SALT Magazine - - Seven Dishes -

Like Quek, his guests love lo­cal com­fort food es­pe­cially his richly flavoured wok-fried Hokkien noo­dles. “This dish was first cre­ated in the early 1990s, while I was still in­tensely fo­cused on cook­ing French fine din­ing fare.

One day, one of my pa­trons—a lo­cal ty­coon— asked me to cre­ate a Sin­ga­pore dish for him for sup­per. So I made a luxed-up ver­sion of Hokkien mee for him. He loved it and this dish was put on the menu when we opened Sky on 57,” Quek rem­i­nices.

The chef pre­pares the stock with live lob­ster head, pork bone, pork belly and squid—this rich natur al umami-laden stock is used to flavour the springy yel­low noo­dles, which you en­joy with the spicy sam­bal. “The stock is so pure. Us­ing a good stock is the key to our lo­cal food. When your broth is good, and you wok-fry the noo­dles and put some pork lard it in—you can’t go wrong. There’s no need to be com­pli­cated as all the umami is in­side (the stock),” he says.

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