For those who appreciate a subtle, uplifting finish; the Tropical Cake alternates layers of coconut cake, pineapple ganache, and coconut mousse, topped with a delicate sprinkle of passion fruit seeds.
Salt and Sparkle
Many of Ong’s confections seem to be a little kid’s dream dessert all grown up. Here, the Chocolate Caramel cake features chocolate and caramel cream, crunchy caramel and chocolate bits, glitter, and sea salt. Snickers’ cool aunt, perhaps.
Breakfast for Dessert
This breakfast of champions features caramelized bacon and a thick cut Belgian waffle atop a maple milkshake. It mixes salty and sweet in a creamy, multi-textured way.
The cookie collection at Sugar and Plumm features a variety of types, including some of Ong's favorites. Thanks to Ong’s Jewish aunt, Rugelach is a mainstay on this menu. Almost always starting with raw ingredients, the cookies burst with pure preserves, nuts, chocolates, and spices. The classic cookie stays moist due to a healthy addition of local cream cheese in the batter.
Designing the Dessert
Ong and his team love to think of ways to update tradition. Here in the Bistro, Ong pours fresh espresso over cake and semifreddo for the Tiramisu Affogato.
Tiramisu Gets a Facelift
A close-up of the Tiramisu Affogato: mascarpone semifreddo, marsala "mist," crushed amaretti cookies, slices of spongecake, and hot espresso create a light and fresh reinvention of Tiramisu.
Have Your Cake and Eat it, Too
Sugar and Plumm offers bistro-style dining, a bakery complete with fresh ice creams, and rows upon rows of packages of seasonal candies and chocolates. The rotating displays are sure to entice all ages on the Upper West Side.