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5 Minutes with… Janice Wong

dessert

Art and baking…
Creating dessert is most definitely similar to creating a small scale piece of art. With art it’s all about the aesthetics and when it comes to food, it is always about flavours.

Plating up…
I visualise a plate through forms, colours and environment. For example, apple for me would be bright green and round; basil is dark green and oval. It’s how I see things in my mind.

Edible art…
Always start with minimal colours on a plate. I try to work a minimum of 2 colours and maximum of 5 on one plating. If it is a Green apple, I’ll think of the items which will complement the flavours. Each flavour will have a texture.

Abstract structure…
I have a tendency to create extremely structured desserts such as the ‘Cassis plum’ which is basically a ball on a plate with everything else tied closely together instead of having them scattered all over.

Taste vs beauty…
Plating a stunning dish is important but not as important as taste and flavour combinations.

Pushing boundaries…
The only way to constantly reinvent your desserts is to play with different textures and different mediums. Creating new visceral food experiences!

www.2amdessertbar.com