NASI CAMPUR

SALT Magazine - - Seven Dishes -

At the more re­laxed JUSTIN, the lunch crowd can savour lip-smack­ing one-dish meals such as this colour­ful nasi campur. This par­tic­u­lar ver­sion is served with squid, chicken, achar and okra, and topped with a sunny sideup barn-laid egg. “We pre­pare our own nasi kun­ing (yel­low rice). De­pend­ing on what’s in the mar­ket, we’ll change the ac­com­pa­ni­ments ac­cord­ingly,” Quek shares. There are no rules to this nasi campur. The dish will fea­ture dif­fer­ent items such ayam masak merah, sam­bal goreng, petai, ayam goreng, and beef ren­dang. “Our lo­cal dishes are cre­ated by me and then cooked by our chefs. I like to buy and source for in­gre­di­ents in the mar­ket three times a week, and our menu de­pends on avail­abil­ity of prod­ucts in the mar­ket.”

“Be­cause of my as­so­ci­a­tion with French fine­din­ing, very of­ten, peo­ple are sur­prised when I serve them Asian food. But I am the “tamjiak” Sin­ga­porean who cy­cles in the morn­ing—just to get to my favourite tho­sai stall. I am very ap­pre­cia­tive of our lo­cal food’s di­ver­sity and am con­stantly in­spired by the dishes from the dif­fer­ent cul­tures in Sin­ga­pore,” he adds.

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