Posts Tagged ‘Janice Wong’

Margaret River Gourmet Escape 2016

It’s the time of the year again to make plans to attend the upcoming Margaret River Gourmet Escape. Started in 2012, the festival this year will welcome over 40 culinary superstars from around the world including Nigella Lawson, Joan Roca, Dany Angove, Rick Stein and Singapore’s very own Janice Wong , who will share their knowledge and passion across an abundance of mesmerising food encounters. 

Margaret River Gourmet Escape

The festival boasts collaborative dinners, educational brunches, masterclasses, interactive question and answer sessions, held in various locations in the picturesque Margaret River. The Feast in the Forest, with meat cooked over an open fire sounds like just the thing I would want to go for if I were in Margaret River during the festival. Or perhaps the gourmet beach BBQ? And of course, not forgetting the Gourmet Village at renowned Leeuwin Estate Winery. Read more about the Margaret River Gourmet Escape here, but hurry, because tickets are running out fast!

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Janice Wong Restaurant at the National Museum–Exquisite plated desserts!

Attended the Margaret River Gourmet Escape pre-launch event held last week at the newly opened Janice Wong Singapore. Before I delve into the details of the Margaret River Gourmet Escape (happening on 18 – 22 November 2016, tickets available here), here’s a quick sneak peek into the fantastical desserts that Janice Wong has conjured up at her second outlet in Singapore, which she will also feature at the festival. Btw, the restaurant at the National Museum sees Janice Wong expanding her culinary repertoire by introducing mains to the menu. Yes, the menu offers savoury items, although it seems limited to noodles and xiao long baos mainly.

Margaret River Gourmet Escape - Breakfast in Singapore (Pandan Kaya ice cream, pistachio crumble, cake, coconut textures) $19

Breakfast in Singapore (Pandan Kaya ice cream, pistachio crumble, cake, coconut textures) $19

This dessert had me nearly scraping a hole into the plate to reach the last tasty drop. The pandan kaya and coconutty flavours were really pronounced, and it was a nice way to enjoy “kaya toast” in an icy cold manner.

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