At the more relaxed JUSTIN, the lunch crowd can savour lip-smacking one-dish meals such as this colourful nasi campur. This particular version is served with squid, chicken, achar and okra, and topped with a sunny sideup barn-laid egg. “We prepare our own nasi kuning (yellow rice). Depending on what’s in the market, we’ll change the accompaniments accordingly,” Quek shares. There are no rules to this nasi campur. The dish will feature different items such ayam masak merah, sambal goreng, petai, ayam goreng, and beef rendang. “Our local dishes are created by me and then cooked by our chefs. I like to buy and source for ingredients in the market three times a week, and our menu depends on availability of products in the market.”
“Because of my association with French finedining, very often, people are surprised when I serve them Asian food. But I am the “tamjiak” Singaporean who cycles in the morning—just to get to my favourite thosai stall. I am very appreciative of our local food’s diversity and am constantly inspired by the dishes from the different cultures in Singapore,” he adds.