NAM YU BRAISED WAGYU OXTAIL
According to Quek, Chinoiserie’s food is really a representation of who he is. “I’m a true blue Singaporean Teochew who loves Asian and Chinese food, yet with the spirit of French haute cuisine deep within me,” he says. At Chinoiserie, the food features rare and premium ingredients, with a distinctly Asian touch.
Some of the more unique seafood ingredients that he is bringing in include: salted fish from Macau, “Pied de Cheval” belon (oyster), spider crab, Iranian and Golden caviar, seafood air-flown from Tokyo, and even local finds such as kelong-caught fish. Chinoiserie’s menu will also feature items like Canard de Challan (braised duck leg as well as marinated and wok-fried duck breast), spatchcock, guinea fowl, venison and Pyrenees baby lamb.
For this creation of wagyu oxtail, the chef uses red fermented beancurd (nam yu) and Asian spices, and braises the meat for almost two hours. To ensure the flavour is more intense, he keeps the oxtail overnight before serving it. “For this dish, we stuff sea cucumber with chicken mousse and accompany it with sautéed foie gras. I created it many years ago to pair with Macallan whisky (for the launch of Macallan Master Series in Asia).”