When it comes to vegan and gluten-free pastries, Hong Kong is way behind the curve in comparison to other food capitals of the world. Bien Caramélisé, the city's first-ever plant-based pâtisserie is poised to change that and buck the trend in a big way. Located on the first floor an unassuming commercial building in Prince Edward (near the flower market), Bien Caramélisé is helmed by Jessica Chow, a former pastry chef at Grassroots Pantry and Nectar.
I thought I might have gotten the wrong address but finally relieved when I saw this sign on the wall.
At Bien Caramélisé, Chef Chow recreates classic French pastries like eclair, Paris Brest, mille feuille and pâte à choux all without eggs, dairy, butter or processed sugar.
It’s early evening when I dropped by but I was surprised to see a full tea salon. More surprisingly, almost all the sweets were long gone except this hazelnut mille feuille ($66). I guess I should have called early.
I thought this tasted very different from a “normal” mille feuille. The first difference I noticed was the puff pastry which still had that rich, buttery flavor one would expect from a mille feuille and yes, it’s very flaky. But a few more bites in, I started to realize that it’s actually more corny than buttery. It’s like having a pastry made with corn flakes.
The hazelnut praline cream wasn’t bad though.
Obviously, vegan glutin-free desserts aren't for everyone so adjust your expectations wisely.
Food Rating: 4.5/10
Price: $$$$
Address: 1/F Shop D, Hentiff Building, 160 Prince Edward Road West, Mongkok, Hong Kong
Closest Metro Station: Prince Edward
Tel: +852 5239-5198
Website: www.biencaramelise.com
Opening Hours: 12:00pm - 7:30pm (Wed - Mon)
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