Welcome to Time Out Singapore's 52 Weeks of #ExcitingSG – our commitment to showing you the best of what's going on in the city this week. Every Monday, a guest writer who's "in" with the scene shares a recommendation on what to see, eat, do or buy in the city. This week dessert masterchef and chocolate connoisseur Janice Wong takes a break from her hectic schedule to answer some of our questions.
What gets you excited about Singapore?
From a business perspective, it’s an extremely competitive city which keeps you on your toes. We are constantly innovating and coming up with new, exciting campaigns to keep us relevant which ultimately makes us better. On a personal note, Singapore is an incredibly vibrant city, full of rich culture. There is so much to do and see, I live here, and I still can’t cover everything!
How do you feel about the dining scene in Singapore?
The standard of the dining scene is very high, for both casual and fine dining options. Hawker centres offer some of the most unpretentious and delicious food at affordable prices. I love the variety of flavours in our cuisine.
Do you think the pastry industry gets the recognition it deserves in Singapore?
Yes absolutely, Singapore is a trendsetting city for the up-and-coming patisserie landscape. Singapore displays a dynamic contrast in the industry with a wide range of offerings. There are the traditional patisseries that have been for decades, and also a wave of new enterprising creatives.
What are your go-to spots in Singapore for desserts?
Of course 2am:dessert bar in Holland Village, but also CE LA VI. They offer a great dessert platter.
Where do you get inspiration from to create new and beautiful desserts?
For me, I get my inspiration from Singapore museums and travelling. Travel to me is exploring and learning about new cultures and opening my mind to a world of endless possibilities. It allows me to experience new flavours, tastes, smell, colours which influence my cooking and art.
What's a day in your life like?
No two days are ever the same. My day-to-day varies on the time of year, what projects are currently going on and where I am. Usually in the morning after waking up, I check in on my team members for retail updates and activity. The majority of my day consists of developmental work; creating new menus with the team and sourcing for ingredients. Throughout the year we also work on regional and global projects, edible installations, collaborations and partnerships, so that keep me very busy.
Could you tell us more about your global expansion plans?
2019 will be one of my most exciting years to date. In the near future, we are launching a concession at Changi Airport's Terminal 3 in March. We are also working on a very exciting project in Korea to launch an edible theme park. There is lots upcoming, so stay tuned!Share the story