Pureed and frozen guava with plum sauce, homage to guava dipped with sim bueh(sp?) powder. This is the essence of what a deconstructed dessert should be, it looks completely new and bizzare, but pop in your mouth and all the flavours from different elements in the dish come together to form a familiar taste. It wasn’t perfectly executed, but I was very happy with the concept of the dish. Good
Strawberries and sweet milk
I honestly can’t remember too much about it, but the different elements of the dish didn’t work individually, and they didn’t work well together either. There were strawberry marshmellows and panna cotta in the dish but once again, everything was pretty soft and those aren’t textures that work very well together(marshmellows completely overwhelm the panna cotta). Bad
Interesting part about the dish is that it included a purple potato puree, that was meant to add a savoury element to the dish. But the intensity of the blackcurrant in the dish completely overpowered whatever potato puree was on the plated, and overall we only got very subtle hints of potato in the dish. There were tiny blackcurrant drops and those were very intensely flavoured and delicious, but everything else on the dish was mellow, an introduction of a crisp texture might have brought the dish to life. Okay
Probably the best dish of the night. The salty caramel ice cream was a perfect balance between the sweet and salty. Most of the dish was fairly soft(ice creams and a block with a ganache like texture), but the powdered popcorn added an interesting introduction of texture. There was a vial of warm popcorn(in the background) provided for aroma that smelled so good I was close to smashing it just so I could have some actual popcorn. Very good
Lime Sorbet, palate cleanser
Peanut butter and Jelly
The other great dish of the night. You don’t have to be American for this dish to be nostalgic- strawberry shortbread, homemade peanut butter(not as viscous as the regular ones), peanut butter ice cream, rice krispies(?), there were many ways to eat this, and it all tasted good. A great deconstruction of a peanut butter and jelly sandwich; probably the heaviest dish of the night, but the intensity of the flavours made this a winner for me. Very good
The technique behind this is very similar to the Chocolate Lollipop I had at Providence in Los Angeles, actually this is probably easier because the version at Providence had to have a stick attached to it. Pop the piece of chocolate in your mouth, let it melt away and a liquid lemon center suddenly floods your mouth, I don’t think I can ever get bored of the sensation you get when you eat something like that. The lemon pop rocks add an interesting touch to the dish, but frankly speaking the dish could do without it as it takes away from the “sensation”, I felt at times that there was too much going on in your mouth- tiny rocks of candy exploding in your mouth while you are trying your best to concentrate on the chocolate ball. An interesting thing to note is that I actually preferred the chocolate lollipop over the lemon explosion, in the sense that it was quirky and fun, and something that I recognise from my childhood, it’s definitely something that I can see in a dessert tasting menu at 2am. Good
When this was presented to us we were told the inspiration behind the dessert was a painting. I appreciated that it was nice to know that there was a story behind the dish, but I think it is hard for diners in general to ascribe some form of intrinsic meaning to a dish, when they cannot see the actual work the dish is drawing inspiration from. Maybe cheap print outs of the actual painting? The Roses/Artichoke dish(Course 22) at El Bulli is served with the actual rose so that you can actually what the artichokes are trying to mimic, and although the dish tasted bad, it was a very nice touch. But I digress, Banana Chocolate- The ‘Blood’ on the canvas is actually cherry puree and was actually fairly hard to get out because it was fairly dry, but I kept scraping at it because it added a very nice sour tang to balance the sweetness of the chocolate and banana. The dish worked for me when eaten together, but maybe it could have been a little easier to eat. Okay
2 blocks of chocolate finished tableside, spheres are inserted and a liquid salted caramel is poured over. The chocolate blocks are actually made of Valrhona chocolate and Evian water, and had a mousse like consistency. I think the methodology is similar to that used by Heston Blumenthal in this video, but I’m not entirely sure. Overall the dish was stunning to look at but it didn’t particularly deliver taste wise. Okay
3°C Malt Sweet
I love malt, and I was really looking forward to this. It was a cold, creamy rendition of (what I believe) horlicks. I really appreciate that the desserts are trying to tap into the nostalgia of childhood(horlicks and pop rocks), but the dish wasn’t executed as well as it could have been. The taste of malt could have been a lot more intense, which is how I remember horlicks sweets being. Okay
I have no doubt that head chef Janice Wong has incredible talent, at such a young age she has worked at some of the top restaurants in the world that employ techniques used in molecular gastronomy- Alinea, L2O and Wd-50, I do admire her for what she has achieved in such a short amount of time. ‘Deconstruction’ is a word that I hate to love, it is very hard to make the concept work and appeal to the general public, but when it does, it’s fantastic, though I don’t think 2am dessert bar has quite reached that level yet. Out of all the courses we had, the dishes I have the strongest impression of are the Guava Plum, the Peanut butter and Jelly, and the Popcorn Parfait, all of which tap on tastes that I am familiar with, and can relate to. There is no point deconstructing a dessert, or any dish for that matter, if the diner does not know what the original ‘constructed’ dish is supposed to taste like.
2am dessert bar will continue to grow(Please make the seats more comfortable), and I hope the menu evolves as this happens. In my perfect world, which I hope to live in, in the future, 2am serves deconstructed desserts from my childhood, something with milo, honeydew sago, mango with pearls in coconut milk, a savoury-sweet dessert made from those animal crackers laden with MSG, a dish with red rubies, the possibilities are infinite, and Singapore needs a restaurant that utilizes avant garde cooking techniques for dishes from the past. We have to look back, in order to look forward, but enough ranting, I will return to 2am dessert bar soon.