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Performance Art and Pastry Imagination - Janice Wong of 2:amdessertbar – Singapore
“Why edible art?” posed pastry chef and performance artist Janice Wong of Singapore’s 2:amdessertbar. Because for Wong, the world, and not the plate, is the final frontier in plating, composing, and sharing her craft. “Six years ago [when I started 2:amdessertbar], I was making food and art on a plate,” said Wong. “As we evolved, I thought, ‘How can I make the experience better?’”
As she demonstrated with her edible art installation on the Chefs Products Fair floor, Wong changed her focus by creating engaging, complex, and highly edible exhibits that evolve as guests pull gummies off a wall and marshmallows from a ceiling. Alongside the success of her edible art, Wong’s interest in flavor and the plated dessert has also intensified, as she pushes herself to “create without reference.” On the Main Stage, Wong prepared a dish of miso-caramel, miso-yuzu ice cream, and mustard crumble. Sweet, salty, funky, and bright, the audience savored the chance to taste—not just see—her philosophy. “I never look at an ingredient as savory or sweet. It’s how you can pair one ingredient with another,” said Wong, who leaned heavily on red miso to push attendees palates.
As Wong devises new and daring flavor combinations and even techniques, she believes in sharing them with the greater culinary community. She self-published one book, and her second is on the way. “I share all my recipes and techniques,” she said. “If I pass them along to the next chef, maybe he can make them better.” Was this a challenge for the audience? The culinary community at large? If so, we can count on endless innovation starting in Singapore and spreading the world over.
As she demonstrated with her edible art installation on the Chefs Products Fair floor, Wong changed her focus by creating engaging, complex, and highly edible exhibits that evolve as guests pull gummies off a wall and marshmallows from a ceiling. Alongside the success of her edible art, Wong’s interest in flavor and the plated dessert has also intensified, as she pushes herself to “create without reference.” On the Main Stage, Wong prepared a dish of miso-caramel, miso-yuzu ice cream, and mustard crumble. Sweet, salty, funky, and bright, the audience savored the chance to taste—not just see—her philosophy. “I never look at an ingredient as savory or sweet. It’s how you can pair one ingredient with another,” said Wong, who leaned heavily on red miso to push attendees palates.
As Wong devises new and daring flavor combinations and even techniques, she believes in sharing them with the greater culinary community. She self-published one book, and her second is on the way. “I share all my recipes and techniques,” she said. “If I pass them along to the next chef, maybe he can make them better.” Was this a challenge for the audience? The culinary community at large? If so, we can count on endless innovation starting in Singapore and spreading the world over.
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