168 This Just In
Chef Justin Quek brings his signature Franco-asian cuisine from Singapore to the tables of The RitzCarlton, Kuala Lumpur’s The Library.
Franco-asian cuisine comes across the causeway via culinary maestro chef Justin Quek, who showcased his celebrated talents at The Ritz- Carlton, Kuala Lumpur.
Elegance and subtlety were chef Justin Quek’s watchwords when he made his guest appearance at The Library in The RitzCarlton, Kuala Lumpur for four days in July. In between moving from Sky on 57 at Marina Bay Sands to his new Singaporean restaurant, JQ Mon Asia, the internationally renowned chef hopped over the border to showcase his famous Franco-asian cooking.
A four- course dinner (priced from RM300 per person) highlighted his much- celebrated talents in elevating and reworking Asian dishes using modern French culinary techniques. Malaysian diners were first treated to an assortment of Quek’s signature hors d’oeuvres, including an earthy mushroom cappuccino with ceps cream, and cauliflower puree with Oscietra caviar and white chocolate.
An aromatic, broth-filled duck
Malaysian diners were first treated to Quek’s signature hors d’oeuvres.
foie gras xiao long bao stole the show when paired with Canard-duchene Cuvee Leonie Brut champagne. A duo of Maine lobster and wild mushrooms followed in a delectably buttery shao xing cream sauce, lightened by a glass of J Moreau & Fils Fourchaume, Chablis Premier Cru.
For the main course, Quek’s two options were a blue cod fillet with crispy scales in a clam and herb fondue, and Asian-style braised Angus beef and seared Wagyu beef with oriental greens. The delicate cod stood up well to a rambunctious Dr Loosen Bernkasteler Lay Riesling Kabinett, but the unusual contrast between the two types of beef - silken yet textured Angus against marbled Wagyu - piqued diners’ curiosity.
A pillowy, marshmallow-like chocolate and mint ile flottante (with caramelised rice for added crunch) brought the meal to a close, although Quek - still full of surprises - partnered it with Harveys Bristol Cream sherry. Determined not to leave guests with any room to spare, he ensured that pieces of crisp salted almond tuile were served as a dangerously addictive petit four. Here’s hoping Quek continues that tradition in Singapore once JQ Mon Asia opens its doors early next year. www. ritzcarlton.com ≠
A duo of Maine lobster and wild mushrooms followed in a delectably buttery shao xing cream sauce.