Chef Justin Quek on his in­spi­ra­tions and plans for the fu­ture

Ac­claimed chef Justin Quek serves guests at The Ritz-carl­ton, Kuala Lumpur’s The Li­brary a taste of his sig­na­ture Franco-asian cui­sine.

YTL Life - - Contents - Words RENYI LIM

“The world is about com­bi­na­tions - and when you get those com­bi­na­tions right, it’s amaz­ing,” was chef Justin Quek’s thought process be­hind his spe­cially cu­rated four-course din­ner, a high­light of his guest ap­pear­ance at The Li­brary in The Ritz-carl­ton, Kuala Lumpur in July. Hav­ing hopped over the bor­der to show­case his fa­mous Franco-asian cook­ing, the in­ter­na­tion­ally renowned chef demon­strated his much-cel­e­brated tal­ents in el­e­vat­ing and re­work­ing Asian dishes us­ing modern French culi­nary tech­niques.

An as­sort­ment of Quek’s sig­na­ture hors d’oeu­vres in­cluded an earthy mush­room cap­puc­cino with ceps cream, cau­li­flower purée with Osci­etra caviar and white choco­late, and an aro­matic, broth-filled duck foie gras xiao long bao. “The key word is el­e­gance,” he ex­plained. “I don’t copy West­ern recipes. I cre­ate my own style. Yes, there are Euro­pean el­e­ments but I keep my food light be­cause in Asia, we like el­e­gance.”

Swiftly prov­ing his point, even a duo of Maine lob­ster and wild mush­rooms in a delectably but­tery shao xing cream sauce re­mained del­i­cate and well-bal­anced, although the fact that it was lifted by a glass of J Moreau & Fils Four­chaume, Ch­ablis Pre­mier Cru, cer­tainly helped. Quek’s two op­tions for the main course 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.

De­cid­ing to keep things sim­ple, Quek rounded off his de­but at The Ritz-carl­ton, Kuala Lumpur with a pil­low-like marsh­mal­low choco­late and mint île flot­tante, with caramelised rice for added crunch and a glass of Har­veys Bris­tol Cream sherry. Ev­i­dently still one for keep­ing his din­ers well-fed, es­pe­cially while he waits to move from Sky on 57 at Ma­rina Bay Sands to his new restau­rant, JQ Mon Asia, he sent sheets of crisp salted al­mond tu­ile around The Li­brary as an ir­re­sistibly mor­eish pe­tit four, al­most as a prom­ise of what is to come at his restau­rant next year.

For more in­for­ma­tion, please visit ritz­carl­

The Ritz-carl­ton, Kuala Lumpur hosted a unique and un­for­get­table ex­pe­ri­ence as Sin­ga­pore-born chef Justin Quek show­cased his abil­ity to rein­vent Asian favourites with French flavours and flair.

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