SHAO BING WITH SCRAMBLED EGGS AND SPANISH HAM
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.”