Blending flavours, colours and traditions from the Asian and French gastronomies, The Ritz Carlton KL invites you to share a unique and unforgettable experience as Singapore-born Chef Justin keeps tradition in French-Asian fusion.
Modern fusion is the hallmark of Chef Justin Quek but tradition and technique are his unshakable foundation as he reinvents Asian favourites with French flavours and flair, so elegantly – helping us discover new flavours in every dish.
Chef Justin Quek, Singapore’s most internationally known chef is collaborating with The Ritz-Carlton, Kuala Lumpur to bring guests and local gourmands an exciting opportunity to savour Franco-Asian cuisine at The Library.
FRANCO-ASIAN CUISINE AT THE LIBRARY
CURATED BY GUEST CHEF JUSTIN QUEK
Four-Course MYR 300 nett
with wine pairing MYR 450 nett
July 12 to 15 from 7pm – 11pm
While waiting we had some Seared tuna loin carpaccio with black pepper crust, orange, fennel honey, soy glaze, & assorted breads to start with.
Chef Justin Quek’s Signature Starters
Duck Foie Gras Xiao Long Bao
Mushroom cappuccino, ceps cream
Wine: Canard-Duchêne Cuvée Léonie Brut
Cauliflower Purée, Oscietra caviar, White chocolate
It has an intense and creamy texture with hints of saltiness from the caviar.
Duck Foie Gras Xiao Long Bao
Once it was served on the table, the truffle smell lingered. The marriage between foie gras and truffle in the meat patty is simply irresistible. When you bite into the neatly folded xiao long bao, the warm savoury juice simply gushed into the throat and it was memorable.
Mushroom cappuccino, ceps cream
Richly infused with the mushroom flavour and the frothed milk gave the cappuccino effect.
APPETISER
Duo of Maine Lobster
Wild Mushrooms, Shao Xing cream
Wine: J. Moreau & Fils Fourchaume, Chablis Premier Cru
Another amazing blend of French & Asian element. I never thought Shao Xing wine can create such delicious creamy broth, that goes so well with the mushrooms & lobster.
MAIN COURSE
Crispy Scale Blue Cod Fillet
Clam and Herb fondue
Wine: Dr. Loosen Bernkasteler Lay Riesling Kabinett
Another secret technique excelled by Chef Justin, perfecting the crispy scaly skin of the cod. Crunchy on the outside with a tender-firm texture.
OR
Asian Braised Angus Beef and Seared Wagyu Beef
Oriental Greens
Wine: Knappstein Shiraz Clare Valley
Another winner on the table, we loved this this very much. The angus beef is marinated in “Nam Yu” & “Fu Yu” (2 tyoes of fermented beancurd) & braised slowly until soft & tender. While the sliced Wagyu are seared perfectly medium rare. The marbling was so good and they literally melt in our mouth.
DESSERT
Chocolate and Mint Floating Island
Caramelised Crispy Rice
Paired with Harveys Bristol Cream Sherry
Chocolate and mint are magic together. Chef Justin added some crunch with crispy rice and we had a dessert that’s irresistible.
Freshly Brewed Coffee or Tea
Served with Salted Almond Tuile
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. He is also a proud recipient of the World Gourmet Summit Award of Excellence Hall of Fame Best Chef.
The Library
Level 1
The Ritz-Carlton, Kuala Lumpur
168, Jalan Imbi
55100 Kuala Lumpur
For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my
