REINVENTING BRITISH AT JAAN

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