ARTISANAL COMMAND
Chef Janice Wong and Chef Jaime Lee are taking the artistic view of eggs to a whole new level, as we are treated to a visual feast for both desserts, each made by Chef Wong and Chef Lee. Chef Lee is showcasing a hardshelled egg that encases lime and mint mousse, with a mango center, all nestled in in a potato nest, accompanied by a miso yuzu bottom, carrot miso gel, with malt and egg yolk ice cream. With a hard twack of the spoon, you can crack open the dessert to get to the lime and mint mousse, and the malt ice cream, with shaved egg yolk, is an umami bomb of flavours. Chef Wong, on her end, has contributed a banana and smoked cream cheese dessert, guava, and caviar dessert, with raspberry gel to lend the dessert colour. It’s also a hit, and reminiscent of snow, and the smoked cheese works wonders with the salt provided by the caviar. It’s smooth, and the cream cheese is light and creamy in the mouth, with the wetness provided by the caviar.
This story is from the May-June 2021 edition of Cuisine & Wine Asia.
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This story is from the May-June 2021 edition of Cuisine & Wine Asia.
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