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Underwater Labyrinth. Of sugar&chocolate by Janice Wong

At the Singapore Art Museum Janice Wong exhibits “Underwater Labyrinth”, an installation made with 1300 kgs of sugar and chocolate.

The pastry chef Wong will conduct the chocolate painting art workshop at the SAM at Q8, Singapore.

 

A whimsical introduction to the many stories and ideas that surround seascapes, “Imaginariu: Over the Ocean, Under the Sea” presents tactile and interactive works that encourage discovery through exploration and play.
Among the artists, there is also the pastry chef Janice Wong who presents the Edible Art Workshop on Saturday 11th June.
“Unleash your inner artist as you create your own underwater labyrinth on canvas… with chocolate!” Art is made fun, experimental and edible in this workshop conducted by the team behind 2am:dessertbar, 2am: lab and sweet boutique by Janice Wong.

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Janice Wong was born in 1983, she’s a vagabond turned artist extraordinaire who moved countless times as a child from Japan to Hong Kong and eventually back home to Singapore. These experiences are what shaped her palate and use of ingredients as we see it today. A post-graduate from the National University of Singapore, and armed with her creative mind, grit and hard work Janice Wong pursued her passion for all things sweet with a professional course at Le Cordon Bleu Paris. What followed was a frenetic culinary grand tour where she learned and worked with the world’s best chefs, including U.S luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer and prodigious French pastry chef Pierre Hermé.
Today, 2am: dessertbar ranks as one of Singapore’s foremost food and drink establishments. She was named Asia’s Best Pastry Chef for 2013 and 2014, by the prestigious San Pellegrino Asia’s 50 Best Restaurants. Not only was the 2011 launch of Janice’s culinary book Perfection in Imperfection an insight into her world of gastronomy, the event’s edible art installations catapulted Janice’s debut as an artist. Determined to communicate accurately and engage directly with her audience, Janice brought her book to life through seven pivotal pieces. From 2.4m tall isomalt sugar Coral Walls to purée chocolate paintings and 2m high lychee gumdrop walls, the key highlight was a 4m x 2m Marshmallow Ceiling of bergamot and seaweed-flavoured marshmallows where guests were eating from, relishing every bit of the culinary adventure Janice had designed and created.

‘Your World is Your Imagination’ is the overarching philosophy throughout Janice’s contemporary art. From constantly evolving edible landscapes in her interactive art installations to conceptual paintings, this exhibition is her first installation in a local art museum.
www.2amdessertbar.com

At SAM at Q8, Singapore Art Museum’s annexe, 8 Queen Street.
Saturdat-Thursday: 10am - 7pm
Friday: 10am - 9pm
www.singaporeartmuseum.sg

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Tags: janice wong, chocolate, sugar paste, installation, Singapore Art Museum

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