewarding. Before finalising a dish, I seek the honest opinions of my colleagues to ensure the flavours are relatable and engaging. Since traditional British fare is still a relatively unique offering in Indonesia, storytelling becomes our most powerful tool. It allows us to bridge the cultural gap, helping our guests understand the heritage behind every bite we place before them.
E: How do you ensure a traditional British narrative resonates with the expectations of a city as sophisticated and modern as Jakarta?
A: Connecting traditional narratives with a modern city like Jakarta requires finding common ground through universal experiences. Every culture has its version of a comforting soup; while Indonesia has its beloved soto, we present our refined take on leek and potato soup. It is a staple that resonates because it taps into a familiar sense of nostalgia and comfort, regardless of one’s background. We aim to offer a version of British excellence that feels both elevated and deeply accessible.
E: Beyond the food, what do you hope guests take away when they spend an evening at The Crown?
A: Beyond the technical execution of the menu, the ultimate goal is for guests to leave The Crown feeling genuinely content. I want our visitors to depart with a full stomach and a happy heart, having experienced something restorative. Ideally, they also walk away with a newfound appreciation for British cuisine. There is a quiet satisfaction in knowing a guest has discovered something unfamiliar and found it truly delightful.
STRAWBERRY ETON MESS
INGREDIENTS:
Lemon Verbena Meringue:
- 100g egg whites
- 100g caster sugar
- 100g icing sugar
- 2tsp dried lemon verbena
Vanilla Sponge:
- 2 whole eggs
- 60g caster sugar
- 60g plain flour
- 20g cornflour
- 1tsp vanilla extract
Macerated Strawberries:
- 400g strawberries
- 20g caster sugar
- 10g lime juice
- Zest of 1 lime
Strawberry Soup:
- 250g strawberries
- 30g caster sugar
- 10g lemon juice
- Pinch of salt
Cream & Yoghurt:
- 250ml whipping cream
- 100g Greek yoghurt
- 1tsp vanilla extract or 1 vanilla bean
METHOD:
Lemon Verbena Meringue:
- Preheat oven to 110°C.
- Whisk egg whites to soft peaks, then gradually add sugar before whipping to stiff peaks.
- Fold in icing sugar and lemon verbena.
- Pipe and bake for 1.5-2 hours until dry.
Vanilla Sponge:
- Whisk eggs, sugar, and vanilla, then fold in flour and cornflour.
- Microwave for 30-40 seconds or bake at 170°C for 12-15 minutes.
- Cool and cut into cubes.
Macerated Strawberries and Strawberry Soup:
- For the macerated strawberries, combine all ingredients and rest for 15-20 minutes.
- For Strawberry Soup, cook strawberries, sugar, and salt over bain-marie for 20-30 minutes, then strain and finish with lemon juice.
- Keep refrigerated until assembly.
Cream & Yoghurt:
- Whip cream to soft peaks, then fold in yoghurt.
- Freeze until assembly.
PLATING & SERVING:
- Place Vanilla Sponge in the middle of the bowl.
- Put some diced strawberries with lime zest on top of the sponge.
- Carefully place the Lemon Verbena Meringue on the top to cover the sponge and strawberries, then garnish with macerated strawberries.
- Top with the frozen Cream & Yoghurt mixture before pouring in the chilled Strawberry Soup.
Exquisite Taste Volume 51
The Crown by Kirk Westaway
at Fairmont Jakarta
Jalan Asia Afrika
Jakarta 10270, Indonesia
T: (+62) 2129703333
E: thecrown.jakarta@fairmont.com
W: fairmont-jakarta.com
IG: @thecrown.bykirk
