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I think a lot about restaurant reservations these days. But only because it is very difficult to secure a coveted seat in a restaurant for four friends for lunch or dinner. My Facebook feed is full of opposing views: on the one hand, there are the penny pinchers who care about their next paycheck, and on the other, a select group of diners who are eagerly waiting to splurge locally, especially now. that funds allocated for travel have become useless.
So when news reached me that Jaan’s golden doors are reopening and once again welcoming customers, my interest and curiosity were duly piqued. In such a challenging economy, are there customers willing to shell out top dollars for one of the best dining experiences in the country? Was Jaan motivated by an endless barrage of polite requests from loyal customers craving a slice of top-notch service?
And most importantly, what role does good food play in a COVID-19 F&B universe where establishments close faster than you can say ‘vaccine’? Fortunately, I had the rare opportunity to speak to the man himself, Jaan’s Executive Chef Kirk Westaway, and get all these burning questions properly answered.
Jaan had to be temporarily closed for five months, and the road to reopening was not without its challenges. Fortunately, there have been no pay cuts or layoffs on our team.
I am the Executive Chef of Restaurant Jaan at Swissôtel The Stamford Singapore, home to one of the most iconic sights in the country. My style of food is modern British. I hope to make my mark on British cuisine with a reinvention of British classics through a new, innovative and refined interpretation for more people to come to experience and appreciate what can and should go forward.
That every day is different with challenges and changes to keep you on your toes, that in itself is exciting and motivating! Whether it’s ingredients, staff, guests, operations, or location, there are always things that can be changed and improved. Naturally, there are high points and low points, and it can be a roller coaster ride every day, but the spirit to have is to embrace it all.
Another thing that really motivates me is my team: they are very passionate and hard-working. I believe we strive for each other while standing shoulder to shoulder for 16 hours a day, every day, trying to perform and create the best of the best for our guests. It is a joy to receive the recognition and appreciation of all who pass through our doors.
One of the high points of being in this industry is working with the ingredients that I have the luxury of accessing in Singapore, especially for a restaurant like Jaan that focuses on products and seasonality. I never had the opportunity to experiment with ingredients of this quality when I was younger, and having access to the best seasonal options from around the world right here at this restaurant is truly a dream come true.
Goose Moose. (PHOTO: Jaan)
I really enjoy experimenting with Garum, a little known fermented fish seasoning. Develop the seasoning to a different level and intensify whatever ingredient you put in it, be it vegetables, meat or fish. We make ours here in Jaan’s kitchen, but it takes a few months to mature. You can also buy high quality lots from Iceland.
The changes have affected not only fine dining, but also informal food centers and street vendors, as well as all kinds of food service, which have been affected by the difficulties during the pandemic.
Jaan had to be temporarily closed for five months, and the road to reopening was not without its challenges. Fortunately, there have been no pay cuts or layoffs on our team. We had the opportunity to use them in other areas of the hotel, so we were very lucky that way.
That said, the team couldn’t be happier to meet with Jaan’s reopening; we quickly prepare the menu and get to work. It was a challenge, but I am very happy to see that it has been a successful endeavor. During the lockdown, I also created a casual pop-up, A Casual British Summer, in Anti: Dowry. Based on a British gastropub concept, it serves informal food that maintains the same philosophies and recipes of what we use at Jaan, but in a simpler and more accessible style.
Summer vegetable cake. (PHOTO: Jaan)
The most important lesson we can learn is to value and respect your people, as they are the people who make the machine work all day, every day. They are essential in delaying your operations and ultimately they are the ones who put in the time and hard work, so we must take care of them and appreciate them accordingly.
I always keep in mind that it is not necessarily his dream to open this restaurant and receive awards and recognition. It is my dream, and they are putting their heart and soul to help me achieve it.
One thing that gives me hope in the Singapore food scene is the locals and their ardent level of support. Obviously, many people have realized that they are not traveling. Then the only thing you can do is support local restaurants, the community, and businesses. The restaurant industry as a whole has been busy and lively since many resumed operations. It’s heartening to see that the locals are as passionate as ever in their eating and dining habits, and it’s certainly helping the industry tremendously.
