Connaissez-vous Perfection/Imperfection de Janice Wong

A unique way of seeing and thinking, and an attention to detail are what shapes Chef Janice Wong’s inventive desserts — creations applauded by some of the world’s most celebrated chefs from French chocolatier-patissier Pierre Hermé to Spanish chef-restaurateurs Juan Mari and Elena Arzak.

Through this book, the creative mind behind 2am: dessertbar invites you to enter her world. It is a world where beauty is in everything, where no detail is too small to appreciate.

Thus this is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters — Origins of Taste, Colours of Taste, Textures of Taste and Memoires of Taste — explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient; a distinct hue that evokes an emotion; an unexpected texture that jolts the senses; a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality: a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection.

2am: dessertbar

21a lorong liput - holland villageSingapore 277733Tél : + 65 6291 9727

Connaissez-vous le 2 am:dessertbar de Janice Wong ?

Janice au pays des merveilles

Chef Janice Wong is an artist, relentlessly testing the boundaries of food and art every night at the haven that is 2am:dessertbar in Singapore. The 26-year old chef-owner possesses a natural talent and technical skill far beyond her years, thanks to intense training at Le Cordon Bleu, Paris, and numerous stages with some of the world’s greatest chefs. Combine this with her impeccable eye for design, and the result is a rising star in Asia’s pastry scene, one to watch closely in the years to come.

Janice Wong - 2 am:dessertbar - photo bruno verjus

At 2am:dessertbar, Wong focuses on what she does best - desserts. An innovator in her own right, Wong aims to elevate the status of desserts to that of their savory counterparts in top restaurants in Singapore and the world. The menu comprises avant garde collection of plated desserts that display not only her technical ability but also an intellectual input in their construction. Each of her creations is a multi-sensory experience, paying homage to art and fashion whilst showcasing texture and flavour combinations that venture far beyond traditional expectations. Wong’s skills offer diversity far beyond plated desserts. Her artistic flair for edible creations expands to imaginative event solutions and cooking classes that she infuses with her passion and ingenuity. Ultimately, Wong maintains a distinctly Asian identity through the incorporation of ingredients and childhood memories from Hong Kong, Singapore and Japan, whilst demonstrating a sophistication in thought process and design from the top pastry kitchens of Paris and New York. It is certain that in the years to come her intense passion and persistence will only continue elevate her status in the international pastry scene.

J'ai beaucoup apprécié le travail et la détermination de cette jeune femme. Ses desserts à l'assiette ouvrent des rivages nouveaux, percutent, troublent, régalent, rafraîchissent, sans jamais tomber dans le convenu ou le déjà vu. Janice Wong, l'une des chefs sélectionnée pour le SPICE (qui promeut les chefs et produits de Singapour - Post à venir). Elle sera la chef invitée de Londres et passera par Paris courant juin. Elle sort un livre sur son travail et a accepté d'en feuilleter et commenter les pages sur son Mac. Vous êtes donc les premiers à le découvrir avant même sa mise en impression. Vidéo, Bruno !

2am: dessertbar
21a lorong liput - holland village
Singapore 277733
Tél : + 65 6291 9727