Fusion food often gets a bad rap but most Sydney eateries seem to be able to get the balance in flavours belonging to two different cultures, just about right. The latest player to join this sub-cuisine is Chefs Pastry, an innovative new bakery combining centuries-old French pastry techniques with vibrant pan-Asian flavours.
While this might be the new kid on the Kensington St block, the geniuses behind it are no greenhorns. Chefs Pastry is the brainchild of Kaisern Ching, the man behind Chefs Gallery, and Dr Stanley Quek, founder of Kensington St itself. The two bring an arsenal of pastry chefs with backgrounds boasting the likes of Sydney’s prestigious Hilton Hotel.
“Chefs Pastry is the next step forward in our goal of bringing delicious pan-Asian flavours to a wider contemporary audience. Our brand new storefront will offer a fascinating blend of Eastern and Western influences that will appeal to a whole new generation of diners,” said Kaisern Ching.
On the savoury end of the stick, you have classic quiches such as smoked salmon and dill and the slightly more avant garde, beef rendang pie. The sweets are strong contenders in their own right, expect green tea opera cake, choux puffs with Japanese yuzu, lychee rose crepe cake and many more. Top off your sweets or savoury with an exclusive coffee blend roasted by boutique Sydney roasters Vella Nero.
Address: Spice Alley, 16 Kensington St, Chippendale NSW 2008
Hours: Monday to Sunday 11:00am – 3:00pm