Justin Quek arrives in Hong Kong avec suckling pig

Serving French-Asian fusion, Justin Quek's first Hong Kong venture, WHISK, has opened in The Mira Hong Kong, a standby property that has recently been given a glamorous makeover.

Quek, the man who brought Singapore restaurant Les Amis to international fame, has won several Best Chef of the Year titles from the World Gourmet Summit Awards.

Trained in classic French cooking, Justin Quek stands out from the crowd by subtly fusing French culinary techniques with Asian ingredients. As he said in an interview with Insing: "It doesn't mean without French lamb I cannot cook. Every country can give you inspiration. I like using local ingredients and a very little touch of Asia, not necessarily Singaporean."

Foodies who have rushed to try WHISK are raving about the signature dish, which happens to be a Hong Kong favorite: roast suckling pig. 

Luxe Dining said: "Fans of pork will go giddy for the restaurant's star attraction: roasted crackling suckling pig (HK$308). This old school Asian dish gets a highly refined and stylized makeover by Justin Quek: A succulent slice sits on the right side of the plate featuring a glistening thin-crisped top that resembles the flavour-packed skin of Peking duck."

Openrice currently has only two reviews, both (suspiciously?) overly positive. But the pandan creme brulee mention in one review does sound tasty. 

WHISK also has an attached wine bar and outdoor terrace with a molecular cocktails menu.

Justin Quek plans to open The French Window, a French fine-dining restaurant, at the IFC in November 2009.

WHISK