La Vache! is serving up a sweet collab that feels like a crossover episode: French
millefeuille, but with Southeast Asian swagger. From 1 to 17 May,
the Parisian steakhouse pairs its iconic vibe with a limited-edition dessert—
Pandan and Gula Melaka Millefeuille—made with local, family-owned
brand Pandan Man.

If you’re into classic technique, you’ll notice the structure first: crisp, golden
layers of puff pastry stacked the way a proper millefeuille should be. Then the
flavour shifts. The filling goes pandan—light, fragrant, and
smooth—while gula melaka brings in deeper caramel notes that
linger. The result isn’t “fusion for the sake of it.” It’s balanced, deliberate,
and oddly familiar—like the dessert learned how to speak another language without
losing its accent.

This creation is co-created by Chef Daphne Lung (Head Pastry Chef,
Black Sheep Restaurants) and Caroline Yuen of Pandan Man. It
slots neatly into La Vache!’s philosophy too: dessert here isn’t an afterthought—it’s
part of the main event.

Menu price: $158 per serving (limited quantities
prepared daily).

Main venue: Available across all La Vache! branches.
For example, Soho (48 Peel Street) and Tsim Sha Tsui
(12 Hart Avenue) are listed by the restaurant. Reservations are recommended.

Book via:
https://www.lavache.com.hk/