Perfection

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Synopsis

A unique way of seeing and thinking, and an attention to detail are what shapes Chef Janice Wong’s inventive desserts — creations applauded by some of the world’s most celebrated chefs from French chocolatier-patissier Pierre Hermé to Spanish chef-restaurateurs Juan Mari and Elena Arzak.

Through this book, the creative mind behind 2am: dessertbar invites you to enter her world. It is a world where beauty is in everything, where no detail is too small to appreciate.

Thus this is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters — Origins of Taste, Colours of Taste, Textures of Taste and Memoires of Taste — explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient; a distinct hue that evokes an emotion; an unexpected texture that jolts the senses; a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality: a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection.

Welcome to Janice’s artistic, gastronomic world of flawless imperfection and flawed perfection.

About the Author

Janice Wong

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

From her humble beginnings at Le Cordon Bleu in Paris, Chef Janice Wong quickly moved on to working with celebrated chefs like Will Goldfarb, Oriol Balaguer, Grant Achatz, Arzal and Pierre Hermé.

Her innovative take on desserts and her ever-evolving creations have won her the 2011 Pastry Chef of the Year Award at the 2011 World Gourmet Summit. She continues to better herself and her creations through her tireless passion for innovation and creativity. Following this project, she will be launching a new culinary research facility, called 2am:lab, which will invite culinary geniuses and chefs from around the world to gather to experiment and create new flavours, textures and techniques with the intention to revolutionise the culinary world.


FAQ

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 SGD85. 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

Bulk orders will enjoy special shipping package rates. The surcharge varies depending on the total weight of the order. Kindly email sales@2amlab.org should you wish to place orders of more than two ( >2) books to the same delivery address.

Your order may also be subject to the customs fees and import duties of the country to which you have your order shipped. These charges are always the recipient's responsibility.

The book(s) will be delivered to the address specified in your Paypal Account

Payment

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Contact Information

Should you need assistance with your purchase, kindly send your quesitons to sales@2amlab.org.
For general/media inquiries, please contact info@2amlab.org.

Buy the Book

Click here to download the full list of international stocklists

Book is priced at SGD85 (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