Judging on the set of Asian Ace (TBS) in Tokyo

 

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Judges at Asian Ace – Japanese food critic (left), Frederic Madeline of Le Pommier Patisserie (right) and myself – Photo courtesy of Asian Ace

At the invite of Tokyo Broadcasting System (“TBS”), I took off for Tokyo in late June 2012 to judge at Asian Ace, a weekly Japanese variety show that pitches a Japanese artist /professional against a non-Japanese Asian artist/professional on a theme predetermined by the producer, i.e. fashion, pastry, etc. In previous episodes of Asian Ace, Singapore participants included Janice Wong of 2am dessert bar as well as local fashion designer, Keith Png. Fann Wong, a local actress, judged at the fashion showdown where Png participated.
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https://track4.mybloglog.com/js/jsserv.php?mblID=2011012422485151Together with a Japanese food critic and Frederic Madeline, owner of Le Pommier Patisserie (Tokyo), we judged at Battle 16 where Alex Chong (Sous Pastry Chef at Equinox Complex) battled “live” against the pastry chef of a Tokyo pastry chain.

The theme was summer desserts with cheese – not easy considering that cheese is rarely served as a dessert (with the exception of the formulaic cheesecake, of course) or together with desserts. 

 

Japanese pastry chef participant – Photo courtesy of Asian Ace

Singapore participant (Alex Chong, sous pastry chef of Equinox Complex) – Photo courtesy of Asian Ace

The Japanese participant prepared a delicious yoghurt ice cream laced with fromage blanc alongside a medley of summer fruits while Chong from Singapore showcased a beautiful white chocolate ball – torched upon serving – ensconced with a riot of ingredients and cheeses in different textures, flanked by a sprinkle of summer fruits. 

The Japanese presentation – Photo courtesy of Asian Ace

 

The Singapore presentation – Photo courtesy of Asian Ace

Aesthetics wise, the Japanese presentation was imposing, though it veered a little towards over-the-top while the Singapore presentation was neat and elegant. 

But what matters most is taste and the Japanese dessert won us over with an uncomplicated balance of flavours that met – and, on many counts, exceeded – our expectations. 

The winner is clear. 

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