Monday, 22 October, 2012

Pure Berlin Demo

After finishing the dinner series at the 2am:lab, Pure Berlin conducted a workshop, where guest got to taste dishes, ask questions, hear about the pure berlin philosophy and their way of recreating classics.


bretzl bread and beer butter




traditional German mustard egg,

boiled egg with mashed potato, creamy mustard sauce and chives


Mustard cream sauce

30g butter

22g flour

150g Riesling

300g Chicken stock

100g Cream

50g Mustard




Century senf egg,

Reinterpretation of the classical century egg and the German mustard egg


Duck stock 

2 Peking Ducks

250g dry sherry

500g dark soy sauce

250g light soy sauce

450g cups brown sugar

12 Cloves Garlic crushed

8 spring onions cut in half crossways

1 teaspoon Sesame Oil

5 star anise

4 cinnamon quills

5L water


Duck stock sphere

   500g       duck stock

      8g        gluco

      2g        xantana


1000g       water

      5g        algin


Carrot cake cocktail,

Soft carrot gel, walnut infused cognac and creamy foam

Carrot Flan

500g Fresh carrot juice

100g Cream

50g soft brown sugar

2g Cinnamon

1g Ground Ginger

1g Nutmeg

6g iota (Carrageenan)



Walnut infused Cognac

750g Cognac

200g Walnuts

60g Muscovado sugar

1 cinnamon quill



Cream Cheese Foam

 300g ceam

140g milk

100g cream cheese

50g sugar

15g liquid Glucose

50g yuzu

zest of 1 lemon



One of the dishes served at the dinner series, combining the German prawn bun with hot and cold Laksa





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Thursday, 18 October, 2012


Pure Berlin’s philosophy is paying tribute to classical dishes by creating a reinterpretation, which still holds the character and the flavor profile of the originals.


The intention is to get peoples attention and so by create interest for the original with the aim of preserving the tradition.


To be the first Asian stop on pure berlin’s world tour was great fun for the 2am:lab team. After many emails and chats both teams had a framework set for the menu, which ended up being changed completely after the arrival in Singapore.


Tasting the huge diversity of food and seeing the variety of produce available in Singapore, the menu changed in terms of ingredients, flavor and look.


Snacks –QR-

Black sesame – vegetable chips



Prawn – laksa – hot & cold


Century senf egg

Nest – duck – mustard


The krauts

Rotkohl – kimchee – cabbage


Summer BBQ

Squid – octopus – tiger beer


Hot pot

Frog – pepper – broth


Black vinegar pork

Belly – potato – kailan



Water chestnuts – passion fruit – coconut



Chocolate – dragon fruit – jackfruit


Petit four

Soy – calamansi

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Friday, 5 October, 2012

Kumamoto Recipe Book


Kumamoto Recipe book can be accessed here:



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Tuesday, 1 May, 2012

Daniel Jorda and 2am: lab talk bread

2am: lab hosts Daniel Jorda for a week during the World gourmet submit. 

One of the top bread makers in Europe, Daniel Jorda’s humble background and creativity has touched the chefs at 2am: lab.

We collaborated to make a 7 course meal where bread took centre stage of the dinner for the first time. 

Different flavors and textures of bread were incorporated into the courses. (more photos can be viewed in our gallery) 

When he first arrived, we took him to Ghim moh market where he tasted most of the local delights and bought much local herbs and fruits for the dinner and workshop. 


   Daniel Rolling the annatto crispy bread for one of the courses. 


Annatto bread recipe coming soon… 


 One of the highlights was Daniel using our fermented ginger juice to incorporate it in his starter and used this to make some pancakes for one of the courses. 

Daniel loves using spices, dried herbs and vegetables in his bread and it was wonderful seeing him being inspired by our flavor wall and picking ingredients from the wall for use in his bread. 

 Making squid ink mini buns

 Tasted good on its own and can be used for mini burger buns

Another bread he made for pre dinner course. one of his favorites…. 


250g            whole wheat bread flour
130g water
15g butter
10g baker yeast
5g sea salt
1tbsp            oregano leaves
1tbsp            rosemary leaves
Extra virgin olive oil 


15g water
15g extra virgin olive oil
2g sea salt


 Daniel making mini coconut buns with desiccated coconut

Making bread sculptures for petit 4s. 

Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water. 



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Friday, 2 March, 2012

Ayako Suwa & 2am: lab video

During the course of Ayako’s one month residence at 2am: lab, she frequented the markets and always coming back with numerous ingredients for experimentation. 

  Our guest chef Ayako Suwa happy with her findings for the day. Includes ground peanuts on a stem! 

How important it is to brainstorm and taste all the parts of the ingredients and work on it after 1-2 rounds of tasting. 


Sometimes we do not think of food and its flavors in such a way but what was interesting about this collaboration with Guest Chef Ayako Suwa was her approach to ingredients. 

She would describe tastes with sadness, happiness, fondness etc. 
After almost a month of intense collaboration between 2am:lab and food creation artist ayako suwa, the menu for the experience dinner “journey on the table” had it’s premier on the last weekend on February 2012.

 Taking the inspiration from migrating birds, the guests were taken on a journey from the lake threw the grassland, forest, along the city and to the ocean.

 Following Ayako suwa’s philosophy of serving the guest an experience rather then a restaurant like meal, nonconventional combination of tastes, shapes, textures and senses were presented in combination with scenery, music and light changes.

 Different to a chef creating a dish is not based on the ingredients for ayako, she gains inspiration from every aspect in live, walking along a river, the look of dried bark, the feeling of sand running threw the fingers, the smell of rain on warm stone, bright lights of a city by night…

 Creating the menu with this special angle, there might be dishes that do not please everyone, but that is also not the intention. Introducing the guest to a different world, experiencing things from a different point of view, maybe changing the way they look at things or reminding them of long forgotten ones.

 Thank you very much to Ayako Suwa, Shinya Furui and Chiaki Fujii from food creation for an amazing event.


Video of Journey on the table

Dishes of the dinner can be viewed in our gallery in this website. 

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Thursday, 1 March, 2012

Ayako Suwa at 2am: lab

In February, Ayako Suwa spent a month at 2am: lab Singapore visiting farms, markets to search for local produce that will inspire new flavors for the menu. 

Chef Jonathan, resident chef at 2am: lab researches on the ingredients and new flavor pairings to obtain the emotional tastes for Journey of the birds dinner. 

 Ayako planning menu and tastes


 Ayako testing out mochi pebbles. 

This was for the Plains course.
The mochi was made with mochi powder and water, flavored with charcoal etc. 

After which cooked in boiling water and dehydrate in the oven at 50degrees until it is dry and crispy. 

Mochi waiting to go into the oven
 Testing out different textures of mochi after drying. 
 Another dish Chef Janice and Jonathan was working on was In the City
In this dish, there is Chocolate, artificial flavored jelly served on nails and “bubble wrap”
The first test of the bubble wrap was made with cooked tapioca starch. 
Cooked japanese tapioca 
Next we needed it to be transparent so instead of using japanese tapioca we tried with tapioca flour and water and dehydrated it in the oven at 60 degrees. 
Achieving “edible plastic” 
Looks like plastic and taste like plastic too. 
Not delicious but most definitely achieved the objective of emotional tastes for the city. 
Next we started working on flavors for the nails. 
 Tasting all the flavors and picking 4 suitable ones for the dinner. 
Grape, strawberry jelly etc
Another component of In the city was 
Dipping the chocolate H20 component
  Making chocolate cigarettes. 
Method; temper chocolate, spread onto baking paper and roll in a ice bath.
finish with grey cacao butter spray and smoked cream  
Working on Grassland: 
Making tasting notes for all the herb oils from the herbs picked in Oh’s farm. 
Chlorophyll for the Grassland dish. 
It was a good concept to have 4 different tastes on a grain biscuit
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Ayako Suwa at 2am: lab

Planning for In the lake dish

Inspired by our local product banana flower. 

Ayako and 2am: lab chefs in Oh farm picking herbs for this dish  

 Tasting weeds from the ground. Taste: earthy, moist, slightly bitter aftertaste, grassy.

 Jasmine flowers in excess in farms after chinese new year season 

  Available at Tekka Market. Gotu Kola 


 Into the wee hours of the night. Discussions continue with the dishes

 Tasting the different dashi made for in the lake. How different the tastes are even with the first and second boil. 


 In the lake…. 

