For the couple who pairs refined minimalism with a taste for culinary storytelling, JAAN by Kirk Westaway offers a two Michelin-starred odyssey atop Singapore’s skyline—a sanctuary where British tradition, seasonal purity, and panoramic vistas converge. Perched on the 70th floor of Swissôtel The Stamford, this intimate 35-seat jewel redefines Modern British dining through Chef Kirk Westaway’s homage to Devon’s pastures and a relentless pursuit of terroir-driven artistry.

The Vibe Check


JAAN thrums with the quiet confidence of a well-curated art gallery—polished, intimate, and framed by Singapore’s glittering cityscape.


  • Atmosphere: Floor-to-ceiling windows unveil 360-degree views of Marina Bay, while warm oak tables and bespoke ceramics echo Westaway’s Devonshire roots. Dried herbs and floral arrangements nod to the restaurant’s farm-to-table ethos, softened by amber lighting that mirrors golden-hour glow.
  • Dress Code: Effortless sophistication—linen blazers, silk slip dresses, loafers worn smooth by Marina Bay Sands strolls.
  • Soundtrack: The clink of Krug flutes, the murmur of sommeliers decoding Loire Valley Chenin Blanc, and the delicate crunch of heirloom vegetables.


This is where Westaway, Singapore’s first Krug Ambassador, transforms Scottish langoustines and Devonshire cheddar into edible sonnets.

A Legacy Rooted in Devon's Soil


Born in rural Devon, Chef Kirk Westaway’s childhood—foraging berries along disused railways and harvesting homegrown vegetables—shaped his culinary compass. After honing his craft under Julien Royer at JAAN, he took the helm in 2015, earning two Michelin stars by 2021 and a Green Star nod for sustainability.


Key to his ethos? “Let ingredients speak.” Westaway sources line-caught turbot from Scotland, organic vegetables from biodynamic farms, and truffles from Alba, while championing zero-waste rigor (fish bones become garum, kelp transforms into smoked tea). The 2023 renovation introduced intimate, earth-toned interiors, but the soul remains: a love letter to Britain’s seasons, plated with Japanese precision.

A Culinary Sonnet: Signature Acts & Menus


Signature Acts


  • English Garden: A kaleidoscope of 30+ vegetables, herbs, and edible flowers—blanched baby carrots, shaved radishes, pickled onions—drizzled with beetroot purée and anchovy dressing. Served with a whimsical dashi “watering can” for guests to nourish their edible plot.
  • Poached Turbot with Kristal Caviar: Silken fish draped in sea lettuce foam, crowned with Oscietra pearls and paired with Jerusalem artichoke custard.
  • Roast Pigeon “Forest”: A homage to Westaway’s S.Pellegrino Young Chef triumph—confit leg, liver parfait, and hay-smoked breast with wild mushroom risotto.


Menus


  • Seasonal Tasting Journey (SGD 498): 8+ courses celebrating micro-seasons—spring’s morel emulsion, autumn’s chestnut-glazed venison, winter’s truffle-laced celeriac.
  • Garden Symphony (SGD 498): A vegetarian marvel—heirloom beetroot tartare, pumpkin velouté with chestnut foam, and smoked eggplant miso.


Wine Pairings


  • Discovery (SGD 250): Natural wines like Slovenian orange and Basque cider.
  • Prestige (SGD 450): Grand Cru Burgundies, vintage Krug, and Westaway’s private stash of 30-year Scotch.

Practical Intel


  • Reservations: Book via Tock 3+ months ahead. Slots drop quarterly (Feb/May/Aug/Nov 1).
  • Dress: Neutral tones (ivory, charcoal) to mirror the restaurant’s serene palette.
  • Find: Level 70, Swissôtel The Stamford. Ascend to a realm where Marina Bay’s skyline becomes your dining companion.

Pro Tips


  • Chef’s Counter: Secure seats 1–4 to watch Westaway’s brigade plate with samurai-like focus.
  • Post-Dinner: Savor a Pimm’s Cup cocktail at the bar, a nostalgic nod to British summers.

Why It Resonates


  • For the Purist: Menus pivot on micro-seasons—spring’s pea blossoms, autumn’s game, winter’s truffles.
  • For the Ethicist: Zero single-use plastics; partnerships with 100% organic fisheries and farms.
  • For the Romantic: Propose at twilight, as city lights twinkle beneath the 70th-floor windows, with the “English Garden” as your witness.

JAAN isn’t a meal—it’s a homecoming. A place where Devon’s meadows meet Singapore’s skyline, where vegetables outshine caviar, and where every bite whispers Westaway’s journey from foraging boy to Michelin maestro. For couples craving elegance steeped in nostalgia, this sky-high sanctuary is where British soul clinks glasses with Asian verve.