This page is not valid in your language.
Please change your location to see the article.

Surf & rice

by Kirk Westaway
Jaan by Kirk Westaway, Singapore

Coming from England, rice is not exactly our daily go-to, but after living 10 magical years here in Singapore where it is a daily staple, I am a rice lover. Just one day away and it feels like something is missing

Surf & rice

    4 PERS.
  • timing
  • preparation time
  • Cooking time


4 Scottish langoustines
200g Korean Queen rice
40g olive oil
400g chicken stock
80g diced shallot
20g black truffle
5g sliced chives
10g seaweed butter
65g roasted chicken skin
65g rice flour
4g salt
100ml chicken stock


1 — RICE
Sweat the shallot in the olive oil. Add add the Queen rice, stir 1 minute and add the chicken stock. Simmer for 4 minutes, then turn off the heat and add a tight-fitting lid. Rest 20 minutes. Add diced black truffle and chives.

Blend together roasted chicken skin, stock, rice flour & salt. In a pan, fry to form a thin crispy crepe.

Peel and roast the langoustine on its back, glaze with seaweed butter.

Warm the rice and sit a bed fit for the langoustine on the edge of the crispy rice crepe, sit the glazed langoustine on the rice with the wave of the crepe folded over.

This dish has a sweet, clean complexity of roasted umami – chicken, langoustine and truffle. Completely surrounded by soft, crunchy rice, it ticks every box of a deliciously textured recipe to match the complexity and biscuity brioche notes of Krug Grande Cuvée 170ème Édition. Each bite desires another sip.
Krug Grande Cuvée
Krug Grande Cuvée
Composed by
Selected by