Like the incredibly tasty recipe that Chef Justin Quek, one of Asia's celebrity chefs, especially realized for our partner Do Ville's “Ars Vivendi” Rosé Venezia Giulia IGT (vintage 2018). The dish is included into the 2020 edition of “Zhong Can Yi Jiu”, the culinary guide from the project “Chinese Cuisines meet Italian Wines”. Light curry with a refreshing fine wine, what more one could ask for?
A heavenly dish, and life becomes... rosé
Justin Quek is one of Singaporean cuisine's most renowned representatives. The special creation he devoted to Do Ville's “Ars Vivendi” Rosé perfectly mirrors the city's international spirit: fish curry with four heavenly vegetables (click here for the recipe's full details).
It features halibut's fillets, a fish dwelling in oceanic waters, and vegetables that are typically picked up during the summer: eggplants, the delicious okras, cherry tomatoes, long and wing beans. The curry note obviously bears a reference to Indian cuisine, but it differs from its homeland equivalent being a less spicy version of it. The coconut milk and the fresh curry leaves also give a touch of summer to the dish, and are crispy balanced by the Rosé's cherry and strawberry back taste. A wine to be served cool, its Cabernet grapes manage to keep it as enjoyable as it could be, making it the perfect choice for seafood, fish and aperitifs.
Justin Quek, the king of Singapore
A very peculiar city-state, which flaunts cosmopolitan ancestry and is very proud of it. In Singapore, people from all over the world have been mingling for a long time, with mutual respect for different ethnicities and religious creeds and with one thing always bringing them together: food. Its cuisine have been influenced by neighbouring countries, with particular impact on it by Malay, Indonesian, Indian and Chinese traditions, in addition to European ones such as Portuguese's and English's. An extraordinary varied, rich blend resulting in national dishes which locals love to enjoy not only in restaurants, but mostly at hawkers' stalls in the streets and in food courts. Just to name a few examples, the most popular choices are chili crab, Hainanese chicken rice and laksa.
Justin Quek brought the tradition to a higher level at his own restaurant in Marina Bay Sands, Chinoiserie, where he harmonized Singaporean and French flavours into a unique tasting experience.
He mastered his long-running skills over three decades of hard work and discipline, beginning to practice in the kitchen at a very young age: as a starter, he was a trainee at the Mandarin Oriental in Singapore and then in Bangkok. But it was his decision to embark on a year trip to Europe that made him change his culinary views for the best, and open his mind to unusual horizons. Throughout his carrer, he worked at Michelin-starred restaurants in many countries, thus acquiring techniques and ideas that helped him revolutionise both his style and Singaporean cuisine, ultimately setting his own terms for a new, creative way of cooking.
It's the second edition of the guide, first published last year, which is part of a very interesting, wider project called “Chinese Cuisines meet Italian Wines”. Promoted by the Italian Wine Bank and produced by The I Factor (organizers of the Italian Cuisine and Wines World Summits and of the Italian Wine List Awards), the program involves 24 talented Chinese chefs from Beijing and Shanghai and is implemented thanks to a collaboration with the Italian Sommelier Association's Club China and the Hong Kong Chinese Culinary Institute.
All photos taken from the Zhong Can Yi Jiu website