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.

New Autumn Menu

Amuse Bouche

Foreground: Cheddar Straw/Fish and Chips. Background: Goose Mousse with Celeriac/King Crab with Brown Butter Pancake

The meal kicked off with a beautiful presentation of** four amuse-bouche**, each a tasty little nod to British culinary classics. Of the four, the Goose Mousse was the one we wish we could have a few more of. Westaway’s cheeky take on foie gras mousse, it was served atop a crispy shell, balancing rich, silky flavours with satisfying texture. Another notable creation was the “fish and chips,” which came as a piece of fish resting on a round potato cake and topped with a generous dollop of caviar. While it didn’t quite capture the familiar flavour of traditional fish and chips, we aren’t complaining about the caviar!

Charred Leek and Potato Soup

We really enjoyed the charred leek and potato soup. Chef tried to explain how he elevated this humble British favourite by preparing the leeks separately from the potatoes—but honestly, I lost track of the number of steps involved! What I do know is that it was easily the** best leek and potato soup I’ve ever tasted**. Creamy, smoky, and deeply comforting, this one’s definitely going on my list of recipes to attempt at home.

Langoustine with Salt Baked White Beetroot

I was a little disappointed that the langoustine was chopped up instead of presented whole. Because of that, even though the dish was pleasant, I didn’t quite get to experience the natural sweetness and texture of the langoustine as much as I hoped. On the bright side, the salt-baked white beetroot placed on top was a pleasant surprise — it’s one of the chef’s favourite vegetables, and its earthy sweetness added a nice contrast to the dish.

Hen’s Egg

Chef’s Hen’s Egg is basically a fancy take on the** good old British eggs and soldiers (which, incidentally, is what our kaya toast and soft-boiled eggs also borrowed from) — but done really well. You get a slow-cooked organic yolk sitting on a silky Jerusalem artichoke custard, topped with little pearls of Kristal caviar**, and served with toast spread with mushroom pâté. I won’t mind having this for breakfast any day!

Hand Dived Scallop

Another highlight was the scallop, featuring excellent roasted Scottish, hand-dived scallops topped with a **potato and garlic crust **that really complemented their natural sweetness. The scallops were set over tender purple artichoke hearts and finished with a lovely scallop sauce, allowing the quality of the outstanding Scottish scallops to shine.

Wild Turbot

We were next served a wild turbot fillet, which was gently** poached in brown butter** and topped with a herb crust. While thoughtfully composed, we felt the delicate flavour of the wild turbot was difficult to fully appreciate, as it was somewhat buried beneath the many accompanying elements.

Berkshire Pork Cutlet

The final savoury course was a** Berkshire pork shoulder stuffed with black trumpet mushrooms**, tied tightly and braised slowly in butter until meltingly tender, then finished with shards of crisped pork skin for texture. It was served with a creamy sauce made with capers, tomatoes and herbs for balance and acidity. On the side, a golden pork belly–stuffed fritter delivered another dimension of the Berkshire pork. A very satisfying way to end the savoury course!

Dessert

The degustation ended with a lovely chocolate dessert with rich chocolate mousse layered with different textures for contrast.

Don’t miss the cheese trolley, which features some of the best British cheeses, specially imported from the UK and not readily available at the local cheese retailers. Many of the selections come from the chef’s hometown of Devon and the surrounding areas. The cheddar was outstanding, as were some of the regional blue cheeses!

Conclusion

Overall, JAAN by Kirk Westaway delivers a refined and thoughtful expression of modern British cuisine, anchored by exceptional produce and clear culinary intent. While not every dish resonated equally, the highlights — particularly the seafood and outstanding British cheeses — showcased the kitchen at its best. It is a dining experience that** reflects Chef Kirk Westaway’s roots and philosophy**, offering a distinctive and polished perspective on British fine dining in Singapore.