Subtitle A Flour-forward Approach to Traditional Favourites and Contemporary Creations
By Jalean Wong, Ma Jian Jun
Published by Gatehouse Publishing Pte Ltd
In this book with dim sum expert Chef Ma Jian Jun, Chef Wong brings her unique concepts and presentation to the traditional Cantonese art of dim sum Together they have pioneered a collection of over 90 traditional recipes as well as new creations.
Janice Wong and Ma Jian Jun’s culinary training has taken her around the world and back. The native Singaporean holds a degree in Economics. Ma Jian Jun has worked in various establishments in Shenzhen, Beijing and Singapore and is currently an executive chef and dim sum consultant.