Janice Wong

Formal study preceded the pastry track: Janice Wong studied at the National University of Singapore in 2006, then trained at Le Cordon Bleu, where pastry technique and flavour structure became the working base. Early kitchen exposure came through Pastry Trainee roles at Les Amis in Singapore and Room 4 Dessert in New York City, placing her work across fine-dining service and dessert-focused practice. A dessert bar gives pastry room to operate as the main event rather than the final course.

Janice Wong founded 2am:dessertbar in 2007, establishing a Singapore platform for plated desserts and experimentation within service. In 2011, 2am:lab in Singapore extended that work into research and development. The later openings — Janice Wong Singapore in 2014, Janice Wong MGM in 2018, and Janice Wong Pure Imagination — expanded the practice across dessert, chocolate, cakes, ice cream, and confectionery products without separating production from design.

Contemporary dessert practice often has to carry multiple loads: retail product, plated work, installation, and brand identity. Janice Wong works across 2am:dessertbar and Janice Wong Singapore, with a public language that includes dessert, chocolate, pastry, and edible art installations. Janice Wong Pure Imagination focuses on cakes, ice cream, and confectionery products, keeping the work in formats that can move between hospitality and retail.

Signature pastries include edible art works.

Recognition for pastry work here has come through both chef and venue categories. Janice Wong was named Pastry Chef of the Year in 2015, Asia’s Best Pastry Chef in both 2013 and 2014, and received the Best Dessert Spot award in 2013 and 2014. The awards mark a practice positioned between dessert service, chocolate, confectionery, and edible art.