Janice Wong at the Supertree: Chocolate, Pastry and Edible Art Above Gardens by the Bay
Janice Wong at the Supertree Observatory brings the Singapore chocolatier’s world of bon bons, cakes, bean-to-bar chocolate and edible art to one of the city’s most unusual dining locations — high above Gardens by the Bay.
Janice Wong has spent much of her career arguing, through food, that dessert does not have to remain on a plate.
At Janice Wong at the Supertree, that idea takes on a particularly literal form.
The café sits at the top of the Supertree Observatory at Gardens by the Bay, combining chocolates, cakes, ice cream, coffee and cocktails with elevated views across the gardens and Marina Bay. Gardens by the Bay describes the venue as a place for Janice Wong’s signature cakes, artisanal chocolates and bespoke cocktails, including creations inspired by Singapore.
It is one outlet within a considerably larger body of work.
Janice Wong is a Singaporean pastry chef, chocolatier, artist and entrepreneur whose career has moved from plated desserts to chocolate production, retail, edible installations, food technology and large-scale artistic projects.
The Supertree café brings many of those ideas together in a compact space.
From Economics to Pastry
Janice Wong did not initially set out to become a pastry chef.
Her official biography describes a formative farm visit in Melbourne as the point at which she was drawn towards food. She subsequently trained in pastry and learnt from figures including Thomas Keller, Grant Achatz, Oriol Balaguer and Pierre Hermé before returning to Singapore.
In 2007, at the age of 24, she opened 2am:dessertbar in Holland Village.
The concept was unusual for Singapore at the time: a late-night restaurant built specifically around plated desserts rather than treating sweets as the final course of a conventional meal.
Almost two decades later, 2am:dessertbar remains part of the Janice Wong business, operating from 21A Lorong Liput from Tuesday to Sunday.
Wong told The Edge Singapore in 2026 that opening the dessert bar remains one of the defining milestones of her career. The other was being named Asia’s Best Pastry Chef in 2013 and 2014, recognition that encouraged her to take the relationship between pastry and art considerably further.
When Dessert Becomes Art
The phrase chef-artist appears frequently around Janice Wong, and it is not simply branding.
Her work has expanded beyond pastry into edible sculptures, installations, painted chocolate surfaces and interactive artworks.
The underlying idea is that chocolate can function as an artistic medium in much the same way as clay, paint or sculpture materials.
Wong has worked with edible walls, suspended pieces, sculptural forms and installations designed to be touched or eaten.
In April 2026, that approach reached a new scale with Blooming Imagination at Paragon.
The installation used approximately 800kg of chocolate to create three large walk-through tunnels inspired by floral geometry. It was certified by the Singapore Book of Records as the country's largest chocolate art installation. During selected sessions, visitors could even remove chocolate bon bons directly from parts of the installation and eat them.
It is an unusually clear expression of Wong's philosophy.
Dessert is not necessarily something placed neatly in front of a diner.
It can become architecture.
Pure Imagination and Bean-to-Bar Chocolate
Chocolate eventually became one of the foundations of Janice Wong's business.
In 2014, the Janice Wong Pure Imagination brand was formally established, expanding the business into bon bons, cakes, ice cream and confectionery.
Pure Imagination has since developed into a small-batch bean-to-bar chocolate concept.
Bean-to-bar production means controlling much more of the chocolate-making process from the cacao bean onwards rather than purchasing ready-made couverture and using it as the starting material.
Janice Wong's current collection includes single-origin chocolate using cacao from countries including Indonesia and the Philippines, with flavour variations incorporating ingredients such as coconut curry, chai, ginger flower, laksa leaf and lemongrass.
The brand says it works directly with cacao farmers and uses single-origin beans so that the flavour characteristics of different growing regions can remain more distinct in the finished chocolate.
This adds another layer to Wong's work.
Chocolate is not merely decoration or a material for sculpture.
It is also an agricultural product whose flavour begins long before it reaches the pastry kitchen.
Singapore-Grown Cacao
Wong has also experimented with a much more unlikely idea: growing cacao in Singapore.
