My perception is constantly challenged.
ART EXHIBITIONS
As a visionary, artist, author, culinary stylist and photographer, Janice Wong’s philosophy is a continuous inspiration for her world of edible art. In September 2011, she fashioned seven amazing edible art installations that completely transformed the studio space: with edible items as her only tools, Janice conceptualized and designed edible installations such as marshmallow ceilings and gumdrop-covered walls. She has since beencommissioned by galleries, restaurants and clients both locally and overseas to craft interactive art. Playing with a multitude of colors, textures, flavors and even perceptions, her strikingly unconventional artworks are constantly evolving as people interact with them. Her ideas are threaded by a commonality: a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection, presenting an artistic, gastronomic world of flawless imperfection and flawed perfection.
Such is the beauty of art and Janice Wong’s creations.
Underwater Labyrinth
2011
Singapore
Janice Wong and French Artist Loic Serot were invited by the Russia-Singapore Business Forum to design and conceptualize an idea exclusively for their annual forum held during the Formula One season in Singapore. Following extensive research, they drew their inspiration from F1 driver Alberto Ascari who drove a Lancia D50 into the sea back in 1955. An underwater-themed exhibition was created at the Sands SkyPark of Marina Bay Sands, where a whopping 1,100 kg of isomalt sugar was used for the installation. Seven canapés inspired by the flavors of the sea, such as bonito macarons, wakame truffles and seaweed marshmallows, were served on beds of vibrantly hued sugar isomalt “corals” representing the corals residing deep beneath pristine waters. The duo also constructed the Lancia D50 to commemorate the final day of the F1 race.
Medium: Isomalt, Food Colour
Sugar wall
September 2011
Singapore
The launch of Janice’s first cookbook Perfection in Imperfection marked her personal journey and exploration of edible art—one meant to be shared. 400 guests entered
a whimsical space featuring seven stunning edible art installations, including lychee gumdrop walls, a 2.4m tall isomalt sugar “coral” wall and purée paintings. A real highlight was a 2.4m x 2m marshmallow ceiling that guests could pluck bergamot and seaweed- flavored marshmallows from by climbing up a stool. This novel, out of the box event set the stage for a continuing series of edible art exhibits.
2.4m x 1.2m
Medium: Isomalt
Bergamot Marshmallow Ceiling
2011
Singapore
The launch of Janice’s first cookbook Perfection in Imperfection marked her personal journey and exploration of edible art—one meant to be shared. 400 guests entered
a whimsical space featuring seven stunning edible art installations, including lychee gumdrop walls, a 2.4m tall isomalt sugar “coral” wall and purée paintings. A real highlight was a 2.4m x 2m marshmallow ceiling that guests could pluck bergamot and seaweed- flavored marshmallows from by climbing up a stool. This novel, out of the box event set the stage for a continuing series of edible art exhibits.
2.4m x 2m
Medium: Marshmallow
GUMDROP
2011, re-created in 2018
Palace Huis Ten Bosch Museum, Nagasaki, Japan
Inspired by positive energy. It can be transferred. Yet this energy is also spread through various elements in life, and can be found in Mother Nature and her bounty.
This piece of art is first painted with drops of colouring and pouring 5kgs of gummy from a height and using an organic movement technique.
2.4m x 1.2m
Medium: Resin and Gummy on Acrylic
KOI
2018
Palace Huis Ten Bosch Museum, Nagasaki, Japan
The movements are inspired by Koi fishes in a pond.
2.4m x 2.4m
Medium: Resin, Sugar, Acrylic
Heart of White
2012
Pengiun pool, Arup, Singapore
Shades of white edible textures
4m x 2.4m
Medium: Sugar
BALLY x JANICE WONG
February, 2018
バリー×ジャニス・ウォン、スイーツで桜を表現したコレクション発売
Bally launched the " SUPRA Collection " in collaboration with Janice Wong, chef and artist. This is a special collection that expresses cherry blossoms and sweets.
The collection print items on a motif with Janice Wong's cherry-blossom sweets. Two colors of pink and navy are developed for the tote bag (80,000 yen), white, pink, navy, three colors, round zip purse (46,000 yen), wallet (44,000 yen)
Underwater Labyrinth
2016
2011, re-created in 2016, Singapore Art Museum
Installation with isomalt, chocolate, fixative,
wooden tables, acylic stands, LEDs
Dimensions variable
Collection of the artist
What are some unusual materials you have used to make art?
Guess what this wondrous seascape is made of?
The sparkling corals have been crafted from 1,100 kilograms of Isomalt sugar and 200kgs of chocolate. That's a lot of sweets! Artist-chef Janice Wong has used her exquisite dessert-making skills to construct these astounding coral reefs, which fill the gallery space and encrust its walls. Do be careful around this work though – art, like our coral reefs, needs to be preserved for all to enjoy.
THE COLOURFUL SOLITUDE
2013
ICC, New York
Contemporary Zen Garden
A state of Zen is expressed in bright tones, yellow on yellow, green on green.
4m x 2.4m
Medium: Dough, Food Colour
TRICHROMATIC
2013
ICC, New York
Inspired by the unique sensitivity of primates to blue, green and yellow shades. This edible painting highlights tones creating and oasis of bright fresh hues.
1.5m x 1.5m
Medium: Marshmallow, Food Colour
LIFE, PRIMARY VIGOR
December 2013
Art Basel, Astoria Hotel, Miami
1.2m x 1m
Medium: Chocolate, Foam
SHADOW OF WHITE
December 2013
Art Basel, Astoria Hotel, Miami
What is black? What is White? What are colours? What is beauty? Without preconceived notions, we can see the white in black, beauty in the grotesque, infinity in finiteness. Inspired by the purity of the colour white, Janice employs the perfect circular form of 600 white chocolate spheres in varying sizes and artfully places them together on three walls to create perfection in imperfection. Through this wonderfully minimal installation, she encourages the viewer to reexamine his/her perception of white through the contrast between shadows and light, highlighting the beauty and simplicity of white as both a colour and a concept.
4m x 3m
Medium: Chocolate, Foam
UTOPIA
April 2015
Napa Valley, USA
Creating more imperfection in perfection with Chocolate and marshmallow mediums. First painted with black chocolate and marshmallow swirls. Transformed to lollipop in nature. This is the first of the lollipop series
1.2 x 1m each
Medium: Chocolate, Marshmallow
Autumn Rainfall
October 2019
IFC, HONGKONG
Chocolate Wall
9m x 3m
Medium: Chocolate, Food Colour
DUPLE
2015
Affordable Art Fair, Singapore
Duple is a series of Noodles in resin. It features the seven basic human emotions. Using the contrast in colours to represent the different emotions.
Red & Black Twisted Anger
Yellow & Black Fear
Green & White Disgust
Green & Black Contempt
White & Yellow Joy
Blue & Yellow Sadness
White & Blue Surprise
30cm x 30cm
Medium: Flour, Resin
LOLLIPOP
2015
Affordable Art Fair, Singapore
1.2m x 0.8m each
Medium: Chocolate, Resin
PARDES
2019
WB50, National Gallery Singapore
6 walls
2.4m x 2.4m each
Medium: Chocolate