Lady Wong

After a successful series of pop-ups, this Southeast Asian dessert spot opened up a permanent location. Here, you’ll find red tortoise cakes, filled with mung bean; Japanese onde onde, a glutinous rice ball made with molten palm sugar and salted coconut; durian custard slow-cooked in broth; and the stunning serimuka, a Malaysian steamed pandan custard that’s luscious, herbaceous and extremely photographable.