Jun
25

Singapore Takeout LONDON

By Jan · Comments (0)

Singapore Take out
A Mobile kitchen which travels to 9 cities. Showcasing Progressive Singaporean inspired dishes.
The first stop was London 9-11th June 2011.
Southbank (near Gabriel’s Wharf)

I had the honor to work alongside Peter Gordon (Notting Hill’s Sugar Club, The Providores, Tapa Room in Marylebone, and Kopapa)

Media Lunch
3 dishes each.

First course
YU SHENG

Cured tuna, herbs, carrots

I couldnt sleep the night before and at 4am i had an inspiration to create Laksa mac and cheese.
Blue cheese as part of the 5 cheese i used.
I couldnt help but wake at 7am to try this recipe out! it worked and was super excited serving it during the demo.

Lemongrass infused laksa broth. dumplings. laksa paper

Dessert. Sweet salty popcorn

Photos courtesy of Wen
www.goingwithmygut.com


The calm before the storm


The crowd 5 minutes before opening


A good buzz


A popular item
MICHEL CLUIZEL 72% Kayambe chilli chocolate coral
homemade peanut butter. honey




The team from 2am and Alison price

Reads:
A Lady In London:

http://www.aladyinlondon.com/2011/06/singapore-takeout-london.html

London Expat:

http://www.singaporeaninlondon.com/2011/06/singapore-sg-takeout-london-four-cheese.html

The Pleasure Monger:

http://thepleasuremonger.wordpress.com/2011/06/11/singapore-takeout-and-lady-gaga-stakeout/

http://thepleasuremonger.wordpress.com/2011/06/04/singapore-comes-to-london/

Cinnamon & Truffle:

http://cinnamonandtruffle.blogspot.com/2011/06/singapore-takeout.html

Going with my Gut:

http://www.goingwithmygut.com/going_with_my_gut/

Paris: 30 Jun – 2 Jul 2011
Moscow: 15 – 17 Jul 2011
New York: 16 – 18 Sep 2011
Hong Kong: 10 – 12 Nov 2011
Shanghai: 1 – 3 Dec 2011
Delhi: 13 – 15 Jan 2012
Dubai: 18 – 20 Feb 2012
Sydney: 30 Mar – 1 Apr 2012

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Jun
16

Foraging in Copenhagen. noma

By Jan · Comments (2)

2am in Europe. JUNE 2011


a great day out
not far from Noma. a beach great for rose hips.
i start my foraging for flowers and herbs for the lunches and dinner at Singapore takeout london.
Collecting herbs to feed 1500 people for Singapore takeout london


sea cress
Fresh!
slight bitter aftertaste


team collecting rose hips to pickle


cucumber cress
one of my favorite herbs to pick



Pea flowers
delish

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Jun
16

BOIRON DEMO: 2AM IN CHINA

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BOIRON Cassis marshmallow

Imprint

Set marshmallow on silpat
Allow it to set for 5 mintutes, place PCB transfer sheet on marshmallow
remove after marshmallow sets

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Jun
16

BOIRON demo: 2am in China

By Jan · Comments (0)

Boiron has invited us for some demonstrations in China and our first stop is Shenzhen.
Guangzhou next and shanghai last

Demo in guanzhou

Created a new dessert for Boiron inspired by local products

Yang Mei!
this is an awesome product. Swwet, acidic and great for desserts

Sous vide with Boiron raspberry puree to enhance the colour and added into our cheese dessert

NEW DESSERT
Shades of purple
Yam sponge, red bean Boiron cassis puree, Cassis marshmallow crispy, Yam cassis puree


Yam cassis sponge


Cassis marshamallow crispy as a garnish.

BOIRON Cassis marshamallow recipe
Add 10% of malto dextrine
Dehydrate at 90degrees for 15 minutes
take out of oven
rest for 10 seconds and start to pull and shape it
leave it to cool. Stays crispy for awhile

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Strawberries and Hay.
What a beautiful story to the creation of the desssert.
I have always loved stories to dishes. It makes it so special when you explain the thought process to the guests.
Basically the chefs at Noma went out to taste strawberries and they found them on a bed of Hay.
Surrounding it were weeds of Chamomile.
putting all these ingredients together creates a symphony of harmonious flavours.
So fresh, so light, so delicate.

Hay Parfait, Chamomile broth. Wild strawberries and 5 kinds of herbs.
Bronze fennel, marjoram, oregano, chervil, nausturtiums

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It has been such an amazing week at 2am with Chef Rosio and it has been an absolute honor hosting her.
One of the best pastry chefs in the world and her dedication to this culinary scene has touched many in Singapore.

I will be blogging in the next few days about the produce that she has used in her desserts.

The 4 course dessert degustation started off with Bitters
An amazing combination of Bitters Ice cream and she has used Gammel Dansk, an aperitif the Danish drink on sundays. That was her inspiration.
She has cleverly paired it with a whey disc and milk crumbs.
The milk and butter she uses in Copenhagen is absolutely different from the milk powder and butter available here.
She carefully garnishes it with 2 sprays of apple vinegar and 4 sprays of gammel dansk.
Dill oil on top (in this case, we used dill here as the Dill oil was on its way from Noma to singapore)

Drizzled with Fresh apple and garden sorrel juice

one of my favorites out of the 4.
So pure. so refreshing. subdued

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3rd-7th May 2011
8pm -2am

Reservations:
62919727
cravings@2amdessertbar.com

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A continuation of the previous blog post.
This year’s theme was japanese inspired.
Not too heavy but light touches of the inspiration.


13 canapes all day with a little japanese touch
It was a pity we couldnt get some of the edible flowers from Japan.

The Proposed Menu
Savoury

Truffle eggs
Fondue, herbs

Espresso fennel eel
Tempura kyuri

Crab cakes

Foie
Buckwheat, shiso

Somen
gourmet mushrooms

Char-grillef fin

Dessert

Basil white chocolate
Textures of passionfruit

Diamond Valrhona chocolate truffles
Yuzu white chocolate, bergamot dark chocolate

Kabucha Cake

Purple Potato cheesecake

2am marshmallows

Popcorn Magnums

Yoghurt snow
Muesli, summer berries


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Apr
05

preview to 2am dessert book

By Jan · Comments (3)

Yes! we are launching our first dessert book in June!
The launch will be in the first week of June in London in conjunction with Stb’s project SPICE.

Vinegar Chocolate Table

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Apr
02

Louis Vuitton Spring Summer 2011

By Jan · Comments (0)


The inspiration


The creation

Black and white truffles
After seeing the mens collection which was showcased in a japanese inspired room with white and black door frames
we decided to create a variation of white black truffles

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