Dessert Queen

the chef Jan­ice Wong con­tin­ues her pur­suit of per­fec­tion through con­stant ex­per­i­men­ta­tion and cease­less cu­rios­ity

Philippine Tatler Homes - - GOOD TASTE - Words and pro­duc­tion DUDI AUREUS

Pas­try chef Jan­ice Wong is on top of the world. As Sin­ga­pore’s reign­ing dessert queen—who trained un­der culi­nary mas­ter­minds Pierre Hermé, Thomas Keller, Oriol Bala­guer and Grant Achatz— she changed the per­cep­tion of dessert as an af­ter­thought into the high­light of ev­ery meal, a nov­elty she first in­tro­duced to the Sin­ga­pore din­ing scene a decade ago with 2am:dessert­bar. The pop­u­lar fine din­ing dessert spot in Hol­land Vil­lage fea­tures an open kitchen, giv­ing cus­tomers a full view of the prepa­ra­tion and plat­ing of de­lec­ta­ble dessert con­coc­tions. Such gas­tro­nomic in­no­va­tion and her painterly sweet creations set her on a meteoric rise in pop­u­lar­ity, lead­ing to the open­ing of two more es­tab­lish­ments: Jan­ice Wong in Paragon and Jan­ice Wong at the Na­tional Mu­seum Sin­ga­pore. Her em­pire has also ex­panded to Hong Kong and Ja­pan.

With her present sta­tus, it would be easy enough to rest on her lau­rels; how­ever, Wong works even harder now split­ting her time be­tween Sin­ga­pore, Ja­pan and Hong Kong. “I travel a lot for work and spend about 400 hours in the air ev­ery year,” she says, pro­fess­ing that she con­sid­ers fly­ing to be her spare time.

Cre­ative as ever, Wong’s mind is con­tin­u­ously on over­drive, dream­ing up new desserts, edi­ble pas­tries and art in­stal­la­tions. As for in­spi­ra­tion, she mainly draws from her daily ex­pe­ri­ences. “It’s not only about one moment of my life. It’s ev­ery­thing com­bined—the sto­ries, jour­neys and peo­ple I meet—that I carry for­ward.”

pho­tog­ra­phy BOONWEI/BEEBOX

if Willy Wonka has his choco­late fac­tory, chef Jan­ice Wong has her art stu­dio and lab­o­ra­tory; Wong spends a lot of her time cre­at­ing ab­stract paint­ings and edi­ble art­works, some of which are dis­played at her restau­rant at the na­tional Mu­seum sin­ga­pore

SWEET SWIRLS

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