Janice Wong

Wong trained at Le Cordon Bleu Paris and with Thomas Keller and Grant Achatz before opening 2am:dessertbar in Holland Village, a bar that serves only desserts, until two in the morning, paired with wines and cocktails. Named Asia’s best pastry chef twice, she went on to create edible art installations, chocolate walls and sculptures for museums and brands, and a chocolate line of her own.

Her style is painterly: sauces drawn across the plate, textures in layers, flavours from Southeast Asia, pandan, calamansi, kaya, in French forms. The dessert bar remains the place to understand it.

Wong is the Singapore chapter of this guide: the pastry chef as artist, open when Paris is asleep.