Latest news with #KirkWestaway
CNA
20-05-2025
- Entertainment
- CNA
An invitation to experience culinary mastery at Michelin-starred restaurants and more
Some of the most compelling cultural narratives aren't found in museums – they're served on plates. Rooted in native ingredients and shaped by generations of tradition, culinary heritage is a collection of treasured stories – brought to life by passionate chefs with polished techniques and their own signature flair. That is why Asia's Finest Tables by UOB Cards places such importance on curating personal, meaningful expressions of cuisine. It not only celebrates outstanding culinary talent but also invites diners to discover new stories with every course. Beyond priority access to some of the region's most sought-after restaurants, select UOB cardmembers enjoy additional privileges that make the experience even more memorable. These include off-menu creations and UOB-exclusive dishes, a complimentary seat for a guest with every paying diner, and a glass of wine per guest, rated 95 and above by Robert Parker Wine Advocate. PRISTINE PRODUCE AND EARTHY ESSENCES This season, the two Singapore restaurants featured in Asia's Finest Tables by UOB Cards tell a story of contrast. One is a masterclass in restraint – refining seasonal produce to its purest form without losing its allure. The other dives deep into bold ingredients, offering dishes layered with meaning and complexity. High above the city on the 70th floor of Swissotel The Stamford, two-Michelin-starred JAAN by Kirk Westaway continues to serve modern British cuisine with finesse. For this UOB-exclusive experience, chef Westaway looks to the sea, showcasing two white meats with elegant precision. First is the toothfish fillet, poached gently in brown butter and served in a light tomato-caper broth, its acidity balancing the fish's natural richness. Then, the Brittany blue lobster tail arrives delicately poached, paired with English peas and Kristal caviar in a nuanced play of sweetness and salinity. At one-Michelin-starred Seroja, chef Kevin Wong draws from his Malaysian roots with his two UOB-exclusive dishes. His beef rib percik is a labour of love: Slow-cooked for 42 hours with herbs and spices, then kissed by charcoal for a smoky finish. It's served with Sia rice from Sarawak and a side of lauk pauk – a bone broth brightened with jasmine tea and an acar-inspired salad. The journey continues with lobster with white pepper gulai. The slow-poached Brittany lobster gains depth from a butter stock warmed over mangrove embers, and richness from a stew of lobster shells, prawn stock and tropical herbs. The dish is finished with a lemongrass-scented broth enriched with silky cold-pressed coconut milk. A new wave of fine dining chefs is emerging across Malaysia. With fresh perspectives and deep respect for tradition, they're winning over diners and redefining the country's food scene. At Molina in Kuala Lumpur, head chef Guillaume Depoortere – known for his avant-garde take on European fine dining – brings bold innovation to Asia's ingredients. Drawn to the region's vibrant flavours, he has quickly earned a Michelin star and a loyal following. For this special menu, he reimagines a classic from his Amsterdam restaurant Spectrum: Herring on crispy dill cracker, served with smoked egg yolk, dill sauce, cinnamon foam and caviar. Dessert pushes boundaries further. Pungent Époisses cheese is served atop a crisp potato chip, paired with mochi-style blackberry and a sharp hit of horseradish – a daring end note that only reveals its genius once tasted. Over at Potager, listed in the Michelin Guide, guests are greeted with a tranquil bamboo-framed entrance – an expression of chef Masashi Horiuchi's philosophy, inspired by the Japanese proverb 'ichigo ichie': A reminder to treasure every moment, as it passes only once. Its UOB-exclusive menu opens with a luxurious twist on a humble dish: An onsen egg layered with truffle-braised leeks, tender