[{"@context":"https:\/\/schema.org\/","@type":"NewsArticle","@id":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-team-at-jaan-by-kirk-westaway-share-their-go-to-places-for-a-bite\/#NewsArticle","mainEntityOfPage":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-team-at-jaan-by-kirk-westaway-share-their-go-to-places-for-a-bite\/","headline":"Crew Eats: The team at JAAN by Kirk Westaway share their go-to places for a bite","name":"Crew Eats: The team at JAAN by Kirk Westaway share their go-to places for a bite","description":"At JAAN by Kirk Westaway, a majestic panoramic view of Singapore\u2019s central business district (CBD) greets the eye. Located 70 storeys above the ground at Swiss\u00f4tel The Stamford, the internationally celebrated restaurant also boasts an impressive collection of accolades, including two Michelin stars in 2021, ranking 42nd in Asia\u2019s 50 Best Restaurants in 2021, and […]","datePublished":"2021-11-26","dateModified":"2022-06-29","author":{"@type":"Person","@id":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/#Person","name":"Ler Jun Sng","url":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/","identifier":320,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"TheHomeGround Asia","logo":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","width":640,"height":640}},"image":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/1637893072086_JAAN_by_Kirk_Westaway_Feature_Image_Restaurant_Interior_JAAN.jpeg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/1637893072086_JAAN_by_Kirk_Westaway_Feature_Image_Restaurant_Interior_JAAN.jpeg","height":626,"width":1280},"url":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-team-at-jaan-by-kirk-westaway-share-their-go-to-places-for-a-bite\/","about":["Food","Local","Review","Singapore"],"wordCount":1424,"articleBody":"At JAAN by Kirk Westaway, a majestic panoramic view of Singapore\u2019s central business district (CBD) greets the eye. Located 70 storeys above the ground at Swiss\u00f4tel The Stamford, the internationally celebrated restaurant also boasts an impressive collection of accolades, including two Michelin stars in 2021, ranking 42nd in Asia\u2019s 50 Best Restaurants in 2021, and one Michelin star in 2020.\u00a0For the uninitiated, JAAN started out as a French restaurant in 2001, during when Chef Andre Chiang was behind the stove. Chef Julien Royer of the three-Michelin-starred Odette took over the helm in 2011 but when he left in 2015, he handed the reins of JAAN over to his prot\u00e9g\u00e9 Kirk Westaway.\u00a0In an interview with Timeout Singapore, Chef Westaway confessed that the pressure to perform well was insurmountable. \u201cNow, the boy from Devon is going to take over \u2013 English boy, good luck. He\u2019s going to be a disaster. Jaan\u2019s going to fail,\u201d he said, before cutting off all contacts with the world to focus on his craft over the span of six months.\u00a0Left: Executive chef Kirk Westaway; Right: Scottish Lobster with Hipsy Cabbage and Brown Butter. (Photo courtesy of JAAN by Kirk Westaway)Chef Westaway\u2019s philosophy, as it turns out, is all about showcasing British cuisine in a modern and innovative manner, or as he says \u2018Reinventing British\u2019. He does so by spotlighting seasonal produce or traditional British fares. Take for instance the Hens Egg with Barbecued Celeriac and Black Truffle, which is a refreshed interpretation of the classic British eggs and soldiers dish that has been imbued with a deeper and smokier flavour. Under his direction, JAAN by Kirk Westaway is Asia\u2019s only modern British restaurant and has earned high praises from diners and critics alike.