男友太凶猛1v1高h,大地资源在线资源免费观看 ,人妻少妇精品视频二区,极度sm残忍bdsm变态

Global EditionASIA 中文雙語Fran?ais
Lifestyle
Home / Food

Double taste

By Dong Fangyu | China Daily | Updated: 2018-11-24 14:35
Share
Share - WeChat
Appetizers assortment including mushroom cappuccino, sea urchin. [Photo by Dong Fangyu/China Daily]

Topped with a shaving of Spanish Iberian ham, and a morsel of edible gold leaf, dainty soupy dumplings are a shining example of his skill in blending Western and Eastern flavors, and finding a balance in the fusion.

When you nibble his signature foie gras xiao long bao, the broth wrapped in the filling is a French style truffle consommé, full of umami flavors.

The palatable filling stuffed with a mixture of truffle, foie gras and pork mince, is then to be relished after sucking out the silky soup. A mouthful of this xiao long bao is undeniably intense, but still well balanced.

Another signature dish the mushroom cappuccino is an interesting and savory soup to whet the appetite.

In fact, Quek is good at stimulating the taste buds with the fragrance of the food. The wagyu beef cheek with pot-au-feu, black truffle shavings, smoked mashed potatoes and wild mushrooms suffuses an exquisite aroma all around when served.

Most of his dishes are redolent with Asian flavors, but the style and presentation is European.

One of his other fusion dishes is sticky rice in lotus leaf stuffed with chicken, truffles, foie gras, mushrooms, which he roasts French style.

"Fusion comes in many forms. But you need a good foundation, you must have a good appreciation of the different cuisines to know how to mix them," he says.

"My fusion food is not about molecular cuisine, not even mixing. It's all about history and the foundation."

"When you eat, it's like listening to music it should rise to crescendo," he adds. This is how the chef hopes customers will understand his dishes.

Singapore-born chef Justin Quek's culinary journey can be traced to the two years he spent as a ship's steward, before following his passion to cook. In 1994, Quek started to do French-Asian fusion after spending his life savings in the early 1990s to train in France to improve his culinary skills.

|<< Previous 1 2 3 4 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 九龙县| 武义县| 思茅市| 永善县| 布拖县| 香河县| 中宁县| 阿拉善右旗| 平利县| 正宁县| 山西省| 佛教| 逊克县| 磐石市| 钟祥市| 新干县| 怀宁县| 交口县| 互助| 且末县| 武威市| 武宣县| 齐齐哈尔市| 平度市| 泉州市| 泰宁县| 托克逊县| 尚义县| 麟游县| 建始县| 长宁区| 福泉市| 鱼台县| 杨浦区| 双流县| 六安市| 叙永县| 黎城县| 简阳市| 扎囊县| 临朐县|