Janice Wong

A Native Singaporean,
Janice fell into the world of culinary arts by chance through a life changing farm trip in Melbourne, Australia.
Since then, her pursuit of perfection in imperfection and imperfection in perfection has never stopped in testing the limits and boundaries of traditional dessert, chocolate and pastry making.
She has learnt from some of the world's best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prodigious French pastry chef Pierre Hermé.