\u00a0Given the unpredictable and challenging year the food and beverage industry went through during the pandemic, receiving not one, but two Michelin stars (the restaurant\u2019s and Mr Westaway\u2019s first) this year was an unexpected surprise for the team at JAAN. The executive chef says: \u201cThe second star was admittedly a very appreciated affirmation. It is a testament of not only the team\u2019s hard work and dedication, but also our enduring commitment to putting a definitive mark on modern British cuisine.\u201dIn this series of Crew Eats, we hear from Kirk Westaway, executive chef of JAAN; head chef Ng Guo Lun, senior sommelier Tan Chuan Ann, assistant manager Rashelle Bantolina, and restaurant executives Dorothy Ling and Steven Lee about\u00a0their favourite dining haunts.Kirk Westaway, Executive Chef at JAAN by Kirk WestawayHailing from Devon in South West England, Kirk Westaway has been working as a chef in Singapore for nearly a decade. (Photo courtesy of JAAN by Kirk Westaway)Executive chef Kirk Westaway will be celebrating his 10-year anniversary under the hospitality hotel group Accor this coming December. He says: \u201cA big part of what keeps me going over the last decade is my team. They are incredibly passionate, talented and hardworking and there is a familial spirit, even amidst the intensity of the restaurant environment.\u201d\u00a0\u00a0Chef Westaway says the restaurant scene is dynamic and ever-changing, making it \u201cdifficult to pinpoint a favourite restaurant\u201d. And yet, in his quest to unearth new food establishments, he found sustainability-focused restaurant Kausmo a delight to visit. \u201c(Kausmo) embraces a progressive culinary philosophy that bucks the practice of aesthetic filtering by using \u2018imperfect\u2019 produce that are typically discarded,\u201d Chef Westaway says. In fact, the restaurant is helmed by JAAN alumni member Lisa Tang.According to Chef Westaway, dishes at Kausmo are thoughtfully curated using ethically sourced ingredients and, thus, \u201cfull of character\u201d. He adds: \u201cWhat\u2019s arresting is how Lisa intently elevates \u2018unattractive\u2019 ingredients with finesse to provoke thought and embody a meaningful perspective.\u201dKausmoAddress:\u00a01 Scotts Road, #03 – 07,\u00a0Singapore 228208Opening hours:\u00a0Tuesday to Sunday: 6.30pm – 10.30pm; Closed on MondayNg Guo Lun, Head Chef(Photo courtesy of JAAN by Kirk Westaway)Like Candlenut\u2019s chef-owner Malcolm Tan, JAAN\u2019s head chef Ng Guo Lun enjoys dining out at the acclaimed tze char (Hokkein for stir fry) restaurant Keng Eng Kee Seafood. \u201cI was fortunate enough to befriend the owners during a work trip and have been patronising their restaurant ever since,\u201d says the Singaporean father of two.\u00a0Chef Ng adds: \u201cKeng Eng Kee seafood is renowned for its Chilli Crab, Silky Moonlight Hor Fun, and my personal favourite, Coffee Pork Ribs. The pork ribs are deep-fried and glazed with a roasted coffee caramel, giving it a bitter and sweet taste that\u2019s to die for.\u201d\u00a0\u00a0(Photo courtesy of Ng Guo Lun)Keng Eng Kee Seafood\u00a0Address:\u00a0124 Bukit Merah Lane 1, #01-136, Singapore 150124Opening hours:\u00a0Monday to Sunday: 11.30am \u2013 2pm; 5pm \u2013 10pmRashelle Bantolina, Assistant Manager(Photo courtesy of JAAN by Kirk Westaway)Assistant manager Rashelle Bantolina frequents the hawker centre near her home with her husband. The 32-year-old Filipina professes her love for hokkien mee, or fried prawn noodles, cooked by a local hawker at Bukit Panjang Hawker Centre and Market. Highlighting how she likes her hokkien mee tangy, she would often get extra servings of lime with it. \u201cEver since my husband recommended it to me, I\u2019ve been hooked! In fact, the stall owner recognises me too!\u201d she says.On what piqued her interest in the dish, Ms Bantolina praises its umami-filled profile that pairs well with the tartness of the lime, while the crunch from the pork lard is extremely addictive too. She adds: \u201cThe hawker is also very generous with his portions too.