25 May '12, 12pm

#SingaporeRestaurant Food Revolution 2012: Roses made out of fruit leather and a spinning bread chandelier

#SingaporeRestaurant Food Revolution 2012: Roses made out of fruit leather and a spinning bread chandelier

Events that include the word “revolution” often disappoint for the lack of transformation, and often also innovation. But Food Revolution 2012 held at Suntec Singapore’s Convention Hall from 25 to 29 May lives up to its name, thanks largely to Singaporean dessert chef Janice Wong of 2am:dessertbar and 2am:lab. It’s not that we don’t think much of the other 33 exhibitors or chefs: chef Eric Teo of The Red Chef’s ‘Revolutionary Tapas’ tasting platter ($65) is an innovative take on the traditional Chinese fare he usually serves at his restaurant. In his line-up is an offering of superb Singapore chilli on an otah-like paté made with Alaskan king crab, sitting on a slice of deep-fried mantou. But it’s the 29-year-old chef’s dessert-as-art creations that stands out. Cold Singapore chilli Alaskan king crab by chef Eric Teo Chef Janice Wong's marshmallow ceiling Known for her art...

Full article: http://food.insing.com/feature/food-revolution-2012/id-68...

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