Janice Wong, Le Cordon Bleu Paris alumni, named Asia’s Best Pastry Chef

For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a snapshot of the opinions and experiences of over 900 international restaurant industry experts.

Janice Wong enrolled at Le Cordon Bleu Paris and graduated with a pastry diploma in 2006. It was a real springboard to become a Pastry Chef. After graduating, Janice Wong developed and perfected her pastry skills with talented Chefs in several restaurants in Paris, New York, Chicago, Madrid, Barcelona, San Sebastian and Majorca.

In 2007, Janice Wong opened the 2am dessertbar restaurant to highlight the desserts at the end of a meal. She really redefined the dessert creations, combining French classic techniques acquired at Le Cordon Bleu Paris and in some of the top kitchens, with Asian ingredients.