Pastry Chef Janice Wong - Chef/Owner of
- 2am:dessertbar,
- 2am:lab,
- 2am: experience
Switch to Study Pastry
It was while doing a university exchange program in Melbourne that a young Janice Wong decided to follow her passion and pursue a career in pastry. After completing her degree in Economics at National University of Singapore at age 22, she enrolled to study pastry at the prestigious Le Cordon Bleu Paris and has never looked back.
Training at Le Cordon Bleu Paris
Her training at Le Cordon Bleu Paris (http://www.lcbparis.com) enabled her to hone and develop her interest, flair and passion in pastry, as seen in her artistic, innovative, exquisite works of art dessert creations.
Stints at Internationally Acclaimed, Award Winning Restaurants
Focused on perfecting her culinary skills from understudying Pastry masters, Pastry Chef Janice Wong apprenticed in many internationally acclaimed, award winning restaurants, beginning her stint at MasterChef Australia Judge Gary Mehigan's Fenix at Richmond (below),
The Botanical and Singapore’s Les Amis, followed by New York and Chicago institutions such as Wylie Dufresne's WD-50 (below) ,
Will Goldfarb's Room4dessert in New York City (below),
The Botanical and Singapore’s Les Amis, followed by New York and Chicago institutions such as Wylie Dufresne's WD-50 (below) ,
and Oriol Balaguer (below).
The Influencers :
Pastry Chef Janice Wong had the opportunity to work alongside celebrated chefs such as Gunther Hubrechsen,
Loretta Fanella,
Oriol Balaguer (below),
Arzak, Will Goldfarb,
Alex Stupak (below)
and Pierre Herme
among others.
Of these, Pastry Chef Janice Wong counts Chef Alex Stupak (below) who made the most influence on her culinary career, in part due to his humility and his philosophy, his desire to always creating and moving faster than the others.
Arzak, Will Goldfarb,
Alex Stupak (below)
and Pierre Herme
Of these, Pastry Chef Janice Wong counts Chef Alex Stupak (below) who made the most influence on her culinary career, in part due to his humility and his philosophy, his desire to always creating and moving faster than the others.
Culinary Competitions
On top of her participation in many globally recognized culinary events, Pastry Chef Janice Wong was selected as the sole Asian representative competing against seven other pastry chefs from around the world at 2010 Madrid Fusion’s prestigious C3 Competition, judged by renowned master chefs including Frédéric Bau and Ferran Adrià.
Dissatisfied with how desserts never occupy the centre-stage of a meal, Pastry Chef Janice Wong actively sought to change this perception with the opening of 2am:dessertbar in 2007. Her never ending passion for culinary art has propelled her forward to test the limits of dessert making, including constantly blurring the boundaries between sweet and savory.
Ultimately, Pastry Chef Janice Wong maintains a distinctly Asian identity through the incorporation of ingredients and childhood memories from Hong Kong, Singapore and Japan.
Pairing Desserts with Wine
The creations plated at 2am:dessertbar are sweet treats to be savored, and are masterpieces when matched with specialty wine-pairings. The allure of
2am:dessertbar has reached dessert-lovers from the “cool kids” to celebrities, to beyond Singapore’s shores and teased the palates and senses of local and international chefs.
Winning Formula
Pastry Chef Janice Wong's winning formula :
Winning Formula
Pastry Chef Janice Wong's winning formula :
- keeping an open mind,
- being focused in her work,
- frequent interaction with other chefs,
- constantly seeking to improve, innovate and create with input from many like minds.
The Awards Lists
Chef Janice Wong has been recognized to be among the best in her field by different culinary institutions as evidenced by her numerous invitations and awards for the past two years.
2013 San Pellegrino Asia 50 best awards, Asia’s Best Pastry Chef
2013 Pastry Chef of the Year (World Gourmet Summit awards of excellence)
2012 Best of HOW international design award for Perfection in Imperfection
2012 Young woman of the year 2012 (Her world)
2012 Launch of a new catalogue in collaboration with PCB France
2012 Best Dessert Restaurant (Is Magazine)
2012 Shortlisted for President Design award (2am: lab, 2am: experience)
2011 RSBF private dinner with MM Lee – Guest Chef
2011 Launch of Perfection in Imperfection book
2011 Opening of SPICE in London - Guest Chef
2011 Presenting Chef for Boiron products at China (Shenzhen, Guangzhou
and Shanghai) and South Korea.
2011 Pastry Chef of the Year (World Gourmet Summit awards)
2011 Abu Dhabi Gourmet Summit - Guest Chef at Yas Island Rotana
2011 Madrid Fusion – Guest Chef at SPICE
2010 Hilton (Beijing) Food & Wine Extravaganza - Guest Chef
2010 Sydney International Food Festival - Guest Chef at Sepia Restaurant
2010 Wine Gourmet Asia Macau - Guest Chef
2010 World Gourmet Summit Singapore – Presenter
21A Lorong Liput · Holland Village · Singapore 277733 | T (+65) 6291 9727 | E cravings@2amdessertbar.com
2am:dessertbar is located at 21A Lorong Liput, Holland Village, Singapore 277733, and is open Monday to Saturday from 6pm to 2am.
For reservations please call +65 6291 9727 or email at 2amdessertbar@gmail.com
www.2amdessertbar.com
2am: lab is located at 1 Fusionopolis Way, #02-13, Singapore 138532. 2am:lab is where Pastry Chef Janice Wong conducts workshops and demos and invite International Chefs from all over the world to sharetheir craft.
www.2amlab.org
2am: experience is a extended company specializing in creating experiences for clients and events
www.2amexperience.com
Pastry Chef Janice Wong has authored "Perfection in Imperfection / Imperfection in Perfection"(ISBN: 978-981-08-9551-8) which retails for SGD$70, on www.perfectioninimperfection.com and several bookstores worldwide.
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