FOIE GRAS XIAO LONG BAO WITH GOLDEN BROTH
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.