Uji Matcha Cherry Mille Crêpe Cake
Ships Nationwide in U.S.
Not eligible for shipping to CanadaUji Matcha is considered the highest quality matcha, and this delicate Mille Crêpe Cake pairs matcha custard and pastry cream with cherries that have been steeped in Zinfandel red wine.
Handmade crêpes layered with matcha pastry cream are light and melt in your mouth. A thin creamy layer of matcha custard is polished and smooth, giving off matcha’s deep bitter and umami flavors. As a unique touch, the bold, sweet, and full-bodied Zinfandel red wine cherry pieces delicately tucked between add just the right amount and balance out the earthy, bitter strength of matcha – like soulmates, reunited. it’s a matcha experience on a whole other level unlike any matcha dessert you’ve had before
A slice of Southeast Asia in the heart of Manhattan, Lady Wong Patisserie was founded by the Malaysian-born husband-and-wife duo of Morgan Anthony and Seleste Tan, who spent a decade honing their skills in Singapore before moving to New York. They’ve cooked in five-star hotels including Four Seasons and Michelin-starred restaurants like Jean-Georges, and at Lady Wong, their stunning desserts marry the flavors of Southeast Asia with French fine dining pastry technique.
This package serves 6-8 people and includes a Uji Matcha Cherry Mille Crêpe Cake
- Each cake measures 9"
- Arrives in a silver cooler gift bag!
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Cake may be stored in the freezer for up to 2 months, or in the refrigerator for up to 2 days.
- Best Consumption Period: Once defrosted, best consumed within 24 Hours.
To Serve
- Defrost in the refrigerator for at least 10 hours.
- Once cake is thawed it can be served immediately or within 30 minutes at room temperature.
- Enjoy!
Allergens: Dairy, Egg, Wheat, Gelatin, Alcohol.
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts, or other allergens.
Where Southeast Asian Flavors Meet French Techniques
Where Southeast Asian Flavors Meet French Techniques
A slice of Southeast Asia in the heart of Manhattan, Lady Wong Patisserie was founded by the Malaysian-born husband-and-wife duo of Morgan Anthony and Seleste Tan, who spent a decade honing their skills in Singapore before moving to New York. They’ve cooked in five-star hotels including Four Seasons and Michelin-starred restaurants like Jean-Georges, and at Lady Wong, they’re putting their ample talents to good use with beautiful Southeast Asian-inspired cakes and pastries both traditional and modern.
Lady Wong was born during the Covid pandemic, when, unable to travel back to Malaysia, the couple began baking treats infused with the flavors of their home country for friends and family to ease their homesickness. These eye-catching desserts exploded on social media, and soon they were selling them from the back of their car, then at pop-ups, and eventually at their very own brick-and-mortar storefront in the East Village. Lady Wong’s stunning desserts – from Pandan Layer Cakes to Black Sesame Passion Fruit Entremet Cakes – marry the flavors of Southeast Asia with French fine dining pastry technique, and now they’re shipping nationwide!
