Trendsetting Pastries: The pastry chef behind New York City’s famed Dominique Ansel Bakery arrives in Hong Kong. Best known worldwide as the inventor of the cronut — a croissant-doughnut hybrid — that took New York City by storm, Dominique Ansel has created a collection of sweet treats for Hong Kong, which are showcased at Dang Wen Li by Dominique Ansel. 

Look & Feel: Located at the ground floor of Ocean Terminal in Tsim Sha Tsui, the trendy yet cosy cafe blends glamorous white and gold with pastel shades for an elevated yet approachable look. 

Clever nods to baking as well as to Hong Kong culture abound throughout the space; the swirled lines in the ceiling are meant to evoke the layers of pastry in a croissant, while the curved pink backs to the booths are inspired by lady fingers. Meanwhile, the tiled floor and rose gold hanging lights take their cue from local cha chaan tengs and markets. 

On the Menu: All of Dang Wen Li’s cakes were created exclusively for Hong Kong and take inspiration from various local foods. There’s the Pineapple Bun ($65), a coconut pineapple passionfruit cake, the Macaroni ($58) lemon cheesecake, and the Lemon Juice Box ($62), a delicious blend of bergamot curd, earl grey mascarpone mousse, almond biscuit and a white chocolate “juice box” shell. Larger versions of the cakes are available for take away, too. 

While the cafe isn’t serving the famed cronut, Hongkongers can look forward to the DKA (Dominique’s Kouign Amann, $38), Ansel’s best-seller, his take on the Breton layered pastry with the caramelized exterior. Other pastries on offer include madeleines, croissants, and pains de chocolat. There’s an array of savory egg dishes, drinks, and made-to-order desserts, too.

Meet the Chef: French-born Dominique Ansel was executive pastry chef at three-Michelin-star Daniel in New York before striking out on his own. 

FYI: Dang Wen Li is the romanized pronunciation of Dominique’s “Chinese name”.

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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.