A Taste of Singapore with Celebrity Chef Justin Quek of Sky on 57 at The Daily Meal

Celebrity chef Justin Quek of Sky on 57 hosted “A Taste of Singapore” and other events in The Daily Meal's test kitchen, celebrating 50 years of nationhood for Singapore. 

In preparation for the event, chef Quek kept careful watch over several items on the menu for “A Taste of Singapore.” 

The Singapore Sling, the evening's aptly named cocktail, featured Tanqueray gin, DOM Benedictine liqueur, fresh lime juice, seltzer water, and Angostura bitters. 

Singaporeans are serious about their collective love of seafood. 

For the first course, the chef served seafood yusheng: scallops, hamachi in ginger flower dressing, and organic microgreens.

With precision and speed, the chef and his team adorn rows of scallops with microgreens and ginger. 

Welcoming guests to The Daily Meal's kitchen, chef Quek promised guests that they would experience “all the tastes of Singapore, elevated to the highest level.” 

Before preparing each of the dishes, chef Quek and his team arrange ingredients in batches for easy assembly. 

Chef Quek gives a demonstration of how to prepare his “crispy scales” tilefish filet with Oriental greens and Straits Chinese sweet-and-sour chili sauce. 

A finished plating of the chef's tilefish filet with sweet-and-sour chili sauce. 

A moment of calm for the fish just before the guests pounced. 

Guests Carol Hong, Kershing Goh from the Singapore Tourism Board, and JP Kyrillos from The Daily Meal at “A Taste of Singapore.” 

Maine lobster, pork belly, squid, and yellow noodles come together in the chef's outrageously delicious version of lobster Hokkien mee. 

Chef Quek plates his final savory dish for the evening, wok-fried sirloin with carrot purée, young vegetables, and the chef's own “JQ” Asian black pepper sauce. 

Members of JBF Greens, the James Beard Foundation's membership organization for food lovers under 40, enjoy “A Taste of Singapore.” 

Guests begin tasting the menu as off-camera, the chef explains some of the nuances of Singaporean cuisine.