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Kirk Westaway, Michelin Star Chef at the Chaine Dinner

Foodies Corner | 16 March 2020
Kirk Westaway, Michelin Star Chef at the Chaine Dinner
Chef Kirk Westaway presented his signature dishes and cocktails at the latest Chaîne des Rôtisseurs Jakarta dinner. Photos by Raditya Fadilla/NOWJAKARTA

Raffles’ new custom–built “Dining Room” was the venue for the latest Chaîne des Rôtisseurs Jakarta dinner in February.

The venue itself is perfect for this sort of event, with an elegant pre-function area for cocktails and a flexible dining space which leads directly to a kitchen that can be opened to view or closed for privacy depending on your tastes and needs. La Chaîne des Rôtisseurs, a France based but globally spread fine-dining group needed no encouragement to leave the kitchen open and bring the sights and sounds of expert preparation into their diner amical experience!

Kirk Westaway, Michelin Star Chef at the Chaine Dinner


The dinner itself matched the elegance of the surroundings perfectly, starting with Chef Kirk Westaway’s own cocktail concoction, “Porter”, which looks like a real ale but has a wonderful fresh bite after the creamy top is consumed, and proved very popular with all. These were matched by seriously good canapés which prepared the 40 members and their guests for the amazing six course repast.

Kirk Westaway, Michelin Star Chef at the Chaine Dinner

Bailli Provincial Alistair Speirs—also publisher of this magazine—introduced the evening and welcomed the guests followed by the General Manager of Raffles Jakarta, Yves Mudry, who explained the venue and introduced the star of the evening, Chef Kirk, who in turn took us through the dishes he had prepared. Sommelier for the event was Nico, who took us through the wine pairing, and then, after the explanation of Chaine Rules by Bailli Linda Tan, it was off! And the pace was perfect, with each course having its own time to be enjoyed. Here is the menu in full.

An excellent jazz/rock trio played for the guests all through the meal until it was time to present the ceremonial plates to the Chef and GM, and certificates of appreciation to all the culinary and service teams who played their part to perfection. Outstanding dishes were the quirky Fish and Chips and Beetroot Meringue, which were tiny exquisitely crafted canapés, and the Wylarah Wagyu Short Ribs cooked to perfection: crispy, crunchy on the outside, tender, juicy on the inside.

Congratulations to Raffles Jakarta and Chef Westaway for an outstanding evening.

Next, the chaine will explore Kota Tua in April!