abalone, white pearl clams, Bafun uni and Kristal caviar, finished tableside with clam jus to heighten its umami richness. The foie gras dish offers bold contrast, where the liver's creamy depth meets tart braised rhubarb, roselle jelly, pistachios and a drizzle of duck jus, served with homemade brioche. MEMORIES KEPT AND MADE In Bangkok, two Michelin-recognised restaurants are capturing attention with menus that blend tradition and innovation. At Côte by Mauro Colagreco, chef Davide Garavaglia has kept the restaurant's two Michelin stars for four years. Bringing the spirit of the Mediterranean to Bangkok, he infuses Riviera elegance with Thai influences. For the UOB-exclusive experience, diners can savour barbecued otoro paired with radish carpaccio and briny Dauricus caviar. Next comes the pigeon, prepared nose-to-tail and complemented by sweet Chiang Mai strawberries and a black garlic coulis. Nusara – listed in Michelin Guide Thailand – is set in a charming heritage shophouse overlooking Wat Arun and the Chao Phraya River. Chef Thitid 'Ton' Tassanakajohn named the restaurant after his late grandmother, honouring the warmth of the meals they once shared. This personal connection shines through in his colourful Thai dishes that spark happiness and nostalgia. On the UOB-exclusive menu, you'll find watermelon sorbet with dried fish – a sophisticated twist on a Thai summer classic. The dish layers the intense brininess of dried fish with cool watermelon, lime and aromatic fried shallots. Another showstopper is the crispy vermicelli with Siamese lime. Delicate rice noodles are fried to a golden crisp and drizzled with a tangy sauce made with lime, pineapple, fish sauce and herbs. TREASURES FROM TIDE AND TERROIR A returning favourite to Asia's Finest Tables by UOB Cards is Jakarta's August, which has held a spot on Asia's 50 Best Restaurants list for three consecutive years. The duo behind its success – chef Hans Christian and restaurateur Budi Cahyadi – continues to charm with inventive takes on Indonesian flavours. The new menu champions sustainability and thoughtful sourcing, with each dish a quiet homage to the producers who make it possible. The UOB-exclusive Lombok fish crudo is a delicate starter that celebrates the quality of local catch. The fresh fish is marinated in a zesty calamansi dressing and topped with ikura and black tea jelly. Another highlight is the pineapple-fed chicken, served with glazed maitake mushrooms grown by an artisan producer in Lembang. The dish is a compelling example of circular sustainability: Chickens raised on a pineapple farm are fed fruit trimmings, reducing waste and naturally enhancing the meat's subtle sweetness. A STELLAR LINE-UP OF RESTAURANTS AWAITS Across borders and cuisines, these restaurants are united by a common thread: Storytelling through food. By honouring their heritage and pushing culinary boundaries, they offer a rare and intimate experience – one designed to leave a lasting impression. Whether you're indulging in avant-garde gastronomy or exploring the personal stories behind each dish, savour the finest ingredients from sky, land and sea. Enjoy priority access to the fine dining experiences in the region with Asia's Finest Tables by UOB Cards.
Hospitality Net
19-05-2025
- Business
- Hospitality Net
Sofitel and MGallery Collection Honoured with Prestigious Tatler Best Vietnam 2025 Awards
The iconic Sofitel and MGallery Collection brands within Accor's Luxury & Lifestyle division have won a series of prestigious Tatler Best Vietnam 2025 awards, which recognise the country's leading hotels, resorts, restaurants and bars. The Albion by Kirk Westaway, the casual British restaurant that opened in November 2024 at Hotel des Arts Saigon – MGallery Collection, was named as the 'Restaurant of the Year' in the 'Best-in-Class' category. This distinction affirms its status as the country's first venue where diners can discover innovative takes on classic British cuisine. Nestled on this chic boutique