BANANA FRITTER WITH GULA JAVA
Desserts are not an afterthought for Quek. “I like well-balanced and elegant desserts, and in particular local fruits such as cempedak, soursop, mangosteen, and chiku,” he shares. He has given classic desserts a local fruity twist, such as crème brulee with durian; crispy fritters of stuffed cempedak with vanilla ice cream and gula Java sauce; soursop sorbet, vodka and lime smoothie; and mini mangosteen fruits tarts.
The chef has also elevated the humble pisang goreng for JUSTIN’s menu. He created banana fritters by deep-frying sweet pisang raja and serving it with gula java ice cream. Quek sources for this fragrant sugar from Purwokerto, a town on the island of Java, Indonesia. He chose to use it as “it’s very pure”. Before serving, the ice cream and golden banana fritter are drizzled with chocolate sauce and topped with crispy rice puff sprinkled with some sea salt.