Lady Wong Patisserie
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!
