There is now a hot new hotel in Orchard called Artyzen. I got curious about it because of the restaurant within : Quenino by Victor Liong. Promising a fusion of European cuisine and Asian flavours such as those from Southeast Asia, Japan, India, I got all excited about it and immediately made a reservation at my earliest available slot. This turns out to be such a fruitful and exciting journey as I totally love the food here, the ambience is unique and top notch, the hotel is so beautiful with the lush greenery lining the perimeter and I got access to the awesome rooftop garden overlooking the landscape of Singapore.
The food here features the lovely robust flavours of Asia doled out in measured amounts, like in European cuisine, to tantalize the palates without overwhelming. Another thing I love about this restaurant is that there is a whooping of fourteen menu items in the Discovery Menu. So I get to try many dishes without overstuffing myself, now that is pure gastronomic enjoyment. This restaurant is a must-try for foodies and bon vivants.
Modern, stylish black frames and shelves with wine glasses, soft yellow column lights juxtapose so well with Southeast Asian florid tiles, potteries, rattan chairs, potted plants to create a indigenous atmosphere with touches of lux. I feel like I’m transported to an upmarket posh resort on an island.
The service here is impeccable and wonderful. I’m really pampered by Derrick, Marissa, Retta and team.
Amuse Bouche is created based on the Nonya dish, Achar. So this has the simulating flavours of Achar featured, in light bits with a rich sweet base that refreshes, surprises and pleases the palates. And there is a lingering flora aroma at the back of the mouth after finishing this dainty little piece. An excellent start.
Marinated Scallop with calamasi and kesum is the most refreshing scallop I ever have. The tang of calamasi and kesum lift up and accentuate the briny sweetness of the scallop. And the crunchy root vegetable contrasts so well with the texture of the smooth flesh scallop. One of my favourites.
Hand-picked mud crab with white pepper taro cream, ginger flower and oscietra caviar is a lovely combination of the essences of sea and earth. So luxurious, rich and complex. Another one of my favourites.
Ora King Salmon with first drawn soy sauce, orange and salted black beans showcases a good balances of sweetness, zest, earthy flavours and savoury taste.
Uni Pain Perdu with sambal belado is one unique uni dish, where the intense sweet creamy umami of uni is nicely paired with the spiciness and pungency of sambal belodo for dimension in taste. The cake-like texture of the base is a good juxtapose with the creamy uni.
Charred Spanish Mackerel with seaweed tapenade has the taste of ocean presented in a way that I have never experienced before. Somehow, the lovely char, the sweet flesh of Mackerel, the briny yet earthy flavours of the seaweed tapenade together create a pleasant new taste, which develops a rich sweetness at the back of the tongue as I chew on the fish. An awesome surprise.
Ama-Ebi Prawn toast with lemongrass, tumeric and salted green chilli is like a tasty, savoury Nonya cake packed with flavours across the spectrum. I love the experience of savouring this with the aroma of burnt leaves hidden beneath the top plate.
Baby Cucumber with lime leaf crisp chilli, finger lime and cashew cream is Chef Liong's reinterpretation of the beloved satay, in vegetarian form. This is the most refreshing and delicious "satay" I ever have. It has the richness and char of satay, elevated with the clean taste and crisp crunchy texture of the baby cucumber. I don't expect myself to say this about a vegetarian dish, but it is one of my favourites.
Raw Spencer Gulf Kingfish with white fungi, white radish and burnt garlic with soy cream is so amazing in taste. Complex in taste with hints of earthy aroma, clean taste, pungency, each component can still shine through the myriad of flavours.
Home-made Flatbread with chorizo XO, prawns, lentil butter, which is modelled after Indian nann, is a real delight to enjoy. I try the flatbread by itself and love the sweet taste and aroma of fresh wheat. I love it it even more when slathered with the specialty spread filled with Asian flavours.
Coral Trout with wing beans, local clam terasi and fish bone broth is light, nuanced umami personified. The coral trout has that perfect crispy skin that crackles as my knife cut through it. And the flesh is succulent and firm, going very well with the foamy consistency of the sauce.
The best part of Wagyu Ribeye are the corners of the ribeye because they have the most amount of charred surface relative to rare part. The charred surface has this wonderful aroma and texture that makes the meat tastes oh-so-good. There are four ways to enjoy this tender, silky meat: on its own, with new world peppercorn sprinkled on the side of the plate, with old world peppercorn sauce and reduction sauce. All options are very good. My favourite way is with old world peppercorn.
A5 Wagyu dumpling with beef broth, bone mallow and mint is packed with meaty sweetness!
Palate Cleanser of Sour Plum is very refreshing and I love the crunchy bits of fruit added in for the variation in texture.
Sweet Corn Ice-Cream with caramelized milk, pandan jam and frozen coconut finds its way into my heart with the distinctive creamy, aromatic Southeast Asian flavours for desserts, which I absolutely love. This dessert is made more exciting by the sweet corn with its savoury vegetal sweetness. The peanut powder added to introduce a hint of Chinese influence to shake things up. And it totally scores also texture wise.
Interesting Petit Fours featuring Southeast Asian flavours. Yes, two of them are savoury and sweet!
Nice champagne that goes well with first part of the dinner.
Light red wine with hints of fruitiness that tastes sweet when paired with the food.
Same view from the full window at evening and night
Thoughts: Wonderful Gastronomic Journey exploring the Exotic Tastes of Asia
9 Cuscaden Road (Level 4)
Nearest MRT: Orchard or Orchard Boulevard
After dinner at Quenino, the FnB director invites me to see the Rooftop Garden (accessible to guests and by reservation only). The panoramic view of Singapore's landscape is breath-taking. Yes, I want to lounge at here to enjoy some good food and the splendid view here. Reservations needed for non-hotel guests.
