Author

Having written her first book in 2011 Perfection in Imperfection, winner at the How International awards, Best of show. Chef Janice continues to write another 2 books Kumamoto and Kochi yuzu. The most recent book is Dim Sum, a recipient of World gourmand cookbook awards. Share this

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Dim Sum   |   22 photos

Chef Janice Wong and Chef Ma Jian Jun invite you into their creative culinary world with their first Dim Sum book – DIM SUM.

This 180-page publication presents Chef Janice and Chef Ma Jian Jun's knowledge and exploration of dim sum techniques. It contains 92 recipes presented in brilliant colour. Purchased for SGD40 at http://janicewong.sg/dimsum

KOCHI YUZU   |   30 photos

A project with Kochi Prefecture, Japan.

In 2013, 2am: lab launched a book dedicated to Japan's famous citrus fruit, YUZu featuring 40 recipes of techniques from savoury to sweet to beverages.

It is downloadable for free at http://2amlab.org/2013/download-2amlab-collaboration-with-kochi-yuzu-recipe-book/

KUMAMOTO   |   19 photos

A project with Kumamoto Prefecture, Japan.

In 2012, 2am: lab launched a book dedicated to Kumamoto's produce such as tomatoes, eggplant, hamachi, miso and fermented miso tofu featuring 36 recipes of techniques from savoury to sweet to beverages.

It is downloadable for free at http://2amlab.org/2012/kumamoto-recipe-book/

PCB   |   51 photos

This is a unique collaboration with PCB and it has been my pleasure and honor in creating this catalogue.

The vision and mission from PCB are constantly engaging into new experiences in World of pastry and as well as in Culinary. It’s mission and vision set as BOLD, CREATIVE, FORWARD, COLORFUL, EXTRAORDINARY and CAPTIVATING.

These newly created catalogue have been experimental in redefining away from my usual norm. Usage on PCB’s transfer sheets and moulds are the main core focus for this project. Wide array ranges of colors have been explored. Recreating from Shapes into shapes. Making pastry natural, versatile and yet contemporary.

I hope you will enjoy these creations as much as I do. Your world is your imagination.

From wrapping cakes with patterned foil sheets, using of circles and squares in contemporary cake decor, imaginative ice cream push pops wrapped in transfer sheets, drying puree on sheets to make roll ups, molding discs of abstract and feminine Asia calligraphy onto éclairs and making life size edible look-alike chocolate pebbles. There is no limit to creativity.

It is downloadable for free at
http://2amlab.org/newsletters/Summer_2012/PCB.pdf

Perfection in Imperfection / Imperfection in Perfection   |   23 photos

This 134-page publication presents Chef Janice’s culinary journey and contains 30 of her best recipes presented in brilliant colour. Perfection in Imperfection / Imperfection in Perfection walks us through Chef Janice’s journey since she started 2am:dessertbar in 2007 at the young age of 24. By providing an inside look into her imagination and creativity, she hopes to inspire the reader to consider a different perspective of the world, and to pursue perfection and appreciate imperfection.

At the How Design International awards, Perfection in Imperfection / Imperfection in Perfection wins Best of Show. Born out of chef Janice Wong’s sensory experiment, HOW judges have called it “quite possibly, the most gorgeous cookbook in the world” and “a tour de force”, appealing to the professional chef, the aspiring home cook, the poet and the visual artist.”

Purchase for SGD85 at http://perfectioninimperfection.com

Video of book:
http://www.howdesign.com/how-magazine/how-march-2012/2012-international-design-awards-best-of-show/