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Poulet x Chef Justin Quek: French Cuisine At Affordable Prices

Taste the best of French cuisine with Poulet & Chef Justin Quek’s exclusive menu collaboration, available starting from today, 26th February.

French cuisine is often thought to be expensive and inaccessible to the public. Homegrown celebrity chef Justin Quek, well-known for his experience in Franco-Asian cuisine, has collaborated with Poulet on a new and exclusive menu. In Chef Justin’s own words, he hopes to “broaden Singaporean diners’ perspectives on what French food can be like” through this collaborative menu.

The menu consists of three new dishes which all showcase Chef Justin’s strength in French classic cooking techniques: En Papillotes Baked Seabass, Rossini Angus Beef Steak, and Crème Chantilly Bitter Chocolate Tart.

The En Papillotes Baked Seabass (S$15.90++) was perhaps our favourite out of the two main dishes offered. A generous slab of seabass is steam-baked with white wine and au jus in baking paper, and placed on a bed of julienned vegetables and potatoes, before being drizzled over with a creamy lemon beurre blanc. The seabass was tender and flavourful, pairing well with the lemon and vegetables. The richness of the beaurre blanc sauce was not too overpowering, being balanced out with the zesty lemon.

The Rossini Angus Beef Steak (S$28.90++) – grain-fed sirloin steak topped with pan-seared foie gras and Madeira wine sauce on a bed of creamy baby spinach – did not fare as well. While nicely seared to a beautiful medium-rare, the steak was a tad too salty for our tastes. We did like foie gras, as well as the creamed potato and spinach!

Oh, but the dessert! The Crème Chantilly Bitter Chocolate Tart (S$8.90++) may be a mouthful, but you’d certainly want your mouth full of its chocolate-y goodness after your first bite! Made with 64% dark Guayaquil bitter chocolate with Sablé biscuit base and topped with vanilla whipped cream and strawberries, this was indeed the… icing atop the cake? Chocoholics would love this tart – it is not overly saccharine, intense without being overly rich, and has just the right amount of bittersweetness. An amazing end to a meal!

For those looking forward to try this new menu, Chef Justin’s creations will be available at Poulet Bugis+ from today, 26 February 2019, onwards. From 7 Mar onwards, the menu will be introduced at select Poulet outlets, including Poulet Raffles City, Poulet VivoCity, and Poulet Kallang Wave.


Poulet Bugis+
201 Victoria Street, #04-12, Singapore 188067

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