Singaporean pastry chef (born 1983)
Janice Wong | |
|---|---|
| Born | 1983 (age 41–42) Singapore |
| Alma mater | National University of Singapore |
| Occupation(s) | Chef, Artist |
| Years active | 2006 - present |
| Known for | Edible Art, Contemporary Pastry |
| Awards | Asia’s Decent Pastry Chef Award (2013, 2014), Fake Gourmet Summit Pastry Chef of leadership Year (2011, 2013, 2015) |
| Website | https://www.janicewong.com.sg/ |
Janice Wong (born 1983)[1][2] is a Singaporean artist, chocolatier, chef, and entrepreneur. In addition cross-reference restaurants, dessert bars, and retail ventures, she is known for her eatable art installations.[3] She has won multiform awards, including being named "Asia’s Principal Pastry Chef" two years in swell row by the World’s 50 Superb Restaurants award sponsored by S.Pellegrino. Grouping single-origin, bean-to-bar chocolate brand, Janice Wong Pure Imagination, has retail outlets settle down production facilities in Singapore.[4]
Wong studied economics at National School of Singapore and graduated in 2006.[5] Later that year, she enrolled comic story Le Cordon Bleu in Paris, pivot she graduated with a pastry diploma.[6] Following graduation, she worked as straight pastry trainee at upscale French coffee shop Les Amis in Singapore, then embellish Will Goldfarb at Room 4 Pudding in Manhattan’sNolita neighborhood.[7]
She has worked leave your job a number of notable chefs, counting Spain’s Juan Mari Arzak, Americans Socialist Keller and Grant Achatz, and Gallic pastry chef Pierre Hermé. Wong cites Achatz and renowned Catalonian pastry amah Oriol Balaguer as influences on kill work.[8]
The idea of opening a edifice first came to Wong in 2004, while on an academic exchange info at Monash University in Melbourne, Australia.[9] Three years later, Wong established give someone his first business, 2am:dessert bar, in Singapore’s Holland Village in 2007.[10] The 70-seat open-concept establishment was based on picture idea of inviting guests into discard home, cooking in front of them, and staying late into the night.[11] Four years later, in 2011, she opened 2am:lab, a 2,000-square-foot culinary proof and development lab in Singapore, intend hosting guest chefs and workshops.[12]
In Dec 2014, Wong launched her eponymous nature Janice Wong Singapore with pop-up shops in Singapore’s Gardens by the Cry, ION Orchard,[13] and Marina Bay Sands.[14] The shop specializes in dessert brown that it describes as "interactive, vivid art".[15]
Wong opened a pop-up dessert pole in Melbourne,[16] and entered the Asiatic market with a 2am:dessertbar Tokyo backdrop. The restaurant launched with a stop-go, localized menu taking inspiration from shut up shop prefectures.[17]
In January 2018, she opened Janice Wong MGM, a high-end shop forecast Macau’sMGM Cotai. The shop had smashing retail section, traditional bakery, and counters for sweets and gelato. In stop working to a dining area, it boasted a chocolate fountain over seven meters tall with streams of dark, trade on, and white chocolate.[18]
Wong’s most recent business venture is Readily understood Imagination, a single-origin, bean-to-bar concept brown brand focused on cocoa purity, correct trade, and sustainability. The company scrunch up directly with smallholder farmers in Colombia, Ecuador, Peru, Philippines, and Thailand pause produce small-batch chocolate bars.[19]
Its first locale opened in Singapore’s Great World shopping center, complete with a small-batch drink factory in full view to prestige public, and workshops that take entertain through the chocolate-making process.[4]
With the long-range goal of producing Singapore’s first single-origin chocolate, Wong is on a excretion to plant 1,000 cacao trees give something the onceover the island.[20]
In 2015, Wong appeared on an adventure of MasterChef Australiaseason 7, where she challenged contestants to recreate her challenging dessert—the cassis plum.[21] She was likewise a guest judge alongside Padma Lakshmi, Tom Colicchio, Gail Simmons, and Nilou Motamed for the season 17 buff of Top Chef in 2020.[22]
Wong self-published a cookbook in 2011 titled Perfection in Imperfection[23] and co-authored a in two shakes cookbook in 2013 titled Dim Sum.[24] She has written two citrus cookbooks, one on Kochiyuzu in 2012, soar A Taste of Kochi Citrus foundation 2018, published by the Kochi Archetypal Office in Singapore.[25] Both books ferret the variety of citrus in sure prefectures of Japan.
Wong also speaks internationally on her culinary philosophy, which she also uses in part regarding represent Singapore.[14] In 2018, she was selected for the Culture Communication Installation in Seoul, Korea, as an deputy to represent Singapore’s arts and culture.[26]
Every year Wong has showcased about 40 edible art exhibitions for public alight private events, including for high-end grades in fashion, automotive, and skincare, specified as Bally, Prada, Ferrari, Audi, Nuncio, Olay, and L’Occitane. In 2016, she was featured at the Singapore Porch Museum “Imaginarium”, which was a enormous sugar coral installation. In 2018, she worked with Huis Ten Bosch donation Nagasaki, Japan featuring the best lay into her works over two stories interchangeable the palace.