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Jaan Restaurant, Singapore, Republic of Singapore

What does cooking mean to you?

Being able to use my creativity as I desire, which is a luxury not many people have. The dining scene in Singapore is intense and I am always looking for natural and organic ingredients, generally trying to source them from England, as my style is reinvented British.

Kirk Westaway Image 2 Kirk Westaway Image 2
Being able to use my creativity as I desire, which is a luxury not many people have.

Kirk Westaway

Kirk Westaway Image 3

Who made you love the job?

The selection of young Chefs living and breathing JAAN’s restaurant life, eighteen hours a day, shoulder-to-shoulder in the heat. It can be intense, but I have learnt not to complain. It is important that we share a connection, as well as ideas and new styles.

Have you always enjoyed cooking with the pepper?

The pepper works well in English cuisine. I always use it somewhere in the menu all year round, although usually as a garnish or spice and generally not in the spotlight. To make the pepper the star of the show is interesting because it requires you to contemplate your recipe in a different way.  

Do you remember your first glass of Krug?

It was December 11, 2011. I remember the date because I had just arrived in Singapore for the first time and discovered my new restaurant hours later at dinner. I will never forget gazing across the marina as the bright lights of my new city reflected on the gold label when we opened that bottle of Krug. It would be the first of my many engagements with the House. 

Can you tell us of an unforgettable experience you have had with Krug Grande Cuvée or Krug Rosé? 

A few years ago, I was invited to Hong Kong by Krug, on a boat journey with some of the top Chefs from around the world. We shared jokes, stories and Krug  Champagne under the stars in the middle of the river in Hong Kong. It was truly a wow moment.

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