Prestige (Singapore)

Prime Produce


In the latest instalment of the Reinventin­g British menu at two-michelin-starred JAAN by Kirk Westaway, executive chef Kirk Westaway’s new dishes celebrate the diversity of spring’s bounty. Highlights include the White Asparagus and Caviar, where slices of sweet, seasonal white asparagus braised in milk are served cold on an asparagus custard with Kristal caviar, as well as the Scottish Langoustin­e, topped with fresh dill and served alongside green asparagus and a warm seaweed mayonnaise made with brown butter. The dishes are light and sophistica­ted, elevating humble ingredient­s in a delicate yet comforting British way.

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