Note to Editors





Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. The native Singaporean has learned from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prodigious French pastry chef Pierre Hermé. An undisputed favourite among sweet-toothed Singaporeans, her dessert restaurant 2am:dessertbar has redefined the dessert experience, pushing the boundaries between sweet and savoury, with carefully researched progressive dishes. Recently in November 2014 she also launched her eponymous sweet concept, JANICE WONG. In 2016 she opened Janice Wong Dessert Bar in Tokyo and a Cobo House in Hongkong. 2018 saw her opening at MGM Cotai, Macau. Chef Janice has received worldwide recognition for her cutting-edge creations and is a regular on the global pop-up circuit—proof that 2am:dessertbar and Janice Wong Singapore is more than just a sugar rush. She has been named Asia’s Best Pastry Chef; for the second year running by the prestigious San Pellegrino Asia’s 50 Best for 2013 & 2014.




“Your world is your imagination”: as a visionary, artist, author, culinary stylist and photographer, Chef Janice Wong’s philosophy is a continuous inspiration for her world of edible art. In September 2011, she fashioned seven amazing edible art installations that completely transformed the studio space: with edible items as her only tools, Janice conceptualized and designed edible installations such as marshmallow ceilings and gumdrop-covered walls. She has since been commissioned by galleries, restaurants and clients both locally and overseas to craft interactive art. Playing with a multitude of colors, textures, flavors and even perceptions, her strikingly unconventional artworks are constantly evolving as people interact with them. Her ideas are threaded by a commonality: a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection, presenting an artistic, gastronomic world of flawless imperfection and flawed perfection.


Such is the beauty of art and Janice Wong’s creations.



“Is food a form of art?” we often ask. But perhaps what we should really ask is this: why should there be boundaries between food and art – or anything at all? A piece of chocolate can be a whimsical fashion statement. A confection can be an engaging toy for a child. A dessert can be a mesmeric visual treat – just like painting or a sculpture. When you free yourself from limitations, the possibilities are endless.

There certainly are no limitations for chef-artist Janice Wong. With an eye for modern aesthetics, she catalyses a paradigm shift in the design of confections. Think chocolate paints in the spectrum of a painter’s palette and hand-painted bon bons resembling faceted jewels. With the spirit of a revolutionary she reimagines textures and flavours and combinations, redefining for us what desserts – and now, dim sum – can be.

It might all sound very esoteric and remote: Janice Wong the futuristic artist, Janice Wong the modernist confectioner, Janice Wong the internationally-renowned award-winning chef. But if you allow yourself to feel; to lose yourself in the moment of the experience, perhaps – be it while feasting your eyes on her artwork, while holding a piece of confection in between your fingers, while enjoying the flavours of a dish by her – you might just realise that behind her mini food revolutions is a simple manifesto: to be free.

Everything from her is an invitation not just to discover who Janice is – it is also an invitation to discover yourself. So let her artful morsels trigger emotions that will awaken old memories and create new ones – and let your imagination take flight.