Author Archive
Valentines’ Day 2011
Posted by: | CommentsFor Valentines’ Day this year we wanted to do something special for couples.
The idea behind it was to marry masculine and feminine flavours, to represent the yin and yang dynamics in a relationship.
Titled “Lovers’ Dessert”, the soft flavours included the Smoked Vanilla Parfait, Mara des Bois and Lemon.
This was balanced out by the bold, statement making Balsamico Chocolate Bricks.
A wonderful array of colours and textures.
Madrid Fusion and STB
Posted by: | CommentsA big thank you once again to STB who sponsored 2am: dessertbar to attend Madrid Fusion this year! As part of the launch of their initiative SPICE (Singapore International Culinary Exchange), 5 local chefs were sent up to take do the opening cocktail reception of MF. The opening party, titled A Night In Singapore, featured chefs Andre Chiang of Andre, Kevin Cherkas of BLU at Shangri-La, Ryan Clift and Matthew Bax from Tippling Club, and our very own Janice Wong.
The presentation stage
Chef Derrick preparing our presentation area
The presentation area for Chef Kevin Cherkas
STB’s SPICE initiative has two arms – the first being a chef exchange programme between Singaporean and foreign chefs, and the second being a collaboration between a local and foreign chef to create new flavours to be featured in “Singapore Takeout”, a pop-up restaurant in a shipping container that will travel 9 cities from Dubai, New York, to Moscow between now and next March.
With the first stop in Madrid, SPICE is now in Dubai!
For more information you can click here.
Madrid Fusion Opening Night Part 2
Posted by: | Comments
Chef Derrick in action
Caramel Jamon
The other team busy with their prep as well.
It was an awesome night to remember. Thank you all who attended and all who made it possible
Standard Chartered Bank Christmas event. The set up
Posted by: | Comments
We were trying to achieve a blue-green, fun and yet refined theme for our client.
The inspiration was isomalt, pebbles, vases and plants.
We pasted the Gummies on the vases for everyone to have a little fun peeling them off before consuming.
Standard Chartered Bank Christmas event
Posted by: | CommentsWe had the honor this year to cater for standard chartered bank’s Annual Christmas event. Hosting 200 children with a gingerbread, instant malt ice cream workshop and buffet table.
Blue Green Christmas was the theme.
Hundreds of Cupcakes!
2 flavors:
Chocolate yuzu. Vanilla yuzu
On its own the blue and green definitely did not make sense however once you put all the cupcakes together it definitely represents standard chartered.
I have always preferred to use butter cream as the topping but having to leave the cupcakes out for a good 4 hours, icing was the best option.
Wedding Cake
Posted by: | CommentsWe were asked to make a cupcake wedding cake in a birdcage.
cupcake wedding cake in a birdcage
This was really challenging as the bride wanted something more abstract.
There were 2 flavours,
Chocolate + grapefruit icing
Red velvet + chocolate icing
Cupcakes, chocolate with grapefruit icing and red velvet with chocolate icing
I think it turned out pretty good.
Saffron Cheesecake
Posted by: | CommentsThe other dessert that made it to the menu was the Saffron Cheesecake, oats (substituted by sable) and cashew puree.
Saffron Cheesecake
Served at Krish
9 Rochester park
PRODUCTION TIME!
Posted by: | CommentsAs Christmas is around the corner, it is that time of the year for pastry shops once again.
Chocolate truffles.
Chocolate truffles
The round ones were for a wedding in LA. Yuzu truffles
Diamond shaped chocolate truffles
The diamond shaped ones were for a fashion catering which I will be blogging about soon.
Yuzu poprocks, grappa, elderflower
Carrot Cake
Posted by: | CommentsAnother one of my all time favorite desserts would be carrot cake with a creamy smooth cream cheese icing.
We had the honor of consulting for a new restaurant (opened on the 13th of November) Krish down at 9 Rochester park.
It offers modern, exciting, Indian inspired cuisine. The setting is beautiful, perfect for weddings and events as well.
Carrot cake was one of the 7 desserts we proposed. the others included, cheesecake, pampelmousse cream cheese icing, tumeric bon bon, crème fraiche sorbet.
2am dessert bar carrot cake
However, this didn’t make it to the menu.
Nonetheless, we will continue striving to create the most perfect carrot cake. Moist, flavorful and a little fluffy.
Tiramisu Tablets
Posted by: | CommentsTiramisu has always been my favorite dessert, something close to my heart.
Probably its what even got me to become a pastry chef.
My mum had this awesome recipe when we were living in Japan and since then she makes a smashing good Tiramisu once a month. Although thinking back, she has stopped making tiramisu since 2am opened!
I still crave for it.
My chefs do like to tease about my habit of blending everything I can think of.
This petit 4 was meant for the Degustation menu
Theme: nostalgia. Currently served at 2am: dessertbar.
6 courses & 10 courses of delicate sweets.
6 courses – $48. $73 for 2 to share
10 courses – $68. $98 for 2 to share
However, we took it off the degustation as we decided to run a maximum of 10 courses instead of 12.
Tiramisu tablets – mascarpone, espresso, kahlua