Museum to put focus on art and food

Art and food are coming together with a top pastry chef to open a restaurant at the National Museum of Singapore.

Janice Wong, winner of San Pellegrino Asia’s Best Pastry Chef for two years running (2013 and 2014), will also have a sweets boutique at the museum. She has also been named three times as Best Pastry Chef at the World Gourmet Summit Awards of Excellence.

Dedicated to combining art elements with food to create “edible art”, Wong is known for her dessert creations such as painted chocolate bon bons, travel pound cakes and mochi confectionaries.

Her aim with the museum restaurant is to change the public perception of modern Chinese cuisine in Singapore. She is still planning the menu, which will be focussed on interesting items such as liquid dumplings and duo-coloured noodles. It will also feature her famous desserts.

Wong also runs the 2am: Dessertbar and 2am: Lab, Tokyo, designed to focus on ingredients and recipe development.

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