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If you feel as though it's been too long since you last sunk your teeth into one of Hawker Pastries & Confections' sublime creations, you're not wrong. Since Halloween night, when the team made a pumpkin and hazelnut Paris-brest laced with satiny rye caramel, there's been no word from the duo. Until now. Hawker recently announced a pop-up taking place on Friday, February 26, featuring new takes on familiar Cantonese dishes.
Pumpkin and hazelnut Paris-brest.
Hawker Pastries & Confections is a dessert business owned by pastry chefs Farzam Fallah and Louis Lim. Both previously helmed the dessert kitchen at Richmond Station, where they wowed with their creative approach to pastry.
Launched last summer, Hawker has been hosting sporadic pop-ups at restaurants around town. In August, the team made caramel corn mille-feuille, which was available for preorder pickup at Hailed Coffee. A September dessert tasting, with pickup at Oyster Boy, included five sweet courses ranging from saffron cheesecake with brown butter and chickpea crumble to pandan crémeux on "toast" with sweet, pickled nectarines and lemon verbena jelly.
Steamed Bao filled with oolong milk custard, brown sugar-soaked tapioca pearls and matcha powder.
This Friday's pop-up, available for preorder pickup at Marben from 4 p.m.-6 p.m., will feature three Cantonese-inspired desserts. The first is a salted egg tart updated with buckwheat sablé, sesame praline and roasted peanut crust. A play on a savoury steamed bao, Hawker's second pastry is filled with oolong milk custard, brown sugar-soaked tapioca pearls and matcha powder. A modern pineapple bun with chrysanthemum cream and pineapple, topped with crunchy ginger and turmeric craquelin, rounds out the trio.
Interested parties can email their orders to firstname.lastname@example.org or DM them on Instagram. Just don't wait. Or, you might find yourself empty-handed come Friday night.