Kitchen Talks: Chef Janice Wong | OpenRice Singapore

Janice Wong is the perfect embodiment of the phrase, “looks can be deceiving”. She may look like a sweet and innocent girl on the outside, but in truth, she is one of Singapore’s chefs to watch out for. At a young age, you’d be amazed with what she has already accomplished. After working in renowned restaurants all over the world, she has now settled back in Singapore to open up 2am dessert bar, a café at Holland Village which is set to introduce imaginative dessert creations and fine wine to all Singaporeans. Fresh from her win at the World Gourmet Summit’s Excellence Awards, Chef Janice Wong takes a break from her packed schedule to tell us what got her started in the kitchen and how she has become what she is today.

How did you discover your passion for cooking? I was in Melbourne for an exchange program and I got exposed to food. It was a turning point for me. After majoring in economics, I enrolled at Le Cordon Bleu and started cooking. Who were your inspirations? Nature itself is my inspiration. With my cooking, I get ideas from talking to people and discovering new flavours. But I didn’t really have a mentor. My dad though was a fine connoisseur. He also loved food. Growing up, we moved around a lot, so I was also exposed to different kinds of food. What was the first dish that you cooked? Tiramisu, it’s one of my favorite recipes. It’s from my mom, who got the recipe from Japan. At a young age, you’ve been in this industry for quite some time now. So far, what are the biggest challenges/hardships you encountered? For me, it’s the mental challenge of cooking something that is 100 percent me. What’s the good thing about your job as a chef? I have the freedom to create. I have no restrictions so I can cook whatever I want to cook. Is there any downside to your job as a chef? Well, there’s always the pressure to cook. But the thing with me is that I love my job. So, I learn how to balance everything. How do you relax after working so hard in the kitchen? I do enjoy a glass of wine or sometimes I go and swim. There are times when I would just disappear for three weeks to go to the mountains and relax. Do you have any favorite kitchen gadgets? Mini spatula! What do you think is the most useful ingredient? I love using edible flowers. It doesn’t only serve as decoration to your desserts, but it also adds flavour. It gives a unique touch of aroma to the dish as well. What is your advice to those people who want to pursue a career in the kitchen? Continue it if it’s what you really want to do. However, you should also learn to balance work and play. What is your favorite food? Green tea! Where you usually hang out to eat? Dempsey Road or Dempsey Hill. What is your favorite Hawker food? Chicken curry noodle at Hong Lim. Learn how to make pastries and desserts when you sign up for the World Gourmet's Pastry Class featuring Janice Wong and Rosio Sanchez. More dessert options for you Let your hair down with a drink at your favourite bar