2am Dessert Blog » events

Madrid Fusion and STB

admin — Tue, 15 Feb 2011 07:04:24 +0000

A 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.

The wedding

Jan — Sat, 24 Jul 2010 06:17:48 +0000

Venue: Sentosa resort and Spa

Spread of chocolate truffles, cheesecake, chocolate lollipops, marshmallows, shortbread, gummies, caneles, marscarpone cups, chocolate cake

shortbreads

Valrhona chocolate truffles

Chocolate Lollies!

Jan — Fri, 23 Jul 2010 06:27:38 +0000

As the bride’s favorite color is blue.
We decided to go ahead with blue white chocolate lollies

In the end, it reminds me of Avatar. =)

before and after:

White chocolate cheese cake

Jan — Wed, 21 Jul 2010 12:15:34 +0000

sable cookie at the bottom

cherry in the middle

After 17 hours in the kitchen…….
Chef Astoria at 5am:

RED: 2nd course II

Jan — Thu, 17 Jun 2010 17:24:45 +0000

I wanted to get out of my comfort zone and try something different. For my version, I went ahead to experiment with watermelon, tomato and rhubarb, topped off with blood orange sorbet. I did rhubarb in 2 ways, compote and cloud, white peach foam, dehydrated tomatoes and sous vide watermelon.

Something I really enjoyed about plating this dish was splashing all the glasses with edible red paint. Art and food are so closely related, and to be able to combine the 2 is truly inspiring.

I managed to get my hands on some local tomatoes. Absolutely delicious! Juicy, plump and sweet, perfect for complementing the acidity in the rhubarb.

Another thing I experimented with for my version of Red: rubbing chamomile flowers, after picking them first hand from the fields. The fresh flowers made for such aromatic flavours, binding together all the ingredients superbly.

RED: 2nd course

Jan — Tue, 15 Jun 2010 08:32:07 +0000

The second course was Red.

Loretta’s inspiration was raspberries, strawberries, hibiscus and flowers.

To me, this is one of the best desserts I’ve ever tasted in my life. Super complimentary flavours, floral (I love edible flowers), and I was really impressed with all the techniques used in this dessert. The hibiscus shot at the end really took the cake, with the acidity balancing out the sweetness presented previously.

Madrid Fusion Ferran Adria

Jan — Sat, 30 Jan 2010 17:52:47 +0000

We made it just in time for Ferran Adria’s talk and it was really inspiring.
In the course of his talk, he announced that he was closing El Bulli for 2 years following this year.
In all honesty, we were not all that surprised, I believe it would only serve gastronomy better.
That said, 2 years of research is just unimaginable. A luxury that only El Bulli can afford I guess.

His creativity and ability to marry flavors is just too inspiring.
Just watching a 15 minute video totally blew my mind away and it definitely humbled many of us chefs.

Standard Chartered Bank Christmas event. The set up

admin — Fri, 15 Jan 2010 02:12:12 +0000

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

admin — Tue, 05 Jan 2010 08:10:12 +0000

We 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.

Elle Magazine Photoshoot Part 4

admin — Tue, 15 Dec 2009 19:45:34 +0000

Finally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.

Japanese Grape Macaron

Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.

Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar

4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees