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Janice Wong (born 1983) [1] [2] is a Singaporean artist, chocolatier, chef, and entrepreneur. In addition to restaurants, dessert bars, and retail ventures, she is known for her edible art installations. [3] She has won multiple awards, including being named "Asia’s Best Pastry Chef" two years in a row by the World’s 50 Best Restaurants ...
Putu piring ( Jawi: ڤوتو ڤيريڠ ) is a round-shaped steamed rice flour kueh (dessert) or sweet snack filled with palm sugar popular in Singapore. Commonly associated with Singaporean cuisine, it is usually made using stainless steel molds with a distinctive flower shape. It is a traditional dessert among the Malay community of the ...
Ais kacang ( Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ( [air ˈbatu tʃamˈpʊr] ), meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei. [ 1][ 4][ 5 ...
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Hawker center in Bugis village. A large part of Singaporean cuisine revolves around hawker centres, where hawker stalls were first set up around the mid-19th century, and were largely street food stalls selling a large variety of foods [9] These street vendors usually set up stalls by the side of the streets with pushcarts or bicycles and served cheap and fast foods to coolies, office workers ...
The reclamation of land from surrounding waters is used in Singapore to expand the city-state 's limited area of usable, natural land. Land reclamation is most simply done by adding material such as rocks, soil and cement to an area of water; alternatively submerged wetlands or similar biomes can be drained. In Singapore the former has been the ...
The dessert bar allows diners to watch the pastry chefs prepare the desserts. [4] Elements from Pollen Street Social have been introduced to other restaurants run by Atherton. These include the dessert bar, which has been replicated in Atherton's Singapore based Pollen restaurant. [ 1 ]
Current restaurant (s) Les Amis. Tarte by Cheryl Koh. Award (s) won. Asia's Best Pastry Chef 2016. Cheryl Koh (born c. 1981) [1] is a Singaporean pastry chef who works at French restaurant Les Amis in Singapore. She was named Asia's Best Pastry Chef 2016 by The World's 50 Best Restaurants .