A SINGAPORE PRESS HOLDINGS WEBSITE
Singapore, December 6, 2010 Opening Hours
Sky on 57
Marina Bay Sands
See more pictures of Sky on 57 and its dishes
JUSTIN Quek is the pioneering chef who first put Singapore on the fine-dining map, and in the seven years since he left to showcase his elegant brand of French cuisine in Shanghai, Taipei and Hong Kong, he has continued to extol the culinary virtues of Singapore, Inc.
Now, the native son has returned to the helm a new restaurant that perfectly encapsulates his views on Modern Singapore cuisine.
“Views” is also the operative word when describing Sky on 57, Quek's seriously impressive all-day-dining restaurant atop Tower One of the Marina Bay Sands.
It is a culinary perch with mesmerising vistas over much of what defines modern-day Singapore – Marina Bay and the skyscrapers of the Central Business District on one side, the port area and the coastal stretch leading to Changi Airport on another – and Quek has produced a menu that will appeal to most palates while doing justice to the location.
Unlike most other high-altitude dining spots in the city, Sky on 57 has the benefit of a terrace that wraps around the entire restaurant, which occupies the Western end (Quek calls it the stern) of the giant platform that straddles the three towers of the Marina Bay Sands hotel.
Being open to the elements adds a different dimension to the experience and – as reinforced by the crowds willing to pay $20 for the privilege of enjoying the open-air views at the adjacent SkyPark – is well worth the price of admission (there is a minimum charge of $30 at the restaurant).
As the de facto all-purpose restaurant at the Sands and open for breakfast through to late-night supper, Sky on 57 might be considered the equivalent of the informal “coffee house” at other top hotels – and its a la carte prices are pegged at those levels – but its lofty location gives it an edge that is tough to beat.
With a 10,000 sq ft space and 240 seats (including 90 outdoors) to fill, Sky on 57 won't be mistaken for an intimate French eatery anytime soon, yet Quek is looking forward to the challenge.
“Here, we try to promote Asia,” says Quek, who plans to spend about three-quarters of his time in Singapore (he has two restaurants in Taipei).
“My background is in French cooking, but with Asian touches, and the food is very simple – it's about using the best ingredients, technique and flavour.”
There are luxury touches – Limoges tableware, hand-painted display plates at the VIP tables (including a Power Table with a Power View, of course) and golden jeroboams of Armand de Brignac champagne – but there is also a down-to-earth element in the cuisine.
An abbreviated menu is currently available but Quek says that when the restaurant is operating at full steam, the complete menu will be versatile enough to cater to all tastes.
“We want to showcase Singapore, so there will be laksa, chicken rice and bak kut teh – done my way – but if you want a degustation menu I will be happy to prepare that for you as well,” he says.
“You just sit down and enjoy and let me tell you a (food) story – leave it all to me.”
At present, there are two tasting menus available ($168 for four courses and $268 for six courses) but dishes can also be ordered a la carte style.
Tea and supper menus are still being finalised, while the morning menu includes a luxury breakfast of Beluga caviar (30 gm), scrambled eggs and smoked salmon, priced at $408. A white truffle breakfast, and local breakfast, is also available.
A daily set lunch ($28.80) should also be available by this week.
At a recent dinner tasting session, Quek gave a preview of what to expect.
It started with a prettily arranged Mosaic of seafood, thinly-sliced discs of scallop and salmon carpaccio, smoked eel and tuna, served with micro herbs and a citrus dressing.
Next came the updated version of Quek's delicious signature dish – foie gras xiao long bao with truffle consommé and celeriac foam.
This was followed by a dish that Quek has named Lobster Marco Polo – a clean and light rendering of thin egg pasta and chunks of lobster mixed with home-made XO sauce.
Then came a roasted Nordic turbot dish, surf and turf in the form of Maine lobster in black pepper sauce and pan-grilled US tenderloin and finally, Quek's interpretation of crab bee hoon – Nordic king crab leg and vermicelli, served in a delicate and very tasty light ginger broth. “It's all about the finesse,” he says.
A Symphony of Dessert – mini portions of various items – confirmed that Quek has come up with an eclectic and upgraded menu of hometown favourites along with dishes that have been tweaked and given the JQ touch.
“The food is simple but I am inspired by Asia,” he says.
“We're here to provide good food in a setting that people can enjoy, and when you see the view, you just feel your spirit being lifted.”
The restaurant plans to be fully operational this week, with opening hours from 7am to 3am. Please call to make reservations and check on menu availability.
Sky on 57
Marina Bay Sands
10 Bayfront Avenue
Singapore 018956
Tel: 6688-8857
www.marinabaysands.com
Open Daily
Breakfast
7am - 10.30am
Lunch
12pm - 2.30pm
Afternoon Tea
3pm - 5pm
Happy Hour
5pm - 7pm
Dinner
6.30pm - 10.30pm
Supper
10.30pm - 2.30am
Prices
Breakfast
Adult $38++
Child (8-12 Years) $19++
Lunch $30++ per person
Afternoon tea $30++ per person
Dinner $70++ per person
Supper $30++ per person
About Justine Quek (info from Marina Bay Sands)
Justin Quek is the founder of Les Amis, Singapore and Le Platane, Villa du lac and Fountain in Shanghai. He is responsible for putting Singapore on the jet-setting gourmet’s map while also making his mark in Taipei in 2004, when he opened La Petite Cuisine (renamed as Justin's Signatures), which is now considered one of Taipei’s best French restaurants.
Like his European counterparts, Justin trained in some of France’s top kitchens, including that of Roland Mazere’s Le Centenaire in Perigord, Jean Bardet in Tours, L’Oasis in Cote d’Azur and Hotel de Crillon in Paris.
Across the English Channel, he spent time with Michel Roux Junior at the Roux brothers’ famed Le Gavroche and Waterside Inn. But unlike them, he grew up in Singapore; his palate was awakened at an early age to the hot, sour, salty, sweet hallmarks of Asian cuisine. What he brings to the kitchen alongside his French training is his deep-rooted love for and understanding of Asian culinary traditions.
In 1992, he was appointed the personal chef of the French Embassy, making him the first Singaporean to be given such a grand opportunity. When the World Gourmet Summit Awards Of Excellence was first introduced, he was the recipient of the first ever Chef Of The Year award.
With his new venture at Marina Bay Sands, the culinary force will once again demonstrate his ability to bring his unique touch to classic dishes, pushing the Republic’s dining scene up another notch.
See more pictures of Sky on 57 and its dishes
