Cacao Barry® Applauds Janice Wong’s Win as Asia’s Best Pastry Chef 2014
Cacao Barry®, the chocolate partner for passionate artisans since 1842, is thrilled to congratulate Janice Wong, owner-chef of 2am: dessertbar, for her winning the coveted Asia’s Best Pastry Chef 2014 at the recent Asia’s 50 Best Restaurants 2014 Awards.
The Asia’s Best Pastry Chef Award is sponsored by Cacao Barry® since 2013. This is the second consecutive year that Janice has won this award. Janice draws inspiration from her travels in Japan, Hong Kong and Singapore, presenting impeccably-styled desserts and artfully combining unexpected flavours.
Commenting on the award, Janice said, “This year’s award is an encouragement for me and the 2am: team to continue to push the boundaries, think different, inspire and share with the rest of the world. We continue to create not just with our knowledge but with our hearts for the customers. Creating without references and making history is the theme for the 2am: team this year and we will continue to strive to explore and experiment new techniques relentlessly. This award does bring recognition and awareness from the region and enables pastry chefs to share their sweet offerings and philosophies with everyone through different platforms.”
Janice who is one of the four participants of Asean Creative Day – a dedication to explore flavours with “Purity from Nature” chocolate by Cacao Barry®, added that, “The trend for the next few years would be innovation yet keeping true to our roots. We have seen many more pastry offerings in the region in the past years which is a good sign and this will continue to grow. Introduction of new ingredients and techniques from around the world are being introduced to Asia everyday and as Asia, a melting pot of cultures absorbs and at the same time keeps her cultures, Asia will be recognised as the buzz and go to place for good food experiences in the future.”
Cacao Barry® was also the exclusive chocolate sponsor of Asia’s 50 Best Restaurants 2014 Awards, which announced the 2014 winners at an elegant awards ceremony at Capella Hotel, Singapore. More than 450 professionals in the restaurants and hospitality community attended the event.
Cacao Barry® chocolate was served to these guests during the cocktail reception. Bonbons, Pure No 5 was created by our Global Innovation Leader for Cacao Barry® – Ramon Morato based on 5 basic flavours (sweet, sour, salty, bitter, umami). Additional, guests were also served with a selection of desserts created by Capella Hotel using Cacao Barry® chocolate. Cacao Barry® has reinforced its legitimate position in Top End Restaurants business by joining World’s 50 Best Restaurants Award through a great outstanding attendance at the ceremony in London for the last 3 consecutive years.
www.cacao-barry.com – www.theworlds50best.com