As part of At-Sunrice’s regular and ongoing Sunday Luxe series, Singapore’s largest culinary academy invited renowned Chef Justin Quek of Chinoiserie and Les Amis fame to curate a special menu of exquisite Franco-Asian inspired cuisine. With the full support of the faculty and students of the school, Chef Justin Quek and his professional team managed to whip up a storm in the kitchen in order to cater a Chinese New Year themed high tea session, as well as a fine dining style dinner session of classic French dishes reinvented with a familiar Asian twist of modern Oriental flavours in celebration of the upcoming Lunar New Year of the water tiger.

The event started off with a two-hour long masterclass cooking demo of Pan Seared Salmon with Hazelnut Oil & Cauliflower Puree, as well as Prawn Fritters with Fish Curry made from JQ Singapore Curry Fish Paste. All participants received sample portions of the two dishes for the purpose of tasting. Chef Justin Quek’s style is to keep things simple and make things easy and effortless for busy people to replicate in their own homes, which they can do so easily by using Chef Justin Quek’s signature JQ range of ready-to-use spices and sauces.

The top highlights of the High Tea session were the mildly spiced Sambal Prawn Capellini pasta, savoury Iberico Pork Kong Bak Bao, Hokkaido Uni & Scallop Har Gow on top of a tangy citrus foam and Oyster Fritters with JQ Chilli Crab Dips that was so delectable that it made me want to finish every last drop of the fiery piquant sauce. We gamely washed down all the bite-sized tapas and canapés with a free flow serving of heavenly Chinese Pu Er tea brew.

The evening dinner affair started off with a serving of Seaweed Crackers alongside the warm and hearty Signature Mushroom Cappuccino En Demitasse accompanied with a praline toast square. Next up was a Chef’s trio platter of Truffle Jiao Zi, Jellyfish Salad and Iberico Pork Char Siu. The texture of the jellyfish was refreshingly divine and crunchy.

Top marks for creativity goes to the colourfully presented Braised Isle of Eden Sea Cucumber that is stuffed with prawn mousse and paired with a delicate jade green dumpling, all of which were swimming on top of a sweet and savoury golden broth. The Australian Braised Wagyu Beef with Oriental Vegetables had a serving of perfectly smooth mashed potato that complemented and balanced the texture and flavours of the beef superbly. Our top favourite dish of the night goes to the Slow Cooked Salmon Fillet with Ginger & Soy Dressing which checks all the boxes and left us craving for more.

For sweet endings, we were served with not one but two delightful French desserts: the Flourless Mandarin Orange Soufflé with Vanilla Ice-Cream, as well as freshly baked Mini Financiers. Every single item on the menu were all well-paired with exclusive JQ limited edition French wines and champagne selection that were specially curated by Chef Justin Quek himself.

To find out more, and to attend future WellSpent or Sunday Luxe Series events, please go to:

Images: Luke Elijah

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