Janice Wong continues to impress with her dynamic and unstoppable attitude. Now she begins a new adventure, a type of sweet boutique that bears her name and where she aims to recreate for her clients her universe of edible art and nostalgic childhood pleasures. The first openings of her work will be in Christmas Wonderland @ Gardens by the Bay and in the ION Orchard in Singapore.
After so many years organising and developing dozens of artistic experiences in which the art is eventually tasted by the clients, Janice Wong takes a new step in her career by creating a permanent installation, completely interactive and which aims to inspire the customer’s imagination. There are several elements that stand out within the new boutiques collections. For example, there will be a “wonderland”, filled with paintings made of marshmallows, chocolate bonbons, chocolate balloons and kites, fruit rolls and assorted spherical cakes.
One specialty that attracts the attention is the Chocolate Paint, and she invites clients to use it to express their own artistic flair. There are up to 38 colours of chocolate, flavoured with passion fruit, green mango, smoked chocolate, etc. “There are over 70 types of sweets to choose from and I hope the interesting presentation of these nostalgic flavour and whimsical creations will give customers a familiar yet exciting time at our sweets boutique”, said Janice Wong.
This very personal project will be launched as a sort of Pop-up Christmas Wonderland in the @ Gardens By the Bay, from the 29th November to the 21st December. This garden “will be transformed with amazing lights for the holidays, and the setting is a perfect complement to Janice Wong’s curious, whimsical vibe”, said the pastry chef. From the 22nd December, the boutique will move to ION Orchard and turn into a type of “ice-cream chart” in front of racks of candy with an edible art section behind it. The setting is also fascinating due to the full range of lollipops and eclairs of many different flavours and colours.
Janice Wong intends to expand this project further than Singapore, to help communicate to the world her particular vision of innovative and imaginative desserts.