SALT Magazine - - Seven Dishes -

Desserts are not an af­ter­thought for Quek. “I like well-bal­anced and el­e­gant desserts, and in par­tic­u­lar lo­cal fruits such as cempedak, sour­sop, man­gos­teen, and chiku,” he shares. He has given classic desserts a lo­cal fruity twist, such as crème brulee with durian; crispy frit­ters of stuffed cempedak with vanilla ice cream and gula Java sauce; sour­sop sor­bet, vodka and lime smoothie; and mini man­gos­teen fruits tarts.

The chef has also el­e­vated the hum­ble pisang goreng for JUSTIN’s menu. He cre­ated ba­nana frit­ters by deep-fry­ing sweet pisang raja and serv­ing it with gula java ice cream. Quek sources for this fra­grant sugar from Pur­wok­erto, a town on the is­land of Java, In­done­sia. He chose to use it as “it’s very pure”. Be­fore serv­ing, the ice cream and golden ba­nana frit­ter are driz­zled with choco­late sauce and topped with crispy rice puff sprin­kled with some sea salt.

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