YU SHENG

SALT Magazine - - Seven Dishes -

This re­fresh­ing starter is Quek’s ver­sion of yu sheng

(not the Chi­nese New Year ren­di­tion that we are fa­mil­iar with). “It is sim­i­lar to the ce­viche served at Sky on 57. This dish show­cases a slice of Sin­ga­pore,” says Quek who as a young boy used to hang out in his ma­ter­nal grand­mother’s kitchen and en­joy her home­cooked Teochew dishes.

“I am the youngest of 12 chil­dren, and when I fin­ished sec­ondary school, I helped my mother run a fruit stall on Queen Street. I would al­ways eat at the hawker there and I loved the por­ridge served with fish flavoured with sesame oil, chilli, cala­mansi, and a sprin­kling of deep-fried bee­hoon,” he re­mem­bers. “I like this kind of old taste, and wanted to re­vive it here. I like to keep things sim­ple.”

At JUSTIN, salmon from Nor­way is laced with a light soy and gin­ger flower dress­ing, and topped with crispy gin­ger and gar­lic and crowned with or­ganic greens. At Chi­nois­erie, Quek gets more cre­ative with this dish by us­ing Ja­panese hamachi from Kagoshima, dressed with truf­fle vinai­grette.

“I like to keep the flavours clean and light so I use a vinai­grette—this way, the nat­u­ral flavours of the premium fish, and the sub­tle fra­grance of the gin­ger flower can shine through to cre­ate a nu­anced dish,” he adds.

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