A Native Singaporean, Janice fell into the world of culinary arts by chance through a life changing farm trip in Melbourne, Australia. Since then, her pursuit of perfection in imperfection and imperfection in perfection has never stopped in testing the limits and boundaries of traditional dessert, chocolate and pastry making. She has learnt 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.
Chef Janice Wong started her first dessert restaurant, 2am:dessertbar, in Singapore in 2007. In 2014, the Janice Wong Pure Imagination was formally established to market a wide range of confectionery products, including custom chocolate bon bons, cakes and ice-cream, which has now grown into 3 retail stores across Singapore. The retail concepts were created to inspire where art meets design and design meets art, where one can use their imagination to create, interact and discover. Headquartered in Singapore, the team’s never-ending passion for culinary art has propelled the passion to test the limits of desserts, chocolate and confectionary production.
Chef Janice has received worldwide recognition for her cutting-edge creations, expanding most recently into Sydney Australia, and having presence in Japan and Korea. Notable global collaborations include Janice Wong MGM in Macau, Paradise Group in Incheon- Korea, and Kadewe in Berlin. Janice Wong’s first solo exhibition in Huis Ten Bosch Nagasaki featured her signature edible art works. Recently she collaborated with Art Gallery of Western Australia with her largest scale edible art installation to date. 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. Janice Wong also won the title of Pastry Chef of the Year from the World Gourmet Summit Awards in 2011, 2013 and 2015, including the title of Young Woman of the Year from Her World in 2012.