Award-Winning chef Justin Quek specialises in French cuisine. He currently owns two restaurants in Taipei and has in interest in three in Shanghai. Recently he has been working with The Miramar Group on two restaurants that will soon open, The French Window and Whisk.

I caught up with Singapore's most famous chef to find out more about the man who spent his life savings as a young chef on a trip to France to perfect his technique. He also tells me what diners can expect from these two new openings.

When did your interest in cooking turn into a passion for being a chef, and what led to this?

My grandmother was a great cook and my childhood was filled with hearty helpings of her food. However food did not become a priority for me until I joined a merchant ship as a steward, which came about more by accident than design. I thought it would be a good way to see the world. Before I took to sea though we had six months training and I clearly remember being amazed as I took seemingly random ingredients and turned them dishes. My passion grew and in my spare time I began to make bread and pastries.

During this time I learnt firsthand about classic dishes of many cuisines as each time we would dock somewhere experienced crew would take me to try that port's classic dish. I still vividly remember the dishes I tried and how I felt. Then when I was 23, I took a year out and went travelling around China, trying many things I had never encountered before. 

On my return to Singapore I eventually got a hotel to give me a try and also did a one year course. After working in both Singapore and Bangkok I returned to Singapore and began working at a well-known French restaurant, which led to me going to France for a year.

What about French cuisine interested you so much?

When I started my basic kitchen training I was in a western kitchen, I read a cookbook by Eugene Pauli Classical Cooking the Modern Way and was inspired by it. Subsequent training in French cuisine at The Oriental Bangkok impressed me most because of the presentation and the complexity and techniques of preparation.

Is it true that you put your life savings into going to France as a young chef to perfect your French cuisine techniques?

Yes, that's true. A French chef that I had worked with suggested that I might enjoy getting some proper training in France and when I agreed he said he would help make it happen. He told me that if I could get to France he would make the appropriate introductions. At 29, I decided to put my life savings into training as a chef in France.

I almost didn't go though due to my love of motorbikes. At the same time as the suggestion was made that I go to France a guy was leaving Singapore and was selling his bike. I made him an offer and in the folly of youth said to myself that if he accepted I would forget about France. Thankfully he rejected my offer.

What is your role with the Miramar Group and what does this actually involve?

I'm the dining consultant for The Miramar Group, and the mastermind behind the creation of The French Window at ifc and Whisk at The Mira Hong Kong. I will also bring a total dining experience to The Mira Hong Kong's F&B outlets, that is, the food concept at Whisk, star chefs' banquets, and guest chef promotions at Yamm, and seasonal products promotions from Asia to Europe.

Tell me more about the cuisine at The French Window and can you give examples of dishes that you expect will be signatures?

The cuisine at The French Window is modern French. I will collaborate with the head chef, French chef Mickael Le Calvez and inspire his creations to a new level.

We will only use the best products, sourced from around the world and make it simple, light, elegant and with great taste. We will focus on a small menu but only the best, with emphasis on good food, service and ambience. 

Some of the signatures dishes shall be: Avocado Shrimp, Tortilla; Foie Gras Xiao Long Bao, Truffle Consommé; Grilled Lamb, Potato Fondant, Red Wine Sauce; and Far Breton.

Why did you select Chef Mickael to head the kitchen?

Chef Mickael used to work in a three-star Michelin restaurant in France. He is young, talented, gifted, and destined to be a great chef. He has the same passion for food that I have. We will work together at The French Window to inspire each other, with the products that we can find in Hong Kong. With my culinary experience and understanding of the market's demand, we are going to have a lot of fun creating great food.

You are hoping to get a Michelin rating for this restaurant in 2010, why do you think the restaurant will be successful in gaining stars and how many?

We had done some tasting of our food and I have worked and eaten in Michelin restaurants in Europe so I know what is expected. Opening a restaurant at this level, we hope to achieve one star for The French Window in 2010.

Tell me more about the cuisine at Whisk, and how will it be different to The French Window?

Whisk showcases the best of fine European cuisine with some Asian touches, which is different from The French Window. The menu focuses on great and fresh ingredients, good techniques in cooking, and high quality delicacies with class that you can come back for every week. 

Signatures dishes include Trio of Foie Gras; Lobster Bisque ‘Herb Soufflé'; Tagliatelle with Sautéed ‘Live' Lobster in Aromatic Oil; Roasted Crackling Suckling Pig, Spiced Red Wine; and Baked Fine Apple Tart.

Will you be cooking at either restaurant from time to time?

I'll be spending time in both restaurants to cook and check the quality control on the food and service, and to customise the menu for a loyal following.

What is the expected opening date for both restaurants?

Whisk will be opened on 17 September. The French Window will be opened by the end of October.

How would you describe your cooking style and philosophy?

My cooking philosophy is always the best products and simple techniques where you taste the real product. A balanced menu with very little butter, cream or heavy sauces. 

I'm now exploring fusing Chinese and French cuisines together. I find that Cantonese cuisine is so refined that I can use it in my cuisine, for example, Steamed Rice Roll Wrapped Sautéed Foie Gras & Chinese Sausage, Superior Chicken Jus, Shaving of Fresh Autumn Truffle.

What is your favourite kitchen equipment or tool and why?

A pair of steel Japanese chopsticks. I can pick up small herbs to do fine garnishes and arrange food without messing up the food.

What is your favourite comfort food?

Fish Porridge or any noodle soup, but it must have a great stock or broth.

Recipe

Click here for Justin Quek's Cocotte of Organic Farm Egg, Field Mushrooms recipe.