July 13, 2017

Franco-Asian Cuisine by Guest Chef Justin Quek @ The Library, The Ritz Carlton KL

Chef Justin Quek, one of the Asia’s most celebrated chefs is here in KL; collaborating with The Ritz-Carlton KL, serving and sharing his mastery of Franco-Asian Cuisine, bringing guests and local gourmands an exciting opportunity to savour his skill. Chef Justin has specially crafted a menu for the four day promotion, delivers the usual finesse and emphasis on the use of premium ingredients, techniques and flavours on his signature dishes.

Franco-Asian Cuisine at The Library

Curated by Guest Chef Justin Quek
Four-Course dinner Rm 300 nett
with Wine Pairing Rm 450 nett
Available on July 12 to 15, from 7pm till 11pm

Some freshly baked bread and Seared Tuna Loin Carpaccio with Black pepper Crust, Orange, Fennel Honey, Soy Glaze to start.

Hors D’Oeuvres
Chef Justin Quek’s Signature Starters
Mushroom Cappuccino, Ceps Cream
Duck Foie Gras Xiao Long Bao
Cauliflower Puree, Oscietra Caviar, White Chocolate
Paired with Canard – Duchene Cuvee Leonie Brut

Started off with the Cauliflower Puree came with a touch of Oscietra Caviar for its savouriness, frothy and delicious.

I loved how chef fuses his masterpiece, French style Duck foie gras in Asian Xiu Long Bao. Must open up your olfactory receptors before putting it on the palate as there was an amazing aroma of truffle oil which was very fragrant lingering around!

Appetiser
Duo of Maine Lobster
Wild Mushrooms, Shao Xing Cream
Paired with J. Moreau & Fils Fourchaume, Chablis Premier Cru

Maine Lobster and wild mushrooms, I don’t recall myself having this combo in any restaurant before. Had to say it was a great combination, in a pool of smooth Shao Xing Cream and went smoothly with the Chardonnay. Never thought that the Chinese wine, Shao Xing wine went so well in French dish.

Main Course
Crispy Scale Blue Cod Fillet
Clam and Herb Fondue
Paired with Dr. Loosen Bernkasteler Lay Riesling Kabinett

Crispy crunchy layer of scaly skin with firm bouncy texture of cod underneath.

Asian Braised Angus Beef and Seared Wagyu Beef
Oriental Greens
Paired with Knappstein Shiraz Clare Valley

It just wowed my heart. Such a beautiful piece of art, not just for the sight but also for the palate too. Amazingly coupled 2 types of beef on a plate, Angus and Wagyu. The Angus beef was marinated with 2 types of fermented beancurd – “nam yu” and “fu yu”, and braised to perfection. It was very flavourful, tender and sank in between teeth. Whereas the sliced wagyu was almost transparent, lightly seared and it gave a melted buttery fragrant on the palate. Just look at the marbling, so so so pretty!

Dessert
Chocolate and Mint Floating Island
Caramelised Crispy Rice
Paired with Harveys Bristol Cream Sherry

Chocolate, mint and cream sherry; another great combo. Chef also put in a lot of texture in this sweet ending. Crunchy crispy rice to go with the melt-in-mouth marshmallow-liked floating island. Simply irresistible. How I wish I can have more!

Freshly brewed coffee or Tea
Served with Salted Almond Tuile

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.