Janice Wong

Janice Wong (born 1983)[1][2] is a Singaporean pastry chef who owns 2am:dessert bar in Holland Village, 2am:lab, in November 2014 she launched her eponymous sweet concept brand, Janice Wong. The Janice Wong brand has two retail outlets and two restaurants in Singapore; a dessert bar and lab in Tokyo, Japan; and a retail and dining experience at the MGM Cotai in Macau.

Janice Wong
黃慧嫻
Born1983 (age 37–38)
Singapore
Alma materMonash University
OccupationChef, Artist
Years active2006 - present
Known forEdible Art, Contemporary Pastry
AwardsAsia’s Best Pastry Chef Award (2013, 2014), World Gourmet Summit Pastry Chef of the Year (2011, 2013, 2015)
Websitehttps://www.janicewong.com.sg/

Early life

Wong studied economics at Monash University in Melbourne, Australia, and graduated in 2005. While there, she became more interested in food. She later enrolled in Le Cordon Bleu in Paris.[3]

Career

Wong is influenced by Ferran Adrià and Grant Achatz.[4] She established the 2am:dessert bar in 2007. In December 2014, she set up an eponymous shop at the Gardens by the Bay. It then moved to the ION Orchard[5] and Marina Bay Sands.[6] The shop focuses on pasty as art and is described as "interactive, edible art".[7] She has opened a pop-up dessert bar in Melbourne,[8] and, in 2016, she expanded the 2am brand to Tokyo, where she has localized the menu.[9] The menu in Tokyo is seasonal and takes inspiration from local prefectures. In early 2018 she opened 2am:lab in Tokyo and her biggest project to date the opening of a sweets shop at the MGM Cotai in Macau in January 2018. The shop showcases a wide array of confectionaries and offers diners an opportunity to also sit and enjoy many of her signature plated desserts. The showcase at MGM also includes a 7.3 foot tall chocolate fountain with petals of dark, milk and white chocolate, a first of its kind.[10]

Wong appeared on an episode of MasterChef Australia season 7, where she challenged contestants to recreate her intricate dessert—the cassis plum.[11] Wong launched a self-published cookbook in 2011 titled Perfection in Imperfection[12] and co-authored a second cookbook in 2013 titled Dim Sum.[13] She has also written and showcased recipes in two citrus books; one published in 2012 that details "Kochi Yuzu" and most recently in 2018 "A Taste of Kochi Citrus" with recipes that explore the variety of citrus available and used in certain prefectures of Japan. She speaks internationally and says that she takes these opportunities in part to represent Singapore.[6] She was also recently a nominated delegate for a CCF conference in Seoul, Korea representing Singapore as an ambassador of culture and arts.

Achievements

Wong won the title of Pastry Chef of the Year from the World Gourmet Summit Awards in 2011,[14] 2013, and 2015;[15] Best Dessert Restaurant in IS Magazine's readers' poll 2012–2014;[16] Young Woman of the Year from Her World in 2012;[17] and the "Asia's Best Pastry Chef" award from Restaurant magazine in 2013 and 2014.[18]

Every year Wong has also showcased about 40 edible art exhibitions per year for public events and private. These include for high end fashion brands, car brands and skincare: Bally, Prada, Ferrari, Audi, Hermes, Olay, L’Occitane, and many more. In 2016 she was featured at the Singapore Art Museum “Imaginarium”, which was a massive sugar coral installation. And in 2018 she will be working with Huis Ten Bosch in Nagasaki, Japan featuring the best of her works over 2 stories in the palace.

Books
  • Perfection In Imperfection, (2011)
  • Kochi Yuzu Book, (2012)
  • Dim Sum Book, (2013)
  • A Taste of Kochi Citrus, (2018)

References
  1. "Oh, my old Singapore". The Straits Times. 2015-07-31. Retrieved 2015-12-31.
  2. Mancusi, Chiara. "Underwater Labyrinth. Of sugar&chocolate by Janice Wong". www.piwwe.com. Retrieved 2016-08-09.
  3. Carbone, Suzanne (2015-03-06). "Janice Wong wows the Melbourne Food and Wine Festival with 2am:dessertbar edible art". Brisbane Times. Retrieved 2015-12-31.
  4. Chen, Jennifer (2012-01-19). "Potatoes' Sweet Side, Revealed". Wall Street Journal. Retrieved 2016-01-01.
  5. Tan, Annette (2014-12-19). "Chef Janice Wong has a new pastry wonderland". Today Online. Retrieved 2016-01-01.
  6. Soh, Joanne (2015-07-15). "Superwoman of desserts". The New Paper. Retrieved 2016-01-01.
  7. Waun, Sim EE (2015-01-31). "Make art, not dessert, with JANICE WONG". The Star.
  8. Carbone, Suzanne (2015-03-07). "Janice Wong wows the Melbourne Food and Wine Festival with 2am:dessertbar edible art". The Age. Retrieved 2016-01-09.
  9. Goh, Kenneth (2015-11-03). "Pastry chef Janice Wong to open eateries in Hong Kong & Tokyo in the new year". The Straits Times. Retrieved 2016-01-01.
  10. "Singapore chef Janice Wong's new shop in Macau's MGM Cotai resort has 7.3m-tall chocolate fountain". Straitstimes.com. Retrieved 14 August 2019.
  11. "Singapore chef makes guest appearance on MasterChef Australia". The New Paper. 2015-07-03. Retrieved 2015-12-31.
  12. Jung, Susan (2015-11-08). "Food book: Janice Wong's Perfection in Imperfection". South China Morning Post. Retrieved 2016-01-01.
  13. Lee, Helena (2014-08-14). "This week's food trends". Harper's Bazaar. Retrieved 2016-01-01.
  14. K., Bhumika (2015-03-13). "A paintbrush and some chocolate". The Hindu. Retrieved 2015-12-31.
  15. Goh, Kenneth (2015-04-14). "Morsels' Bryan Chia named Rising Chef of the Year at World Gourmet Summit Awards". The Straits Times. Retrieved 2015-12-31.
  16. "Here are the winners of the I-S Readers' Choice Awards 2014!". SG Magazine. 2014-10-09. Retrieved 2016-01-03.
  17. Bruce, Niki (2012-10-22). "Fiji Water Courage Harness in support of the Breast Cancer Foundation". Her World. Retrieved 2015-12-31.
  18. Iyer, Meenakshi (2015-03-02). "Dessert Queen". The Indian Express. Retrieved 2015-12-31.
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