The world-renowned pastry chef and inventor of the Cronut is ready to unveil his first Hong Kong outpost at the beginning of 2020 in Tsim Sha Tsui
Nearly a year after he first teased his Instagram followers about his new Hong Kong project, award-winning pastry chef Dominique Ansel is finally ready to unveil his first offering for the city in January 2020. Named Dang Wen Li (the Mandarin pronunciation of his Chinese name, which is actually closer in tone when spoken in Cantonese), the store will be positioned in Harbour City in Tsim Sha Tsui and sell an exclusive range of pastries designed for Hong Kong as well as made-to-order specialties and classic French viennoiserie. It's an exciting development for Hong Kong and a much-anticipated opening, especially knowing that talented pastry chef Camille Moënne-Loccoz, of the brilliant patisserie Plumcot in Tai Hang, will be joining the team as well.
Dang Wen Li will officially open on January 7, 2020 with a capsule collection of locally-inspired sweet treats, which are rendered in his classic tongue-in-cheek style, where nothing is as it seems. We’re talking curry fishballs, that beloved local snack, which is actually made from red bean ice cream mochi that is torched to order for a caramelised finish; or Ansel’s take on a buttery pineapple bun that turns a bakery favourite into a coconut mousse “bun” filled with pineapple, lime and passionfruit jam. The iconic lemon tea juice box that is familiar to Hongkongers everywhere is also another reference point, and is comprised of bergamot curd and earl grey mascarpone for a grown-up version of a childhood essential.