With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
All eyes are on Kirk Westaway, since he assumed the title of chef de cuisine at Jaan in July 2015. The modern French fine-dining restaurant is known for picking chefs that elevate it to illustrious heights. Think Taiwan-born Andre Chiang, who put the restaurant at 39th place on the World’s 50 Best Restaurants 2010 in just two years. Then there was Julien Royer, under whom Jaan was listed on Asia’s 50 Best Restaurants for three consecutive years.
Diese Geschichte stammt aus der Issue 17-Ausgabe von The Peak Selections: Gourmet & Travel.
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Diese Geschichte stammt aus der Issue 17-Ausgabe von The Peak Selections: Gourmet & Travel.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
