Aug 28, 2026 – 5.00amJanice Wong, queen of Singapore’s dessert scene, once turned up for a special chef residency at a fancy hotel on a Fijian island. Things did not go according to plan.“I was like, ‘What do you mean, you have no butter?’ ” she says. “I hadn’t realised how remote it was.” She had to unwrap hundreds of tiny, foiled packs of breakfast butter to get enough to start baking her exquisite cakes and pastries.Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Jill DupleixFood writerJill Dupleix is AFR Magazine's culinary editor.Fetching latest articles