Kirk Westaway skilfully blends his English heritage and extensive culinary training to reinvent classic dishes with comfort and refinement. Drawing from his childhood memories to infuse dishes with natural flavours, Kirk’s evolving menu showcases British cuisine in a modern light, emphasising seasonality and the use of high-quality ingredients. We caught up with him to see what he has been up to.
E: JAAN is a household name that barely needs any introduction. However, how would you describe the restaurant to first-timers?
A: It’s quite an impressive location, I’d say. People are always a little bit sceptical about the quality and the experience they might receive, but the second they arrive on level 70 of the hotel and walk into the area, I think they’re always a bit in awe, taken aback by the elegance of the room, the location, the design and obviously, the incredible view. The quality only escalates into the dining experience, service and the fine wine and Champagne. It’s really, all in all, a very special experience.
E: You’ve been with JAAN for more than a decade. What’s your secret in keeping things fresh and relevant?
A: I believe the key to keeping things relevant is having an interest in being here. I really have a close relationship with my team and with our guests. I have a lot of interest in what I do and I serve food that I really enjoy. I like to reinvent dishes and find solutions to the innovative direction we’ve taken, Modern British. I’ll continue to push the envelope of creativity for myself, my team and all the guests who join us.
E: Writers have writer’s block. Do chefs have similar moments too, when it’s difficult to find inspirations?
A: The times I get writer’s block is when I think too hard. If I really sit myself down at a desk with a paper and a couple of books, and concentrate really hard on thinking of ideas, that’s the time when I get blocked or lose interest. I’m most creative and productive when I’m in the kitchen writing random notes, playing with food, tasting ingredients, seasoning and adjusting, and that’s where I blossom. Some of the best dishes and best recipes have come from those moments, in the middle of service or in times when we’re a bit busy or frantic. That’s where the magic happens; when you are under a bit of pressure.
E: Your career has taken you practically around the world. What made you set your tent in Singapore?
A: I came upon Singapore by chance. I was invited by a good friend of mine, Julien Royer. My contract was just a couple of years long; two years here and then see what’s next. Obviously, I fell in love with the country and the people. The friends I had turned into family and, still, the people around me are very, very close. In redesigning this concept of Modern British in Singapore, it has been a beautiful experience and journey for me. I’ve been here a long time, but I really feel that we’ve made a difference and made an impact, and have been very successful so far.
E: You’re known for putting your personal style & approach on British cuisine. What do you think is the biggest misconception about it and how would you set the record straight?
A: Unfortunately, people have had their own opinions about British cuisine as it’s been for the last 50 or 100 years around the world. And realistically, those times are in the past. If you go to any modern gastropub or casual restaurant in the UK, all of the chefs are sourcing ingredients within a five- or 10-mile radius from local farms and rivers down the road, such as meat, dairy and fish. It’s a very unique, farm-to-table orientated process, and all the chefs are trained and deliver really amazing food. British food in general has really evolved to such an amazing level. London is one of the hottest culinary scenes in the world right now and that has been there for a while. So, I really think the misconception people have is in the past. Where we’re headed in the future is very exciting for everybody involved.
E: Do you think you will replicate the concept you bring to JAAN?
A: For now, JAAN is the HQ. This is where I put all of my time and attention. I think casual dining has got a real place, especially in Asia. The casual concept is something that’s screaming to be refined, and I’d love to have a crack at that. JAAN offers a fine dining experience, which means this is the number one, the flagship. It could be recreated, it’d be interesting to look at how we could do it, but for now, this is the main focus.
E: You are one of the youngest chefs that have ever received the Michelin star accolades. What does it mean to you to receive such an honour?
A: I guess I was fairly young of age when I received that and I still am young to be where I am. To receive a Michelin star is every chef’s dream, so to get the second is undeniably even more awesome. To have this on my belt with an amazing selection of people surrounding me is really a lifetime achievement. It has changed my life and my world, and it ticked all the boxes of the dreams that I had imagined as a young boy prepping vegetables in the kitchen.
E: What do you think a good chef should have?
A: I think a good chef should have honour, be devoted, humble and appreciative. In this job, you work with a lot of people, so it’s important to maintain our humility. I interact and engage with different people through what I do, and having that humble personality is important as we carry on our journey down this rabbit hole. Maintaining the composure helps immensely as we carry on, grow, develop and get better and stronger.
Exquisite Taste Volume 41
JAAN by Kirk Westaway
Swissôtel The Stamford
2 Stamford Road
Singapore 178882
T: (+65) 91999008
E: jaan.bookings@swissotel.com
W: jaan.sg
IG: @jaanbykirk