A glass bowl with different dry seaweeds, mini prawn, sea snails, salmon caviar, basil seeds and water plants. 


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  • Local herb,
Tuesday, 28 February, 2012

Ayako Suwa and 2am: lab collaborates for Journey on the table









2am: lab invites Japanese Food artist Ayako Suwa to collaborate on a 7 course dinner 



Journey on the table



gentle stream, something falling in the water, wavy water surface, reflecting light, waterside inhabitant




 rustling weeds, wind moving across, filled with bloomed flowers, またはcarpet of flowers




 wriggling in the soil, atmosphere of animals, thick forest green, ripe fruit



 PLAINS 平野 /

dark in  the night, stone rolling over the rock face, roaring thunder, rumbling of the earth, full moon




 atomosphere of human, shelter under the factory awning, vinyl, plastic, cement, asphalt, metal, steady rain



COAST / OCEAN 海岸 / 海原

 sand beach as far as you can see, the edge of water, sea breeze, an endless ocean,





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  • dinner,
  • Experimental,
  • guest chef,
Friday, 2 December, 2011

Mauricio Montiel – dolcenero montiel

Mauricio Montiel, thank you very much!


After hosting Will Goldfarb in November at the 2am:lab, we had the pleasure having Mauricio montiel from dolcenero montiel. After more then 3 years with oriol balaguer mestre in spain, montiel decided to go back to his home country and follow his vision to change mexicos chocolate world. Not only with daring ingredients like grasshopper in his bonbons, but also with following a philosophy which is just natural to him.

Handmade, innovative, creative and tasty chocolate!

You will start to understand when you see Mauricio tempering, molding, scraping, polishing, etc. his chocolate, while listening to his favorite rock music, entering a trance just known to few.


In the 2 days hands on workshop our students got an inside on the art of chocolate. From tempering, molding, filling bonbons to designing and creating a chocolate egg sculpture.

Eager to learn / teach as much as possible in such a short time, the workshop ran from morning until evening without a break.

“You might not like me, but that is not what this is about. I am here to teach you and that I will”

And truly he did, facing his own Singaporean challenge and adapting to the high level of humidity.



To show case the possibilities of chocolate and montiels creativity we asked him to come up with a special menu.


kind of melancholic trance in which you become completely absorbed in vivid sensory details, which leads to a dawning awareness of the haunting fragility of life

Consisting of 8 courses using chocolate in balance of sweetness and savory, each course reflected an emotional state –











Following his nature the dishes were innovative, daring, creative and tasty, for example White chocolate, coriander seeds and olive oil dressing or uneasiness – duck confit in cocoa butter and vanilla, mezcal sorbet, macadamia oil powder and crispy hazelnut rice.

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Thursday, 1 December, 2011

Recipes from the Workshop with Mauricio Montiel








Pepper Soy Bonbon

 45,2 g cream

15,1 g soy sauce

  5     g black pepper

75,3 g coverture 64%

  9,5 g glucose

  4,1 g invert sugar

  7,6 g butter

  3,3 g cocoa butter


  • bring the cream and black pepper to the boil & infuse for 30 min
  • heat the infusion & strain
  • warm the infusion to dissolve the glucose and invert sugar
  • add the butter and cool to 75-80 degree Celsius
  • poor over the coverture & emulsify by hand 
  • creating a smooth texture by using the hand and fold in the cocoa butter and soy sauce
  • cool to a 34 degree Celsius and fill
  • close within 12 hours



Dragon fruit bonbon


43,5 g cream

53,2 g dragon fruit pulp

38,7 g coverture 40%

  0,2 g salt

  6,8 g glucose

  6,8 g invert sugar

  8,7 g butter

   2,2 g cocoa butter


  • heat up the cream, dragon fruit pulp, glucose and invert sugar
  • incorporate the butter and cool to 75-80 degrees Celsius
  • poor over the coverture and salt & emulsify by hand
  • creating a smooth texture by using the hand and fold in the cocoa butter
  • cool to a 34 degree Celsius and fill
  • close within 12 hours



Gelatin Molds


1000 g water

  800 g sacarose

  400 g glucose

  250 g gelatin sheets


  • warm the water with the sacarose and glucose
  • once the sugar is dissolved, add the hydrated gelatin sheets
  • pour into molds


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