Chef Dominique Ansel, named World’s Best Pastry Chef by the World’s 50 Best Awards, launched Dang Wen Li (當文歷餅店) by Dominique Ansel, his highly-anticipated first shop in Hong Kong at Harbour City.
The new shop Dang Wen Li (當文歷餅店) – a transliteration of “Dominique” in Cantonese, showing Chef’s tribute to the culture of Hong Kong – and will feature a capsule collection of brand new pastries created exclusively for Hong Kong, as well as made-to-order specialties and classic French viennoiserie.
Innovative Desserts Exclusive to Hong Kong and Made-to-Order Specialties are rich in Hong Kong elements. Dominique made brand new pastries just for Hong Kong inspired by local traditions and iconic classics reimagined, like the Lemon Juice Box (a nostalgic nod to childhood memories filled with bergamot curd and earl grey mascarpone mousse), the Coconut Passionfruit Pineapple Bun (transformed into a coconut mousse “bun” filled with pineapple lime passionfruit jam), Macaroni Cheesecake (silky fromage blanc and ricotta cheesecake shaped like Cha Chaan Tang signature macaroni with ham and peas) and Black & White Milk (salted caramel panna cotta mimicking the black & white evaporated milk cans often seen in local teahouses).
Made-To-Order Specialties are desserts finished for each guest à la minute just out of the oven or right in front of their eyes, a signature of Chef Dominique’s bakeries around the world. Highlights include: Red Bean Ice Cream Fish Balls, Hong Kong Milk Tea Cookie Shot (a new version of Dominique’s signature Cookie Shot with a local update) and Dominique’s signature Blooming Hot Chocolate.
“Desserts have emotions – they bring back memories and special moments in our lives, whether it’s a time when you’re gathered around a dinner table with people you love, baking at home with family, or celebrating a milestone to remember”
In addition to pastries and sweets, a selection of savory options will be available daily, including Silk Egg Katsu Sandwich, Turnip Cake Muffin with Soft Scrambled Eggs and Omelet Soufflé, signature yet creative.
A variety of classic French viennoiserie will be baked fresh daily – from flaky croissants to the signature DKA (Dominique’s Kouign Amann). A staple of Chef Dominique’s shops, these artisanal favorites showcase time-honored lamination techniques (the process of folding dough and butter to create flaky layers) that pastry chefs work for years to perfect.
Without the perhaps most well known Cronut®, Chef Dominique presents something entire new – a pastry love letter to the people of Hong Kong, “Dang Wen Li by Dominique Ansel has been a labor of love for us. As a chef, I’ve always believed that we shouldn’t just copy and paste, but instead, create something that’s unique for guests and for the community”, says Chef Dominique, hoping that customers can taste pastries that make you remember, bring you back to childhood memories, or remind you of what makes Hong Kong such a special place when they visit this new and unique bakery.
