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.
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.
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.