The Intellectual Property Office of Singapore has described her work around Singapore-grown cacao as part of a broader interest in sustainability and food innovation.
Singapore is hardly an obvious cacao-producing nation.
Land is limited, agriculture operates on a very different scale from major cocoa-growing regions, and producing chocolate locally cannot compete with conventional cacao agriculture purely on volume.
But experimentation is consistent with the larger Janice Wong philosophy.
The point is not necessarily to turn Singapore into a major cacao exporter.
It is to understand more of the ingredient's lifecycle and explore how chocolate production, food technology and local agriculture can intersect.
Technology in the Pastry Kitchen
Janice Wong's work has also moved into areas normally associated more closely with industrial design.
Her company highlights experimentation with 3D-printed chocolate, machinery and new food-production techniques as part of its development over the years.
This technological curiosity fits naturally alongside edible art.
Traditional pastry is already an unusually technical discipline, dependent on precise control over temperature, crystallisation, structure and texture.
Chocolate adds tempering and moulding.
Once digital fabrication and 3D printing enter that process, pastry becomes something closer to product design.
The question is no longer simply how a dessert tastes.
It becomes how an edible material can be shaped, engineered and reproduced.
The Supertree Observatory
The Gardens by the Bay location places these ideas in one of the most visually distinctive settings associated with the brand.
Janice Wong at the Supertree is located at:
18 Marina Gardens Drive, #03-01 Supertree Observatory, Singapore 018953.
The café currently operates daily from 9am to 9pm. Entry to the Supertree Observatory is required to reach it.
The location serves cakes, chocolates and drinks, with several creations developed specifically around Singapore and the surrounding gardens.
That includes desserts inspired by local flavours and landmarks, as well as Janice Wong's brightly painted chocolate bon bons.
Diner material supplied to The Cuisine Journal mentions chocolates, ice cream, coffee, pastries, cocktails and desserts such as Blossom Bliss, a creation incorporating black glutinous rice pudding, gula melaka, chocolate mousse and purple sweet potato sponge.
The café's position at the top of the Supertree also makes the setting unusually important.
This is not simply another Janice Wong retail counter placed inside an attraction.
The skyline, gardens and elevated observatory become part of the experience around the food.
Chocolate Bon Bons as a Signature
Among the products most closely associated with Janice Wong are her hand-painted chocolate bon bons.
The official Janice Wong store describes bon bons as one of the brand's signature products, often incorporating Singaporean and regional flavours.
Their appearance is deliberately graphic.
Bright colours, painted surfaces and geometric shells make the chocolates visually recognisable even before their fillings are considered.
That aesthetic connects several strands of Wong's career.
The chocolate must first function as confectionery.
But it is also colour, surface and shape.
The bon bon therefore becomes a miniature version of the same idea behind her much larger edible installations.
Singapore Flavours in Chocolate
One of the most consistent themes across Janice Wong's work is the use of flavours associated with Singapore and Southeast Asia.
Her products have incorporated ingredients such as gula melaka, pandan, ginger flower, laksa leaf, lemongrass and tropical fruits alongside more conventional chocolate, caramel and nut combinations.
At the Supertree, the Singapore connection becomes particularly appropriate.
Visitors are already standing inside one of the country's most recognisable attractions.
The desserts can therefore operate almost as edible souvenirs — not simply because they are produced in Singapore, but because their flavours deliberately reference it.
Recent diner material reflects this interaction between location and food, with visitors frequently describing Singapore-inspired cakes and chocolates alongside the panoramic setting.
From Dessert Bar to Confectionery Business
Janice Wong Singapore today is considerably broader than a chef-led restaurant business.
The company describes itself as a multi-product and multi-channel confectionery brand, encompassing chocolates, cakes, bean-to-bar products, retail stores, workshops, exhibitions and international operations.
Its current Singapore locations include:
Paragon on Orchard Road
Republic Plaza at Raffles Place
Janice Wong at the Supertree Observatory
2am:dessertbar in Holland Village
The brand also operates internationally, while its own company information lists activity across Singapore, Australia, Japan and Korea.
