Lunch at Sky on 57 by Chef Justin Quek

Outdoor terrace at Sky on 57, Marina Bay Sands Singapore
About Sky on 57
Sky on 57 is a fine dining concept by Singaporean celebrity chef Justin Quek. Having experienced working in some of the world's most coveted Michelin-starred restaurants in Europe, Chef Justin has evolved his signature style, one that artfully combines haute European culinary techniques with the rich and bold flavours of Asian cuisine, giving birth to his unique take on Franco-Asian cuisine.

Located at Tower One on level 57 of Marina Bay Sands Hotel, the 12,000 sq ft restaurant has a main dining area, private dining rooms, a bar, lounge and outdoor terrace. Wherever you are seated, you are guaranteed a stunning and unobstructed panorama of the Marina Bay. Sky on 57 suits practically any occasions, from breakfast meeting, power lunch, clandestine dinner to chilling after work.

Chef Justin Quek
Complimentary Bread Rolls (plain and cheese)
We were lucky that at the time of our visit, Chef Justin was on site, managing a few restaurants simply means he has to divide his time between his restaurants in Taiwan, Singapore and Shanghai. While listening to Chef Justin explaining about his self-labelled wines, JQ, the free-flow of complimentary bread rolls entertained our eager tummies.
JQ’s Signature Demitasse of Fresh Mushroom Cappuccino
Our lunch set began with JQ’s Signature: Demitasse of Fresh Mushroom Cappuccino. Firstly, demi tasse is in French, which translates directly as 'half cup'. But mushroom with cappuccino don't really make any sense, right? Wrong. In my interpretation, cappuccino here implies 2 thing: the taupe colour of the liquid and the layer of foam on top, just like any cappuccinos. The warm soup was decadently rich, with the consistency of a latte, so it's light on the taste buds. The flavoursome foam on top and the mushroom bits at the base made sipping this cup of delight an unforgettable eureka moment. If any damage was done at all, this dish had just pushed my expectations for mushroom soups, even further.

Slow Cooked Organic Egg with Artichoke Puree and Foie Gras Emulsion
Moving to the next dish with considerably greater degree of consistency but still fluid, the Slow Cooked Organic Egg with Artichoke Puree and Foie Gras Emulsion was simply tantalizing. The egg yolk was still runny and upon some pressure I applied, it punctured, releasing the golden yellow fluid inside. The rich frothy foie gras emulsion and the runny egg yolk tasted so luscious consumed together.

Australian Lamb Cutlet with Wok-fried Julienne of Vegetable and Tapenade Jus
The main course was unfortunately, the least of my favourite. The restaurant crew recommended that the steak be served medium, so I complied without a second thought. As I carved my knife through the middle, I was put off by the sheen of blood in the meat. I should have requested for medium well instead. At least, I truly enjoyed the wok-fried julienne vegetables.

Jackfruit Tart with Crumble, topped with Creme Anglaise and Acacia Honey Ice Cream
Alas, the epilogue of our lunch was a tropical dessert: Jackfruit Tart with Crumble, topped with Creme Anglaise and Acacia Honey Ice Cream. And to close the entire ensemble, each of us chose either the Vittoria Gourmet Coffee or Gryphon Tea Selections. You should already know which one I chose ;)

- Breakfast: Mon - Fri: 7am - 10:30am  |  Sat & Sun: 7am - 11am
- Lunch: 12pm - 2:30pm (daily)
- Dinner: 6pm - 10:30pm (daily)

Sun - Thu: 11am - 11:45pm
Fri - Sat: 11am - 12 midnight

Sky on 57
Marina Bay Sands Hotel
Sands Skypark, Tower 1, Level 57
Ph: +65 66888857


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