Award-winning chef Janice Wong of 2am:dessertbar reveals what makes her mouth water.
What’s the first dish you ever made?
I made my first tiramisu at the age of 12 with my mother. She taught me this unique Japanese recipe which has remained unchanged and is available at 2am:dessertbar.
If you could only eat one dish for the rest of your life, what’d it be?
It would be Chicken Curry Noodles from Heng Kee Curry Chicken Noodle. It is a childhood favourite, which brings back fond memories.
What’s the one dish you always turn to when hosting a dinner party?
It would be my Chocolate H2O.
The chocolate water block of Chocolate H2O satisfies one’s chocolate craving, yet remains very light.
What’s the most unusual dish you’ve created?
At my newly launched travelling sweets boutique, Janice Wong, I have a range of edible chocolate paint in different colours and flavours, such as green mango and smoked chocolate, which guests can buy and take home to paint with.
Where do you shop for ingredients?
I like to source ingredients overseas such as yuzu and matcha from Japan for better quality. Janice Wong’s Perfection in Imperfection is out now ($55, Gatehouse Publishing at www.amazon.com)
Janice’s Chocolate H2O, serves 25:
- 600g 72% Chocolate
- 600ml Evian
- 12g egg white powder
- 120g egg whites
- Melt chocolate.
- Heat up the water and add in the egg white powder.
- Add in liquid egg whites into above mixture.
- Incorporate the whites mixture into the chocolate. Blend well.
- Sieve mixture and pour it into a siphon. Charge two cream chargers.
By Claire Turrell, Harper’s BAZAAR, February 2015