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-RM15 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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