This issue is all about #girlpower, a nation’s pride, a loving tribute and the Chef of the Year.
In the blink of an eye, we find ourselves moving rapidly into the second quarter of 2017. Quarter one was a busy one for us at Q Industries. We welcomed in the Year of the Rooster in January with a bang, mapping our the year with new partnership deals and gearing up for a great year ahead. International Women’s Day on the 8th of March was an important day for us at the company as we proudly celebrated the empowerment of women in our work force (70% of our team are women!). The company was founded by our very own pioneering #towkayneo Mrs Jacqueline Quek and now overseen by #girlboss Huilin. Click here if you have not read the intimate interview we had with her.
In this issue, we also share about Norwegian’s brand, Figgjo AS and its impressive collection. Plus an interview with the recently named Chef of the Year, Chef Julien Royer from Odette. Read on to find out more.
QNEWS
– INSPIRE, INNOVATE, INTEGRATE
It is official; QHUB is now Q.i. Scheduled to open within this quarter, the 60,000 square feet building is almost ready for the grand unveiling. With 12 engineers and 120 team members full time on site every day, ensuring that only the best materials and the safest building methods are used. Our company values of Innovation, Passion and Precision cannot be more evident in the construction of Q.i. Read more about Q.i here and follow us on Facebook for the latest update of the project.
QFEATURED BRAND
– FIGGJO AS: PROUD TO BE NORWEGIAN
Founded in 1941 in Norway, Figgjo AS is a trendsetting porcelain manufacturer for the professional kitchen. All the products are made from vitreous porcelain, a type of porcelain that has been specially developed for professional use and go through manual quality checks and sorting to ensure only first class products are produced. Furthermore, Figgjo AS offers a 5-year edge chip warranty on all round and flat plates. All the products are 100% designed and made in Norway.
(From Top to Bottom)
Figgjo Front; consisting the brand’s most innovative and unconventional products, allowing professional kitchen to present food in ever new and surprising ways.
Figgjo 24; the optimum plate series where function and price are the most important considerations without affecting the famous Figgjo quality.
Figgjo AS is available for trade orders in Singapore, Vietnam, Malaysia and Hong Kong. Speak to us today to find out more.
QFEATURED F&B SPOT
– ODETTE: A LOVING TRIBUTE, A TIMELESS DESTINATION
“Dazzling culinary creations guarantee an intriguing meal, where the superlative ingredients are cleverly juxtaposed and there is finesse and elegance to every dish.” – MICHELIN Guide Inspectors.
Housed in the National Gallery Singapore, Odette is a timeless dining destination helmed by Chef Julien Royer and inspired by his grandmother, Odette. It only took Royer nine months before the sophisticated French restaurant earn itself two Michelin stars in the inaugural Michelin Guide Singapore. More recently, Odette came in ninth for this year’s Asia’s 50 Best Restaurants and also won the Highest Entry Award.
Featuring a glass-enclosed kitchen and a soft colour palette, every bit of the restaurant is as elegant and unpretentious as the artisanal French fare that the chef is known for. The menu is inspired by seasonality, terroir and artisanal produce, where every ingredients has its place and purpose, and is treated with the utmost care to highlight its purest flavours. Royer’s grandmother also taught him that it is essential for the fundamental pleasures of enjoying a meal to be delivered in the most thoughtful, welcoming and hospitable manner. This ethos has definitely directed every aspect of the Odette experience that you would have the pleasure of enjoying.
(Celeriac risotto with green sunflower shoots, shavings of Comte cheese and black truffle; Royer’s reinvention of his grandmother’s dish. Photo by: The Peak Singapore)
Location: National Gallery Singapore, 1 St Andrew’s Road, #01-04, Singapore 178957
Reservations: enquiry@odetterestaurant.com
Q Industries is proud to supply Serax plates to Odette.
QMAN IN THE HOUSE
– CHEF JULIEN ROYER
We had the honour of speaking to Chef Julien Royer at Odette just before the restaurant opened its door for service to a booked out restaurant. He was charming as usual, and we also found out that he loves anything with a citrus acidic zing!
CONGRATULATIONS ON YOUR RECENT WIN! WILL WE BE SEEING ANY CHANGES TO THE MENU OR RESTAURANT IN THE NEAR FUTURE?
Yes, the menu will continue to evolve accordingly to the season. Spring is almost here and we will be working with produce like strawberries and white asparagus. We will also be importing these seasonal produce in directly from France. But the usual crowd pleasers will still be on the menu.
Besides that, we will continue to improve the look and feel of the restaurant such as changing the decoration and table wares to further enhance the Odette experience.
YOU’VE MENTIONED BEFORE “PRODUCE BEFORE TECHNIQUE”; IS THERE A PRODUCE YOU PERSONALLY ENJOY USING?
Citrus! Anything from lemon, yuzu, calamansi, bitter orange to finger lime, I use them in my cooking because even a slight bit of zest can bring the food to a new level of taste. You will definitely be able to find lime in my refrigerator at home at any time. I love the acidity it provides.
BESIDES CREATING THE MENU AND COOKING THE DISHES, WHAT OTHER ELEMENTS DURING THE INITIAL PROCESS OF OPENING ODETTE DID YOU ENJOY THE MOST?
It is a whole new experience for me. Shifting from being just a chef to a restaurateur, it is no longer only about cooking. While cooking remains my focus, I have to start looking at other aspects such as hiring and finances now. Sometimes, I have to take a step back to look at the bigger picture but it is a great learning journey over all.
Right from the start, I was very much involved in the conceptualisation of Odette, from choosing the plates to the music and placing my trust on designers I have not worked with before. We took a risk for sure, but the end results? Almost identical to what I have envisioned.
IF YOUR KITCHEN IS ON FIRE, WHAT IS ONE THING YOU WOULD SAVE AND WHY?
Of course I will save myself! This is a tough one, I will save as many things as I can but if I can only choose one, there will be my personal knife set from my home town. I have had them since I was an apprentice some 15 years ago.
IF YOU ARE NOT A CHEF NOW, WHAT WOULD YOU BE?
A baker! The art of baking is amazing. It requires a lot of skills and patient and very stable pair of hands. I have utmost respect for all bakers. Imagine perfecting that sourdough on a daily basis, it is not an easy feat!
Stay tune to our exclusive video interview with Chef Julien on Facebook.
QFACTS
– WHY QUANTUM PRO
“We used the Quantum Pro pots and pans on both induction and gas stove to cook western and local sauces and also to pan-fry meat dishes. The food turned out very consistent in colour especially when pan-frying meat and fish dishes. The quality of the final product turns out very well. It also cooked fast and the pan managed to stay warm even after being taken off the stove for 10 minutes. Quantum Pro has improved in terms of their expectations in the market and the quality is good because it is hard-wearing and heavy duty.” – Chef William Tay, Executive Chef from Tanah Merah Country Club.
Contact us today to find out how you can get your own set of Quantum Pro pots and pans.