FOIE GRAS XIAO LONG BAO WITH GOLDEN BROTH

SALT Magazine - - Seven Dishes -

This foie gras xiao long bao is Quek’s sig­na­ture from the for­mer Sky on 57. This dish is one of the ex­am­ples in which the chef melds his artistry in French and Chi­nese cuisines. When liv­ing abroad in Shang­hai and Tai­wan, Quek’s her­itage came to the fore and in­spired him to cre­ate a new style of cook­ing. Taking the best of French and Asian cook­ing tech­niques, he cre­ated what he calls “Franco-Asian cui­sine”.

Quek first made this xiao long bao dish around 2006, when he was liv­ing and work­ing in Shang­hai. There, he ran mod­ern French restau­rant Le Pla­tane, and fine din­ing Chi­nese restau­rant Villa du Lac.

While he loves the ro­bust, full flavours of a rus­tic lo­cal xiao long bao, he felt that he could el­e­vate the lo­cal del­i­cacy to a new level through us­ing French tech­niques as well as premium in­gre­di­ents.

The xiao long bao is filled with flavour­ful truf­fle con­sommé made with chicken stock, along­side minced meat, foie gras, and chopped truf­fles from South­ern Europe. Wrapped with del­i­cate skin, the dumpling is rich but not cloy­ing. At Chi­nois­erie, the meat-filled par­cel is crowned with a del­i­cate gold leaf, and part­nered with su­pe­rior stock fused with car­rot juice. At JUSTIN, the dumplings are pre­sented more ca­su­ally in a bam­boo bas­ket, sans the brightly-coloured broth.

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