Dominique Ansel, creator of the Cronut, Blossoming Hot Chocolate, Frozen S'mores, and other whimsical delights has pulled a (chocolate) rabbit out of the hat once again. Crowned the World’s Best Pastry Chef in 2017, the Frenchman had our immediate attention in March 2019 when he announced his 2020 debut in Hong Kong. Ansel, whose creativity spans from authoring books to striking up fashion collaborations exemplifies what it means to think out of the box, creating breads and pastries popular enough to birth black markets.

What makes Dang Wen Li, an approximation of 'Dominique' in Cantonese, doubly special is the fact that many of their pastries are exclusive to Hong Kong—you won't find the localised sweets at Ansel's bakeries across New York, Los Angeles, or London.

Scroll through the gallery to see an Asian take on his cookie shots, now served with milk tea instead of milk, realistic 'tins' of evaporated milk, and abstract macaroni that pays homage to classic Hong Kong comfort food. Our favourite has to be the century egg that isn't eaten with congee, but blended with coffee and crowned with a single sliver of pink pickled ginger.

Shop Details:

Address: Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong

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  • PhotographyDang Wen Li
  • PhotographyiStock
  • PhotographyChina Sichuan Food
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