High Life

HIGH LIFE #11 Aug 2017 49 黄慧娴在新加坡土生土长，于2013及2014年荣获 San Pellegrino 亚洲五十强「亚洲最佳甜品师」，亦是2011、 2013和2015年度新加坡世界名厨峰会的最佳甜点师。然而这 一切并非她原本的计划。她最初跟随父母的脚步，在澳大利亚 和新加坡修读经济和金融。在墨尔本期间，浓厚的美食氛围在 她心中激起波澜，于是她毅然前往巴黎蓝带厨艺学校进修。 及后，她曾向世界顶级厨师学艺，包括美国名厨 Thomas Keller 和 Grant Achatz、西班牙巧克力达人 Oriol Balaguer 以及法国糕点名师 Pierre Hermé。 2007年，黄慧娴在新加坡开设了甜点吧 2am: dessert- bar，旨在打造一种全方位的感官体验。七年后，即2014年 11月，她推出同名甜品概念 JANICE WONG，并凭藉不同凡 响的作品赢得全球认可。如今，她频频到全球各地展示技艺， 证明 2am: dessertbar 并非一时兴起。 While Janice loves to make exceptionally modern mooncakes, the native Singaporean – who was voted Asia’s Best Pastry Chef for 2013 and 2014 at the prestigious San Pellegrino Asia Top 50 awards plus Pastry Chef of the Year in 2011, 2013 and 2015 at the World Gourmet Summit – did not set out to be a chef when she was younger. Originally planning to follow in her parents’ footsteps, she studied economics and finance in Australia and Singapore.While inMelbourne, shewas impressed with the city’s culinary offerings and after a strong change of heart enrolled in a pastry programat Le Cordon Bleu, Paris. Since then she has worked with some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer and prodigious French pastry chef Pierre Hermé. In 2007 Janice opened 2am: dessertbar – a dessertfocused restaurant designed to be a cerebral experience – in Singapore. Seven years later, in November 2014, she launched her eponymous sweet concept, JANICEWONG, which has seen her receive worldwide recognition for her cuttingedge creations. These days she is a regular on the global popup circuit – proof that 2am: dessertbar is more than just a sugar rush.