Showing 1-4 of 4 results
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Food as art
Muse, Parisa Pichitmarn, Published on 16/09/2017
» Ever had saccharine dreams of gumdrop covered walls and tables made out of chocolate? Such creations are not only limited to the pages of Roald Dahl's fiction, as we've come to witness with the works of one pastry chef from Singapore. She may not wear a top hat, but Janice Wong is very much the modern-day Willy Wonka whose chocolates and desserts can unlock the chambers of wonder and glee inside all of us. On the "little red dot" on the world map, she is practically dessert royalty, having opened 2am:dessertbar 10 years ago to serve the sort of mouth-watering confectioneries that are so beautifully-plated it is literally painful to stab your fork into it. Today, her fanciful sweets are not only limited to being served in boxes or plates, as they actually make up the environment visitors find themselves in.
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Killing me softly
Muse, Parisa Pichitmarn, Published on 10/12/2016
» There's something simple, but exceedingly special about Tawjan Catherine Punyasingh's recently released cookbook Great Food Good Fest. A quick skim through would evoke the same reflex of going "awww" at dog pictures, except there are squid and salted egg lava buns in these pictures, instead. Something about it just warms your heart and fills you with a pressing urge to get up to make these dishes, even if you are the type that couldn't cook to save yourself. Perhaps it is the book's realistic nature, and as we meet at her home, she whips up a strawberry hazelnut chocolate tart and pumpkin and corn croquette for us -- something even the most hopeless can make this holiday season.
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Sweet Men
Life, Parisa Pichitmarn, Published on 03/01/2014
» For these lads, desserts are a lifestyle and business. They tell us why they quit their office jobs to open a bakery and whether it's the sugar-coated deal they dreamed about.
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High-life hybrid
Life, Parisa Pichitmarn, Published on 25/10/2013
» There's never a dearth of stylish spots in the capital's flashy wining and dining capital, Thong Lor, but for a restaurant to still impress despite being in a full-throttle zone crammed with other just-as-chic venues, it's hardly doing "meh" at all.
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