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Header image courtesy of Dang Wen Li by Dominique Ansel
Popular artisanal bakery Dang Wen Li, helmed by Dominique Ansel, is making changes to its nostalgic Hong Kong-inspired pastry series. The “Classic Childhood Memories” collection, originally launched last October, reimagines the iconic childhood treats that Hongkongers know and love. This summer, the Cronut baker adds two new irresistible items to complete the collection, replacing the Mango Cone and French Toast.
The new Mt Strawberry transforms the delightful Apollo strawberry and chocolate cones into a delicious cake. It is further reinvented with strawberry and chocolate sponges layered with velvety vanilla mascarpone cream, fresh strawberries, and homemade strawberry marmalade.
Meanwhile, the Muscat Grape Jelly is a tribute to the muscat Gummy Choco nibbles that usually come in a recognisable coin-sized tube. The reinterpretation is presented as a half chocolate shell with its chewy insides on display.
Layered with coconut mousse, crunchy coconut feuilletine, and aromatic pandan sponge cake, the final touch on this treat is a muscat grape jelly topping mimicking the iconic green gummy traditionally encased in a chocolatey shell.
These additions will join other nostalgic treats from the “Classic Childhood Memories” collection—the Bear Cookie is an irresistible chocolate and hazelnut cake that resembles the chocolate-filled biscuit popular amongst children; the Haw Flakes is a Japanese soufflé cheesecake topped with hawthorn and raspberry mousse presented as an ingenious trompe l’oeil of the iconic Haw Flakes packaging; and Dominique’s Cup Noodle recreates the shape and design of the on-the-go quick meal, but adds surprising textures and flavours such as Hong Kong milk tea mousse, homemade cold brew coffee gelée, and caramel milk tea gelée “noodles.”
All pastries are now available at the three Dang Wen Li boutiques across Hong Kong and the entire collection as a set of five pieces is also available for pre-order on the website. The Haw Flakes and Bear Cookie also exist as individual large cakes.
Born and raised in Hong Kong and educated in the UK, Celia is passionate about culture, food, and different happenings in the city. When she’s not busy writing, you can find her scouting for new and trendy restaurants, getting lost in a bookstore, or baking up a storm at home.
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