When prodigious Singaporean pastry chef Janice Wong was approached by Miele International about a new book to launch with their steamer oven, she turned to me to produce a masterpiece book on modernist dim sum. Using flour as the launching pad to take a deep dive into the ancient art of dim sum, we produced an award winning culinary book that should be on every chef who inspires to create art. We brought on passionate photographers and an entire team of talented editors and chefs to bring this project to life.