Hot on the heels of her recent appearance as a guest judge on Top Chef season 17 finale, award-winning local pastry chef Janice Wong is once again representing Singapore on the international stage with her part in the documentary feature film Ottolenghi and the Cakes of Versailles.
The film follows seven-time New York Times best-selling cookbook author and chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in cake form at the Metropolitan Museum of Art in New York. The London-based Israeli maestro is known for his Middle Eastern fusion recipes and London shop windows piled high with confections and salads and spices.
The feature film documentary officially launched on Friday (Sept 25) and is available on demand.
In the film, Wong flies the Singapore flag high as she is featured in a team of leading chefs from the dessert world including Dominique Ansel (of “cronut” fame), 3D cake designer Dinara Kasko, Ghaya Oliveira (from New York Restaurant Daniel), and British Jello mould artists Sam Bompas and Harry Parr.
Ottolenghi taps this A-list team to create an architectural feast complete with mousse cakes, chocolate sculptures and swan pastries.
In celebration of the documentary, Wong will be bringing a taste of her filming experience home to Singapore with the launch of her new high tea series, which will see the first edition pay homage to Versailles itself.
The Cakes of Versailles high tea menu will run every weekend at Wong's 2am:dessertbar from Oct 3 through to Nov 1, with limited sets available each day.
“It was such an incredible experience to have been part of this film and work alongside such world-class talent, including Yotam Ottolenghi himself,” said Wong. “I wanted to do something that enabled me to share part of my experience with my guests back here in Singapore, and the idea of a high tea series seemed a great way to do this. I am also honoured to have collaborated with some of the chefs from the film to share some of their incredible creations with Singapore.”
For the first edition, Wong collaborated with Sam Bompas and Harry Parr along with Dinara Kasko from the documentary, as well as local chef Mohamed Al-Matin from Le Matin Patisserie to create exclusive items for the menu offering.
Priced at S$45 per person, the menu features sweet treats including Prosecco raspberry Jelly from Bompas and Parr, Strawberry champagne cake from Kasko and a selection of beautifully baked items such as pistachio and rose escargot from Al-Matin.
It will also showcase Wong's chestnut quince cake with lemon curd, chantilly and chocolate chestnut mousse, which, for the uninitiated, happens to be the featured cake on the movie's poster.
All reservations can be made via 2am:dessertbar online.