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I first met Chef Janice Wong at her deliciously unique
dessert bar in Singapore in the early hours. It’s called,
unsurprisingly, 2am: dessertbar. It’s a showcase for this talented lady
and offers a flavour of this, her literary debut.
Janice looks even younger than her young years but she has
packed a lot into less than 30 of them, and has earned the respect of
her peers. That regard was broadcast internationally when she was
recently acclaimed Asia’s Best Pastry Chef at Asia’s 50 Best Restaurant
Awards in Singapore. This local girl has brought yet another accolade
to a city that is renowned for being the home of some of the most
innovative restaurants in the world.
But Janice didn’t initially find this passion for food in Singapore.
She was studying in Melbourne, Australia, when she was struck by the
wealth of foods from many different culinary traditions. She changed
her academic path and eventually went to France to study patisserie in
earnest. Yes, Janice has learned techniques from the world’s finest but
the imagination, drive and whimsy is Singapore-made and totally
Perfection in Imperfection is striking. Its cover is …well, partly
missing. The front is torn (each one by hand) and the spine isn’t there
at all. But remember the title and you will start to ponder, muse,
think, understand …and that’s what Janice Wong encourages her diners
and readers to do.
Perfection in Imperfection is a cookbook, but it is so much more. It’s
not a culinary destination but more a gastronomic signpost for the
reader. Janice’s dessertbar desserts are difficult to replicate. She
presents food in the form of art …or is that art in the form of food?
Some recipes are composed with the professional or dedicated and
experienced home cook in mind. There are a few with Bloomenthalesque
ingredients, but lots that can easily be accomplished by a regular food
enthusiast with a more limited larder. Rocher Magnums would be a start,
as it uses readily available ingredients to produce a classy, rich and
chocolatey frozen dessert. I am intrigued by Bubblegum Gummies, which
would make amusing retro edible gifts. Definitely one for every adult
with childhood bubble-blowing memories!
Attention to detail of not only the sweet creations but of the book
itself is beautifully evident. It’s the class of book that wins awards,
the style of book that will become a food literature collectable.
Janice successfully combines her love of ingredients with her flair for
design. She deftly combs and crumbles, brushes and blends, but – above
all – Janice Wong inspires.
Perfection in Imperfection
Author: Janice Wong
Published by: 2am: Lab
21A Lorong Liput
Phone: (+65) 6291 9727
Visit 2am: dessertbar here