Fantasy is a necessary ingredient in life.
This issue, we celebrate those, who like us, dare to dream and persevere in their beliefs. Despite having to face initial scepticism from the industry and consumers, Singaporean pastry chef Janice Wong
(pg 84) has now created an empire and carved out a wellregarded niche in fantastical edible art. Chef Ang Song Kang (pg 58), fondly known as chef Kang, has weathered many ups and downs in his 35-year culinary career before opening his intimate Chef Kang’s Private Kitchen and finally receiving recognition and acclaim.
Within these pages, we also take fantasy quite literally—testing out recipes based on foods in popculture TV shows and movies (pg 38); and dreaming up an enchanting Christmas feast inspired by our favourite fantasy fiction (pg 24).
Speaking of Christmas, we check in with our Eurasian friends on what traditional dishes they’d usually find on their festive tables (pg 74). And what’s a celebration without some bubbly and sweets? Pop open a bottle of English Fizz (pg 100) and satisfy your sweet tooth and eye for art at the same time while enjoying some wagashi (pg 110).
This issue is a standalone December issue so we’ll be seeing you guys again very soon come January 2018. Till then, Season’s Greetings and Happy Holidays from all of us at SALT!