The exquisite omakase dining experience curated by renowned Chef Justin Quek at TMCC on 6 July 2024 was truly a night to remember with promises of a gastronomic adventure for the taste buds. Anticipating its great success among Members and their guests, TMCC has arranged two sessions: one on 6 July and another on 20 July.
Chef Justin Quek’s culinary passion ignited at a tender age and with a career spanning over 3 decades, he stands out as one of the most esteemed chefs in Asia. Through his innovative approach to French cuisine, blending technical expertise with a delicate touch, he propelled Singapore onto the global culinary stage, sparking inspiration in a new wave of chefs. He not only has refined his skills but has developed his unique culinary style blending the precision of French technique with subtle nods to his Chinese heritage.
This unique dining experience not only tantalised the palate but also offered a glimpse into Chef Justin Quek’s culinary philosophy. With each dish meticulously crafted to perfection, guests were treated to a night of unparalleled indulgence that transcends traditional dining expectations.
The evening began with a warm welcome snack of house-made crackers, followed by freshly baked artisan bread served with Chef JQ’s signature truffle butter. The meticulously crafted menu was a delightful journey through flavours, starting with the Mushroom Cappuccino – a creamy mushroom soup topped with truffle dust and praline toast while the Slow-cooked salmon fillet with Ikura Roes showcases the perfect harmony of flavours with soya vinaigrette and Japanese salmon roes.
As the evening progressed, guests were enthralled by the culinary journey that Chef Justin Quek skilfully guided them through. With each course, the anticipation and excitement grew, culminating in a crescendo of taste sensations that left everyone in awe and left a lasting impression on all who attended.
The highlight of the evening was the Pan-roasted French Duck Breast & sautéed Duck Foie Gras with raspberry vinegar and honey glaze, served alongside seasonal vegetables. To end on a sweet note, guests were treated to a freshly baked Fine Apple Tart paired perfectly with house-made Salted Gula Java Ice Cream.
Each dish was a perfect fusion of flavours and textures, showcasing Chef JQ’s culinary finesse and is a testament to his mastery. His thorough and precise attention to detail and commitment to using only the finest ingredients was certainly evident in every bite.
