9th January 2020 – (Hong Kong) Dang Wen li by Dominique Ansel just opened its doors two days ago at Ocean Terminal, Harbour City. There are 35 seats inside the cafe occupying a total space of 1,600sqf. The new shop 當文歷餅店 – a transliteration of “Dominique” in Cantonese, shows Chef’s tribute to the culture of Hong Kong – features a capsule collection of brand new pastries created exclusively for Hong Kong, as well as made-to-order specialities and classic French viennoiserie.
Fans of Char Chan Teng in Hong Kong would be familiar with some of their desserts inspired by the local culture. We tried the Pineapple Bun which is basically a Coconut Pineapple Passionfruit Cake (HK$65). The morning staple has been reimagined into a coconut mousse and coconut dacquoise “bun” with a center of salted mascarpone cream and pineapple lime passionfruit jam. The ‘bun’ combines the flavours of both coconut and pineapple lime passionfruit jam which was an absolute treat.
The only savoury dish we tried today was the Silk Egg Katsu Sando ($88), it is basically a Panko-crusted fluffy steamed egg served on homemade Japanese-style brioche bread with XO mayonnaise. The overall texture was smooth and soft.
At first glance, the Lemon Juice Box – Earl Grey Bergamot Cake (HK$62) looks weird as it resembles a drink box. The cake has a slight tang which was nicely coupled with the overall subtle earl grey taste of the dessert.
Every Hongkonger’s comfort food, ‘macaroni in tomato soup’ has been wittily transformed into the Macaroni – Lemon Cheesecake (HK$58) by Dominique Ansel. It is actually a silky fromage blanc and ricotta cheesecake shaped like elbow macaroni, with a hint of lemon, almond biscuit, complete with hand-cut white chocolate “ham” and crispy “peas”. The unison of different textures – the crunchiness of almond biscuit and peas, softness of the cheesecake – makes digging into this ‘Macaroni’ an all the more pleasant experience.
Next, we tried the Black & White Milk – Panna Cotta ($65) which is a rum-soaked baba cake at the center, set within a white chocolate “can” mimicking the black & white evaporated milk cans often seen in local teahouses. The cake is rich in flavour and it wasn’t too sweet.
Another must-try caramelized croissant is the DKA (Dominique’s Kouign Amann) (HK$38). The croissant has flaky layers inside and a caramelized crunchy crust outside. It is the best-seller in each of Dominique’s shops worldwide.
Fans of hot chocolate should not miss their Blossoming Hot Chocolate (HK$68). Chef Dominique Ansel placed a marshmallow chrysanthemum flower that “blooms” into a cup of homemade hot chocolate. We were pleasantly surprised by the surprise.
Last but not least, we also tried the Hong Kong Milk Tea Cookie Shot (HK$48) i.e. Chef Dominique’s new version of his signature Cookie Shot gets a local update with a snickerdoodle cookie “cup”, filled to order with milk tea, topped with a chocolate lid. You can sip the milk tea before munching on the cookie cup.
As an aesthetically-pleasing creative ‘artworks’ of flavours, Dang Wen Li by Dominique Ansel is undoubtedly the place to be to take nice “Insta-worthy” pictures of your desserts and to treat yourself to sweet delicacies!
Value for money :3.5/5
Taste : 4.5/5
Ambience : 4/5
Service : 4/5
Dang Wen li by Dominique Ansel
Address: OT G63A, Ocean Terminal, Harbour City
Telephone : +852-26138618
Daily hours: Mon-Thurs: 8AM to 9PM, Fri: 8AM to 9:30PM, Sat & Sun: 9AM to 10PM