A British invasion at Helm
Two of Asia’s leading contemporary chefs came together as Josh Boutwood of Helm welcomed Kirk Westaway of JAAN by Kirk Westaway for an exclusive dinner for one night only at Josh’s intimate 24-seater two-starred Michelin restaurant, Helm.
Both British chefs, each of whom runs a two-Michelin-starred restaurant, cooked side by side, offering guests a rare opportunity to experience two complementary yet unique approaches to contemporary fine dining in a single tasting menu. Kirk describes the collaboration as “two chefs from different backgrounds, connected by the same passion for exceptional ingredients, genuine hospitality and creating memorable experiences.”
I first met Kirk when I ate at JAAN in Singapore and immediately fell in love with his food. Kirk Westaway is an internationally acclaimed chef recognized for redefining Modern British cuisine in Asia. Born in Devon in England, he has spent the past decade leading JAAN by Kirk Westaway in Singapore and since taking the helm in 2015, he has guided JAAN to international acclaim. The restaurant earned its first Michelin star in 2016 and has proudly retained two Michelin stars for five consecutive years (2021–2025).
It is consistently listed among Asia’s 50 Best Restaurants and recognized as a member of the prestigious Les Grandes Tables du Monde. In 2024, he opened The Albion by Kirk Westaway in partnership with Hôtel des Arts Saigon-MGallery Collection and was included in the Michelin Guide Vietnam 2025 within its first year. In July 2025, he debuted The Crown by Kirk Westaway at Fairmont Jakarta.
Before JAAN, Kirk refined his craft in some of the world’s leading kitchens, including D.O.M. in São Paulo under Alex Atala, Patterson’s in London with Raymond Patterson, and The Greenhouse in London with Antonin Bonnet. His friend and mentor Julien Royer, now of three-Michelin-starred Odette, introduced him to Singapore in 2012, a move that defined his career in Asia.
Josh needs no introduction as he is one of the most popular and most loved chefs in the Philippines. I have followed his career from the very start and was so proud when his restaurant got the only two Michelin stars awarded last year. Aside from Helm, I still frequent his other restaurants like Ember, The Test Kitchen, and Juniper.
For Josh, this dinner continues Helm’s evolution following its recognition with two Michelin stars. Drawing on his Filipino British heritage and experience in acclaimed kitchens throughout Spain, Sweden, Denmark, and the United Kingdom, his cuisine combines refined technique with narratives rooted in memory, culture, and local produce.
Josh recalls, “Kirk and I go back a few years. We first met during the Asia Culinary Exchange when he was visiting the Philippines, and we immediately got along. We’ve stayed in touch ever since, and this year the opportunity to cook together finally came together. Watching what he’s done with Modern British cuisine at JAAN has been incredibly inspiring. At Helm, we’re equally focused on ingredients and restraint, so it felt like a natural partnership.”
Kirk shares, “Josh and I have become good friends over the years, and we share many of the same values. We both believe in amazing ingredients, warm hospitality, and creating restaurants that people genuinely enjoy spending time in. When he invited me to cook at Helm, it felt like a very natural collaboration. It wasn’t really about the restaurants. It was about cooking alongside someone I respect.”
The tasting menu reflected the dialogue between the chefs’ culinary philosophies. British influences served as a common thread, while each course expressed their individual insights through the ingredients, flavors, and traditions of Southeast Asia. I was pleasantly surprised that Kirk’s goose mousse and black truffle tart was included, something I enjoyed tremendously in JAAN four years earlier.
Josh says, “Whenever we host an international chef, the goal is never to present two separate styles on the same menu. We want the dishes to work in harmony, with each course building on the last. It’s about creating something that could only happen on that one night, a menu that celebrates both our individual identities while offering guests a truly memorable experience.”
Kirk adds, “Although our food is different, we have a very similar philosophy. We both like to let great ingredients do the talking without overcomplicating the food. I think that’s why we’ll work so well together.”
This dinner celebrated the exchange of ideas, techniques and regional elements that continue shaping contemporary gastronomy. It also presented an opportunity to introduce Kirk’s cuisine to Filipino diners. He says, “I always enjoy cooking for people experiencing my food for the first time. Every country has its own food culture and expectations, so it’s exciting to introduce my interpretation of Modern British cuisine to a new audience. I’ve heard wonderful things about Manila’s dining scene, and I’m looking forward to being part of it.”
Helm has long been selective about its guest chef collaborations, making this partnership meaningful. Josh concludes, “If we’re inviting someone into Helm, it has to be someone whose cooking we genuinely admire and whose philosophy aligns with ours. Kirk is exactly that kind of chef, and I believe this is the sort of dinner that guests will be talking about long after it’s over.”
This event was in partnership with Evian, the event’s official water, and The Peninsula Manila, the official hotel.
Helm is located on the 3/F at The Shops at Ayala Triangle Gardens, Makati Avenue, Makati City. For reservations, visit joshboutwood.com or message (0915) 9098647.
