Guess whose sweet face was splashed on the television screens of over 1-million viewers in Australia last night?
No other than Singapore’s dessert queen Janice Wong.
The owner of Holland Village’s highly esteemed 2am : dessertbar — and regarded Asia’s best pastry chef by some — was on Masterchef Australia S7E42.
Known for her feats in molecular gastronomy, she administered a pressure test by asking the remaining three contestants to recreate the Cassis plum, her signature dish and “a dessert created without references”.
What did the contestants think about it? “It’s beautiful.” “It’s spectacular.”
It’s also hella complicated.
According to Wong, the Cassis plum has 10 textures, including raspberry rice crispies which gives it a little crunch, cassis pastilles that give it a punch, and refreshing notes from yuzu caviar and yuzu tapioca rubies. It also has a soft yoghurt foam and more rice crispies inside.
Who got eliminated? You’ll have to watch the episode for that. Here’s the recipe, though.
From her Masterchef Australia stint, Wong proceeded to Adriano Zubmo’s Fance Nance in Melbourne for a two-day pop-up event.
For those who didn’t make it to the event, rest easy. The Cassis plum ($23) is always available at her Holland Village bar.
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