Embarking on a sweet adventure with Lady Wong’s delightful confections delivered beautifully to Connecticut, I indulged in a symphony of flavors and textures that transported me across the globe. Each cake, a masterpiece in its own right, showcased the ingenious blending of Southeast Asian flair with refined French pastry techniques, a hallmark of Mogan Anthony and Seleste Tan’s culinary prowess.
Lady Wong’s ascent to culinary fame in New York City has been widely recognized and celebrated for good reason. This recognition is attributed to the bakery’s unique blend of traditional Southeast Asian flavors with modern pastry techniques, a fusion that is both innovative and deeply rooted in the cultural heritage of its founders, Mogan Anthony and Seleste Tan.
The New York Times has been particularly effusive in its praise, featuring Lady Wong’s Black Sesame Passion Fruit Entremet (my personal favorite) in its “25 Restaurant Dishes We Cannot Stop Thinking About This Year” list, highlighting the bakery’s ability to craft desserts that are as visually stunning as they are delicious
Forbes has also lauded Lady Wong, describing their offerings as “the coolest dessert” the reviewer had tried in a long time, reflecting the bakery’s innovative approach to traditional desserts
Eater, a renowned food and dining network, has been instrumental in highlighting Lady Wong’s prominence in the modern pastry scene. They have recognized Lady Wong as “NYC’s 2022 Best Bakery” and have included the bakery in various other features, underscoring its status as a defining force in contemporary pastry making.
Other notable mentions include features in Bloomberg, which named Lady Wong as one of the best new bakeries in New York City, and Time Out, which celebrated Lady Wong for having one of the most creative menus in NYC
These accolades from prestigious publications (including ours!) are testament to Lady Wong’s unique position in the culinary landscape. Here is what I tried:
Strawberry Guava Entremet: This cake was a refreshing oasis of flavor. The rich and fruity tones of guava and strawberries, gracefully intertwined with velvety cream cheese mousse, created a delightful harmony in every bite. The cake’s fragrance was captivating, its flavors soothing, and its textures gentle, making it a perfect start to this indulgent journey.
Black Sesame Passionfruit Entremet: My personal favorite, this cake stood out with its striking contrast of flavors. The black sesame mousse, deep and nutty, encased a heart of tangy passion fruit caramel. This combination layered over a chocolate sable, was a dance of bold, bright, and earthy tones, elegantly crafted to tantalize the taste buds.
Calamansi & Passion Fruit Cake: A marvel of balance and brightness, this cake combines coconut mousseline cream with a zesty layer of calamansi and passionfruit curd. The lemon citrus sponge cake foundation added a light and airy touch, making each forkful a delightful escape to a tropical paradise.
Vietnamese Coffee Rocher: This cake was a decadent journey through textures and tastes. The silky milk chocolate mousse and rich coffee creméux were harmoniously paired with the crunch of praline feuilletine and a hazelnut chocolate Rocher coating. Each element played its part in creating a luxuriously indulgent experience.
Pandan Pistachio Royaltine: An exquisite blend of East and West, this cake featured silky Pandan cremeux and a Sicilian pistachio feuilletine crunch. The Valrhona white chocolate-infused Pandan and coconut Anglaise mousse enveloped the Pandan perfume sponge, creating a symphony of subtle, sophisticated flavors.
Uji Matcha Cherry Mille Crêpes: This cake was a revelation in the world of matcha desserts. The handmade crêpes, layered with a thin, creamy matcha custard, offered a delightful contrast in textures. The Zinfandel red wine cherry pieces added a bold, sweet counterpoint to the matcha’s earthy bitterness, creating a harmonious blend that was both unexpected and utterly delightful.
Lady Wong’s cakes are not just desserts; they are culinary journeys that celebrate the rich tapestry of Nanyang flavors with a modern twist. Each cake is a testament to the passion and skill of Mogan Anthony and Seleste Tan, making Lady Wong a must-visit destination for anyone seeking an extraordinary pastry experience. The story of Lady Wong is as enchanting as their cakes, a tale steeped in nostalgia, innovation, and a deep-rooted love for Southeast Asian flavors. Born in the crucible of the COVID-19 pandemic, Lady Wong emerged as a culinary phoenix, a brainchild of the dynamic duo Mogan Anthony and Seleste Tan. Both hailing from Malaysia and with extensive culinary experience in Singapore, Malaysia, and New York, this husband and wife team sought to recapture the cherished flavors of their childhood. Their journey took them from prestigious stints in five-star hotels and Michelin-starred restaurants to the creation of their own unique pastry boutique in the heart of New York City.
Lady Wong offers a delightful array of pastries and cakes that are a true love letter to the region’s rich culinary traditions. Their creations, perfected through extensive travel, cooking, and research, reflect a seamless blend of traditional tastes and modern culinary techniques.
But what sets Lady Wong apart, even more, is their remarkable delivery experience. Understanding the importance of preserving the integrity and beauty of their creations, Lady Wong delivers right to your door with their cakes carefully nestled in a reusable cooler bag designed to fit two cakes to ensure they ensure that the cakes arrive in pristine condition.
Adding to this luxurious delivery experience are the beautifully crafted cake boxes that transform into their own carriers.
Each element of their service, from baking to delivery, is a well-thought-out symphony of taste, presentation, and customer experience.
Getting Lady Wong’s exquisite pastries and cakes delivered is easy.
For more detailed information on how to place an order and the specific delivery options available, visit www.ladywong.com, email info@ladywong.com or call 646 422 7189. You can also send a DM on their Instagram at www.instagram.com/ladywongpastry/ for a quicker response.
