Nestled within the luxurious Artyzen Singapore, Quenino by Victor Liong redefines contemporary Asian cuisine with relaxed fine dining finesse. The restaurant's latest menu, a collaboration between Chef de Cuisine Sujatha Asokan and Victor Liong, captures the essence of regional flavours with a refreshing, creative twist. I recently embarked on the Discovery Menu ($240/pax), a culinary journey that showcases the vibrancy and innovation of Asian cuisine.
Quenino Prelude - Amuse Bouches 4.5/5
The dining experience began with the Quenino Prelude, a trio of playful and seasonal amuse bouches.
Jungle Garlic Tart: This delicate tart is infused with jungle garlic and topped with watermelon radish, offering a burst of herbaceous notes and crunch.
Indonesian Mud Crab: Luxuriously paired with the prized Malaysian T'lur Oscietra Caviar, this creation elevated the crab's sweetness with the caviar's brininess.
Rojak-Inspired Creation: This is my favourite of the trio. It features Australian baby cucumber as a vessel for lemongrass chilli, finger lime, and cashew cream — a fun and inventive nod to Southeast Asia's beloved rojak.
Pearl Meat 4/5
The Pearl Meat was an inspired reinterpretation of Penang's Assam Laksa, reimagining its bold flavours in a refined form. The matured oyster muscle, paired with tamarind, ginger flower, and Asian tomato essence, delivered tangy and bright notes reminiscent of the beloved dish while elevating it to a sophisticated dish.
T'Lur Oscietra Caviar 4.2/5
T'Lur Oscietra Caviar showcases the exceptional quality of Malaysian farmed caviar. This dish pairs the luxurious ingredient with dragon chive custard, scallop mousse, razor clams, and fermented chilli. The combination is a nod to the comforting flavours of chicken rice, skillfully balancing the familiar and the extravagant in a single bite.
Marron 4.2/5
The Marron, sourced from Western Australia, was a standout. Petai coconut cream and sweet green chilli highlighted its natural sweetness, while pomelo from Ipoh added a refreshing zest. Served with flatbread to mop up the decadent sauce, this dish was an indulgent and flavourful delight.
Palate Cleanser - Gingerflower and Peach Popsicle 4.5/5
Before transitioning to the mains, we were treated to a refreshing Gingerflower and Peach Popsicle. The sweet and sour flavours were revitalising, perfectly preparing the palate for the next courses.
Stone Axe M9 Wagyu 4.2/5
For the mains, the Stone Axe M9 Wagyu was a showstopper. Grilled to perfection, the beef was paired with Old and New World Peppercorns, including sweet pink peppercorns and fiery green ones, for a customisable flavour experience. Inspired by local Sup Tulang (bone soup), the accompanying beef broth added a comforting and soulful touch.
Fried Rice 4/5
Quenino's take on Fried Rice is a nostalgic ode to Southeast Asian classics like fried rice, nasi ulam and mui fan. Infused with wok hei, the rice was served with an array of condiments, including fried pork lard, tamarind lemongrass chilli, and fragrant ulam rajah. Diners were encouraged to personalise each bite, making the dish a deeply interactive and sentimental experience.
Taro Ice Cream 3.8/5
A creative reinterpretation of bubur cha cha, the Taro Ice Cream was served with roselle jelly and house-made fermented rice wine. While I appreciated the concept, the fermented rice wine was a tad overpowering for my personal taste. A non-alcoholic version would have been a welcome alternative for those who prefer milder flavours.
Petite Fours 4.5/5
The meal concluded with a whimsical Petite Fours selection, inspired by childhood snacks and reimagined with sophistication.
Pong Piah-Inspired Waffle: A nostalgic caramel tamarind candy-infused treat that evoked fond memories of childhood.
Malaysian Dark Chocolate Bonbons: Infused with the warm spice of long peppers and the richness of rum and raisins, this decadent creation was a fitting end to the meal.
Quenino by Victor Liong offers an exquisite dining experience that masterfully blends contemporary Asian cuisine with playful creativity. Each dish tells a story, balancing tradition and innovation while celebrating the diverse flavours of the region. With its new menu, Quenino cements its place as a must-visit destination for food lovers seeking refined yet approachable dining in the heart of Singapore.
Note: This is an invited tasting.
Quenino by Victor Liong
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)
Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)
Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]
2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]
