Award-Winning Singapore Guest Chef Justin Quek Curates Franco-Asian Cuisine at The Library The Ritz-Carlton Kuala Lumpur

Award-Winning Singapore Guest 

Chef Justin Quek 

Curates Franco-Asian Cuisine 
The Ritz-Carlton Kuala Lumpur

Duo Of Maine Lobster

Wild Mushroom, Shao Xing Cream

I was most honoured to be invited by The Ritz-Carlton Kuala Lumpur again for an exclusive culinary experience to taste award-winning Singapore, Chef Justin Quek's Franco-Asian cuisine at The Library recently. 

Award-Winning Singapore Chef Justin Quek

The Library at The Ritz-Carlton has the pleasure of welcoming one of Asia's most celebrated Chefs, Singapore-based Chef Justin Quek.

Chef Justin Quek, Singapore’s most internationally known chef will be collaborating with The Ritz-Carlton, Kuala Lumpur to bring guests and local gourmands an exciting opportunity to savour Franco-Asian cuisine at The Library.

 

 Chef Justin Quek Promoting His JQ Sauces 'Flavours Of Asia'

Singapore-born Chef Justin embarked on his culinary career after a position as a steward on a merchant ship ignited his passion in the trade, leading him onto a remarkable career spanning over 30 years which included experiences in Michelin-starred restaurants around the world.

The proud recipient of the World Gourmet Summit Award of Excellence Hall of Fame Best Chef, Chef Justin’s impeccable reputation for helming legendary and unique restaurants bears testament to his passion for his craft.

A Four-Day Frano-Asian Dinner Promotion

July 12 To July 15, 2017
RM 300 Per Pax

The four-day promotion will showcase Chef Justin’s exacting skills in reinventing Asian favourites with French twist and flairs. A specially crafted menu, delivered with Chef Justin’s usual finesse and emphasis on the use of premium ingredients, techniques and flavours will showcase his signature dishes of Duck Foie Gras Xiao Long Bao, Cauliflower Puree with Oscietra Caviar and White Chocolate, and Lobster with Shao Xing cream amongst others.

HORS D'OEUVRES

Chef Justin Quek's Signature Starters

 Mushroom Cappuccino, Ceps Cream

We started off our amazing gastronomical journey with award-winning Chef Justin's Signature Starters which includes the Mushroom Cappuccino, Ceps Cream,  Duck Foie Gras Xiao Long Bao and Cauliflower Puree with Oscietra Caviar and White Chocolate. 

Canard-Duchêne Cuvée Léonie Brut

These starters are paired with sparkling apple-pear champagne, Canard-Duchêne Cuvée Léonie Brut.

 Duck Foie Gras Xiao Long Bao

An impressive and unpretentious presentation of the infamous Xiao Long Bao, filled with premium Duck Foie Gras wrapped in delicate, yet firm with translucent skin. Plump and juicy, I savoured every bite of the delicate dumpling in my mouth.

 Cauliflower Puree with Oscietra Caviar and White Chocolate

The cauliflower puree has a smooth and pleasant taste with flavours enhanced by the Oscietra Caviar and White Chocolate. Not too rich or too buttery but with a well-balanced flavour that gives a sweet, fresh and tantalising taste to the taste buds.  

 APPETISER 

 

Duo Of Maine Lobster

Wild Mushroom, Shao Xing Cream

J. Moreau & Fils Fourchaume, Chablis Premier Cru

The highlight of the meal was Chef Justin Quek's Duo Of Maine Lobster with Wild Mushroom in Shao Xing Cream. It was particularly memorable as the lobster meat was very tender, and the sweet flesh was simply perfect with light and mildly flavoured with Chinese yellow wine. According to Chef, he prepared and cooked it in a very elegant French-style, leaving all of us wanting more of the savoury sauce.       

 Tender & Sweet Maine Lobster 

MAIN COURSE

Crispy Scale Blue Cod Fillet

Clam & Herb Fondue

Dr. Loosen Bernkasteler Lay Riesling Kabinett

The perfect pairing of Crispy Scale Blue Cod Fillet with white wine, Dr. Loosen Bernkasteler Lay Riesling Kabinett.

Crispy On The Outside While Tender On The Inside

The main course of Crispy Scale Blue Cod Fillet with Clam & Herb Fondue was another Chef Justin Quek's well-executed creation. An impressive execution of pan-frying the Wild Cod, to perfectly fry the delicate fine fish skin crispy and making sure not to over-cooked the fillet, hence leaving a succulent and flaky white meat. 

The clam and herb fondue goes hand-in-hand with the fillet and did wonder to the dish. This is clearly evident when everyone was asking for more bread/bun to mop up the sauce that goes so well with the cod.

 

Asian Braised Angus Beef and Seared Wagyu Beef With Oriental Greens

Also on the table, the second main for our tasting was the beefy-licious or rather lucious 2 variants of beef cuisine ~ Asian Braised Angus Beef and Seared Wagyu Beef With Oriental Greens, specially curated by Chef Justin Quek to tempt your palate. For the meat lovers, more is better and beef fans usually love an abundance of premium beef on the plate.  

Keeping this in mind, I believe Chef Justin must have crafted this special Angus and Wagyu Beef to satisfy any meat lovers cravings. The A4 tender Angus beef was braised with Chinese herbs and spices including star anise, liquorice, fermented beancurd (Nam Yee/Foo Yee), Bay Leaf among others. Braised till fork-tender was 2 solid hours, resulting in a meatily tantalising dish with the beef being tender infused with a savoury, smokey flavour. 

On the other hand, the preparation for the good Wagyu beef was simple and easy. To bring out the best natural flavour of the top quality steak cut is by grilling or seared lightly charred on the outside and deep pink on the inside, making each bite of tender, melt-in-the-mouth and juicy tasting steak.  

DESSERT

 Chocolate and Mint Floating Island with Caramelized Crispy Rice

The dining experience draws to a sweet conclusion with a decadent dessert of Chocolate and Mint Floating Island with Caramelized Crispy Rice, paired with an indulgent glass of Harvey Bristol Cream.

Get hold of Chef Justin Quek's culinary experience showcasing the specially crafted - best of Franco-Asian cuisine now at The Library, The Ritz-Carlton Kuala Lumpur.

Chef Justin Quek's Franco-Asian takeover at The Library is only available from July 12 to 15. The scrumptious four-course dinner is priced from RM 300Nett per person & RM 450Nett per person with Wine Pairing. For reservations and more information, please call us at +603 2142 8000 or email dining@ritzcarlton.com.my.

The Ritz-Carlton, Kuala Lumpur

No. 168 Jalan Imbi

 Pudu

 55100 Kuala Lumpur

Tel 03 - 2142 8000

Website www.ritzcarlton.com
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HERE