Dang Wen Li by Dominique Ansel, the world-renowned chef Dominique Ansel’s local-inspired French bakery in Hong Kong, is now serving new autumn dishes to celebrate the change of season.
Seasonal comforts are paired with classic nostalgic Hong Kong-style flavours, transporting guests to their favourite childhood memories.
This is a new and special collaboration with Sun Kwai Heung, the city’s most popular 40+ year old local Siu Mei (roast meats) shop in Chai Wan, best known for its mouthwatering Char Siu.
Every morning, the butcher will save the best roast pork cuts for Dang Wen Li’s new Sun Kwai Heung Char Siu & Egg Croissant (HK$68). Juicy slices of Char Siu and a soft French omelette are served inside the bakery’s signature fresh-baked croissant, which is topped with homemade honey mayonnaise.
A must-try amongst local foodies. Limited servings available daily.
Vegetarians can choose the OmniPork Luncheon & Egg Croissant (HK$58), which includes plant-based luncheon meat and homemade vegetarian “char siu sauce.”
Dang Weng Li’s new hearty Lobster Bisque (HK$98), a nod to classic Hong Kong Cha Chaan Teng macaroni soup, is perfect for the cooler months, best enjoyed with macaroni noodles or fresh-baked garlic toasts on the side, made with Dang Weng Li’s own fresh-baked brioche bread.
The Hong Kong-style Borscht (HK$78) is a more refined version of the traditional “red soup,” a Cha Chaan Teng favourite. It goes well with nostalgic alphabet pasta and garlic toasts on the side.
Where to get these?
These four new savoury dishes will be available at Dang Wen Li’s H Queen’s and Harbour City locations beginning Wednesday, October 20, 2021.
They’re all made to order and available all day as à la carte or in a combo with a drink (+$20), for dine-in or takeout.
Dang Weng Li by Dominique Ansel
This is a news article, not a restaurant review.