Queen of Tarts

Celebrated pastry chef Janice Wong, whose first Hong Kong restaurant opens this month, tells Charmaine Mok of a search for perfection that took her from economics student to diva of desserts by way of Australia, Paris, the US, Japan and Singapore

Photography JOHN HENG

IT ALL STARTED WITH A strawberry. After biting into the freshly plucked fruit on an Australian farm, Singaporean Janice Wong had an epiphany, one that ultimately led the young economics student in a new direction. “It was so different from anything I had tried in Singapore. It wasn’t green and full of water. My palate was very sensitive to that, and I suddenly thought to myself that I wanted to curate amazing ingredients from farmers. I wanted to be that middle person between the producer and the rest of the world. I wanted to be a chef.” However, she knew that wouldn’t be simple. “As a young woman, I needed to find a niche, something that would make a statement and get my voice heard. I decided I wanted to change…

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Tatler Hong Kong (Digital) - 1 Issue, March 2016

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