For four days from 13 to 16 December 2017, one Michelin star restaurant, JAAN, will host an exclusive Four Hands experience in collaboration with Chef Simon Rogan, chef-owner of two Michelin star restaurant L’Enclume and Rogan & Co.
The Four Hands series will start with an exclusive media master class with Chef Kirk and Chef Simon on 13 Dec at the Miele Lounge from 12pm to 2pm. Guests will get the opportunity to preview a culinary showcase of each Chef’s chosen signature dish. Dining events open to the public will begin with lunch on 14 December 2017.
This powerhouse collaboration brings together two chefs, united by more than their shared English roots; and bounded by a common culinary philosophy and vision for produce-driven fine cuisine. This concept lies at the heart of JAAN’s Chef de Cuisine Kirk Westaway’s culinary artistry. It is this very principle that drives his commitment to sourcing for the best ingredients and showcasing the finest of each season through simple yet complex interpretations. Over the past 25 years, Chef Simon Rogan has developed a similar yet distinctive cooking style, underpinned by a culinary ethos that devotes an experimental passion for fresh produce and the championing of seasonal ingredients.
“It is truly an honour to collaborate with Chef Simon, an inspirational figure with whom I feel a strong affinity with due to our shared aspirations and strong commitment to using only the finest seasonal produce,” shared Chef Kirk, “This Four Hands experience promises to delight diners with a focus on optimising the season’s best like no other.”
“In a greatly diverse culinary world, it is refreshing to meet another Chef who is guided by the same culinary philosophies as myself – especially a rising talent with as much potential as Chef Kirk,” said Chef Simon, “Diners can look forward to experiencing this philosophy, which connects and unites us, being translated into different culinary interpretations and narratives on the dining table.”
Dinner is a decadent eight-course affair which epitomises both chefs’ commitment to nature while paying tribute to seasonality. The menu features Chef Kirk’s signature Confit Hen’s Egg, a reconstructed interpretation of a traditional breakfast of eggs and toast. Winter Harvest Vegetable and Venison Juniper also elevate the dining experience with Chef Kirk’s signature interplay of simple yet complex flavours. Chef Simon brings to the table a Dill Brined Cabbage with wasabi, mushroom and truffle, and an indulgent treat in the form of Turbot Braised in Ham Fat, complete with marinated prawns and lettuce.
The six-course lunch menu offers a remarkably comprehensive taste of what both chefs have to offer. The menu opens with Chef Kirk’s delightfully light but flavourfully nuanced Foie Gras Apple Chip, an apt introduction to the diner’s Four Hands experience. Chef Simon’s Salted Gooseberry and Herb Tart with sea scallops and lovage broth is a refreshingly innovative creation which pleasantly surprises the palate with its unusual yet subtly masterful combination of ingredients. In the lunch menu, diners will also have an opportunity to savour Chef Kirk’s Winter Harvest Vegetable and Venison Juniper as well as Chef Simon’s Turbot Braised in Ham Fat.
Reservations for the event can be made with JAAN through [email protected] or +65 6837 3322.
