My Signature Dish: English Garden By Kirk Westaway Of JAAN

"While some may have grown up with dreadful memories of finishing up their greens, British chef Kirk Westaway, who helms one-Michelin-starred JAAN, embraced vegetables openly. His deep-rooted connection with vegetables has invariably played a big part behind his signature dish at JAAN, which is aptly known as English Garden. The salad is a visually-arresting medley of more than 30 vegetables, herbs and edible flowers. For the current autumn menu, which is on till next month, in-season ingredients include cabbage, cauliflower, carrots, brussel sprouts, leeks and onions. The vegetable, which are served blanched or raw, complement the richness of the beetroot puree, saltiness from the anchovy dressing and Scottish kombu. Out of the dizzying array of vegetables, how does Westaway decide what makes the cut? He says: 'I choose ingredients that work together both visually and gustatorily, creating a symphony of vegetables that share the same fresh flavours and crunchy texture.' He adds that he also picks vegetables that require minimal processing in order to let their nature flavours shine. Each kaleidoscopic display of vegetables cannot be replicated as they are individually plated. He shares: 'Each dish is a completely unique aesthetic combination and I've trained my team to plate this dish inspired by their own creativity, which injects another layer of individuality.' His inclination towards light and fresh flavours with natural ingredients is a cornerstone of his Reinventing British menu that was rolled out in July, soon after it retain its one-star rating in the MICHELIN Guide Singapore 2018 selection." - Kenneth Goh