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Chef Kirk West­away is steer­ing JAAN into a di­rec­tion that he’s more than fa­mil­iar with, as he chan­nels his deeply rooted pas­sion for nat­u­ral fla­vors rem­i­nis­cent of his English child­hood. By show­cas­ing Bri­tish dishes and fla­vors in a mod­ern, re­fresh­ing man­ner, Chef West­away proudly presents the “Rein­vent­ing Bri­tish” menu.

In ad­di­tion to the Devon Ched­dar Cheese Buck­wheat Pan­cake that’s been a main­stay on the menu, Chef West­away in­tro­duces a few more snacks that are quintessen­tially Bri­tish. Take for ex­am­ple the Fish and Chips, which is trans­formed into a del­i­cate mini tart­let. Here, At­lantic cod fish is cured in salt and fen­nel seeds for 48 hours and then poached in an aro­matic milk. The tart­let is made from thinly sliced Aus­tralian pota­toes baked to a crisp, and fi­nally, a tar­tar sauce made with hard­boiled egg may­on­naise. Mean­while, the cour­ses that fol­low rely a lot on the fresh­ness of English in­gre­di­ents, which in­clude Ir­ish oys­ters and Scot­tish lan­goustines.

And in case it’s not ob­vi­ous enough, noth­ing is more English than an English Gar­den, which makes its way on to a plate at JAAN. In this col­or­ful dish, ex­pect a com­bi­na­tion of sea­sonal veg­eta­bles, black olive pow­der, and a pi­quant an­chovy dress­ing. A play­ful el­e­ment to the dish comes in the form of a mini wa­ter­ing can filled with a Scot­tish sea­weed and herb broth, al­low­ing din­ers to take part in the cre­ation of the dish by wa­ter­ing the “gar­den” them­selves.

Visit JAAN at Level 70, Equinox Com­plex, Swis­sô­tel The Stam­ford, Tel: 6837 3322

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