Food

Food for Science, Art and Thought

Janice Wong, 30 – Chef / Restaurateur of 2am:dessert bar, talks about her career to, her visionaries and ambitions on food. As well as her high tech gastronomy laboratory 2am:lab which is a laboratory specially opened for chefs to experiment and create new food ideas and innovate on creative, artistry culinary products. The 2am: lab , Asia’s first fully equipped think tank, a 2000 sq ft, purpose built space in Buona Vista Fushionopolis building. The place serves as a multipurpose location, to host international guest chefs working on new ideas, a collaboration classroom with the schools on gastronomy science, event space for open to public culinary workshops as well as hosting of private dinners and culinary events.

Back in 2003, when Janice was a student on a university exchange in Melbourne pursuing a degree in Finance, she was very impressed by the fresh food produce she encountered in Melbourne. This was a turning point for her take a very bold move - to swap a career in finance for food. After finishing her economics degree at 22, she enrolled herself behind her parent’s knowledge into the prestigious culinary school of Le Cordon Bleu in France. Upon graduation, she had apprentice and interned at some of the world’s best kitchens before returning back to Singapore to set up her own establishment – 2am: dessert Bar. After which, she felt something lacking in the local culinary scene, which prompt her to set up the 2am:lab in 2012. The whole idea behind 2am:lab is to create public awareness of culinary arts and food innovations, bringing like minded individuals together who share the interest in gastronomy and to benefit future culinary researchers as well as to groom the local talents in the food and science industry.

2am:lab – An incubator for culinary gurus of tomorrow

2am:lab is working closely with Republic Polytechnic. The partnership allows the two organizations to share their research and laboratory resources....