Janice Wong Launches New 5-Course Degustation Menu at 2am:dessertbar
Cosily located at one corner of Holland Village, 2am:dessertbar is a dream for dessert lovers. Chef Artist Janice Wong, as she likes to call herself, is a proclaimed dessert chef who is known for her edible art such as chocolate paint, edible crayons and large edible art installations.
The newly launched 5-set degustation menu priced reasonably at SGD 58 showcases a progression of unusual flavour combinations in tune with the seasons of the year and Chef Janice Wong’s mission to demonstrate creativity and attention to detail. I know what you’re thinking, isn’t five desserts just going overboard in the sweet department?
But the menu succeeds as each dish is distinctive in taste and textures and brilliant individually. Throughout the menu, you will be able to detect notes of sweet, sour, salty and bitter.
Working alongside Chef Janice Wong, 2am:dessertbar’s Pastry Chef Tomo Nakashima has drawn inspiration from her heritage, using regional Japanese ingredients such as Kinkan, Yuzu and Japanese black sugar. You will be delighted to encounter vegetables and unfamiliar ingredients, such as the Japanese leaf vegetable, Shungiku, which is transformed into a delicately balanced ice-cream.
A cocktail pairing option for the 5-set menu is also available at an additional cost of SGD 40. For those keen on trying the amazing desserts but think 5 might be a little too much, a smaller 3-set degustation is also available at SGD 38 with a cocktail pairing option for an additional SGD 30.
Check out the full 5-course menu below which will be presented exactly in this order.
Soursop Garden
Herbs marinated fresh kiwi, Fresh pink grape fruit, Soursop sorbet, Garden grapefruit foam, Micros lemon balm, Lime peel, Bergamot aroma spray
Raspberry Fromage
Rose gel, Kaffir lime leaf parfait, Fromage Blanc cream, Juniper berry jelly sheet, Fresh raspberries, Sanshou pepper, Olive oil caviar
Pandan Chocolate
Pandan sponge cake, Japanese black sugar caramel parfait, Fresh green grape, Orelys ganache, Coated dark chocolate
Kinkan Osmanthus Tea
Kinkan compote from kochi, Pistachio crumble, Japanese veg SHUNGIKU ice cream, Osmanthus tea gel, Smoked cream, Yuzu powder, Olive oil marinade pomelo
Lemon Ginger
Torched meringue, Milk chocolate financier, Ginger spice confi, Toasted tiger nut, Ginger ribbon tuile, Spice jelly cube, Lemon cream, Fresh lemon sorbet
