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September 20, 2012

Sky on 57 Restaurant Review

Sky on 57 at Marina Bay Sands focuses on Asian dishes with modern French technique. The food showcases Justin Quek’s Asian roots, served with finesse and balance. Quek is known to give modern interpretations to a familiar cuisine using European techniques to raise the ordinary to extraordinary.

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French roll

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JQ’s Signature
Demitasse of fresh mushroom cappuccino

Lunch started with the demitasse of fresh mushroom cappuccino, topped with foam and served in tiny china cups. The soup itself had an intense mix of flavour and was deeply satisfying. I loved it.

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Slow cooked organic egg
with artichoke puree and foie gras emulsion

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The egg was creamy-rich, circled by the smooth and luxurious emulsion and dotted with truffle oil. So delicate yet so robust, the flavours were in harmony with one another. Definitely a dish to remember. Dammit, now I’m salivating.

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Australian Lamb Cutlet
Wok fried julienne of vegetables and tapenade jus

For my main course, I opted for the Australian Lamb Cutlet — two sizeable pieces, flavoured right to the bone. Seasoned with olive oil, herbs and butter, the meat was grilled, and then slow cooked in the oven using a thermal circulator. Possibly the best (and juiciest) lamb cutlet I’ve eaten.

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Oriental Seafood Fried Rice “Mui Fan”
Egg fried rice with asparagus, grouper fillets, prawns and scallop

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Oriental Seafood Fried Rice “Mui Fan” didn’t taste or look like fried rice to me. I expected it to be full of wok hei and dotted with charred crispy bits, but JQ’s version was more like a “mun fan” (braised rice). The broth was clear but sweet from the seafood. Tasty, but not my kind of dish.

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Jackfruit Tart with Crumble
Crème anglaise and Acacia honey ice cream

Dessert was jackfruit tart with crème anglaise and Acacia honey ice cream. Jackfruit has a bold flavour, but this dessert spotted mild undertones of the fruit. The ice cream had a hint of floral note and paired well with the tart.

Among the dishes I ate, the mushroom cappuccino and organic egg left a lasting impression. Simple, yet so delicious. If you’re looking for a hotel to stay in Singapore, read my review on Marina Bay Sands Hotel. For more information, visit Marina Bay Sands Hotel‘s website or twitter follow Marina Bay Sands.

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Ambiance: 8/10
Price: N/A
Food: 8/10
Verdict: I enjoyed my lunch and plan to try the lunch set when I visit Singapore soon. :)

Sky on 57
Level 57, Tower 1
Marina Bay Sands Hotel
Tel: +65 6688 8857
Dresscode: Smart Casual

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8 Responses

  1. ulric

    At last a jackfruit dessert….looks good! =)

    Now waiting for Cielo Dolci to whip up a jackfruit gelato/sorbetto…hehe =)

    1. Bangsar Babe

      It was yummy! You’ll love it. ;)

  2. omigosh to the slow cooked organic egg with artichoke puree and foie gras emulsion! can you ask chef justin to open an outlet in KL? :D

    1. Bangsar Babe

      Hahahaha…I don’t know if he will even listen to me. :P

  3. Kash

    I wonder why lamb/beef is always eaten/done medium in Western restaurant?

    1. Bangsar Babe

      Because it’s nicer that way? Quality cut ma… ;)

  4. Kash

    Hmmm,over here they say when the meat is hung for 21 days,then it’s the best. Tadi saya masak kari kambing, mau try?hehehe..

    1. Bangsar Babe

      Oooooo…sounds good. :D

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