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Chef Janice and Chef Ma welcome you "to an artistic, gastronomic colorful world of dim sum."

Together they have pioneered a collection of traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Janice's pastry vision.

This 180-page book aims to share the origins, ingredients and techniques behind dim sum through thoughtful information, straightforward recipes and bite-sized tips. Ideal for both the home cook and professional kitchen, Dim Sum is organized around the various types of flour used to create different dough types and textures. The recipe section contains 92 recipes in brilliant color and begins with an extensive chapter on dumplings, followed by buns and rolls, then a special "not flour" chapter for vegetable, tofu, seafood and meat dishes, finishing with sweet and savory pastries.

An exploration of these recipes results in a new appreciation for dim sum's various textures and flavors and how they are achieved. The book succeeds in mastering timeless teatime treats and inspiring inventive interpretations of these delights.

"I believe in Sharing.

Sharing is at the core of the dim sum experience.

I decided to examine it a bit more closely, exploring ways to reinvent dim sum dishes with modern ingredients, knowledge and flavors. I started with an introspection of my roots and culture. Not being an expert in cooking dim sum myself, I sought out Chef Ma Jian Jun, classically trained and still engaged in cooking dim sum daily.

Dim sum dumpling convention states that you must pair certain fillings with particular skins. After experimenting with the sliding scale of flours, we were inspired to break tradition, making new pairings to create an even wider array of contemporary dim sum creations."

- Chef Janice Wong

About the Authors Janice | Ma

Janice Wong

Cheft & Owner, 2am:Dessertbar, 2am:lab, 2am:experience

Janice Wong’s culinary training has taken her around the world and back. The native Singaporean holds a bachelors degree in Economics, but a last minute career change saw her embark on a frenetic culinary grand tour.

She learned from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer and prodigious French pastry chef Pierre Hermé. An undisputed favorite among sweet-toothed Singaporeans, her dessert restaurant 2am:dessertbar has redefined the dessert experience, pushing the boundaries between sweet and savory with carefully researched, molecular dishes. Sister concept 2am:lab is a multi-functional space used for research, workshops and private dining and events.

Chef Janice has received worldwide recognition for her cutting-edge creations and is a regular on the global pop-up circuit — proof that 2am:dessertbar is more than just a sugar-rush. She has recently been named “Asia’s Best Pastry Chef” by the prestigious San Pellegrino Asia’s 50 Best for 2013.

Ma Jian Jun

Executive Chef and Dim Sum Consultant

Having worked in various establishments in Shenzhen, Beijing and Singapore, Chef Ma is currently an executive chef and dim sum consultant.

His impeccable skill and relentless pursuit of excellence are reflected in his delicate craft and superb gastronomic creations.

Chef Ma worked closely with Chef Janice to conceptualize and refine the recipes in this book.


Shipping and delivery

We ship to all parts of the world. The shipping fees may vary depending on the delivery address for your order.

Estimated Days for Delivery

  1. Air parcel: 16 - 25 working days
  2. Shipping in Singapore is FREE and will take 3 - 5 working days

Price AND Shipping FEES

The price of the book is SGD40. Additional shipping fees will also be charged in Singapore dollars according to the different regions. Please refer to the table below for the shipping fees.

  Shipping Fee
Quantity 1 Book 2 Books
Singapore Free
Asia and Australia* SGD35 SGD50
Rest of the World** SGD40 SGD70

*Asia includes Malaysia, Brunei, China, Hong Kong, Taiwan, Korea, India, Indonesia
**Rest of the world includes Japan, New Zealand, Africa, America, Europe, The Middle East

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Book is priced at SGD40 (excl. shipping fees). Enjoy discounted shipping fees with orders of 2 books and more.

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*Asia includes Malaysia, Brunei, China, Hong Kong, Taiwan, Korea, India, Indonesia
**Rest of the world includes Japan, New Zealand, Africa, America, Europe, The Middle East