\u201dBukit Panjang Hawker Centre and MarketAddress:\u00a02 Bukit Panjang Ring Road,\u00a0Singapore 679947Opening hours:\u00a0Monday – Sunday: 6am – 10pmTan Chuan Ann, Senior Sommelier(Photo courtesy of JAAN by Kirk Westaway)A former sommelier at Shangri-La Hotel Singapore, Mr Tan Chuan Ann is JAAN\u2019s senior sommelier. An adventurous soul, the 33-year-old Malaysian would traverse the sunny island in search of good food and unorthodox culinary experiences. The self-professed lor mee lover recommends dining at his go-to haunt is the award-winning hawker Xin Mei Xiang Lor Mee at Old Airport Road Food Centre. Mr Tan says: \u201cIts lor mee features a rich gravy that is balanced with vinegar and spices. It also stands out from the rest because it offers hand-peeled fish as a topping. It\u2019s a must-eat in my books!\u201d\u00a0\u00a0\u00a0\u00a0(Photo courtesy of Tan Chuan Ann)Old Airport Road Food CentreAddress:\u00a051 Old Airport Road, Singapore 390051Opening hours:\u00a0Monday to Sunday: 6am – 11pmDorothy Ling, Restaurant Executive(Photo courtesy of JAAN by Kirk Westaway)Originally from Sarawak in northwestern Malaysia, restaurant executive Dorothy Ling is looking forward to returning home when the much-anticipated vaccinated travel lane (VTL) between Singapore and Malaysia opens. Like many Malaysians who are unable to return home due to the pandemic\u2019s restriction, Ms Ling often feels homesick. Her way of coping? Sarawakian dishes at Shi Wei Tian Coffeeshop at Kaki Bukit \u2014 from Sarawak laksa, \u00a0which contains no curry but a tart and spicy soup base made using sambal belacan, galangal, lemongrass, and assam (sour tamarind)\u00a0 to kolo mee. The 29-year-old recommends first-timers to try the stall\u2019s kampua mee, a variant of kolo mee that comes with straight noodle strands instead of its curly twin. She adds: \u201cIt is a flavourful dish that is lightly seasoned with a mixture of shallot oil, soy sauce and pork lard. To me, that is the ultimate comfort food that truly reminds me of home!\u201d\u00a0\u00a0\u00a0\u00a0\u00a0(Photo courtesy of Dorothy Ling)Shi Wei Tian CoffeeshopAddress:\u00a031 Kaki Bukit Road 3, Singapore 417818Opening hours:\u00a0Monday to Friday: 6.30am – 6.30pm; Saturday: 12am – 3.30pm;\u00a0Closed on SundaysSteven Lee, Restaurant Executive(Photo courtesy of JAAN by Kirk Westaway)As someone who occasionally works into the wee hours, restaurant executive Steven Lee knows a thing or two about the best supper spots in town. One of his favourites is Tian Tian Seafood Restaurant, which is located on the outskirts of the CBD along Outram Road. With close to two decades of history, the tze char restaurant sees eager patrons making a beeline from a little after half-past six in the evening. \u201c(Tian Tian Seafood Restaurant) was recommended to me by Chef Kirk,\u201d Mr Lee says. \u201cThe food and service are top-notch, making Tian Tian Seafood Restaurant a repeatable experience. Furthermore, it opens till late, which is perfect for those who work in the F&B industry!\u201d(Photo courtesy of Steven Lee)Tian Tian Seafood RestaurantAddress:\u00a0239 Outram Road,\u00a0Singapore 169042Opening hours:\u00a0Monday to Sunday: 5pm – 3amJoin the conversations on TheHomeGround Asia’s\u00a0Facebook\u00a0and\u00a0Instagram, and get the latest updates via\u00a0Telegram."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Destinations","item":"https:\/\/thehomeground.asia\/destinations\/#breadcrumbitem"},{"@type":"ListItem","position":2,"name":"Singapore","item":"https:\/\/thehomeground.asia\/destinations\/\/singapore\/#breadcrumbitem"},{"@type":"ListItem","position":3,"name":"Crew Eats: The team at JAAN by Kirk Westaway share their go-to places for a bite","item":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-team-at-jaan-by-kirk-westaway-share-their-go-to-places-for-a-bite\/#breadcrumbitem"}]}]