Janice refined her craft under the mentorship of some of the world’s most influential chefs, including Thomas Keller, Grant Achatz, Oriol Balaguer, and Pierre Hermé. In 2007, she returned to Singapore to open 2am:dessertbar, a groundbreaking concept that redefined the dessert experience by combining interactive dining with cutting-edge culinary design.

Her creative vision expanded with the launch of Janice Wong Singapore in 2014—a brand encompassing artisanal chocolates, confectionery, and large-scale edible art installations. Among her most notable projects is Janice Wong MGM in Macau, which features one of the world’s tallest chocolate fountains. She has since brought her unique culinary concepts to cities around the world, including Tokyo, London, Berlin, and most recently, Sydney.

Janice’s innovative spirit has earned her numerous accolades, such as being named Asia’s Best Pastry Chef by Asia’s 50 Best Restaurants in both 2013 and 2014, and Pastry Chef of the Year multiple times at the World Gourmet Summit Awards. Her publications, including Perfection in Imperfection and Dim Sum, reflect her philosophy of embracing creativity, experimentation, and the unexpected in gastronomy.

Beyond traditional kitchen work, Janice is renowned for her edible art installations and collaborations with luxury brands like Prada, Ferrari, and Hermès. Her work challenges conventional ideas of what food can be—turning it into a multisensory artistic medium.