On Jan. 11, TripleOne Somerset unveiled a one-of-a-kind art showcase to ring in the Year of the Horse.
On display were four paintings, as well as a life-like sculpture of a horse, but these were not your run-of-the-mill mediums.
‘Spring in Whimsy’, which can be experienced through Feb. 16, is an edible installation art showcase fashioned by pastry chef Janice Wong.
That’s right — everything you see can be nicked off and tasted, and boy is it sweet.
According to the founder of 2am:dessert bar, the pieces took three months to plan and two full weeks to execute.
And there was a lot of candy involved.
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“We made 35kg of marshmallows and 2,500 pieces of blueberry gummies with gold and pink glitter. 300 pop rock praline balls were made for the top of the horse for the media session,” she revealed.
The four paintings depicting a whimsical spring feature strokes of white chocolate and marshmallow (15kg and 20kg respectively) created using spatulas, a palette knife and whisks. The paintings also contain curry powder and cumin.
What drew Janice Wong to the world of edible art?
“The idea was born when I launched my book Perfection in Imperfection. At the event, I wanted my 400 guests to experience the book in a unique and engaging way. So in September 2011, I fashioned seven edible art installations that completely transformed the large studio space we were housed in. I conceptualised displays such as a marshmallow ceiling and gumdrop-covered wall. It received outstanding response and since then, I’ve been commissioned by galleries, restaurants and now TripleOne Somerset, to craft more pieces of interactive art,” Wong explained.
The candy’s not going to run out anytime soon, too. Wong says they’ve made a lot of it so everything remains intact even as guests continue to eat bits of it.
“The beauty of the art is the evolution over time,” she said.
