Singapore’s Justin Quek presents a spread at Solaire

Chef Justin Quek is back at Solaire Resort and Casino for its Culinary Masters Series.

The Singapore-based celebrity chef is showcasing his curation of fused French-Asian cuisine at Red Lantern and a special afternoon tea promotion at Oasis Garden Café until 25 September only.

Lunch with chef Justin Quek at Red Lantern includes dishes like Chef Justin’s Canapés (House made seaweed crackers) perfectly paired with the Starters (Smoked mackerel parfait, superior Oscietra caviar, Drunken clams in Huangjiu, ikura roe); Main Course (Pan-roasted Japanese suzuki fillet, flower clams, and herbs fondue, Braised 10 heads abalone and truffle “Xiao Long Bao,” salted pork belly, truffle abalone sauce); Surf and Turf (Charcoal-grilled wagyu tenderloin and wok-fried lobster in kampot black pepper); and Dessert (Homemade mignardines, Lemon tart, limoncello sabayon, crispy meringue).

These dishes go well with Justin Quek’s Selection, Schloss Vollrads Riesling, Kabinett Rheingau, Germany.

Pan-roasted Japanese suzuki fillet, flower clams, and herbs fondue.

The Red Lantern Dim Sum Lunch Buffet also features offerings such as white corn cappuccino, Singapore chilli crab dumplings, and pan-roasted pavé of salmon with cauliflower puree, hazelnut oil, and aged balsamic.

A limited-seating wine pairing dinner is also happening until 24 September. It features chef Justin’s dishes paired with a highly-curated wine selection.

Those longing for savory treats may head on to afternoon tea at Oasis Garden Café, offering truffle Croque monsieur and a JQ spicy prawn noodle soup, durian puffs, salted almond tuile, and odeh odeh, a glutinous rice treat made with grated coconut, coconut milk, pandan, juice plum sugar, and sponge cake.

Photographs by Raye Sanchez for the Daily Tribune  Charcoal-grilled wagyu tenderloin and wok-fried lobster in kampot black pepper.

A second-timer at the Culinary Masters Series, chef Justin knows what tickles Filipino foodies’ palates.

Visit for the price list.

For inquiries and reservations, call 8888-8888 or email

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