The structure reflects a significant shift from where Wong began.
2am:dessertbar was fundamentally a chef's restaurant.
Janice Wong Singapore now operates across hospitality, retail, manufacturing and art.
Building Something That Lasts
That evolution has also changed the way Wong talks about the business.
In a 2025 Business Times feature, Wong discussed resilience and legacy from the perspective of someone who had spent almost two decades building companies.
She described the pandemic as a lesson in the dangers of relying too heavily on a single revenue stream and spoke about deliberately diversifying both her business activities and personal investments.
That perspective is useful when looking at the Janice Wong brand today.
Dessert bars, retail chocolate, online sales, commissions, edible art, international expansion and bean-to-bar manufacturing may appear to be separate projects.
They also form a much more resilient business than a single restaurant.
For Wong, the idea of legacy has increasingly become connected with creating something capable of continuing beyond an individual award, product or outlet.
Almost Two Decades of Experimentation
In 2027, 2am:dessertbar will reach its twentieth anniversary.
Few chef-led concepts remain creatively recognisable after that length of time while simultaneously changing so much structurally.
Janice Wong began with plated desserts.
Chocolate followed.
Then came confectionery retail, bean-to-bar production, international outlets, edible installations, 3D printing and increasingly ambitious interactions between food, art and design.
The Supertree Observatory encapsulates that evolution unusually well.
There is still cake.
There is still chocolate.
But those things now exist inside a larger Janice Wong universe in which pastry can become sculpture, cacao can become an agricultural experiment and a chocolate bon bon can sit somewhere between confectionery and design object.
That is perhaps the clearest way to understand Janice Wong at the Supertree.
It is not simply a dessert café with a remarkable view.
It is one small window into nearly two decades of asking how far dessert can go.
Janice Wong at the Supertree
Venue: Janice Wong at the Supertree
Chef / Chocolatier: Janice Wong
Location: Supertree Observatory, Gardens by the Bay
Address: 18 Marina Gardens Drive, #03-01 Supertree Observatory, Singapore 018953
Opening Hours: Daily, 9am–9pm
Access: A Supertree Observatory ticket is required
Products: Cakes, chocolate bon bons, ice cream, coffee, drinks and cocktails
Official Website:Janice Wong Singapore
Frequently Asked Questions
Who is Janice Wong?
Janice Wong is a Singaporean pastry chef, chocolatier, artist and entrepreneur. She opened 2am:dessertbar in Singapore in 2007 and later expanded into chocolate, confectionery, bean-to-bar production and large-scale edible art.
Where is Janice Wong at the Supertree?
It is located at the Supertree Observatory at Gardens by the Bay, 18 Marina Gardens Drive, #03-01, Singapore 018953.
Do you need a ticket to visit Janice Wong at the Supertree?
Yes. The café is inside the Supertree Observatory, so visitors need access to the observatory to reach it.
What does Janice Wong at the Supertree serve?
The venue serves artisanal chocolates, cakes, ice cream, coffee and cocktails, including desserts and chocolates inspired by Singapore.
What is Janice Wong known for?
She is particularly known for contemporary pastry, hand-painted chocolate bon bons, bean-to-bar chocolate and large edible art installations. She was named Asia’s Best Pastry Chef in both 2013 and 2014.
What is Pure Imagination?
Pure Imagination is Janice Wong's small-batch bean-to-bar chocolate concept. The range uses single-origin cacao and includes chocolate made with beans sourced from different producing regions.
Does Janice Wong make chocolate in Singapore?
Yes. Her business produces bean-to-bar chocolate and has also experimented with growing cacao locally in Singapore as part of its work around chocolate production and food innovation.
What was Janice Wong's Blooming Imagination installation?
Blooming Imagination was an 800kg chocolate installation created at Paragon in 2026. It consisted of three walk-through chocolate tunnels and was recognised by the Singapore Book of Records as Singapore's largest chocolate art installation.
Where else can you find Janice Wong in Singapore?
Current locations include Paragon, Republic Plaza, the Supertree Observatory and 2am:dessertbar in Holland Village.