hotel's 23rd floor, with sweeping views of the Saigon skyline, this impressive culinary destination balances classic 1930s décor and creates modern dishes that highlight British flavours while embracing fresh, local ingredients from Dalat's organic farms. The Albion by Kirk Westaway was also placed on the 'Tatler Best 20 Restaurants' list. Also recognised by the 'Tatler Best 20 Restaurants' collection is ST25 by KOTO, the contemporary Vietnamese establishment at Sofitel Saigon Plaza. This vibrant restaurant pays tribute to ST25, the renowned rice variety, which was named as the 'World's Best Rice' in 2019. More than just a purveyor of the finest Vietnamese cuisine, ST25 by KOTO is also committed to community empowerment as it provides local young people with opportunities to develop their skills and advance their careers. The 'Tatler Best-in-Class Restaurants' awards also celebrate individual excellence, and Robin Mouquet of Sofitel Saigon Plaza was heralded as Vietnam's 'Best Pastry Chef'. A master pâtissier, Chef Robin delights the hotel's guests and visiting pastry lovers with his creative skills, including an innovative take on the classic French croissant which infuses the flavours of Vietnamese tea. Don't miss his artfully crafted delicacies at Le Sucré, the hotel's café that has just opened. In the 'Tatler Best Hotels' list for 2025, Sofitel Legend Metropole Hanoi was named as Vietnam's 'Best Heritage Hotel'. This elegant 'grande dame' has welcomed visitors – including many legendary stars of stage and screen – to Vietnam's capital city for over 120 years, and now stands as an iconic urban landmark. Guests can experience the hotel's original grandeur in the well-preserved Heritage Wing, uncover its rich history with guided tours, dine at Le Beaulieu, one of Hanoi's oldest and most highly acclaimed restaurants, or sip a cup of Vietnamese egg coffee, which was invented at the hotel in the 1940s. Tatler Best is guided by a panel of leading experts in tourism, cuisine and beverage preparation across Vietnam. The award winners not only reflect the highest standards of service but also highlight emerging trends that cater to the tastes and preferences of the most discerning clientele. Accor is a leading hotel operator in Vietnam, with a rapidly expanding portfolio of almost 50 hotels and resorts nationwide. The luxury Sofitel brand, which celebrated its 60th anniversary in 2024, has doubled its footprint in Vietnam with the signing of Sofitel Sapa Hotel & Residences and Sofitel Diamond Crown Hai Phong. The recent opening of The Albion by Kirk Westaway at Hotel des Arts Saigon – MGallery Collection represents Accor's commitment to elevating the country's culinary scene by attracting the industry's most distinguished chefs. About Accor, a world-leading hospitality group Accor is a world-leading hospitality group offering stays and experiences across more than 110 countries with over 5,600 hotels and resorts, 10,000 bars & restaurants, wellness facilities and flexible workspaces. The Group has one of the industry's most diverse hospitality ecosystems, encompassing around 45 hotel brands from luxury to economy, as well as Lifestyle with Ennismore. ALL, the booking platform and loyalty program embodies the Accor promise during and beyond the hotel stay and gives its members access to unique experiences. Accor is focused on driving positive action through business ethics, responsible tourism, environmental sustainability, community engagement, diversity, and inclusivity. Accor's mission is reflected in the Group's purpose: Pioneering the art of responsible hospitality, connecting cultures, with heartfelt care. Founded in 1967, Accor SA is headquartered in France. Included in the CAC 40 index, the Group is publicly listed on the Euronext Paris Stock Exchange (ISIN code: FR0000120404) and on the OTC Market (Ticker: ACCYY) in the United States. For more information, please visit or follow us on X, Facebook, LinkedIn, Instagram and TikTok.
