As the warm embrace of summer slowly yields to the gentle coolness of autumn, Chef Kirk Westaway of Jaan celebrates the turning of seasons with vegetable-forward dishes that are the very embodiment of stunning gastronomic artistry
Perched atop the 70th floor of Swissôtel The Stamford, two Michelin-starred Jaan by Kirk Westaway is indubitably one of Singapore’s culinary gems, offering an unforgettable view of the cityscape at any given point of time in the day. It’s here that Chef Kirk Westaway unveils his latest masterpiece, the Autumn Harvest menu—a celebration of the shifting seasons and an homage to his British roots. Stepping into Jaan, guests are met with an impeccable interior that’s both sophisticated and intimate, making it ideal for a cosy evening with close friends or a special someone. The staff’s warm hospitality complements the ambiance, setting the tone for a meal that’s equal parts comfort and sophistication.
Chef Kirk’s autumn offerings this year sees the inclusion of new dishes that artfully capture the essence of the season. His focus on vegetable-forward creations and locally sourced produce highlights the vibrancy and simplicity of autumn’s best ingredients, with a focus on dishes that evoke warmth and nostalgia.
The experience begins with a selection of British-inspired snacks, each delicately crafted to set the stage. A standout is the Potato Rosti Caviar—a sophisticated twist on the classic fish and chips, featuring a crispy potato rosti topped with smooth cod mousse and encased in a crown of Kristal caviar. The balance of textures and flavours here encapsulates Chef Kirk’s approach, where comfort meets elevated cuisine.
As we progressed, the “hug in a mug” (nickname endearingly coined by my dining companion) soup course became a favourite. The Charred Leek and Potato Soup marries the smokiness of grilled leeks with the velvety essence of roasted potatoes, with deep and comforting flavours, an ideal prelude to the heartier courses ahead. Be sure to take your time in savouring this course, for I chugged my way through mine way too quickly.
The bread course is another memorable highlight, offering two loaves: a dark rye batard and a light sourdough brioche. Served with a quenelle of Devonshire butter topped with lemon thyme leaves—a fragrant garnish that lingers deliciously on the palate—the bread and butter service is a comforting homage to Chef Kirk’s early years as a young chef in France. This thoughtful detail, drawing on his memories of handpicking thyme as a young apprentice, speaks to the personal narrative that weaves through each dish on the menu.
Among the main courses, Wild Turbot and Red Mullet were standouts. The Wild Turbot, sourced from Ireland and prepared in a luxurious brown butter bath, imparts a nutty richness that complements the delicate sweetness of roasted pumpkin and razor clam salad. Meanwhile, the Red Mullet, a seasonal specialty sourced from the waters around Southwest England and France, is accompanied by roasted capers, tomatoes, and a hint of Amalfi lemon—each bite bursting with freshness and a clean, bouillabaisse-inspired sauce.
For dessert, the Basil Sorbet offered an unexpected and playful palate cleanser, presented with a vibrant fruit salad and garnished with whimsical blackcurrant bubbles. Light yet refreshing, it was a surprisingly fun dish that provided a lively transition to the more indulgent closing sweets.
The dining experience at Jaan feels complete yet entirely memorable, with every dish crafted to evoke the comforting spirit of autumn while showcasing the finesse of fine dining. As our meal drew to a close, I couldn’t help but feel that Jaan would be the perfect venue for a festive, gastronomic celebration. Chef Kirk Westaway’s Autumn Harvest menu doesn’t just mark the changing of the seasons; it is a warm and elegant ode to the charm of autumn, all set against the breathtaking vistas of Singapore’s skyline.
