Wong was excited for the trend to make its way to the United States, but when that didn't happen, he decided to start making the cakes himself. I could not recommend them highly enough.Wong's Raindrop Cake business came to be after he saw a variation of the dessert pop up in Japan. From the sourcing to the delivering and unpacking we honestly cannot thank Chef's Tableware enough for their role in helping us bring our vision to life in an easy, practical and cost effective way and our relationship with them continues to thrive as we develop our business.
Tara began the process seamlessly from day one taking us through our entire menu and ensuring that we left no stone unturned in purchasing all necessary items to assist in the business starting smoothly. Tara & Steve were incredibly supportive of our new venture and Tara, particularly, worked tirelessly sourcing beautiful and practical tableware while always reminding us to remain focussed on our budget. And what a coup it turned out to be! With Chef's Tableware we were given a comprehensive service unlike with all the other companies we had already dealt with.
We were initially introduced to Chef's Tableware with high praise by a leading cutlery manufacturer just before we opened our new restaurant. Tags: cake, cake ideas, chef trends, culinary, darren wong, desserts, desserts to try, food trends, Kuromitsu, new desserts, new york, restaurants, the raindrop cake “It’s really important to me that people get a little smile on their face when they try it.” “I think Raindrop Cake is a fun and playful food experience,” he continued. cities as well as London, Singapore, Indonesia and Germany,” Wong said. “I don’t happen to know if it’s popular in other countries, but I have been getting media inquiries from other U.S. While there are currently no plans in place to expand his Raindrop Cake business, Wong is excited that his product is being so well-received. “We could have sold more but we are limited in our production capabilities at the moment,” he said. Apparently Wong sold out of all the Raindrop Cakes that he had prepared for the event! “The demand was much higher than the supply” The Raindrop Cake made its debut in the United States last week at Smorgasburg, which is an outdoor food market in Brooklyn, and it was an enormous hit. The trend was popular in Japan and i wanted to introduce Western culture to a different style of dessert.” “That’s what caught my eye about this dessert when I first saw it. “I love Japanese cuisine because of it’s simple ingredients and stunning presentation,” Wong said. Wong was excited for the trend to make its way to the United States, but when that didn’t happen, he decided to start making the cakes himself. Wong’s Raindrop Cake business started after he saw a variation of the dessert pop up in Japan. You’d expect The Raindrop creator to be a trained chef, but he actually isn’t! Although his dad is a baker so he has been surrounded by delicious desserts his whole life. Wong, told ABC News that the Raindrop Cake is inspired by traditional Mizu Shingen Mochi from Japan. The cakes are made out of natural spring water and agar, a vegan substitute for gelatin, topped with a black sugar syrup called Kuromitsu and a roasted soy flour called Kinako. The latest food trend is here and it’s the best thing we’ve ever seen – the Raindrop Cake.ģ6-year-old Darren Wong is the New York master mind behind this delicious creation, and it’s exactly what it sounds like: a cake that looks like an gigantic raindrop.
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