An Afternoon with Asia’s Best Pastry Chef Janice Wong
Internationally acclaimed pastry chef and edible artist Janice Wong shares her art of edible creations and her vision for the future of experiential desserts.
By Rachna Virdi
As I walk through the lobby into the elegant ambience of Madeleine de Proust at Fairmont Mumbai, a beautiful afternoon unfolds before me. Framed by delicate sakura trees adorned with pink cherry blossoms and bathed in soft natural light, the tea destination feels instantly inviting. At a corner table sits an exquisite spread of immersive and artfully designed desserts — and beside them, their creator Janice Wong, internationally acclaimed pastry chef, and edible artist and founder of the celebrated 2am in Singapore.
Wong is globally renowned for redefining desserts through art-led creations and immersive edible experiences. Blending flavour, creativity and storytelling, she has emerged as an influential name in contemporary pastry, earning the title of Asia’s Best Pastry Chef by The World’s 50 Best Restaurants for two consecutive years.
At Fairmont, she collaborated with Executive Pastry Chef Pradeep Sable for a specially curated experience and an interactive Coco Theatre showcase exploring chocolate artistry, edible installations and dessert craftsmanship.
She excitedly takes the audience through her curated dessert line-up of flavourful variants. “This dessert has notes of whiskey and orange, while another is our signature gulab creation. There’s also a combination of yoghurt, cardamom, and coffee inspired by India’s growing coffee culture. I’ve experimented with jaggery for the first time in a baked dessert, alongside a mousse custard tart with coffee chocolate and caramel. Other creations include watermelon with elaichi, a shrikhand tart with yoghurt, and even a jalebi-inspired dessert without the syrup.”
Experiential desserts are becoming the new currency of luxury, says Wong.
Larger-than-life edible artistry
India’s dessert and chocolate market is currently valued at nearly US$ 2.9 billion and projected to reach US$ 5.5 billion by 2033. Fuelled by urbanisation and a growing appetite for premium experiences, the industry is evolving beyond taste into immersive, art-led culinary experiences.
Desserts are not just pastries but immersive works of art that combine flavour, storytelling, and emotion, Wong explains. “Experiential desserts are becoming the new currency of luxury,” she says. “People don’t necessarily want more — petite is the new luxury. They want moments they can’t recreate at home. Hospitality is moving towards creating sensory, flavourful journeys.”
She adds, “Food is art, but taste always comes first. A dessert may look beautiful, but if it tastes mediocre, it won’t be memorable. When culinary excellence meets artistic vision and emotional experience, something truly transcendent happens.”
And Mumbai is ready for this evolution, she says. “Mumbai has always been experimental because of its diverse street food culture. What’s changing now is that diners have the exposure and confidence to expect more from fine dining. Cities like Mumbai are no longer looking to imitate Paris or New York—they want their own identity. That’s where immersive dining concepts have immense potential.”
Wong is globally renowned for redefining desserts through art-led creations and immersive edible experiences.
Translating cultures into flavour
Wong’s love for desserts began early in life. “I started eating chocolates at a very young age and always loved cakes and tiramisu, but I also loved creating,” she says. “Desserts became my medium of expression. It could be chocolate, but I’m equally curious about savoury dishes and curries too. I enjoy observing how people make things—curiosity has always driven me.”
Building a globally recognised creative identity in the highly disciplined culinary world was not without risks. She recalls how launching a late-night dessert-only concept in Singapore in 2007 felt unconventional at the time. “There wasn’t really a late-night dessert culture then, so it felt risky. But I realised the risk of playing it safe was far greater than the risk of being different. When you stay authentic, people connect with it. That authenticity eventually became my greatest strength—and the best business strategy.”
Her travels have shaped the way she approaches flavour and edible art. She draws inspiration from cities, cultures, nature, architecture, and even emotions. “Travel taught me that luxury isn’t about uniformity, but about understanding a place deeply. In the Amazon, I learned how ingredients exist in relationship with their environment. In Istanbul, I discovered how culinary techniques carry centuries of meaning. Growing up in Japan taught me that restraint itself can be sophisticated. Every journey becomes a layer in how I design. I don’t import experiences—I reinterpret them through a local lens.”
Her time in India turned into a source of inspiration too. From exploring local ingredients to discovering regional mithais like jalebi and Mysore pak, her experience has sparked new creative ideas. “I’ve discovered so many incredible Indian sweets during my time here, and they’ve been fantastic to work with. I’m fascinated by the diversity of Indian sweets and flavours.” She notes, “There’s also a growing consciousness around healthier desserts and reduced sugar, which I find very exciting. I’m learning so much here.”
A curated dessert line-up of the most flavourful variants by Wong.
The future of immersive desserts
In an era dominated by trends and social media aesthetics, the pastry chef remains focused on creating desserts that evoke emotion, memory, and sensory connection beyond visual appeal. “Instagram is a tool, not the purpose. What truly lasts are flavours that trigger memories, moments of surprise, and experiences that shift perception. That’s what people remember most.” At the same time, she acknowledges the influence of modern dining culture. “We have to be mindful of consumer habits and the ‘camera-first’ culture we live in today,” she believes.
Wong is known for pushing the boundaries of pastry through edible installations and multi-sensory creations, and comes with a futuristic vision. “The future of experiential desserts lies in dessert art. You see artistic dessert trees, chocolates shaped like beautiful sculptures, sweets transformed into immersive creations—it’s an incredibly exciting space to be in,” she concludes.
Janice Wong, internationally acclaimed pastry chef, and edible artist and founder of the celebrated 2am in Singapore.
The future of experiential desserts lies in dessert art. You see artistic dessert trees, chocolates shaped like beautiful sculptures, sweets transformed into immersive creations—it’s an incredibly exciting space to be in.
Janice Wong
Unfiltered ft. Janice Wong
Sweet, bitter or unexpected — which flavour describes your personality
Unexpected. You think you know what’s coming, then there’s a twist.
One ingredient you’re currently obsessed with
100% dark chocolate.
Your idea of the perfect dessert experience in three words
Surprise. Tasty. Memorable.
One surprising ingredient you think works beautifully in dessert
Dates. It adds depth that makes sweetness taste more alive.
If not a pastry chef or artist, what would you be
Probably in finance.