CNA
24-04-2025
- Entertainment
- CNA
Why contests like the S Pellegrino Young Chef Academy Competition are important for young chefs today
Food trends and social media popularity may fluctuate like the volatile stock market; but the fundamentals of being a good chef never change. This was the unanimous advice shared by mentors and jurors in the S Pellegrino Young Chef Academy Competition (SPYCA) 2024/2025 as they gathered in Seoul last month (Mar 24) with the Asian regional finalists in a themed luncheon called Bring Your Future to the Table. Besides a multi-course lunch presented by chefs and finalists from Singapore, Seoul and Hong Kong, there were several panel discussions on the future of Asia's culinary landscape. Speaking to CNA Luxury on the sidelines, Kirk Westaway, chef-owner of two Michelin-starred Jaan by Kirk Westaway, said that the one thing he'd have told his younger self when he became the inaugural Southeast Asian winner in 2015, it would be this: Cook what you believe in. That year, he became the executive chef of Jaan, which was previously French leaning. He reflected: 'There was a lot of pressure to be incredible immediately. For the first couple of years, I was trying to be respected and appreciated by delivering the ingredients I felt people wanted. It was still my food, but I was putting wagyu, caviar, white truffles… and as I progressed, I realised this wasn't my style.' He recognised that the only way to be appreciated as a chef was to cook what he wanted — comforting, modern British food. He also learnt that failure is essential and that one doesn't have to listen to every advice and opinion given by other people. LG Han, chef-owner of one Michelin-starred modern Singaporean restaurant Labyrinth and a Regional Mentor, agreed. He said: 'Don't be driven by trends and you don't have to incorporate [ingredients] for the sake of doing it if it is not your personal belief. Your food can be casual, fancy, anything. Just put yourself on the plate and cook with your heart.' Johanne Siy, an Asia Regional Juror and owner of Lolla, acknowledged that chefs are grappling with higher expectations in running a restaurant today than a decade ago. She shared: 'It's not enough to be able to cook; you've to build a network and communicate well with people. I feel a lot for these up-and-coming chefs: Who can they look up to?' For that reason, she often encourages young chefs to join competitions like SPYCA where they can interact with more experienced chefs. She explained: 'You get real-time feedback, and you don't have to reinvent the wheel.' While social media has become a key driver in the popularity stakes, Richie Lin, an Asia Regional Juror and chef-owner of Taipei's Mume restaurant, cautioned young chefs against an obsession with visuals or storytelling. 'I see a lot of younger chefs spending too much time on storytelling, finding ideas and following trends rather than working on their culinary technique. You still need the fundamentals of good cooking; the aesthetic part can come later.' For Han, plating a hot dish so long that it turns cold is a big no-no. He emphasised: 'It doesn't matter how beautiful it is, if it's not cooked right, people will not go back to your restaurant.' Launched in 2015, the S Pellegrino Young Chef Academy Competition is open to chefs aged 18 to 30 years, who must apply in the following languages: English, Chinese Mandarin, Spanish, French, German or Italian. This year, 15 grand finalists from markets such as Central Europe, Italy, France, mainland China and Africa, Middle East and South Asia will be competing in the grand finals in Milan in October. Participants get to go on cultural exchanges and internships, where they work alongside senior chefs and glean an insider perspective into a restaurant's operations. Following his global win in the 2022/2023 edition, Portuguese chef Nelson Freitas spent time with chef-owners Virgilio Martinez and Pia Leon of Lima's Central, the World's Best Restaurant 2023. The couple taught him how to manage front and back of house, gave tips on maintaining work-life balance and introduced him to Peruvian producers. Asia's regional winner Ardy Ferguson is being mentored by chef Vicky Lau of Hong Kong's two Michelin-starred Tate Dining Room for the grand finals. The Indonesian-Canadian, who is sous chef at modern French restaurant Belon in Hong Kong, shared that the competition inspired him to delve deep into his Indonesian heritage, hence his competition dish of nasi tumpeng, a traditional Javanese plate of cone-shaped rice, meat and vegetables. He added that input from his regional finals mentor, Belon's head chef Matthew Kirkley, and interaction with other talented young chefs also 'helped me to develop significantly, which I didn't expect to do so in such a short amount of time.' He said: 'I was also very thankful that Kirkley allowed me to make my own mistakes. It gave me the freedom to truly explore and create something I was personally very happy with.' Besides the competition, SPYCA, which has over 3,000 members, also organises online workshops and public events as well as create educational content to engage the wider culinary community on current issues. San Pellegrino's Asia Pacific Zone Director Roberto Caroni said: 'At SPYCA, we're constantly evolving to stay relevant to the challenges young chefs face today. Sustainability, for example, is an area we've explored before — and it's one we plan to dive deeper into moving forward. It's a pressing issue that continues to shape the way we source, cook, and think about food, and we see real value in helping young chefs understand how they can make a difference.'
