Cover The Crown by Kirk Westaway officially opened in July 2025 (Photo: The Crown by Kirk Westaway)
The Crown by Kirk Westaway officially opened in July 2025 (Photo: The Crown by Kirk Westaway)
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Expect elevated yet unpretentious modern British comfort food at The Crown by Kirk Westaway
Perched on the 22nd floor of Fairmont Jakarta is a new jewel in Jakarta’s dining scene that blends refined British cooking techniques with the best of local Indonesian terroir. Widely renowned for Singapore-based JAAN by Kirk Westaway, the celebrated chef now makes his Indonesia debut with a concept tied closely to his roots.
What many may not realise is that the seeds for this opening were planted long ago: “I’ve had a longstanding relationship with Fairmont Jakarta, ever since a collaboration here during the early days of my career in Singapore,” he shares with a smile. “To see this concept come to life is truly meaningful.”
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Above Kirk Westaway
Above The restaurant brings a slice of modern Britain to Jakarta
Kirk Westaway
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At The Crown, dishes are rooted in an ingredient-driven philosophy shaped by Westaway’s Devonshire upbringing. “Growing up in Devon, my mother would cook using fruits and vegetables we grew ourselves,” he recalls. “I’ve always held the belief that delicious food starts with delicious ingredients.”
Above The restaurant’s interior features motifs of sheep
The restaurant’s interior features motifs of sheep
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One of the standout dishes on the menu is delicately cooked halibut that yields effortlessly to the nudge of a fork. “We source premium proteins from cooler climates, pairing them with vibrant, locally grown vegetables,” Westaway explains. During my visit, accompanying the fish were crisp spring vegetables such as local asparagus, sweet peas, and tender lettuce.
Above Halibut with asparagus, peas, lettuce, pancetta, and caviar
Halibut with asparagus, peas, lettuce, pancetta, and caviar
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Though cooking is executed exceptionally, Westaway maintains that The Crown steers away from formality: “We’re not going for white tablecloths or candlesticks, rather focusing on showcasing the best ingredients we can find, creating a relaxing and welcoming dining experience.”
Above Wagyu striploin with celeriac, mashed potato, and reform sauce
Wagyu striploin with celeriac, mashed potato, and reform sauce
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Jakarta’s warmth and service continues to stand out for Westaway—something that truly sets Indonesian hospitality apart, and something he hopes to bring with his restaurant too. “I always appreciate how genuine and engaged staff are, whether the front-of-house or kitchen team,” he ends. “With The Crown, we bring a fresh perspective, but above all, we want guests to feel at ease, to enjoy what we do, and to simply have fun.”
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Images: The Crown by Kirk Westaway
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
