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Warm fresh and fresh summer evening Jiangnan Water Village Huipai architecture Watercolor hand-paint
At lunch, chef Justin Quek serves up JQ’s Signature (foie gras xiao long bao), steamed dumplings from China’s Jiangnan region re-interpreted with his signature Asian-Franco leanings.
At lunch, chef Justin Quek serves up JQ’s Signature (foie gras xiao long bao), steamed dumplings with encased soup from China’s Jiangnan region re-interpreted with his signature Asian-Franco leanings.
At lunch, chef Justin Quek serves up JQ’s Signature (foie gras xiao long bao—steamed dumplings from China’s Jiangnan region), re-interpreted with his signature Asian-Franco leanings. This delightful dish is served in a bowl of leek veloute—one of the main sauces in French cuisine—that balances out the richness of the liver well.
