Photo credit: Dominique Ansel Bakery
Famous French-born pastry chef Dominique Ansel has teamed up with local chef Malcolm Lee of Candlenut to create a dessert version of our Singapore Chilli Crab at Dominique Ansel Bakery Japan. That is so cool!
Here’s everything you need to know about the awesome collaboration.
For the uninitiated, Dominique Ansel is the creator of the life-changing cronuts, cookie milk shots and frozen S’mores. The world-famous bakery currently has three outlets in New York City, Tokyo and London.
Dominique Ansel Bakery is not one to rest on their laurels. The Tokyo outlet has recently introduced What-a-Melon soft serve (a watermelon soft serve sandwiched between an actual watermelon slice) and Crème de la Corn (soft serve served on a piece of grilled corn). Needless to say, both desserts have been making its rounds on social media.
And now, Dominique Ansel Bakery is putting Singaporean “Chilli Crab” on the world map. The collaboration is with Chef Malcolm Lee, the head chef and owner of Candlenut—one-Michelin-starred Peranakan restaurant in Singapore.
Dominique Ansel Bakery’s Singaporean “Chilli Crab” is essentially made with a chocolate “shell” filled with coconut panna cotta, pandan jelly, mango mousse, with mango tapioca “roe”. You can crack open the shell with a little hammer which is provided together with the box.
The Singaporean “Chilli Crab” dessert is priced at ¥2,400 and it is available from 25 August to 10 September 2017 at Dominique Ansel Bakery Japan.
Once again, congratulations to chef Malcolm Lee for the partnership with Dominique Ansel. We are so excited to know that our very own Singaporean Chilli Crab is part of the dessert lineup at Dominique Ansel Bakery. We are definitely keeping a lookout for more amazing creations from Chef Malcom Lee!
Dominique Ansel Bakery Japan
5 Chome-7-14 Jingumae, Tokyo 150-0001, Japan
Tel: +81 3-3486-1329
Daily: 10am – 7pm
Nearest Station: Omotesando