Slip into the modern elegance of a new Union Square classic. Lee’s desserts are made to travel, and quite a few can last a day or two, so you can bring some home to friends and family.īe sure to: Ask the helpful staff which custom-made beverage on offer pairs best with your dessert of choice the Signature Latte, which contains brown-rice-infused milk, works well with the nuttiness of the corn mousse cake. Simpler items, like box of shortbread cookies with green tea ganache, or the yuja pound cake with Meyer lemon confit, are also expertly executed by Lee, who trained at Le Meurice, a five-star hotel in Paris. But it’s not all corn at this minimalist bakery by Korean chef Eunji Lee, formerly of two-Michelin-star Jungsik: there’s much more patisserie, like the signature flower-shaped Lysée mousse cake with Korean toasted-brown-rice mousse, pecan and praline, and the apple-yuja tart with yuja (the Korean word for yuzu, a citrus fruit) cream, omija (magnolia berry) jelly and apple compote. Suffice to say corn gets incorporated at almost every step of the way, from corn flour to corn powder to corn sable (the shortbread-like bottom). If you try one interesting food in New York, our vote is for the exquisite and slightly offbeat corn mousse cake at Lysée. The result: a spot that’s surprising, adventurous and worthy of the subway ride out to Flushing, where you’ll find a host of other delightful attractions to visit. The aesthetics of the inventions take inspiration from shapes and colors found in nature and carry over to the interior design, which incorporates curves and circular patterns. The drinks are just as outlandish and exciting, like the corn latte topped with corn cookies and cream. Newness and nonconformity are the currency, as the menu features croffles, cruffins and frequent debuts of desserts. That flair is evident in desserts like the black tea cheesecake with fanciful mushroom-shaped meringue decorations, and French toast and croissants piled high with whole strawberries. The desserts are purposely over the top to help “fill the void,” which is what the name Gong Gan refers to. Pastry chef Anna Kim (formerly of Patisserie Fouet and Per Se), restaurateur June Kwan and fashion designer and painter BJ Kim joined forces for this upscale cake emporium and wine bar. You know K-pop and maybe K-beauty, but do you know K-dessert? Dining at Gong Gan is a moment that feels fashionable, fun and very now. Some delicacies, like the durian parfait, may be only for lovers of that particular fruit, while others, like the taro custard cream puff, employ unusual combinations, such as seaweed, salted egg and pork floss. The important thing is to keep an open mind as you wait in line at the tiny storefront. The portions are small enough that you can order six or seven desserts with a couple of friends and sample them all, experiencing new flavors with each bite. You can feast on Earl Grey bubble tea egg tarts (more savory than sweet), parfaits of durian or taro, taro custard cream puffs, jasmine panna cotta, sea salt cheese cream sponge cake and black sesame crepe roll cake. The modern East Village Chinese bakery melds traditional ingredients, like osmanthus (a flower frequently used in teas and cakes), seamlessly into Basque cheesecake. Next time we go I want to try their ice cream deluxe (no surprise there) and creamart lattes.As much as New Yorkers love Chinatown Ice Cream Factory, Fay Da Bakery and the sweets at their local dim sum parlor, Ando Patisserie is the next evolution from those favorites. It was just the right amount of sweet, flavorful and filling. We happened to go after a long and tiring (but fun) day and this was the perfect treat. Even though this all sounded sweet and possibly heavy on paper, the dessert itself was SO refreshing. Alexa got the tiramisu which had lady fingers, expresso syrup, rice cake, mascarpone cream, chocolate flakes, brownies and pirouette sticks. I got the matcha black sesame which had condensed milk black sesame sauce, rice cakes, cereal, matcha sauce, red bean, matcha ice cream, white chocolate shavings and strawberry. There's so many we wanted to try (which means we plan to go back) but both settled on bingsoo, their signature dessert which is milk shaved ice topped with all sorts of goodies. The ambiance is on the quirky side which matches the eclectic range of desserts they offer. Sweet Moment NYC has all that and more! They're a fairly new dessert cafe located in between Soho and Little Italy. One of the reasons I love Asian dessert places is because I am a sucker for flavors like matcha, taro, black sesame and red bean.
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