Introducing a special collaboration between Dang Wen Li by Dominique Ansel and Sun Kwai Heung

New Savory Creations at Dang Wen Li by Dominique Ansel

The bakery’s new Hong Kong-inspired savory dishes are exclusive to its H Queen’s Flagship and Harbour City. Staying true to its mission to support the local community where possible, Dang Wen Li launches a new and special collaboration with Sun Kwai Heung (新桂香燒臘), the city’s most popular 40+ year old local siu mei (roast meats) shop in Chai Wan, best known for its mouthwatering char siu. The butcher will save the best cuts of roast pork every morning just 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, finished with homemade honey mayonnaise. With limited servings available daily, this savory treat is sure to be a hit among local foodies. Vegetarians may opt for the OmniPork Luncheon & Egg Croissant (HK$58), featuring plant-based luncheon meat and homemade vegetarian “char siu sauce”.

Taking a nod from classic Hong Kong cha chaan teng macaroni soup, Dang Weng Li’s new hearty Lobster Bisque (HK$98) is perfect for the cooler months, best enjoyed with macaroni noodles or with fresh-baked garlic toasts on the side, made with Dang Wen Li’s own fresh-baked brioche bread. The Hong Kong-style Borscht (HK$78) is an elevated version of the classic “red soup,” the local cha chaan teng favorite. It can be enjoyed with nostalgic alphabet pasta or garlic toasts on the side.

These four new savory dishes launch at Dang Wen Li’s H Queen’s and Harbour City locations starting Wednesday, 20^th October, 2021. They’re all made-to-order and available all day as à la carte or combo with a drink (+$20), for dine-in or takeaway.