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Poulet Launches New Collaboration Menu With Celebrity Chef Justin Quek

These new creations will be available 26 February onwards for a limited time only!

En Papillotes Baked Seabass Fillet

Homegrown celebrity chef Justin Quek, famed for his specialisation in Franco-Asian cuisine, will debut a trio of dishes in a new and exclusive menu collaboration with Poulet! Set to debut at Poulet’s Bugis+ outlet from 26 February, and over the course of the coming month, these dishes will also be made available at Poulet locations throughout Singapore.

Crème Chantilly Bitter Chocolate Tart

“The dishes I have created for this collaboration with Poulet are a selection of beloved French classics. I hope to lend my culinary expertise and knowledge to the menu at Poulet, and to broaden Singaporean diners’ perspectives on what French food can be like,” said Chef Justin Quek.

Rossini Angus Beef Steak

The trio of dishes consist of the En Papillotes Baked Seabass ($15.90) featuring seabass, steam-baked with white wine and au jus in baking paper, placed on a bed of julienne vegetables and served with lemon beurre blanc, Rossini Angus Beef Steak ($28.90) consisting of grain-fed sirloin steak with pan-seared foie gras, placed on a bed of creamy baby spinach and served with a Madeira wine sauce and lastly, the decadent Crème Chantilly Bitter Chocolate Tart ($8.90) with Guayaquil bitter chocolate with Sablé biscuit base, topped with vanilla whipped cream and strawberry.

Available at Poulet Bugis+ from 26 February 2019, and at various Poulet locations through the month of March.