HOKKIEN NOODLES WITH WOKFRIED LIVE PRAWNS
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.