The Ritz-Carlton Maldives

Embark on a sensational journey of edible art with multi-award winning master of desserts

welcomes culinary artist Janice Wong

The Ritz-Carlton Maldives, Fari Islands welcomes guest to embark on a sensational journey of edible art, with multi award-winning international culinary artist and master of desserts, Janice Wong this October 3rd to 6th. Guests will experience a defining moment when Chef Wong unveils her world-renowned edible art installation as the sun sets over the Indian Ocean, participate in her visionary taste sensations at the Cocoa Pod-To-Bar Masterclass for both adults and children, reserve a seat in the culinary theatre for a Four-Hands Chocolate-infusion Degustation Dinner with Executive Chef Glen Cooper and Chef Janice Wont and embark on a sustainable island trail of Cocoa Tree-Planing with the islands’ Naturalists.

A sneak preview this September, in celebration on the Mid-Autumn Festival making the end of harvest, The Ritz-Carlton Maldives, Fari Islands will present Janice Wong’s signature mooncake flavours – Double Yolk with Melon Seeds and Osmanthus, packed in a sustainable, reusable metal tin, to guests dining under the starry Maldivian sky at  the Beach Shack whilst lighting lantern and making wishes. Throughout the year, guests will also receive the most indulgent turndown amenity crafted from her Pure Imagination small batch, single-origin, bean-to-bar concept that focuses on cocoa purity, fair trade and sustainability.

Named “Asia’s Best Pastry Chef” two years in a row by the World’s 50 Best Restaurants, Janice Wong continues to push the boundaries of the desert concept. As the creative mind behind Singapore’s 2am:dessertbar and 2am:lab, Pure Imagination, Soft Haus – a wild and whimsical world where ice cream and art collide, and Mallow – a pocket bar concept where culinary talents are invited to showcase their creative menus for a limited period of only, Chef Wong’s accolades include TV appearances on MasterChef Australia, Top Chef and the documentary feature film Ottolenghi and the Cakes of Versailles. She has self-published a cookbook titled Perfection in Imperfection, co authored a second cookbook Dim Sum and written two citrus cookbooks that explore the variety of citrus in certain prefectures of Japan. Her highly sought-after edible art installations has taken her around the world and her creations are available in Harrods London, MGM in Macau, Cobo House in Hong Kong and Paradise City in South Korea.

News Source: Press Release from The Ritz-Carlton Maldives, Fari Islands

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