Next year, Janice Wong will open a casual fine-dining restaurant in Hong Kong and a dessert restaurant in Tokyo.
At the Hong Kong restaurant, which will be 3,000 sq ft, she will create tasty dishes with artistic touches, many of them included in the Singapore restaurant, 2 am:dessert. Dishes such as mushrooms served with roasted coffee soil in which her versatility will be shown at the moment of using savory and sweet ingredients.
Meanwhile, at the Tokyo establishment, which will be 800 sq ft and located in the shopping center in the bustling district of Shinjuku, she will serve desserts like the Cassis Plum, a blackcurrant bombe served with elderflower yogurt foam, plum liqueur, raspberries and yuzu. Dishes in which Janice hopes to use seasonal Japanese ingredients such as cherry blossom and dekopon.