Janice Wong is of the firm belief that dessert is more than a mere comfort food. So strong is her conviction that she abandoned her original career path in finance and economics to create confections that are as pleasing to look at as they are to eat. She made waves with her private dining room 2am:dessertbar in her native Singapore, winning the title of Asia’s Best Pastry Chef in the annual Asia’s 50 Best Restaurant Awards two times, and has recently brought the concept to Hong Kong with Cobo House by 2am:dessertbar, which opened this March.

Last month, the restaurant introduced full lunch and dinner menus to go alongside savoury snacks and the delicate, intricate dessert creations Janice has become known for, from her signature cassis plum (blackcurrant bombe, yoghurt elderflower foam, umeshu, cassis pastilles and yuzu caviar) to the local favourite Tsujirihei green tea tart.

We caught up with Janice to talk about her inspirations, aspirations, and – of course – all things dessert.

When I was working in New York, I was always inspired and amazed by the creativity and sophistication of dessert restaurants there. Moving back to Singapore, I could never find a place that satisfied my midnight cravings for gourmet desserts and hot chocolate. That marked the opening of by 2am Dessert Bar, which was born out of a personal passion and inclination towards progressive desserts. Pairing desserts with wines and cocktails was also a natural thing for me to do, because that is how I enjoy my desserts.

I always had a sweet tooth growing up in Japan and Hong Kong. My first taste of sweets was a choux cream puff from Tokyo when I was three. The first dessert I made was a tiramisu – my mother taught me when I was nine.

I have always been very versatile. I saw myself as a curator of food rather than a chef before I enrolled in Le Cordon Bleu in Paris. This thinking allowed me the freedom to create dishes using a very wide range of ingredients with different techniques.

I wanted to change the world’s perception of progressive desserts. A dessert can be so much more than just a slice of cake and an ice cream – it can be a piece of art on a plate.

When I create, I get inspiration from people, objects and especially nature.

I keep myself grounded by maintaining a teachable spirit and nurturing my passion for personal growth. I never stop learning so I can continue leading.

The approach to food at Cobo House is progressive and constantly evolving. However, the fundamentals in making a good dessert are still practiced: flavour, texture and aesthetics. Flavour is number one, as that’s what one remembers most.

A good lunch and dinner need to focus on good flavours. Presentation and technique make the dishes a complete experience.

[My personal favourite dessert is] tiramisu. It’s so simple, yet the combination of coffee and mascarpone is like magic on the palate.

The most delicious meal I have had so far was at Florilege in Tokyo.

I would love to continue to share my philosophy around the world and create more dishes for new restaurants.

[I would also love to do an] edible art museum and have all my previous edible artworks showcased for future generations to reference.

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