Diners are in for a treat as Solaire Resort and Casino’s Red Lantern becomes the stage for Singaporean chef Justin Quek. The principal chef of the venerable Sky at 57 in Marina Bay Sands brings with him his brand of fusion cuisine which skillfully blends Asian ingredients and dishes with French culinary techniques and sensibilities.
Guests at Red Lantern can enjoy the offerings in 4 menus. The eat-all-you-can dim sum lunch features crowd favorites alongside chef Justin’s creations such as the uni and scallop har gow and sauteed satay pork. Meanwhile, the oasis afternoon tea is a curated selection of snacks such as house-made seaweed crackers, truffle xiao long bao, and chendol crí¨me brulee.
However, it is in the set menus and wine pairing dinners that chef Justin’s culinary skills are fully on display. Light and airy, yet packed with umami due to the generous dusting of seaweed powder, the house-made seaweed cracker offers a glimpse of chef Justin’s philosophy in cooking. “I want to create something flavorful and yet light on the stomach. My dishes are not too heavy,” he shared.
Chef Justin’s starter combination of smoked mackerel parfait with superior Osceitra caviar served alongside drunken clams in Huangjui with Ikura roe is French and Asian fusion at its finest. The smoked mackerel dish is unabashedly European in origin while the clam dish is proudly Asian.
This was followed by a pan-roasted Japanese suzuki fillet with flower clam and herbs fondue. Here, chef Justine starts combining the 2 cuisines. The Japanese striped bass sits atop a clear broth flavored with tarragon, thyme, parsley, and a bevy of other herbs which serve as a flavorful backdrop for the fish.
The truffle xiao long bao is a treat with its deep earth flavor and rich unctuous broth. Meanwhile, the 10 heads of abalone were tender enough to cut easily but retained a pleasant chew. The salted pork belly was a crunchy treat that would be very familiar for Filipino diners.
But the star of the meal was the charcoal-grilled wagyu tenderloin and wok-fried lobster in Kampot black pepper. Chef Justin’s take on the classic surf and turf was elevated with the use of the highly-regarded Cambodian cultivar noted for its intense and complex flavor while having a mild heat. The meal ended with a deconstructed lemon tart, with thin melt-in-your-mouth meringues, pastry shards, and a limoncello sabayon sitting on top of a generous slather of creamy lemon curd.
Chef Justin firmly believes that diners appreciate how the use of high-quality ingredients and excellent cooking techniques can elevate familiar dishes to new heights and he hopes to show this during his stint heading the kitchens of Red Lantern. Diners can enjoy chef Justin Quek’s culinary creations until September 25 at Red Lantern.
