Pastries
PastriesANDO patisserie
East Village
Chef Nic Yang merges Chinese, French, and Japanese training into pastries that shouldn't work but absolutely do. The taro and vitellus custard profiterole, stuffed with salted egg yolk and topped with pork floss, is the kind of mad genius that keeps you coming back.
Chinese-French-Japanese fusion
Under-the-radar gem
Artisanal pastries
Inventive flavor combinations
Tips
đ„"the taro and vitellus custard profiterole is incredible, as in, I almost don't believe it exists and that it works"
âš"flavors are immaculate"
â°arrive early, popular items sell out by late afternoon
$$$$
ANDO patisserie
East VillageOpens Friday at 1:00 PM
PastriesPastriesChef Nic Yang merges Chinese, French, and Japanese training into pastries that shouldn't work but absolutely do. The taro and vitellus custard profiterole, stuffed with salted egg yolk and topped with pork floss, is the kind of mad genius that keeps you coming back.
Chinese-French-Japanese fusion
Under-the-radar gem
Artisanal pastries
Inventive flavor combinations
Tips
đ„"the taro and vitellus custard profiterole is incredible, as in, I almost don't believe it exists and that it works"
âš"flavors are immaculate"
â°arrive early, popular items sell out by late afternoon
$$$$