Dominique Ansel, the award-winning French pastry chef who invented the viral Cronut -- croissant and doughnut hybrid -- and chocolate chip cookie shots, has opened a new bakery, Dang Wen Li by Dominique Ansel.

Dang Wen Li by Dominique Ansel

The new bakery opened in January 2020 at Hong Kong's Ocean Terminal in Tsim Sha Tsui.

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"Dang Wen Li" is actually the Chinese translation of Ansel's first name, and the bakery specialises in desserts that are "inspired by the culture and traditions of Hong Kong," South China Morning Post reported.

Apparently, it took around two years for the team behind Dang Wen Li to come up with a concept and menu for the 1,200 sq ft bakery, which can currently seat around 40 customers.

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According to SCMP, Dang Wen Li's team decided not to include Ansel's Signature Cronut, Frozen S'mores and Chocolate Chip Cookie shots on the menu, but instead create desserts that were "more relevant to the people of Hong Kong".

Menu at bakery

Here's a look at some of the desserts one can expect at the bakery:

HK Milk Tea Cookie Shot, HK$48 (S$8.60)

This dessert is Ansel's Hong Kong version of his signature cookie shot made with a snickerdoodle sugar cookie "cup" that is filled to order with homemade milk tea.

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Macaroni Cheesecake, HK$58 (S$10.40)

Inspired by a bowl of Hong Kong-style macaroni with chicken soup and sliced ham, Dang Wen Li's Macaroni Cheesecake is a silky cheesecake that is shaped like an elbow macaroni.

It consists of creamy fromage blanc and ricotta with a hint of lemon, a layer of soft almond biscuit, and is finished with hand-cut white chocolate "ham" and crispy "peas".

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Lemon Juice Box, HK$62 (S$11.10)

Meanwhile, the Lemon Juice Box is a dessert meant to bring customers "back to those childhood memories of sipping on lemon tea".

It comes with a handmade white chocolate "straw" and is made with fragrant bergamot curd, earl grey mascarpone mousse, almond biscuit, as well as white chocolate feuilletine with a hint of sea salt.

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Pineapple Bun, HK$65 (S$11.65)

Inspired by the iconic cha chaan teng staple, this Pineapple Bun dessert is made with coconut dacquoise, salted mascarpone cream, coconut mousse, almond marzipan, and tropical pineapple lime and passionfruit jam at the centre.

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Red Bean Ice Cream Fish Balls, HK$68 (S$12.20)

These Red Bean Ice Cream Fish Balls are glutinous rice balls filled with homemade red bean ice cream, sprinkled with confectioners sugar and torched until caramelised and crisp.

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Silk Egg Katsu Sandwich, HK$88 (S$15.80)

If you'd like something a little more savoury, you can try Dang Wen Li's Silk Egg Katsu Sandwiches.

Each sandwich is made with panko-crusted silky steamed eggs and XO mayonnaise on fluffy homemade Japanese-style brioche bread.

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Soup Dumpling, HK$62 (S$11.10)

Soup Dumpling is a re-imagination of the classic Hong Kong staple.

This fruity dessert is made with tropical mango mousse, vanilla mascarpone mousse, almond biscuit and freshly diced mango at the centre.

The "cabbage" leaf underneath is also made with white chocolate.

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Black and White Milk Can, HK$65 (S$11.65)

Mimicking the black and white evaporated milk cans often seen in Hong Kong teahouses, this dessert consists of salted caramel panna cotta with a rum-soaked baba cake at the centre, set within a white chocolate "can".

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Pound Cake Baguette, HK$168 (S$30)

Resembling an actual baguette, this Pound Cake Baguette is made with a soft and fluffy lemon pound cake that’s coated with a thin crust of Dulcey 32 percent Valrhona Chocolate.

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Blossoming Hot Chocolate, HK$68 (S$12.20)

Last but not least, something to drink.

Ansel's signature Blossoming Hot Chocolate features a double-layer chrysanthemum flower that blooms when placed into a cup of Dang Wen Li's homemade hot chocolate.

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Click here for Dang Wen Li's full menu.

Details

Address:  Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong

Opening Hours:

• Mon - Thurs, 11am - 8pm
• Fri, 11am - 8pm
• Sat - Sun, 11am - 8pm

Top image via 當文歷餅店 - Dang Wen Li by Dominique Ansel on Facebook