this just in
Elegance and subtlety were the watchwords of Chef Justin Quek when he made his guest appearance at The Library in The Ritz-Carlton, Kuala Lumpur for four days recently. In between moving from Sky on 57 in Marina Bay Sands to his new Singaporean restaurant, JQ Mon Asia, the internationally renowned chef hopped over the border to showcase his famous Franco-Asian cooking.
A specially curated four-course dinner highlighted his much-celebrated talents in elevating and reworking Asian dishes using modern French culinary techniques. Malaysian diners were first treated to an assortment of Quek’s signature hors d’oeuvres, including an earthy mushroom cappuccino with ceps cream, and cauliflower purée with Oscietra caviar and white chocolate.
An aromatic, broth-filled duck foie gras xiao long bao stole the show when paired with Canard-Duchêne Cuvée Léonie Brut champagne, prepping guests’ taste buds for what was to come. A duo of Maine lobster and wild mushrooms followed in a delectably buttery shao xing cream sauce, lightened by a glass of J. Moreau & Fils Fourchaume, Chablis Premier Cru.
For the main course, Quek’s two options were a blue cod fillet with crispy scales in a clam and herb fondue, or Asian-style braised Angus beef and seared wagyu beef with oriental greens. The delicate cod stood up well to a rambunctious Dr. Loosen Bernkasteler Lay Riesling Kabinett, but the unusual contrast between two types of beef – silken yet textured Angus against marbled wagyu – piqued diners’ curiosity.
A pillowy, marshmallow-like chocolate and mint île flottante (with caramelised rice for added crunch) brought the meal to a close, although Quek – still full of surprises – partnered it with Harveys Bristol Cream sherry. Determined not to leave guests with any room to spare, he ensured that pieces of crisp salted almond tuile were served as a dangerously addictive petit four. Here’s hoping Quek continues that tradition in Singapore once JQ Mon Asia opens its doors early next year.
