Shinjuku Tokyo is fortunate enough to have a restaurant that serves desserts signed by Janice Wong, an internationally acclaimed pastry chef from Singapore. At just 34 years of age, Wong has already won multiple international awards including the Pastry Chef of the Year from the World Gourmet Summit Awards in 2011, 2013, and 2015. What is truly outstanding about here creations are their artistic merit. She sees herself as much as an artist than a chef.
All the desserts are a feast for the eyes. The availability may vary based on the season.
This chocolate dessert is actually a water mousse with a salted caramel sauce. Wong also incorporates some local ingredients in this dessert. Indeed, it has some gel and a refreshing sorbet that are both made from the Japanese yuzu lemon. On the menu, which is in English and Japanese, there are also some recommended alcoholic and non-alcoholic pairing recommendations. The store suggests to try it with a drink made from Japanese Hibiki whiskey, matcha and pear syrup!
For something very refreshing and light, you can try this "Citrus Palette" which is made with mandarine orange almond milk ice cream and Bergamot marshmallows. The recommended alcoholic pairing is a black tea and apple cider mix with basil.
This is virtually a miniature Kyoto rock garden served to you on a plate. There's a white cream pumpkin and coffee sponge cake that is accompanied with three edible "rocks" that are actually a sorbet made of kiwi and wasabi, a lemon ice cream, and a burdock root ice cream. The suggested alcoholic pairing with this one is a creamy yuzu drink.
Janice Wong Dessert Bar is located on the in the NEWoman complex, technically in Shibuya-ku but at a stone throw away from the New South Exit of the JR Shinjuku Station.