The lush toasty flavour of pandan, the dark green, blade-like leaf that’s sometimes referred to as the “vanilla of Southeast Asia,” is the USP of new Hong Kong bakery Pandan Man, opened in the city by husband-and-wife duo Brian and Caroline.
Currently sold at Pandan Man’s pop-ups located at Central’s Prince’s Building and Hysan Place in Causeway Bay, the bakery’s pandan-infused goodies can also be ordered via their website and picked up at their factory kitchen in Kowloon Bay.
Fresh pandan leaves, delicate and aromatic, are used to craft Pandan Man’s wide array of pandan-based desserts. The classic pandan chiffon cake (HKD200) is a star item owing to its signature fluffy, airy texture and subtly sweet flavour that sings of travels throughout Southeast Asia.
Another highlight is the pandan ondeh ondeh cake (from HKD365), which took the founders over six months of development to perfect. It features layers of pandan cake with coconut cream icing, bits of gula melaka (Malaysian palm sugar), and toasted coconut.
Addictively chewy pandan mochi (HKD100/5pcs), pandan matcha white chocolate chip cookies (HKD120/4pcs), and pistachio pandan cake (from HKD580) are amongst the other creative sweet treats on offer.
Pandan Man, Shop 137–138, 1/F, Prince’s Building, 10 Chater Road, Central, 6580 2596
Pandan Man, Shop B116B, B1/F, Hysan Place, 500 Hennessy Road, Causeway Bay, 5502 3280
