Boundless - a word that aptly sums up Chef Janice Wong. Her refined and ever-evolving dessert creations began with her studies at Le Cordon Bleu Paris, arguably the world’s best culinary school, to pursue a career in pastry.
The native Singaporean holds a degree in economics, but a last minute career change saw her embark on a frenetic culinary grand tour. She learned from some of the world's best chefs, including United States 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. Sister concept 2am:lab is a multi-functional space used for research, workshops, private dining experiences and events.
Chef Wong has received worldwide recognition for her cutting-edge creations and is a regular on the global pop-up circuit—proof that 2am:dessertbar is more than just a sugar rush. She recently launched a sweets boutique in Singapore ION Orchard.
Interview with Janice Wong
What does being in the World Gourmet Summit (WGS) Awards Of Excellence Hall Of Fame mean to you?
I feel that a sense of achievement and consistency, determination and persistence are important factors for ones growth and success. Looking back at the past ten years of being a chef, I have no regrets and can only look forward to progression after receiving this award.
Who/what inspires you?
My father is my living mentor while Coco Chanel is someone I admire greatly. Nature and different cultures inspire me, I get a lot of inspiration whenever I travel for my work and learn about a new culture.
Do you have a quote that you live by?
Your world is your imagination, no one can take that imagination away from you and it is your best asset.
What advice would you give to the younger generation who would like to follow in your footsteps?
Determination and persistence is key. There will always be bad days so celebrate the good and never stop learning new things, there are so many new techniques and cultures to learn everyday.
What other pastry techniques would you like to master?
I am learning wagashi - which is a traditional old Japanese confectionery - from confectionery masters in Japan. I give myself the next three to five years to learn Japanese confectioneries.
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