Sublime pairings of desserts by celebrated Singapore pastry chef Janice Wong and cocktails from guest Japanese mixologist

2am dessert bar

May 31st, 2014


Widely rated as one of Singapore’s most imaginative culinary innovators, chef- proprietor Janice Wong established 2am:dessertbar back in 2007 as a progressive dessert restaurant where guests could experience her unique dessert creations in an engaging, contemporary setting. An alumna of the renowned Le Courdon Bleu institute in Paris, chef Janice honed her culinary techniques in the kitchens of several globally acclaimed chefs before returning to Singapore to open her own restaurant. Warmly embraced by the famously passionate Singapore foodies, 2am:dessertbar has garnered an enviable ranking at the forefront of avant-garde gastronomy in Singapore. Chef Janice’s creative dishes are typified by the intriguing taste interactions between combinations of sweet and savoury ingredients, and an artistic eye for presentation, overlaid with an exemplary attention to the finest details. Peer recognition- both internationally and within Singapore, includes chef Janice being named “Asia’s Best Pastry Chef” by the respected San Pellegrino Asia’s 50 Best awards in both 2013 and 2014.

Ceaseless culinary innovation is enhanced by her regular participation in international pop-up events, and recently chef Janice has introduced a visiting “guest chef in residence” program at 2am:dessertbar– with a particular focus in combining innovative mixology from Japan with her sublime dessert creations.

 2am:dessertbar is conveniently accessible in an upper level, glass-encased space, at a leafy corner location within the popular Holland Village dining precinct. Open daily (except Sundays) from 10 am, the all-day dining menu offers dessert connoisseurs selections of chef Janice’s artfully created desserts, with options for wine pairings, plus a selection of savoury dishes, and coffee and teas. Regular special menus, guest mixologists with their cocktail pairings, and other events are a feature at 2am:dessertbar- check the Facebook Page for the latest information. Seats at the dining bar and sofa-beds are limited- and reservations are recommended in the evenings.


2am:dessertbar interior

A contemporary minimalist aesthetic defines the decor and interior at 2am:dessertbar– clean and uncluttered with  two long timber counters that span the length of the room. One counter fronts the open preparation stations, allowing interaction with the amiable culinary team. Alternative seating is provided by a series of sofa-beds extending across the full height glass back wall- ideal for intimate tete-a-tetes.


2am:dessertbar-  dessert creations

Deftly balanced combinations of flavours and textures are the hallmark of chef Janice’s dessert creations. Additionally, some surprising ingredients are introduced- often with an Asian-taste inflection- providing unexpected tastes that tantalizingly meld with traditional dessert components such as chocolate. Dishes that exemplify the avant-garde dessert experience include the Red Miso Caramel–  an imaginative combination of mustard crumble, miso yuzu foam, and mustard yuzu meringue; and Shades of Green– a compilation of pistachio sponge, coco mousse, pandan gula melaka custard.

  • 2am dessertbar
    Chocolate H20 - 72% dark chocolate, salted caramel, evian, yuzu sorbet.
  • 2am dessertbar
    Popcorn- sweet & salty, yuzu
  • 2am dessertbar
    Basil White Chocolate- sea grapes, passion fruit fluff, pastilles, coconut sorbet.
  • 2am dessertbar
    Shades of Green- pistachio sponge, coco mousse, pandan gula melaka custard.


2am:dessertbar- Japanese mixology pairings

  • 2am dessert bar
    Hot camomile & limoncello, Grand Marnier & orange zest cocktail- served in apple tree chip & cinnamon smoked glass.
  • 2am dessert bar
    Sapphire gin fizz- with passion fruit yoghurt espuma & black pepper.
  • 2am dessert bar
    Japanese tomato sake, rosemary, smoked salt, passion fruit leather.
  • 2am dessert bar
    Espresso hot cocktail- orange peel infused brandy & Grand Marnier. On side- tea spoon with passion fruit & yoghurt espuma topped with orange zest & Sosa framboise drizzle.


Guest mixologist– Shogo Nakashima from Old Oak bar in Yokohoma

(Interior photos courtesy 2am:dessertbar)