Dim Sum: A Flour-Forward Approach to Traditional Favorites and Contemporary Creations - Hardcover

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Jalean 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 chocolatier 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. Ma Jian Jun - Having worked in various establishments in Shenzhen, Beijing and Singapore, Chef Ma is currently an executive chef and dim sum consultant. His impeccable skill and relentless pursuit of excellence are reflected in his delicate craft and superb gastronomic creations.