Jan­ice Wong

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

Epicure - - SPECIAL FEATURE -

“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.”

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