Janice Wong is a Singaporean pastry chef and edible-art creator, best known for the dessert bar 2am:dessertbar and being twice named Asia’s Best Pastry Chef.
Avant-garde plated desserts and edible-art chocolate work blurring pastry and fine art. This profile looks at Janice’s background, career and signature approach.
TL;DR
- Singaporean, born 1983
- Known for the dessert bar 2am:dessertbar and being twice named Asia’s Best Pastry Chef
- She trained under Will Goldfarb at Room 4 Dessert in New York before returning home.
- She creates edible art and later launched the bean-to-bar chocolate brand Pure Imagination.
- Avant-garde plated desserts and edible-art chocolate work blurring pastry and fine art.
Janice Wong key facts
| Name | Janice Wong |
| Nationality / born | Singaporean, born 1983 |
| Known for | the dessert bar 2am:dessertbar and being twice named Asia’s Best Pastry Chef |
| Location | Singapore |
| Style | Avant-garde plated desserts and edible-art chocolate work blurring pastry and fine art. |
Background and career
She studied economics before earning a pastry diploma at Le Cordon Bleu in Paris. She trained under Will Goldfarb at Room 4 Dessert in New York before returning home.
Recognition and legacy
She opened 2am:dessertbar in Singapore’s Holland Village in 2007. She creates edible art and later launched the bean-to-bar chocolate brand Pure Imagination.
Signature style
Avant-garde plated desserts and edible-art chocolate work blurring pastry and fine art. It is an approach that has made Janice a distinctive figure in the food world.
Janice in context
Janice Wong is one of the chefs featured on Pickup Table 4, alongside May Chow and Shane Osborn.
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Janice Wong FAQ
Who is Janice Wong?
A Singaporean pastry chef and edible-art creator.
Where is Janice based?
Singapore.
What is Janice known for?
The dessert bar 2am:dessertbar and being twice named Asia’s Best Pastry Chef.
What is a notable fact about Janice?
She studied economics before earning a pastry diploma at Le Cordon Bleu in Paris.
What is Janice’s style?
Avant-garde plated desserts and edible-art chocolate work blurring pastry and fine art.
