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Inside the dimly-lit, cozy space, which is situated atop a bar with a slightly hidden entrance, you can plop down by the counter to watch the chefs artfully arrange your dishes or take a booth seat with tabletops made colorful by splashes of chocolate paint.


In collaboration with the dessert bar’s pastry chef Tomo Nakashima, Wong looks to Japan for inspiration, making use of items like kinkan(kumquat), yuzu, and Japanese black sugar. The result, in line with what Wong is famous for, is a variety of delicate creations that are elaborately designed yet deceivingly simple in appearance.

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