INTRODUCING CHEFS PASTRY: A PATISSERIE WITH A PAN-ASIAN TWIST
(Entry via Spice Alley)
Chefs Pastry, an innovative new bakery combining centuries-old French pastry techniques with bursts of vibrant pan-Asian flavours, officially launches tomorrow on Sydney’s hippest eat street, Kensington St.
Chefs Pastry flips notions of what patisseries can be - classic pies are packed with succulent Beef Rendang and Black Pepper Duck, and those with a sweet tooth can indulge in Milk Bubble Tea Mousse Cake, Green Tea Opera Cake, and Sweet Potato Mont Blanc. Choux puffs are given a contemporary makeover with Japanese yuzu meringue, and Crepe Cakes are reinvented with Lychee Rose.
An exclusive coffee blend roasted by boutique Sydney roasters Vella Nero will complement the range, with everything made fresh daily by a team of pastry chefs with background at Sydney’s prestigious Hilton Hotel.
Chefs Pastry is the latest collaboration between Kaisern Ching, creator of Sydney’s favourite contemporary Chinese joint, Chefs Gallery, and Dr. Stanley Quek - founder of Chippendale’s funky Kensington St.
“Chefs Pastry is the next step forward in our goal of bringing delicious pan-Asian flavours to a wider contemporary audience. Tucked behind Gin Lane in Spice Alley, our brand new storefront will offer a fascinating blend of Eastern and Western influences that will appeal to a whole new generation of diners, at a fantastically accessible price point,” said Kaisern Ching.
The classics haven’t been forgotten either, with lamb, red wine and rosemary pies sitting alongside a range of quiches including smoked salmon and dill, and cheddar, prosciutto and thyme.
|16 Kensington Street|
Mon – Sun 7am – 3pm