As
the Principal Chef of Sky on 57 − the stunning 240-seater fine-dining
restaurant on level 57 of Marina Bay Sands in Singapore, celebrated Chef Justin
Quek needs to introduction to gourmands in the know.
His
impeccable culinary pedigree spans over three decades: his skills and culinary
techniques honed in Europe’s Michelin-star restaurants then cemented in Taiwan,
Hong Kong and Shanghai. By now, Chef Justin is renowned for his trademark Franco-Asian
cooking style as he marries South East Asian ingredients with European
influences with aplomb.
A
household name in Singapore and roundly lauded around the world, Chef Justin
Quek is also consultant chef to Hainan Airlines (yes, the airline that unveiled
its designer cabin crew uniforms at Paris Couture Week) and has his hands full
with different projects, from spearheading a new restaurant, JQ Mon Asia at
Marina Bay Sands to promoting his range of JQ sauces, wines and cookbooks.
But
for now until this Saturday (15 July), Chef Justin Quek is pulling out the
stops for his guest chef stint at The Library of The Ritz Carlton KL. An
exclusive media preview saw us lucky few treated to his signature specialities
which showcased the chef’s dexterity in harmonising Asian dishes with modern
French techniques.
The
opening volley of three hors d’oeuvres curated by Chef Justin Quek began with a dainty cup of foamy Cauliflower
Purée with Oscietra Caviar, White Chocolate. Although I
found the offering was a tad too salty for my liking, the choice of champagne, Canard-Duchêne Cuvée Léonie Brut with its sparkling apple-pear fruitiness helped to blunt it.
found the offering was a tad too salty for my liking, the choice of champagne, Canard-Duchêne Cuvée Léonie Brut with its sparkling apple-pear fruitiness helped to blunt it.
We
were instructed to devour the delicate pouch of Duck Foie Gras Xiao Long Bao
before downing the irrestibly musky Mushroom Cappuccino with Ceps Cream. A
wise move as the little soup-filled dumpling’s delicate lushness should rightly be
allowed to shine before the more assertive and creamy soup hit one's tastebuds. Again, the bubbly’s
crisp, zingy acidity saved the appetisers from the brink of cloying richness.
Chef
Justin’s Duo of Maine Lobster with Wild Mushroom, Shao Xing Cream was a
definite show-stopper. The dream ensemble of sweet, tender lobster meat with a
light but luscious cream sauce perfumed with Shao Xing wine left us asking for
more. In fact, the moreish sauce was so sublime that most of us mopped up every
drop of it with bread. The elegant dish was aptly paired with J. Moreau &
Fils Fourchaume Chablis Premier Cru, a French white with buttery almond and
fruity notes.
Eating
fish with crisp-fried fish scales intact was a first of its kind experience for us but the
talented chef blew us away with his distinctive creation of Crispy Scale Blue
Cod Fillet with Clam & Herb Fondue. It was an impressive testament to Chef
Justin’s three decade-old experience and expertise in ensuring the fish
remained flaky sweet whilst the skin turned out crunchy crisp.
We
also wish there was more of that salubrious sauce which complemented the dish.
The subtly sweet and bright acidity of Dr. Loosen Bernkasteler Lay Riesling
Kabinett was chosen to partner this masterpiece.
Nam yue and fu yue, two fermented condiment used in Chinese cuisine, were
central in the Asian Braised Angus Beef. Both lent deep-seated savoury flavour
to the dish, touched by a whisper of delicate chestnut sweetness.
The
uplifting, fresh scent of mint was noticeable when we savoured the
feather-light Chocolate & Mint Floating Island with Caramelised Crispy Rice.
We sampled this confection accompanied with Harveys Bristol Cream Sherry, a sweet
and slightly nutty dessert tipple with hints of spicy oak and toffee in it.
Freshly
baked shards of Salted Almond Tuile with Coffee/Tea wrapped up our sumptuous
luncheon before we bid a fond farewell to Franco-Asian maestro Justin Quek.
Catch award-winning Chef Justin Quek’s culinary mastery in a specially crafted Franco-Asian menu from July 12 to 15. The sumptuous four-course dinner is priced from MYR 300 per person. For more information and reservations, please call 03-2142 8000 or email: dining@ritzcarlto