For the last two weeks of Mandala Masters’ successful Meters Above Sea Level (MASL) culinary residency, celebrated Singaporean pastry chef Janice Wong has created unique chocolate desserts available only from 25 to 27 October.
Meters Above Sea Level is headlined by world-renowned chefs Virgilio Martínez and Pía León, masterminds behind Central, the No.2 Best Restaurant in the World. This is the final opportunity for gourmands in Singapore to experience a culinary showcase of this level in a one-of-a-kind dining experience that will bring together the prowess of two of the world’s leading chefs and one of Asia’s best pastry talents.
As part of this three-day collaboration, Chef Janice has crafted a dessert featuring chocolate from the Amazonian region of Chazuta, renowned for its artisanal cacao farms. Personally sourced from Peru by Janice, the fermented cacao beans are freshly roasted and conched in Singapore. The result is an exquisite aerated Chazuta chocolate mousse, pisco-infused cacao nibs, salted caramel, and lemon myrtle nitro ice cream. The dessert is authentic in its simplicity and tribute to Peruvian ingredients, at 260 masl (meters above sea level).
Diners will also be treated to a serving of three petit fours in Chef Janice’s signature vibrant hues. Boasting natural colours from Peruvian spirulina and safflower, the final sweets each highlight three ingredients prominent in Peruvian cuisine – chili, paprika and passionfruit.