Okay, today I wanted to talk about Papa Amore in Union Square in New York City. So, when I was on my last trip back in New York a couple weeks ago, there was one place that I really, really wanted to try and it was Papa Moore. So, Papa Moore is Dominique Enzel’s newest bakery project. Um, so Dominic Enzel, super famous for inventing the Cronut. He has like a he has like a I guess a namesake bakery in Soho. It’s just I think it’s just called Dominique Enzel’s. And he does like the the cookie shots there and the cronuts. And the whole thing with the cronut is that like every week or every month they change out the flavor and they’ve never repeated a flavor. in the last like 10 years, which is kind of crazy. But anyways, he opened a new bakery and this bakery is a Taiwanese French bakery. And the reason it’s um you know, I was really curious. I was like, you know, Dominique, he’s French. Why is he opening a Taiwanese inspired bakery? And it turns out it’s because his wife is Taiwanese. And so he has children. And so his children are half Taiwanese, half French. And the story goes he wanted to create sort of like um a living physical rendition of the mixed cultures that his family and his children were raised. So I tried three things while I was there. This one was my favorite. Um, this is a Oh my god, it’s a Kura Buddha pork sausage sticky rice croissant. So, here’s the cut view. As you can see in there, there’s sticky rice, which is I don’t know. I thought this is so genius. It’s like the croissant is really flaky um and very well done. And then the um pork sausage. It’s like sauteed and it’s a little charred and it’s like savory and sweet. And then I don’t know how they did the sticky rice, but this is amazing. It was like I think it was shallot like stir-fried sticky rice. And somehow um you would expect if there was rice in a pastry it would get all soggy and whatnot, but this actually was like perfectly executed. It was so good. Here’s another cross-section shot of the the sticky rice inside. Anyways, if you do go to Papa More, this is my number one rack. You should definitely get this uh what do they call it? I think it’s called like a kura Buddha pork spiral croissant kind of vibe. The other thing that I was very excited to try is this taro mochi guava donut. Here’s a cross section. Um I was so excited to try this because this is one of my favorite dim sum dishes where it’s just like a it’s usually a taro ball filled with meat and then when you fry it, it creates these like like things coming out of the taro. Um but anyways, uh this was very cool. It’s like this the inside of this is mochi and then there’s a little layer of guava. um jam and then they dip it in taro and then fry it. I thought this was really unique and very tasty. And this is probably my second favorite thing that I tried here. And then the last um I think most kind of boring thing is there was this pretzel salt uh egg tart which was good but actually it wasn’t like better than a normal egg tart. So I do think you should go for the pork croissant or the tarmoi donut. Um they have other things on the menu but overall I just thought this was I thought it was like so good. I thought it was very creative. It was good. It was just like I don’t know sometimes you get these fusion things and they are actually worse than the original but in this case that pork sausage croissant paramei donut good. So good. Okay. Okay, bye. Highly recommend. I’m actually back cuz I realized that I’ve been calling this place Papa this entire video, but it’s actually Papa Deammore, which means loving dad, and that makes a lot of sense.
Dining and Cooking