KANSAS CITY, MO — Standing in line for a chance to order from the Lady Wong Patisserie case is a shared hobby among New Yorkers. Is it because each cake is made as if it has its own backstory? Or because each treat is a color-shrouded portal to Southeast Asian culture? Maybe it’s a combination of both.
Founded by husband-and-wife duo Seleste Tan and Mogan Anthony, the business began as a “pandemic pop-up” before becoming a storefront in the East Village in 2022. With a shared passion for crafting desserts inspired by their Malaysian heritage, Seleste and Mogan have capitalized on the modern trend for accessible, authentic global flavors.
But they don’t stop there. They weave in an extra touch by taking classic French pastries and desserts — mousses, entremets, choux, mille crepes — and layering them with tropical flavors such as coconut, calamansi, durian and guava.
Notice another trend here: “newstalgia.”
Today, customers seek both nostalgia and novelty. As a powerhouse pair with combined culinary backgrounds at Michelin-starred restaurants, Seleste and Mogan have a deep understanding of how to cultivate an environment that invites people from all walks of life to experience dessert in an entirely new way.
This has established Lady Wong as an institution in the Northeastern food scene, earning the patisserie recognition from prestigious publications such as The New York Times, Forbes and Food & Wine. In fact, in 2022, Lady Wong was named “Best Bakery” by Eater NY. And the buzz extends beyond publications, as residents and tourists flock to get a glimpse of Lady Wong’s latest creations.
The proof is in the flavor (pairings)
Take its Pandan Matcha Tart, Calamansi Passion Fruit Cake, and Ube Blackberry and Black Sesame Mousse Cake, for example. All of these flavors are trending, but they’re reimagined in a way that’s unique to the Lady Wong name.
“You can’t find these at a typical bakery,” Seleste said. “Customers today want flavor that means something, not just something that looks pretty in a photo. We design pastries that not only look refined and modern but also trigger emotion or nostalgia. We want [our products] to taste vibrant and unexpected.”
Seleste and Mogan keep their fingers on the pulse of pastry culture, knowing what the next ‘big thing’ is before it arrives. This innate knowledge has boosted the bakery’s customer reach — and bottom line.
“We constantly watch how people feel about food, not just what they buy,” Seleste said. “We travel, study global pastry trends, pay attention to social media conversations and listen to our customers. We’re driven by curiosity; if a flavor sparks nostalgia or emotion, we explore it.”
The couple is determined to impress even the pickiest New Yorkers with their flavor mashups … and the proof is in the recipes. The Strawberry Guava Entremet blends guava marmalade, strawberry compote and Madagascar vanilla cheesecake mousse. The Brown Butter Carrot Cake layers sponge cake with orange-salted caramel and salted cream cheese, wrapped in German buttercream and gold-dusted walnuts. And, perhaps the most popular, the rainbow-colored, bite-sized Kuih, known for its tropical flavors and iconic chewy texture.
What started as a passion project for heritage flavors has become a stage for endless creation. Since its founding, the business has grown into a three-location operation across New York and Connecticut. This growth is undoubtedly attributed to its menu … a tapestry of global touches, bright colors and inventive textures.
If NYC’s food scene is a ladder to the city’s overall economic health, cultural influence and historical identity, then Lady Wong Patisserie sits on one of its strongest rungs.
This bakery was featured in the March 2026 Craft to Crumb special edition mini-mag. Read the full Roadshow in the digital issue here.
