A refreshed menu featuring refined British-accented fare awaits you at Jaan by Kirk Westaway
The last 12 months have been quite eventful for chef Kirk Westaway and his team at Jaan. Exactly a year ago, he embarked on a new direction, shifting the restaurant's focus from France to Britain with a menu aptly called “Reinventing British”. It showed the Devon native's commitment to championing seasonal British ingredients and British cuisine, an approach that was well-received by diners and critics alike thus cementing Westaway’s imprint on Singapore's fine dining scene.
The changes he introduced enhances the reputation of Jaan as a place that prizes innovation, creativity and risk-taking. Perhaps it has something to do with being so high up—it's on the 73rd level of the Swissotel Stamford to be exact—that it continues to inspire (and incubate) many of the city's culinary talents to reach new heights. Award-winning chefs Andre Chiang and Julien Royer both made their mark while working at Jaan and proceeded to create their own stellar restaurants. Westaway, however, has sought to make Jaan his home.