When we see our country’s rich culinary heritage make waves on the international stage, it brings a sense of pride to us. For many Malaysians, the idea that Kuih Muih, our favorite bite sized treats, are delighting customers in New York City is more than just exciting. It’s a celebration of homegrown flavors standing in one of the world’s most diverse food scenes.
Seleste Tan and Mogan Anthony, a Malaysian couple who founded “Lady Wong”, a patisserie in NYC’s East Village. Lady Wong is dedicated to crafting traditional and modern Asian desserts introducing the New Yorkers to the sweet world of Kuih Muih. From Lapis Sago to Seri Muka and Talam Pandan, the patisserie has turned Malaysian treats into sought after delicacies in NYC. Lady Wong’s menu also features seasonal delights such as mooncakes, just in time for Chinese New Year.
From Michellin Stars to Malaysian Roots
Seleste and Morgan’s journey are rooted in years of experience working in Michelin starred restaurants and luxury hotels. Yet despite their impressive resumes, their hearts are tied to the comforting flavours of home. When the pandemic hit, that led them to experiment with Malaysian desserts. They started small pop ups around New York, the couple’s dedication and skills attracted attention. The demand for authentic Southeast Asian sweets grew, to open their permanent patisserie, Lady Wong.
Sweet Success and Recognition
Lady Wong’s fusion of Southeast Asian flavors and classic French pastry techniques has earned widespread acclaim. In 2022, Lady Wong was even recognized as Best Bakery by Eater NY, a significant milestone for a shop specializing in Malaysian desserts.
To further share their love for Southeast Asian cuisine, Seleste and Mogan opened booths at Urban Hawker, a Singaporean-inspired food hall near Rockefeller Center and Times Square. This expansion allows more people to experience the richness of Malaysian Kuih Muih amidst New York’s busy streets.
A Taste of Home, A Source of Pride
For Malaysians, Lady Wong’s success represents more than just good food—it’s a reminder of the unmatched flavors that come from their homeland. The patisserie’s rise has sparked conversations about the potential of kuih muih on the global stage, with many encouraging local businesses to spotlight traditional Malaysian desserts rather than following Western pastry trends.
Through Lady Wong, Seleste and Mogan have not only introduced New York to the delicate, flavorful world of Malaysian sweets but have also created a bridge between cultures. In every layer of kuih and every bite of pandan, they remind the world that Malaysian food has a place on the grandest of culinary stages.
Sources: TRP
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