Reflecting on the 70th floor restaurant with panoramic city views, Michelin commented "it is to the kitchen's credit that the gazes of most customers remain largely on their plates because the contemporary French cuisine merits their full attention."
Testament to both Westaway's training under Julian Royer and his continued momentum and drive since taking over the helm in July 2015, Westaway has stayed true to the modern inspired French cuisine that got Jaan noticed, whilst putting his signature spin on seasonal ingredients. Growing up surrounded by fresh produce in a rural region of the UK it's that passion for produce that has become Westaway's defining style.
As the curtain is prepared to be raised on this year's edition of Asia's 50 Best Restaurants ceremony on 21 February in Bangkok, we take a peek at some of the signature dishes which have helped see the restaurant into the red book.
Inspired by picking fresh produce and tomatoes growing up on a farm, Westaway's stunning Heirloom Tomato Collection (pictured above) pays tribute to that memory, and includes dehydrated and rehydrated heirloom tomatoes, topped with Burrata and basil (see below) with aerated tomato consommé.
Established crowd pleasers like 55-degree egg with chorizo remain, to which Westaway has added his own impressive creations. Enjoy a selection of Jaan's dishes below:
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.