Singapore pastry chef brings sweet art to Hilton Tokyo

Food Jun. 05, 2012 - 06:48AM JST ( 1 )

TOKYO —

The Hilton Tokyo is hosting the 2011 Pastry Chef of the Year by the World Gourmet Summit, Chef Janice Wong, this week. Wong is showcasing her innovative desserts in the Marble Lounge and taking part in a special collaboration dinner in Le Pergolèse French Dining.

Wong, owner and chef of “2am:dessertbar” in Singapore, is in the hotel kitchen until June 10 with her selection of chocolate desserts on offer on the dessert buffet until June 30. The one-off dinner on June 8, entitled “sweet, savory + wine”, will combine the talents of Wong and Stéphane Gaborieau MOF - Meilleur Ouvrier de France with a unique selection of wines from Hecht & Bannier.

After graduating from Le Cordon Bleu, France, Wong worked in some of the most cutting-edge restaurants in the world, ranging from Melbourne’s Fenix, to Singapore’s Les Amis, to Europe’s top patisseries, Pierre Herme and Oriol Balaguer. Dissatisfied with how desserts were never the highlight of a meal, she actively sought to upend the status quo with the opening of “2am:dessertbar” in Singapore in 2007.

Her never-ending passion for culinary art has propelled her to test the limits of dessert making, constantly blurring the boundaries
between sweet and savory. This journey led her to being awarded 2011 Pastry Chef of the Year by the World Gourmet Summit and being selected as one of the nine chefs that will represents Singapore’s culinary scene in selected cities worldwide for the Singapore Takeout project.

During the promotion, guests to the Marble Lounge will have the opportunity to sample more than 40 stylish chocolate creations. Combining the aesthetics of contemporary art, maximizing flavors and providing innovative texture, the menu include Wong’s signature
dish, Chocolate Water Coral – airily light and sweet, made of pure chocolate, water, chocolate vinegar and eight kinds of chocolate bon bons with the flavors of chili, truffles and more. The display of artistic desserts also includes Yuzu Basil White Chocolate and Pandan Coconut and can be enjoyed everyday for just 4,200 yen per person.

At the collaborative dinner with Stéphane Gaborieau, the two master chefs will create four dishes each in the degustation style, with each course paired with a specially selected wine from Hecht & Bannier. A culinary adventure departing with Mango coated foie gras dome, caraway and long pepper biscottie and culminating with Chocolate H20 – yuzu cherry sorbet & chocolate soil. A truly holistic culinary and artistic experience is promised at a price of 28,000 yen per person. Limited to 40 guests.

Japan Today