Chef Janice Wong’s installations may at first seem as though they belong in an art museum.
Her dynamic floor-to-ceiling canvases are covered with splatters of colour, and are reminiscent of the works of Jackson Pollock, the American abstract expressionist best known for his drip paintings.
But Wong, who was named Asia’s best pastry chef in 2013 and 2014 by the World’s 50 Best Restaurants and won the Pastry Innovation Award from French restaurant guide La Liste in June 2024, does not create her works with paint, which is why they are rarely displayed in traditional galleries.
Instead, they are made with coloured white chocolate and often have chocolate bonbon lollipops protruding from them that can be removed and eaten by viewers.
Wong has shown her chocolate art walls around the world, from Singapore to Sydney and from Bintan Island, in Indonesia’s Riau archipelago, to Cancún, Mexico, where she created the world’s largest chocolate exhibition, with over 10,000 bonbons.
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