Since it debuted in NY last May, Dominique Ansel’s doughnut-croissant hybrid, the Cronut, has been treated like the second coming of the iPhone. It fetches gargantuan lines starting in the wee hours of the morning, has partnered with some of NY’s most respectable restaurant chains, and spawned countless imitators worldwide. One of the latest has been developed by Shanghai’s own chef Owen Wang at the Pudong Shangri-La. Called “cronuts” (with the “s”) to avoid copyright problems, it promises to be a respectable rendition.
Latest China News
- DealShot: 13 Deals Worth $155 Million Counting Puhua Capital, Lapam Capital And Many Others
- Straying off Course
- Updated Information about National Security Law-Related Arrests in Hong Kong
- DealShot: 11 Deals Surpassing $140 Million Involving Bridge Capital, Shunwei Capital And More
- DealShot: 11 Deals Breaking $520 Million With CNPC Kunlun Capital, Furong Capital Among Others