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Last night’s dinner with @susanjunghkfood where the cuisines were reversed and I made the Three Cup Chicken and she made the Kouign Amann. One of the endless reasons I love Hong Kong - the fact that if you want to, you could cook Taiwanese or Breton or anything you desire so long as it’s good. And always so long as it’s in the company of good friends.
Our final weekend of soft serve for the year at @dominiqueanselkitchen. Open today and tomorrow from 12-9pm at the window on the side of our shop, with this Honey Crème Fraîche soft serve with frozen elderflower-marinated tart and sweet grapes, and our What-a-Melon Soft Serve too. 😎🍉🍇🍦 (📸regram from @feedyourgirlfriend)
Of the meals to remember in this lifetime, many of mine are in Hong Kong. The best suckling pig, that crazy hidden private kitchen, homemade jams, and XO sauce. But aside from the food, it was the people that made these meals. The friends I have met in Hong Kong have been some of the most thoughtful, hospitable, and genuine. And for this reason, it was important for me to create something custom of my own when we open in 2020. No, there won't be a Cronut. No there won't be a Frozen S'more. But there will be something one of a kind. #DAinHK
Our Grapefruit Passionfruit Rose Pavlova, made with a light as air poppyseed meringue, fresh grapefruit slices lightly marinated in rose water, passionfruit curd, and silky rose whipped Chantilly. A new addition to our pastry case tomorrow in Soho.
NYC! Today is the final day of our New York Collection. Thank you to everyone who has visited over the summer to try these pastries - it’s been 15 years since I moved to NYC, and I can’t wait to show you what the next 15 will bring. 🥨🍕🥯🚕🗽
Next up: our Cinnamon Pear Muscovado Tart, with cinnamon anise-poached fresh Bosc pear, muscovado ganache, homemade pear jam with a splash of Poire Williams pear liqueur, and smoked cinnamon mascarpone Chantilly. A new addition to our autumn pastry case in Soho beginning this Friday.
Our New York Collection is coming to an end this Thursday, and we’re turning our case over to brand new autumn pastries on Friday, including this Pistachio Cardamom Mousse Cake. It’s made with creamy pistachio black cardamom bavaroise mousse with salted pistachio cremeux and cherry devil’s food cake soaked with a bit of Kirsch (cherry liqueur). Starts on Friday in Soho.