Creativity doesn’t stop right here. After 9 years, Janice Wong Singapore Restaurant by Chef-owner Janice Wong of 2am dessertbar has officially opened on the 17th of August in the National Museum of Singapore.
Creating, making desserts and engaging the public with edible arts have always been well known as Chef Janice Wong’s forte – she has also been awarded consecutively as Asia’s Best Pastry Chef 2013 and 2014.
What is important to Janice Wong is in getting people to express their creativity,
be happy and have lots of fun!
Eat the Art you Painted.
Create an edible art with a paint brush or using your hands and let your ideas go wild!!
Do you know that the displayed paintings on the walls and tables are actually made up of edible chocolates? *Resin are used to preserve the artworks*
Perhaps what some of us do not really know that Janice Wong actually launched her savoury dim sum series recipe book titled ‘Dim Sum: A Flour-forward approach to Traditional Favorites and Contemporary Creations’ together with Executive Chef & Dim Sum Consultant Ma Jian Jun (not in photo) in 2014.
It all happened about 2 years ago where Janice Wong felt that her meeting with Chef Ma Jian Jun was really special in the sense which led her into having strong interest in developing existing good Chinese techniques of Chef Ma and putting them onto the global platform.
‘For sure this is a very interesting concept to have a platform to actually showcase not only the confectioneries, the desserts but also the savoury element. There is actually no boundary to everything.’ said Janice Wong.
Flour is a very good ingredient in making desserts while in the case of dim sum, most people only know Siew Mai in its ‘original’ form and not the type of flour being used to make its skin therefore Janice Wong shared about the types of gluten flour she uses. High gluten flour for Siew Mai, medium gluten flour for Xiao Long Bao and low gluten flour for Baos such as Mantou are some of the examples.
Hot Explosion XLB
Whisky Pork (Red) | Truffle Cheese Chicken (Yellow) | Foie Gras Pork Cherry (Black)
Get ready for burst of flavours!! The intensity of each xiao long bao’s unique flavour is right in there.
Swirl in mystery but don’t get dizzy! Ozzing whimsical filled with lavish custard salted egg needs more kick.
How this dim sum concepts take forth is also led by how amazing different types of flour can do. Although Janice Wong Restaurant’s savoury concept focuses a lot in using standard flour, the team has also introduced gluten-free flour such as corn meal and barley. One of the interesting aspects of these flours is in the form of experiencing different levels of texture – the item’s chewiness within your mouth.
Crispy Charcoal Nest
Pork Belly, Collagen Broth, Mushroom Poem Paper
A poem by American Henry David Thoreau – one of Janice Wong’s favourites. Enjoy the collagen broth filled with flavours of pork, chicken and kombu. The noodle which is made of high gluten flour, changes its texture every minute from ‘air’ crisp, ‘translucent’ texture to ‘slipping ‘smooth.
BlackRed Duple Noodles
Braised Beef, Fried Mushrooms Stems
We particularly love the mushrooms! The clear beefy stock is a must to drink for beef lovers – it goes really well with the restaurant’s home made chili which is rather sourish spicy and the thinly beef briskets are really tender.
Corn Noodles | Sous Vide Chicken, Peanut Broth
‘I wish there could be more..’ said Janice Wong. The reason is because the concept of dim sum is so special and made with amazing techniques. As clarified, the filling is not overrated but actually underrated as she finds there are so much more we can do with the filling – instead of the traditional Har Gao’s skin wrapped usual shrimp and Siew Mai with pork.
Elastic (Aubergline Peppers) | Crystal (Scallop Prawn) | Transparent (Mushroom) | Matt (Chicken) | Crispy Skin (Potato Cured Pork)
You definitely will not want to miss Janice Wong’s desserts, especially those under the contemporary theme.
Earl Grey Bergamot Chocolate Mousse, Fruits of the Forest and Cherry, Creme De Cacao Liqueur, Miso, Vanilla Whisky Ice Cream, Cotton Candy
Ginger Flower Ganache, Orange Blossom Ice Cream Rock, Pistachio Sponge, Parfait
(Featured in Janice Wong Dessert Bar Toyko Spring Menu 2016)
Similar to what The Straits Times Food Critic Wong Ah Yoke has mentioned, the savoury and dim sum dishes are produced with the expression of Janice Wong’s world of fantasy art rather than our traditional Cantonese dim sum standards.
This is indeed another form of art expression through experimental dim sum using quality, fine ingredients and not forgetting their nutritional values. We are definitely looking forward to more varieties coming up in the near future.
So…’ Is food a form of art?’
Janice Wong Singapore
National Museum of Singapore
93 Stamford Road #01-06, Singapore 178897
Contact: +65 97125338 Email: firstname.lastname@example.org
Monday – Thursday: 11am – 11pm (last order 10:30pm)
Friday – Saturday: 11am – 1am (last order 12:30am)
Sunday: 11am – 6pm (last order 5pm)