SALT Magazine - - Seven Dishes -

Crispy shao bing or baked, un­leav­ened flat­bread stud­ded with sesame seeds is a com­mon break­fast item in places like China and Tai­wan. This par­tic­u­lar dish was in­spired by Quek’s time liv­ing there. He re­calls, “When I was liv­ing in Taipei, I liked to eat at small hole-in-the-wall places. My favourite is Ming Fu, a small fam­ily run Tai­wanese restau­rant in a small lane.” The restau­rant has since been awarded a one Miche­lin star.

Quek cre­ated this house-made shao bing (a recipe by Tai­wanese chef Zhang from his team here) for Sin­ga­pore din­ers to munch on for break­fast. It is filled with fluffy scram­bled barn­laid eggs, let­tuce and Iberico ham. “You eat it like a sand­wich —it’s a sim­ple, ca­sual break­fast.”

When asked what his favourite break­fast dish is, he says with­out hes­i­ta­tion: “hae mee and mee siam”. Quek adds, “For break­fast at JUSTIN, we also have mee siam, por­ridge, barn­laid eggs with kam­pot pep­per and sauteed wild mush­rooms and dim sum filled with lob­ster with uni paste or scal­lops. It’s a dif­fer­ent take from Can­tonese dim sum. We don’t use MSG, and the fill­ing is nat­u­ral. We cater for peo­ple who en­joy good break­fast. We want peo­ple to eat well.”

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