Origin: Singapore
Chef Janice Wong’s chocolates blur the line between confectionery and edible art.
Each bonbon combines bold colours with unexpected flavour combinations, yet beneath the visual drama lies impressive technical precision. The shells are exceptionally thin, allowing the fillings to take centre stage.
From citrus-forward ganaches to caramel layered with spices, every piece offers a distinct experience while maintaining remarkable balance.
These are chocolates designed to surprise as much as satisfy.
Tasting Notes
Seasonal fruits • Caramel • Floral accents • Silky ganache
Best Enjoyed With
Japanese green tea.
Verdict
Inventive, artistic and unmistakably contemporary.
Add Comment