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Victor Liong pairs Aussie and Asian food with mixed results at Artyzen’s Quenino restaurant

The Melbourne chef-restaurateur tries his hand at capturing Singapore’s food heritage but barely skims the surface

Jaime Ee

Published Thu, Jan 25, 2024 · 10:47 PM
    • Quenino's plush yet patio-like interiors.
    • Crab tart topped with Oscietra caviar sourced from Malaysia.
    • Baby cucumber is stuffed with chilli jam and cashew cream.
    • Ama-ebi toast is stuffed with a spicy otah filling and enhanced with a whiff of smoke.
    • Spanish mackerel is nicely complemented by a savoury seaweed tapenade.
    • Very good flatbread is served with lentil hummus, XO sauce and prawns.
    • A tasty combination of kingfish sashimi, garlic butter sauce and Chinese white fungus.
    • Quenino's plush yet patio-like interiors. PHOTO: QUENINO
    • Crab tart topped with Oscietra caviar sourced from Malaysia. PHOTO: QUENINO
    • Baby cucumber is stuffed with chilli jam and cashew cream. PHOTO: QUENINO
    • Ama-ebi toast is stuffed with a spicy otah filling and enhanced with a whiff of smoke. PHOTO: QUENINO
    • Spanish mackerel is nicely complemented by a savoury seaweed tapenade. PHOTO: QUENINO
    • Very good flatbread is served with lentil hummus, XO sauce and prawns. PHOTO: QUENINO
    • A tasty combination of kingfish sashimi, garlic butter sauce and Chinese white fungus. PHOTO: QUENINO

    NEW RESTAURANT

    Quenino by Victor Liong Level 4, Artyzen Singapore 9 Cuscaden Road Singapore 249719 Tel: 6371-6030 Open for dinner only Tues to Sat: 6pm to 10:30pm.

    WE generally like tourists. We like feeding them chicken rice and kaya toast, watching their eyes widen like kids eating candy for the first time. And when they poke around wet market stalls sniffing pandan and kaffir lime leaves in wonder, we feel like benevolent deities who just bestowed them with enlightenment.

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