Singapore, 6 December 2024 – Culinary storytelling takes a vibrant, playful twist at Quenino by Victor Liong (Quenino), where contemporary Asian cuisine is served with a relaxed fine dining flair. Nestled within Artyzen Singapore, this degustation-only restaurant has unveiled an exciting new menu, crafted through a collaboration between Chef de Cuisine Sujatha Asokan and Victor Liong—consultant chef and mastermind behind Melbourne's two-hatted Lee Ho Fook. Together, they bring fresh perspectives to the flavours of the region, infusing them with creativity and charm.

Drawing inspiration from her multicultural heritage, extensive travels, and personal culinary journey, Chef Sujatha playfully reimagines the rich traditions of Singapore, Malaysia, and Indonesia. The refreshed menu is a bold exploration of lesser-known ingredients and local techniques layered with subtle Australian influences. “This menu is a clear representation of my current phase of life and the flavours that resonate with me now,” shared Chef Su, whose Malaysian-Chinese and Singaporean-Indian roots shine through in her innovative dishes.

A Culinary Journey Through Southeast Asia
Quenino's refreshed menu redefines Southeast Asian dining by weaving playful interpretations into beloved regional traditions. Each dish is thoughtfully crafted to tell a unique story about its roots and inspirations, offering diners an experience that is both nostalgic and innovative.

Available for lunch and dinner, the menu starts at $98 per person for a four-course lunch and $180 per person for a six-course dinner. It invites guests to explore the vibrant flavours of the region in a relaxed fine-dining setting.

The journey begins with the Quenino Prelude, a collection of seasonal amuse-bouches designed to ignite curiosity and set the stage for discovery. This season features a jungle garlic-infused tart, where the bold and often-overlooked ingredient is transformed into a truffle-like essence, an Indonesian mud crab creation elevated by the prized Malaysian T'lur caviar, and a playful take on rojak featuring Australian baby cucumber dressed in lemongrass chilli, finger lime, and cashew cream. These dishes not only reimagine a beloved street food classic with finesse but also shine a spotlight on the lesser-known ingredients of the region, celebrating their unique flavours and stories.

Pearl Meat is Chef Sujatha's elegant reinterpretation of Penang's beloved Assam Laksa, transforming its familiar bold flavours into a refined and sophisticated dish. The matured oyster muscle is paired with tamarind, ginger flower, and Asian tomato essence, evoking the bright, tangy notes of the original dish while reinterpreting it as a vibrant salad. A julienned slaw, mimicking laksa noodles, ties the dish back to its traditional roots while presenting it in a new light.

The T'lur Oscietra Caviar, farmed in Malaysia and renowned for its quality, is a celebration of regional excellence. Paired with dragon chive custard, scallop mousse, razor clams, and fermented chilli, the dish nods to the comforting flavours of chicken rice, bridging the familiar and the luxurious in one bite.

Marron, the natural sweetness of Western Australia's freshwater crayfish, is complemented by petai coconut cream and sweet green chilli topped with pomelo from Ipoh, adding a burst of freshness. Petai, a pungent ingredient often considered polarising, is deftly balanced in this dish, showcasing its potential when handled with care.

The playful spirit of the menu continues into the mains, exemplified by the Stone Axe M9 Wagyu with Old and New World Peppercorns, served alongside a beef broth inspired by the local favourite Sup Tulang (bone soup). This innovative take combines luxurious Wagyu with four distinct peppercorn preparations, each offering a unique flavour experience—from the sweet and fruity notes of pink peppercorn to the fiery kick of green peppercorn hot sauce. This dish transforms a humble classic into a refined culinary masterpiece while honouring its comforting roots.

Quenino's Fried Rice draws inspiration from Southeast Asian classics such as fried rice, nasi ulam, and “mui fan” (rice with gravy), infused with the unmistakable wok hei that defines a truly authentic dish. This nostalgic creation is served with an array of condiments, including the richness of fried pork lard, tamarind lemongrass chilli, and fragrant ulam rajah, elevating it into an umami-packed celebration of the region's communal dining traditions. Diners are invited to personalise each bite, crafting a flavour profile that resonates with their cherished culinary memories.

The meal's playful tone carries into the sweets, starting with palate cleansers like the Gingerflower and Peach Popsicle, a whimsical nod to childhood treats, offering a refreshing burst of flavour. Sweet endings take centre stage with the Taro Ice Cream, Chef Sujatha's inventive take on the classic bubur cha cha (Malaysian sweet potato and coconut dessert). Elevating the comforting dish with an elegant twist, she incorporates yam ice cream, roselle jelly, and house-made fermented rice wine—a creation inspired by her travels to Borneo that adds an unexpected and delightful alcoholic touch.

Quenino's final flourish, Petit Fours, like the amuse-bouche, evolves with the seasons, reinterpreting beloved childhood snacks with indulgent sophistication. Each creation reflects the playful nostalgia of Chef Sujatha and her team, drawing from fond memories. Guests can savour a Pong Piah-inspired waffle, sticky caramel tamarind candy, and Malaysian dark chocolate bonbons infused with the warm spice of long peppers and the richness of rum and raisins. These delightful treats ensure the dining journey concludes on a joyful, nostalgic note, celebrating the simple pleasures that inspire the team behind the menu.

The above dishes are just some of the key highlights from Quenino's new menu, a heartfelt celebration of the region's rich culinary heritage and the cherished memories shared by the team. Each dish is artfully reimagined with a sense of playfulness and creativity, transforming these inspirations into an unforgettable dining experience that beautifully bridges tradition and innovation.

For reservation, please contact the restaurant via

• Email: quenino@artyzenhotels.com
• Telephone: +65 6371 6030 | Whatsapp: +65 9851 2147

Please visit the website here for more information or to view the menus. 

All prices listed above are in Singapore dollars and exclusive of service charges and prevailing government taxes.

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