Pastry chef Janice Wong represents Singapore in new Ottolenghi and the Cakes of Versailles film
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Pastry chef Janice Wong represents Singapore in new Ottolenghi and the Cakes of Versailles motion-picture show
"It was such an incredible feel to have been part of this film and piece of work alongside such world-class talent, including Yotam Ottolenghi himself," said Wong.
Singapore pastry chef Janice Wong and her creations are featured in the new Ottolenghi and the Cakes of Versailles documentary. (Photo: Janice Wong/ official Ottolenghi and the Cakes Of Versailles picture show poster)
Hot on the heels of her recent appearance as a guest judge on Top Chef flavor 17 finale, accolade-winning local pastry chef Janice Wong is once over again representing Singapore on the international stage with her part in the documentary feature film Ottolenghi and the Cakes of Versailles.
READ:Singapore pastry chef Janice Wong appears as guest judge on Top Chef season finale
The moving picture follows seven-time New York Times best-selling cookbook author and chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in block class at the Metropolitan Museum of Art in New York. The London-based Israeli maestro is known for his Middle Eastern fusion recipes and London shop windows piled loftier with confections and salads and spices.
The feature film documentary officially launched on Fri (Sept 25) and is available on demand.
In the moving-picture show, Wong flies the Singapore flag loftier every bit she is featured in a squad of leading chefs from the dessert world including Dominique Ansel (of "cronut" fame), 3D cake designer Dinara Kasko, Ghaya Oliveira (from New York Eating place Daniel), and British Jello mould artists Sam Bompas and Harry Parr.
Ottolenghi taps this A-listing team to create an architectural feast consummate with mousse cakes, chocolate sculptures and swan pastries.
In celebration of the documentary, Wong will be bringing a gustatory modality of her filming feel habitation to Singapore with the launch of her new high tea series, which volition see the first edition pay homage to Versailles itself.
The Cakes of Versailles high tea card volition run every weekend at Wong's 2am:dessertbar from Oct 3 through to Nov one, with limited sets available each mean solar day.
"It was such an incredible experience to take been part of this film and work alongside such world-class talent, including Yotam Ottolenghi himself," said Wong. "I wanted to practice something that enabled me to share role of my experience with my guests back here in Singapore, and the idea of a high tea series seemed a great way to do this. I am also honoured to accept collaborated with some of the chefs from the film to share some of their incredible creations with Singapore."
For the commencement edition, Wong collaborated with Sam Bompas and Harry Parr along with Dinara Kasko from the documentary, equally well as local chef Mohamed Al-Matin from Le Matin Patisserie to create exclusive items for the menu offering.
Priced at S$45 per person, the menu features sweet treats including Prosecco raspberry Jelly from Bompas and Parr, Strawberry champagne block from Kasko and a selection of beautifully baked items such as pistachio and rose escargot from Al-Matin.
Information technology will also showcase Wong'due south chestnut quince block with lemon curd, chantilly and chocolate chestnut mousse, which, for the uninitiated, happens to be the featured cake on the picture'south poster.
All reservations tin exist made via 2am:dessertbar online.
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Source: https://cnalifestyle.channelnewsasia.com/dining/singapore-janice-wong-ottolenghi-cakes-of-versailles-documentary-247356
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