SALT Magazine - - Feature -

Sato Kiyoshi, sous chef of mod­ern

Euro­pean fine din­ing spot Jaan, works along­side chef de cui­sine Kirk West­away. The Ja­panese-born Kiyoshi

has al­most a decade of culi­nary ex­pe­ri­ence, hav­ing been through kitchens thats span Tokyo, Syd­ney,

and Sin­ga­pore. To each place he brings a near-ob­ses­sive pas­sion for cook­ing, and a de­sire to share his

art with the diner.

THE INK: An in-progress, re­al­is­tic

piece fea­tur­ing a pair of eyes, a tree, and an hour­glass; a Ja­pane­ses­tyle koi; and four words: Ja­panese

“Kaizen”, a con­cept that means con­stant self-im­prove­ment, Ger­man for “De­sire” (ver­lan­gen), Swedish “hu­mil­ity” (öd­mjukhet), and Old

Norse for “strive” (strītha).

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