Pandan Pistachio Royaltine Cake

This stunningly beautiful cake is layered with pandan-perfumed chiffon cake, Sicilian pistachio feuilletine crunch, and silky white chocolate-infused pandan cremeux, all surrounded by light and airy coconut mousse.

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.