Singaporean Chef Janice Wong is known for pushing the limits of creativity past the typical boundaries presented by chocolate and pastry to create unique and immersive experiences that span concept stores and art exhibitions. Her 2am:dessertbar first opened in 2007 and she has three retail stores in Singapore. She has worked with Thomas Keller and Grant Achatz in the US, master Spanish chocolatier Oriol Balaguer, and France’s esteemed Pierre Hermé. Her reputation for testing the possibilities of confectionery - from laksa leaf and lemongrass to chicken jerky and praline - has led to international collaborations and openings, most recently a new 2am:dessertbar in the W Hotel in Sydney, where guests can enjoy Wong signatures Cacao Forest, made with chocolate mousse, passionfruit chocolate, and mango, lime and lychee consommé; and Cassis Plum, a cassis bombe with elderflower yoghurt foam and choya granita with yuzu pearls. In Japan, the gallery Huis Ten Bosch Nagasaki showed her signature edible art works, while the Art Gallery of Western Australia displayed her largest ever edible art installation. As well as winning numerous prestigious awards, Wong is one of the six ‘culinary mavericks’ featured in 2024 show ‘Chefs Uncut’ on Netflix.
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