Chef-artist and chocolatier Janice Wong is bringing rei, a wellness-focused confectionery brand, to Singapore this September. Built around a simple approach of using no refined sugar, artificial sweeteners or sugar alcohols, the brand relies instead on ingredients such as raw honey, maple syrup, dates and whole fruit. The name draws from the Japanese words for “zero” and “gratitude”, reflecting its pared-back approach to sweetness and ingredients.
rei launches with two collections designed for different dietary preferences. rei plant is fully plant-based, with creations including Coconut Dandelion and Açaí Goji chocolates, while the signature rei collection incorporates ingredients such as raw honey, eggs and dairy for a wider range of textures and flavours, including Bee Pollen chocolate. Selected rei products will also be available locally at Morrow Singapore, alongside the brand’s debut dessert offering.
For its Singapore launch, rei has partnered with Le Jardin, the plant- and protein-forward restaurant at Raffles Sentosa Spa, for an exclusive dessert menu designed as a lighter finale to a spa visit. Three creations take centre stage: Honey Basque Cheesecake sweetened with raw honey, Olive Oil Lemon Myrtle Cake, and a 100% Dark Chocolate Water Mousse Tart. Together, the menu introduces rei’s ingredient-led approach in a relaxed wellness setting on Sentosa.
