|Fwah @ The Quarters|
My first encounter with The Quarters and Chef Chung Deming was in 2015. Four years on, we are back at The Quarters for the newly launched The Quarters Experience. For $60++ you will experience Multi-Sensory Dining, locally inspired with Straits and International ingredients.
Salted Egg Tebasaki. Inspired by Japanese Yakitori style of cooking chicken wings. Only mid wing is used, slowly grilled until it reaches a crispy exterior, topped with The Quarters Signature Salted Egg Aioli. It has a nice charred flavour to it followed by a slightly pungent aroma and flavour of the Aioli.
|Salted Egg Tebasaki|
Chawanmushi – Chincalok infused Steamed Egg with Ikura. The texture of the steamed egg is slightly dense. The chincalok flavour is delicate, easily overpowered by the ikura. It is better to eat it separately so you can taste each of the distinct flavours. Then you can decide if you want to mix all of them or not. Personally, I would like the chincalok flavour to be slightly stronger though.
Ooh La La! Signature Chilli Crab Sauce with Venus Clams and Croutons. An interesting combination of sweet and chewy venus clam flesh with the super OMPH Chilli Crab sauce. Surprisingly, the clams’ flavour is not overpowered by the sauce. The crunchy croutons add a nice crunchy texture when you slurp the sauce. Yum yum.
|Ooh La La!|
|Ooh La La!|
Fwah! – Foie Gras on Kaya Toast with Scrambled Egg. Chef Deming local interpretation of foie grass with eggs benedict. It is creamy, velvety and the foie paired nicely with kaya and toast. The only complain that I have is that I wish the portion is bigger.
Rendang – Wagyu Beef Cubes with Heirloom Rendang sauce and Buah Keluak Fried Rice. The wagyu beef cubes are seared to medium rare; you can taste a solid charred aroma followed with the juiciness of the of beef. It is paired with solid buah keluak infused fried rice. I like the homemade rendang sauce, as the rempah really stands out. I suggest that you combine all the three ingredients together and eat it. It is just heavenly.
Duriancanboleh, I choose Passion Fruit Crème Brulee instead of the durian. The sugar crust on top is thick and generous. The crème is rich, smooth with a passion fruit tanginess to balance the richness. It feels like something lighter compare to Durian crème brulee.
|Passion Fruit Crème Brulee|
Overall, it is interesting to see Chef Deming take us through this multi-sensory gastronomic journey. He slowly builds up the locally inspired flavour using ingredients that we are familiar with but produced different taste by varying the intensity level. The Ooh La La, Fwah and Rendang have a strong and bold flavour that we truly enjoy
The Quarters Experience
Booking conditions: Between 2 to 20 pax per seating. Reserve 2 days in advance.
For Reservations: Call 6834 4174 or email: email@example.com
|“Real Nasi Lemak Burger”|
During this tasting, we also taste other items, such as “Real Nasi Lemak Burger” ($15). Consist of Nasi Lemak Bun (like Mos Burger Buns); 2 deep fried chicken thighs coated with turmeric batter; Homemade sambal to combine the 2 chicken patties; Perfectly fried sunny side up egg with oozing yolk; and Ikan Bilis as fries on the side with shaved cucumber and chilli as salad plus garnish. This is the closest burger you can to the real nasi lemak. A creative creation by Chef Chung Deming and his team. Yum Yum.
|“Real Nasi Lemak Burger” - the Patties|
Shiok Bak ($14) - Crispy Pork Belly with Assam Curry Sauce. It sure has the shiokness of crispy pork belly. Crispy exterior, especially the skin, with juicy and succulent flesh internally. The ginger and five spice are added into the assam curry sauce that pairs nicely with the pork belly.
Wagyu Beef Buah Keluak Pasta ($24) – Wagyu Beef and Buah Keluak Cream. Al-dente pasta tossed with solid buah keluak paste. A modern way to enjoy the “Asian Truffle”. The beef is succulent; however, I find the pasta is already nice on its own. Yum Yum.
|Wagyu Beef Buah Keluak Pasta|
Food & Drinks: 7.5/10
Service: N/A (Tasting Event)
Budget per Person: $11 - $25; $26 - $50; $51 - $80