Header image credit: Dominique Ansel Bakery
Since being introduced in New York City by Dominique Ansel back in 2013, the pastry melding of half-croissant and half-doughnut has become the beloved (or despised) cronut, captivating the world’s mutant-seeking taste buds.
We were hopeful when Chef Ansel’s new bakery, Dang Wen Li, arrived in Hong Kong in January that the cronut would come with it. But they’ve wisely made us wait and have announced via Instagram the brand-new flavour – lychee and jasmine – that will await the enormous queues sure to form here for two weeks, from 22 May–7 June. As is tradition, the monthly flavour of the cronut never repeats, so this HK cronut ($48) is just for us.
Said to be the Chinese name for world-famous French pastry chef Dominique Ansel, Dang Wen Li is his first Asia venture outside Tokyo (with that shop now shut) alongside the chef’s bakeries in New York, Los Angeles and London.
For all those wanting to try Ansel’s other treats, read our breakdown of the top five must-tries at Dang Wen Li and how their beauty measures up to their taste.
If that’s not enough, sign up to a MasterClass with Chef Ansel teaching French pastry fundamentals, from how to make the perfect croissant to a case study on the cronut.
Shop OTG63A, G/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2613 8618
For more F&B news like this, like Foodie on Facebook
