There are plenty of reasons why Chef Justin Quek is one of Singapore's most internationally known chef. With over 30 years of experience in the culinary field—including time spent in the kitchens of Michelin-starred restaurants around the worldhe has a unique flair of reinventing Asian favourites with a French twist. 

chef justin quek

A proud recipient of the World Gourmet Summit Award of Excellence Hall of Fame Best Chef, Chef Justin's most recent stint was being at the helm of Marina Bay Sands's fine dining restaurant Sky on 57 as Principal Chef since 2010. Now that his contract has ended and the restaurant closed for remodeling, he's off to travel the world for the rest of 2017 before heading back to Singapore for a possible new project with MBS. He, however, does have another eatery called Grignoter on Teck Lim Road.

One of his stops is Kuala Lumpur at The Library of The Ritz-Carlton Kuala Lumpur. Guests will have a chance to experience his specially crafted menu for four days only. Expect some of his signature dishes such as the Duck Foie Gras Xiao Long Bao, Cauliflower Puree with Oscietra Caviar and White Chocolate, and Lobster with Shao Xing cream.

chef justin quek ritz carlton kl

He tells us that his philosophy when it comes to cooking is to make something that is simple yet tasty. Ingredients are the most important part of creating a dish, he explains. And these dishes are a testament of his belief as he'll be using premium ingredients with his techniques to truly bring out the flavours. The Mushroom Cappuccino, for example, presents an rich taste of mushrooms and yet the texture is smooth—the idea was to make it like a latte. 

chef justin quek ritz carlton kl - crispy blue cod

But it's the main courses that will really shine the brightest. The Crispy Scale Blue Cod Fillet with Clam and Herb Fondue uses a technique which makes the fish scale crispy (you can hear the slightest crisp sound from it) and yet the flesh is tender. The underlying clam and herb fondue tastes light and pairs wonderfully with it. 

chef justin quek ritz carlton kl - wagyu

The other dish is the Asian Braised Angus Beef and Seared Wagyu Beef with Oriental Greens—beautiful. Here, Chef Justin literally uses both Asian and Western cooking styles to make this one dish. The braised beef is tender and easily tears away strip by strip. The wagyu beef is seasoned well, cut thinly and melts in the mouth. At the bottom of these is some mash as the classic Western accompaniment and, on the side, in contrast, vegetables commonly found in Chinese dishes. 

chef justin quek ritz carlton kl - dessert

For dessert, it's Chocolate and Mint Floating Island with Caramelised Crispy Rice. At first glance, it the main white build on the plate looks dense but scoop away a spoonful and you'll find it looks and tastes fluffy. It's egg white. The mint, Chef Justin says, is a special kind that gives off a fragrant and light flavour. Hence, it doesn't overpower and neither does the chocolate. Sweet endings should all be made of something like this. 

 

The four-course dinner is only available from 7pm till 11pm, 12 to 15 July and is priced from RM300 per person. For reservations and enquiries, call 03 2142 8000 or email dining@ritzcarlton.com.my.

 

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