French Kitchen Of Grand Hyatt Tokyo With Asian Menu For The Fall
By Clover Ng
Chef Janice Wong presents creations such as breakfast in Singapore (featuring flavours of pandan kaya, pistachio, and coconut), chilli chocolate (with honeycomb and peanut) and JW Singapore Sling (gin, cointreau, maraschino, kalamansi, and butterfly pea) at her dessert bar in Shinjuku. While a special 10-course, 4-hands dinners with Chef Hiroyasu Kawate on 31 August at Florilege Tokyo has been sold out, you can look forward to a collaboration with mixologist Hiroyasu Kayama on 24 September at her Shinjuku dessert bar featuring unique pairings of sweets and cocktails.
