Whether it’s a fine dining interpretation of English fare or a quick bite you’re after, executive chef Kirk Westaway has got you covered.
Back after a short hiatus, executive chef Kirk Westaway returns with a faultless rendition of an English summer with the refreshed Reinventing British menu at JAAN. Exercising the same finesse that’s earned him a Michelin star and numerous accolades, his dishes highlight the crisp flavours of vegetables and edible flowers alongside English produce.
The four starters are a teaser of what is to come. The Tomato Cloud, a tomato meringue dusted with celery salt, is akin to the first course of Summer Vegetable Pie that is a delicate pastry cup filled with a bite-sized portions of artichoke, tomatoes, yellow beans and basil.
And what would English fare be without Fish and Chips, now presented as a savoury cannoli stuffed with cod brandade. It alludes to the main of Poached Snapper, an item exclusive to the lunch menu, with the fish sliced thinly and shaped into a circle then served with romanesco florets, puree and wilted baby spinach.
The third starter of Devon Cheddar Cheese Buckwheat Pancake looks nothing like a pancake, and in fact resembles takoyaki more. Unlike those typically filled with a chunk of octopus, this ‘pancake’ contains a mouthful of smooth melted cheddar from Devon that is aged for 24 months. Cheese aficionados who can’t get enough can try the same cheddar in its raw form at the end of the meal or, if feeling extra indulgent, can pick the Baron Bigod made in Suffolk that is said to give the French brie a run for its money.
Lastly, the Goose Moose, a tart of goose liver topped with red onion marmalade and black truffle slices, pays tribute to game hunting in Britain. It brings to mind rustic scenes of stews and fireplaces in the countryside, where a piping bowl of Roast Leek & Potato Soup would be best appreciated. Westaway offers his in a hexagonal cup he’s made himself, with a steaming English muffin and leek-infused butter from Brue.
Then there is, of course, the Eggs in an egg that elevates the humble chicken egg to a theatrical show of an oversized grey speckled ceramic egg that opens to wisps of rosemary smoke. The yolk is slow-cooked in olive oil and sits tenderly on cauliflower custard, pickled shimeji mushrooms and Cevennes onions then topped with caviar. With it comes Berkswell Cheese, a 10-month-old sheep’s cheese from Coventry.
We suggest setting aside two or three hours for a lunch and dinner at JAAN but if you’re in search for something that requires a little less commitment, The Casual British menu at Anti:dote is just what you’re looking for.
Available as a four-course lunch or dinner, and a la carte, The Casual British pop-up offers a sample of Westaway’s culinary prowess and homage to home in a less formal setting.
You’ll still get to savour warm sourdough with butter to start, served with wedges of crunchy pickles. These tangy accompaniments appear too with Kirk’s Fish n’ Chips, generous chunks of cod in a coat of brown batter. We hear the Farmhouse Duck and Lentil Terrine and Scotch Eggs are crowd favourites too.
JAAN by Kirk Westaway is located at 2 Stamford Road, Level 70 Swissôtel The Stamford, Singapore 178882. Tel: +65 6837 3322.
Anti:dote is located at 80 Bras Basah Road, Level 1 Fairmont Singapore, Singapore 189560. Tel: +65 6431 6156.