JAAN is one of those rare fine-dining restaurants that has truly stood the test of time. Perched on the 70th floor of Swissôtel The Stamford, it has been around since 2000, making it almost a quarter of a century old—no small feat in a city where fine-dining concepts come and go with alarming speed. Over the years, JAAN has evolved through several culinary chapters: first gaining prominence under André Chiang during its Jaan par André days, then continuing to build momentum under Julien Royer, before finding its current identity under Kirk Westaway. It was Westaway who led JAAN to its second Michelin star in 2021, cementing its place among Singapore’s very best. That JAAN has not only survived but continued to reinvent itself at this level says a lot about the restaurant’s ability to adapt without losing its soul.
The British aren’t exactly famous for their cuisine, but Kirk Westaway is changing that perception at JAAN by reinterpreting classic British pub favourites into elegant fine-dining dishes. Much like how local chefs elevate hawker staples into refined creations, Westaway takes familiar comfort foods—think fish and chips or potato and leek soup—and gives them a creative twist. He also puts a strong emphasis on sourcing ingredients from Britain, especially from Devon, his home region, bringing a genuine sense of place to his dishes. His Modern British approach focuses on clarity, balance, and celebrating seasonal ingredients, turning humble classics into memorable, sophisticated experiences that perfectly suit JAAN’s lofty setting.
We had the pleasure of experiencing Kirk Westaway’s Autumn degustation menu at JAAN, and we’re excited to share our tasting journey with you.
English (US)