Many Angelenos flock to Chef Susan Feniger’s Street to taste her gourmet take on street foods from around the world. Diners traditionally opt for the umami-inducing, Singaporean kaya toast, but forget to sample her beautifully crafted dessert menu.
The dessert menu is unlike any other seen by diners in Los Angeles. Exotic trips to Thailand, India, and Mexico transformed her cuisine, both savory and sweet. One minute, you’re in Turkey indulging in cardamom-rose soaked doughnuts and spoonfuls later, Thailand greets you with traditional sticky rice and tropical mango.
House Favorite
The house favorite is an Egyptian basbousa: lime-soaked semolina topped with lime curd, whipped cream, and fresh berries. Replacing all-purpose flour with semolina makes for a healthier, textured cake with a dense consistency. The bite of the citrus lime curd is complemented by the sweetness of the whipped cream and fruit. For only seven dollars, one would consider ordering two desserts!
Don’t feel like dessert?
Treat yourself to a Hong Kong-style milk tea, pulled and prepared table side by your masterful server. Darjeeling tea infused with ginger and frothy condensed milk easily serves up two to three cups in distinct metal crockery.
One would think, a trip to Feniger’s Street merits carrying a passport. Fear not, weathered eater - simply expect a challenging palate! Gracias, merci, xie xie, and dhanyavaad Susan Feniger for bringing your A-game and creating an unique and educational dining and dessert platform!
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