Lee Ho Fook chef Victor Liong adds another chapter with new offering Singapore’s Quenino Artyzen hotel

  • Quenino-Wagyu-Beef-Cheek
  • Quenino by Victor Liong Interior Main Entrance
  • Quenino by Victor Liong Interior
  • Quenino-Game-Farm-Quail
  • Quenino-Fried-Rice-1
  • Quenino-Marron
  • Quenino-Pearl-Meat
  • Quenino-Stone-Axe-M9-Wagyu
  • Quenino-T’Lur-Oscietra-Caviar-1
  • Quenino-Taro-Ice-Cream
1 / 10
Edited by Travel Weekly


Melbourne chef Victor Liong, of the two-hatted Lee Ho Fook, has added to his culinary storytelling with Quenino by Victor Liong, in Singapore’s Artyzen hotel, where contemporary Asian cuisine is served with a relaxed fine-dining flair.

Artyzen Singapore emerged from an iconic Singapore heritage landmark that was once the sprawling tropical-garden mansion named “Villa Marie” created by the great-grandson of Singapore’s well-known philanthropist, the late Tan Tock Seng.

Embracing this unique heritage, Artyzen Singapore offers 142 spacious rooms and suites – all with balconies, ceiling fans, and luxurious bathrooms.

Consultant chef Liong unveiled an exciting new menu, crafted through a collaboration with Artyzen chef de cuisine Sujatha Asokan, bringing together fresh perspectives to the flavours of the region, infusing them with creativity and charm.

Consultant chef Victor Liong.

While Sujatha reimagines the rich traditions of Singapore, Malaysia and Indonesia, Liong brings to it some 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,” said chef Su, whose Malaysian-Chinese and Singaporean-Indian roots shine through in her innovative dishes.

The journey begins with the Quenino Prelude, a collection of seasonal amuse-bouches and features a jungle garlic-infused tart, an Indonesian mud crab creation elevated by Malaysian T’lur caviar, and a take on rojak featuring Australian baby cucumber dressed in lemongrass chilli, finger lime, and cashew cream.

Pearl Meat is chef Sujatha’s elegant reinterpretation of Penang’s beloved Assam Laksa, with a matured oyster paired with tamarind, ginger flower and Asian tomato essence.

Artyzen chef de cuisine Sujatha Asokan.

Meanehile, Western Australian marron is complemented by petai coconut cream and sweet green chilli topped with pomelo from Ipoh.

For red meat-eaters there is a Stone Axe M9 Wagyu with Old and New World Peppercorns, served alongside a beef broth inspired by the local favourite Sup Tulang (bone soup) while Quenino’s Fried Rice draws inspiration from Southeast Asian classics such as fried rice, nasi ulam, and “mui fan” (rice with gravy).

Desserts include the palate cleansing Gingerflower and Peach Popsicle or Taro Ice Cream, while Petit Four reinterpret childhood snacks.

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.

Latest News

  • News

Select Aussies can now apply for easier US entry

The US is famed for its tight border control and strict security systems, but now things could get easier for a select group of Aussies. The US has recently opened applications to its “US Trusted Traveller Program” – a fast-track service that allows select Australians to fast-track security and custom lines at US airports. Accepted […]

  • News
  • Tourism

The ONE message that California’s tourism industry has for Australians

At the Visit California tourism event held in Sydney this week, there was just one message that the Californian tourism industry had for Aussies: We are open for business. The news over the past fortnight has been dominated by images of Los Angeles up in flames – in one instance an AI-doctored image even showed […]

  • Luxury
  • News

Cinzia Burnes: Not having brochures is like having a handbag store without handbags

CINZIA BURNES offers her predictions for the year ahead. This interview is part of Travel Weekly‘s series in which we interview travel trade industry leaders. Executive director of Helloworld and our reigning winner of the Travel Weekly Women in Travel Power List Cinzia Burnes isn’t known for mincing her words, and when it comes to […]