CHEF JUSTIN QUEK’S FRANCO-ASIAN DINNER AT THE LIBRARY, THE RITZ-CARLTON KUALA LUMPUR

For the next few evenings, until 15 July 2017, Singapore’s celebrated culinary maestro, Chef Justin Quek will be delighting guests at The Library, at The Ritz-Carlton Kuala Lumpur. During this time, we Malaysians do not need to cross the causeway over to Singapore to savour Chef Justin’s Franco-Asian cuisine.

The classy set-up of The Library

In this collaboration with The Ritz-Carlton, Chef Justin will be showcasing his skills in reinventing Asian favourites with some unique French twists. With more than 30 years of culinary experience under his belt, Chef Justin’s stints in Michelin-starred restaurants have stood him in good stead. Using premium ingredients, skilful techniques and his brand of passion, Chef Justin has curated a remarkable 4-course dinner.

Chef Justin Quek

We’re fortunate to get a taste of this delightful dinner where we were quite bowled over by the chef’s creativity. Chef Justin is quite the wine connoisseur and he has personally selected the wines to be paired with this dinner. Here’s what’s in store for you – a memorable dinner indeed …

Amuse Bouche of crunchy house-made Seaweed Cracker using rice paper, followed by a superb foamy eggy broth of lobster emulsion. This elegant and light appetiser had us wanting more.

Next came Chef Justin’s signature starters of Duck Foie Gras Xiao Long Bao, Cauliflower Purée with Oscietra Caviar & White Chocolate and followed by a glass of Mushroom Cappuccino. The xiao long bao was divine, every drop of broth luxuriously laden with foie gras – I could do with another couple of these! The all-vegetarian mushroom cappuccino was crazy good, made from button mushrooms and ceps cream.

Duck Foie Gras Xiao Long Bao, Mushroom Cappuccino

Cauliflower Purée with Oscietra Caviar & White Chocolate

Paired with Canard-Duchêne Cuvée Léonie Brut

My favourite dish has to be the Duo of Maine Lobster with Wild Mushrooms in Shao Xing Cream. With fresh, sweet bouncy texture, the lobster was really to-die-for and the cubes of tasty earthy mushrooms in fragrant shao xing wine & cream hit every spot on the palate. The sauce was so good that we mopped up every bit of it with bread from the basket.

Paired with J. Moreau & Fils Fourchaume, Chablis Premier Cru

There are 2 choices for the Mains – Crispy Scale Blue Cod Fillet in Clam & Herb Fondue or Asian-braised Angus Beef & Seared Wagyu Beef with Oriental Greens.

The cod fillet was served with scales intact but fried to a nice crunch, leaving the fillet flakily tender – mad skills at work here. I loved the umami clam fondue which had crunchy fresh cordyceps worked into the sauce.

Paired with Dr Loosen Bernkasteler Lay Riesling Kabinett

Beef lovers would be wow’ed by the winsome beef cheeks braised in 2 types of fermented beancurd (“fu yue” and “nam yue”) which resulted in fork-tender meat embalmed with deep flavours tinged with some nutty sweetness from chestnuts added. The crowning glory were several slices of juicy seared Wagyu beef.

Paired with Knappstein Shiraz Clare Valley

Dessert is a dreamy Chocolate & Mint Floating Island topped with Caramelised Crispy Rice. This is one of those rare occasions when I could finish a whole dessert all by myself with great vigour simply because this dessert is so light and delicious!

Paired with Harveys Bristol Cream Sherry

To conclude, there’s freshly-brewed coffee or tea served with salted almond tuile.

This 4-course dinner is priced at RM300 nett per person and if wine-pairing is included, it’s RM450 nett per person.

Hurry – this special dinner by Chef Justin will be available till 15 July 2017!

For reservations and enquiries, please call +603-2142-8000 or
email: dining@ritzcarlton.com.my

 

THE LIBRARY
The Ritz-Carlton Kuala Lumpur
168 Jalan Imbi
55100 Kuala Lumpur

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