Janice Wong

chef/artist & founder of 2am:dessertbar and Janice Wong Singapore

“Our approach is very much driven by how consumer habits and preferences are changing. In particular, the pursuit of wellness is a trend that is happening all over the world and not just in Singapore. Because of this, we have increased the use of natural ingredients. This means using fresh and preferably organic ingredients that have gone through as little food processing as possible – even in making pastries and desserts, which are traditionally seen as “sweet treats” and “indulgent” foods. I’m a big fan of Japanese produce, especially citrus from Kochi prefecture and chestnuts from Kumamoto.”