Monday, November 14, 2016

Dessert Bar by Stanley Choong @ Sri Petaling

KL's burgeoning breed of talented local patissiers continues to please: The latest young pastry chef to sweeten the scene is Stanley Choong, who trained at Le Cordon Bleu in Malaysia & Japan; his new cake & pastry parlour in Sri Petaling showcases a fair number of temptations worth tracking down - hunt for the bright neon bunny outside that seeks to beckon customers in.

The other choux drops:  Check out Stanley's craquelins - diplomat cream puffs in varieties like spiced apple or French vanilla bean, offering a lightly crunchy bite that yields to many mouthfuls of sheer sumptuousness. These prove to be painstakingly prepared desserts with pleasurably balanced flavours, from a layered tart of coconut panna cotta atop lime curd & almond dacquoise to a luscious Belgian chocolate mousse cake made memorably textured with yuzu cremeux, caramelised salted hazelnuts & almond flakes. Mostly RM13-RM18 each. Service is warm, living up to the storefront's 'Welcome Home' one-liner.

Dessert Bar by Stanley Choong
16 Jalan Radin Bagus 9, Sri Petaling, Kuala Lumpur. Wed-Mon, 11am-9pm (10pm Fri & Sat). 

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6 comments:

  1. Cream puffs? For a while, I thought they were scones...with cream filling. Wouldn't mind trying - something a little different and the test is in the eating!

    ReplyDelete
    Replies
    1. Suituapui: I love creamy desserts - so I definitely couldn't resist the puffs here - filled with cream to the max! :)

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  2. The tart looks pretty! But I'm fat....
    No pic of the young pastry chef? Hehehe.

    ReplyDelete
    Replies
    1. CK: haha, you're not fat la, I am! ;) the chef's photo is in the first pic ;)

      Delete
  3. Feed me then only feed the bunny, haha!

    ReplyDelete
    Replies
    1. Choi Yen: heheh, but the bunny is hungry too! :D

      Delete