Dang Wen Li, the creative bakery founded in Hong Kong by Cronut creator Dominique Ansel, to shut after four years

Dang Wen Li was known for its whimsical creations, such as milk tea cookie shots, that often paid homage to Hong Kong culture

In a social media post on January 8, the brand thanked its Hong Kong supporters – and encouraged them to cash in their vouchers in January

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Dang Wen Li, the bakery opened by Cronut creator Dominique Ansel and loved for its takes on Hong Kong classics, is shutting after four years in Hong Kong. Photo: AP

Published: 12:08pm, 9 Jan 2024Updated: 12:12pm, 9 Jan 2024

While Dang Wen Li may not have had the same long relationship with Hongkongers as the likes of Hoover Bakery or Happy Cake Shop, news of its closure at the end of January has been met with dismay.

A spin-off of Dominique Ansel’s eponymous bakery in New York, Dang Wen Li – the name comes from the Mandarin pronunciation of Ansel’s first name – launched to much fanfare with a large shop and cafe in Tsim Sha Tsui’s Harbour City in December 2019, with Ansel flying in for the occasion.

The initial line-up of cakes and Viennoiserie paid tribute to Hong Kong cultural icons – the brand quickly became known for its milk tea cookie shots and lemon mousse and bergamot cream cake, which was designed to look just like a lemon tea juice box.

In 2019, Ansel told the Post before the bakery’s opening that he didn’t want to just bring in his most famous creations (including the Cronut pastry he became known for) since he wanted to create “pastries that are inspired by the culture and traditions of Hong Kong”.

Dominique Ansel, creator of the Cronut, in New York, in 2019, just before opening Dang Wen Li in Hong Kong. Photo: Xiaomei Chen

Dang Wen Li’s version of the Koala March biscuit, the Bear Cookie cake, featuring layers of vanilla sable, hazelnut sponge cake, milk chocolate ganache and hazelnut mousse. Photo: Dang Wen Li

Hongkongers were delighted by glutinous rice balls filled with peanut ice cream, torched to order for a crunchy, caramelised exterior and served on a stick to look like a skewer of curry fish balls.