Janice Wong's culinary training has taken her around the world and back. The native Singaporean holds a degree in Economics, but a last minute career change saw her embark on a frenetic culinary grand tour. She learned from some of the world's best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chololatier Oriol Balaguer and prodigious French pastry chef Pierre Herme. Chef Wong has received worldwide recognition for her cutting edge creations and is a regular on the global pop-up circuit. She has recently been named "Asia's Best Pastry Chef" by the prestigious San Pellegrino Asia's 50 Best for 2013.
though the author had some different approach to dim sum I objected to the measurements being given in the metric system. Read morePublished 8 months ago by Gordon Quan
I bought this book while in Singapore.What a disappointment! The recipes don't work!Published 9 months ago by Howard N Eng
great book. changed my view of dim sum. people complaining might look for dim sum for dummies!Published 13 months ago by ratflinger