Three stars of the Singapore dining scene have teamed up to create the dishes for the inaugural World Restaurants Awards ceremony in partnership with Singapore Tourism Board, our Culinary Destination Partner.
Justin Quek of JustIN, Cheryl Koh of Tarte by Cheryl Koh and Alex Pang of New Ubin Seafood will each prepare three dishes for attendees to enjoy during The World Restaurant Awards Dining Reception. The menus also feature dishes that have been developed in collaboration with chef members of the judging panel, Juan Arbalaez, Manoella Buffara and Margot Janse.
Teaming up to create the cocktails on the night will be Jayden Ong of Nutmeg & Clove and Max and Noel Venning of Three Sheets, blending Singaporean, London and Parisian influences in the glass.
Justin Quek of JustIN
Cheryl Koh of Tarte by Cheryl Koh
One of Asia’s most internationally-celebrated chefs, Justin Quek is famed for his expertise in French fine dining and his deep understanding of Asian cuisines. His Franco-Asian cuisine – borne of his Asian heritage and his extensive experience in Europe – is represented in dishes such as Singapore Chilli Crab Beignet which will be served during the ceremony.
In 1994 Quek launched Singapore’s pioneering French fine dining restaurants Les Amis, which swiftly won international applause and established itself as one of the most influential restaurants in Asia. Since then, Justin has launched numerous restaurants in Taiwan, Shanghai and Hong Kong, most recently opening casual-chic all-day diner JustIN and fine dining restaurant Chinoiserie, serving haute Asian cuisine.
Justin joined forces with Manoella Buffara, judge and chef-owner of Restaurant Manu in Curitiba, Brazil, to create the dish Sambalicious Aubergine Dumplings for The World Restaurant Awards.
Award-wining chef Cheryl Koh began her culinary career at the iconic Raffles Hotel Singapore, where she cemented her love of the pastry section. Following her graduation, she embarked upon a global odyssey learning from world-renowned chefs in Michelin-starred restaurants.
Cheryl’s culinary journey saw her work in numerous prestigious kitchens across Europe, Asia and the Middle East, including Don Alfonso in Sorrento, Italy, and Burj Al Arab in Dubai, UAE, before returning to Singapore to run the pastry section at Les Amis.
Since 2015 Cheryl has been at the helm of Tarte by Cheryl Koh, a concept under the Les Amis Group, which sees her create a range of exquisitely presented artisanal tarts and desserts championing local seasonal ingredients, as evidenced in her dish of coconut madeleines with fresh pandan kaya curd that will be served during the Awards.
Cheryl will be collaborating with Margot Janse, former Executive Chef of The Tasting Room at Le Quartier Francais for 21 years, to develop one of The World Restaurant Awards desserts.
Alexander Pang of New Ubin Seafood Group
Jayden Ong of Nutmeg & Clove
Alexander Pang grew up in a household where every single family member knew their way around the kitchen, from his parents who founded New Ubin to his grandaunt who often cooked at distinguished events for honoured guests.
Initially choosing not to follow in the family’s footsteps, Alexander pursued a career in litigation for eight years before deciding that the kitchen was where his heart is. He now heads up the New Ubin Seafood Group, a responsibility he doesn’t take lightly as custodian of the family heirloom.
At New Ubin, Alexander and his family strive to provide a truly Singaporean experience steeped in family values and good food, from the time they open the doors to when the last customer leaves. Alexander will be serving Hokkien Mee at The World Restaurant Awards, a quintessential Singaporean dish of noodles stir-fried with egg, pork, prawns and squid that has its origins in the cuisine of China’s Fujian province.
Alexander has created the dish ‘veal shank with a traditional Teochew-style dark sauce reduction’ in collaboration with World Restaurant Awards judge and acclaimed restaurateur Juan Arbeláez for the ceremony.
After graduating from The National University of Singapore, Jayden Ong didn’t opt for the traditional career path of her peers, instead deciding to follow her passion into the world of coffee and cocktails.
Jayden honed her craft behind the bar at Sugarhall Rum and Cocktail Bar, where she mastered the foundation of bartending and knowledge of cocktails, followed by joining the launch team at Fancy as their Senior Bartender. Jayden was appointed by Diageo as their Singapore Brand Ambassador for the year of 2018.
In December 2018, Jayden joined award-winning Nutmeg & Clove Singapore, consistently one of Singapore and Asia’s Best Bars, to help lead the beverage program. Nutmeg & Clove has a unique cocktail program that marries the heritage and history of Singapore with the beautiful world of Classic Cocktails.
Jayden, together with her team, will be joining forces with Max and Noel Venning of lauded London hotspot Three Sheets to create the after-party cocktail for The World Restaurant Awards.
Follow The World Restaurant Awards Instagram feed (@worldrestawards) to watch the evening unfold on Monday 18th February.