Janice Wong

290 Orchard Rd, Singapore 238859
8399 0679 (WhatsApp only), 8318 3894 (WhatsApp/Call)
info@janicewong.com.sg
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Where Chocolate Becomes a Creative Medium

Singapore-born Janice Wong has built a career around challenging conventional ideas about dessert and chocolate. Part chocolatier, pastry chef and artist, she approaches confectionery as a creative medium, combining flavour, colour, texture, design and technology in work that ranges from intricate bonbons to large-scale edible installations.

Her journey into the culinary arts began after a formative farm experience in Melbourne, Australia. She later learned from internationally recognised chefs including Thomas Keller, Grant Achatz, Pierre Hermé and Spanish chocolatier Oriol Balaguer.

From 2am:dessertbar to an International Brand

Wong opened her first 2am:dessertbar in Singapore in 2007. In 2014, Janice Wong Pure Imagination was formally established, expanding her work into chocolates, cakes, ice cream and other confectionery products.

Today, the Janice Wong brand operates three retail locations in Singapore, while 2am:dessertbar continues in Singapore’s Holland Village and has expanded to Sydney, Australia.

Chocolate remains central to the business. Colourful bonbons are a signature product, including flavours influenced by Singapore and Asia such as Gula Melaka Pandan, Chilli Padi, Laksa Leaf Lemongrass, Kaffir Lime Caramel, Hojicha and Yuzu.

Exploring Chocolate from Bean to Bar

Wong’s Pure Imagination concept extends the company’s chocolate work into small-batch bean-to-bar production. Rather than concentrating only on finished confectionery, the concept explores the transformation of cacao into chocolate and gives consumers another way to understand the ingredient behind the finished creations.

That combination of craftsmanship and experimentation is characteristic of Wong’s broader approach. Her company has explored food technology alongside traditional pastry skills, including 3D-printed chocolates and other techniques designed to expand what confectionery can become.

Turning Chocolate into Edible Art

Perhaps the most distinctive part of Wong’s career is her work in edible art.

In 2011, she transformed a studio using seven edible installations that included gumdrop-covered walls, an isomalt sugar structure and a ceiling covered with flavoured marshmallows. That project developed into an ongoing body of commissioned installations created for galleries, events and international clients.

Chocolate has frequently served as one of her artistic materials. Her projects have included chocolate walls, sculptures and installations that invite audiences to experience confectionery visually and physically rather than simply as something to eat.

That work continues. Her official portfolio lists Blooming Imagination – Spring/Summer 2026, created with Paragon, among her recent edible-art projects.

Tradition Reimagined Through Contemporary Design

Wong also applies that philosophy to seasonal traditions. Her 2026 Mid-Autumn collection combines baked mooncakes, chocolate mooncakes and a sculptural lantern, with flavours ranging from Milk Oolong Bergamot Peel and Hibiscus Yuzu to Chocolate Sea Salt Black Truffle. The chocolate mooncakes feature intricate floral shells individually hand-painted in vibrant colours.

It is a fitting example of what has defined Janice Wong‘s career: familiar confectionery traditions become starting points for experimentation rather than boundaries.

From bonbons and bean-to-bar chocolate to technology and room-sized installations, Wong continues to demonstrate how chocolate can function simultaneously as flavour, craftsmanship, design and art.