Perfection in Imperfection

Perfection in Imperfection

In 2010, I subjected myself to 72 hours of blindness. Social activities; absolute solitude; music, painting – I put myself through these experiences in an effort to train my senses. But it did more:

without my sight, my imagination was set free. I couldn’t see a thing, but I could see everything.

The experience challenged my perception. What is
a tree to you if you’ve never seen a tree? What is black? What is white? What are colours? What is beauty? Without pre-conceived notions, we can see the white in black, beauty in the ugly, in nity in niteness.

This book is an invitation into my mind – a sharing of ideas and ways of seeing. It is also an exploration of the creative process behind my interpretation of desserts as an expression of my thoughts and inspirations. The chapters – Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste – trace the inspirations behind each

creation, be it the unique, natural avour of an ingredient; a distinct hue that evokes an emotion; an unexpected texture, taken from nature, 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.

Each of the dessert creation is a marriage of varied taste and textural elements. The recipes in the book highlight the main components of each dessert, serving as an inspiration for you. It leaves room to imagine and explore other possibilities to design a dessert that is distinctively yours.

Welcome to an artistic, gastronomic world of awless imperfection and awed perfection. It is not so complex. Open your mind as I have and you will, too, see, taste and feel differently. 

 

First Print: 2011 

Janice Wong PCB

Janice Wong PCB

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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. 

DIM SUM

DIM SUM

Sharing is the very core of the dim sum experience. More than just a series of small dishes served with tea and shared around the table, dim sum is a feast shared all around the world in today’s global society.

Being Chinese—and from a Cantonese family, even more so—these delicious nibbles
have always been a part of my life and my family’s. dim sum is an assemblage of everyday ingredients manipulated through sophisticated techniques and then steamed, seared, braised, boiled, baked or fried to perfection. i am fascinated by the countless varieties of dim sum dishes, the sheer number of variations born from a single dough, and the harmony of avors found in one perfect bite.

After eating dim sum my entire life, i realized four years ago while at Arzak that i really didn’t know the rst thing about how to make it.

i decided to examine it a bit more closely, exploring ways to reinvent dim sum dishes with modern ingredients, knowledge, and avors. i started with an introspection of my roots and culture. not being an expert in cooking dim sum myself, i sought out classically trained Chef Ma Jian Jun, who cooks dim sum on a daily basis.

it was the our that got me hooked. i was intrigued by the different types of our used in making dim sum and how playing with the proportions of these ours creates entirely different doughs from which to form everything from dumplings to buns to pastries. especially exciting were the exploding nest dumplings and steamed transparent skins.

Meeting Chef Ma gave me a new perspective on these familiar favorites. i realized that with Chef Ma’s awless dim sum techniques, i had a foundation and springboard for creating experimental dim sum dishes. Together, we have approached dim sum making with an entirely different thought process.

dim sum convention pairs certain llings with particular skins. After experimenting with the sliding scale of ours, we were inspired to break tradition and come up with new pairings to create an even wider array of contemporary dim sum creations.

We wanted to create a book that is a clear guide to the beautiful, edible art and science of dim sum, the result of months of lling, pleating, folding, twisting and turning. Beyond that,
i hope that this book will ultimately challenge and change conventional perspectives on dim sum, and inspire you to make your own innovative versions of these dishes at home. Chef Ma and i are delighted to share our recipes and our insights with you.

Wishing you a joyful exploration. 

 

FIRST EDITION: 2013

A Taste of Kochi Citrus

A Taste of Kochi Citrus

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When first visited Kochi Prefecture back in 2012; it was an exciting, passionate and patriotic city. Farmers took pride in their agriculture trade and the of cials were passionate about introducing Kochi produce to the world. The locals in Kochi were consistently reinventing their techniques and processes to increase productivity and to make better products.

Kochi Prefecture is breathtaking and the landscape is beautiful. It encompasses all the natural elements; water, air, earth, and sunlight allowing its produce to be the best. Kochi is very well known for Yuzu, but beyond that in this book I would like to introduce 3 other citrus fruits which are just as amazing as the widely popular Yuzu. These are Buntan, Konatsu and Naoshichi. Each of these citrus fruits can be used for many different applications. They are not replaceable with the common lemon or orange as each is unique in its taste profile.

Join me on this journey of discovering the wonders of the 4 citrus fruits from Kochi Prefecture. 

 

First Edition: 2018 

KOCHI YUZU

KOCHI YUZU

FIRST EDITION: 2013 

 

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