The story
Located at 22 Rue Béranger in Paris, Bing Sutt channels the energy of Hong Kong’s traditional dessert counters into a focused Chinese and Asian dining experience. Founder Davina Chang traded her Wall Street career for the bustling sweet counters of her childhood, now partnering with pastry chef Julia Cheung to run the kitchen. The duo recognized a gap in the local market for unpretentious, recipe-driven comfort food. Their combined backgrounds in finance and high-end pastry created a streamlined operation that prioritizes quality ingredients over theatrical presentations.
The kitchen balances playful savory preparations with meticulous pastry work throughout the day. A revised borscht features tender beef shank and macaroni swimming in stewed tomatoes alongside fresh green cabbage. Lunch service also delivers a rich chicken ragù pie layered with peas, onions, and soy sauce before shifting focus to confections. Pastry chef Julia Cheung splits a warm pineapple bun to cradle melted salted butter, while a dense chocolate and red bean brioche roll completes the offering.
Visitors rest along custom wooden banquettes that line the walls, creating a relaxed environment for lingering over coffee or pastries. The central service area features a distinctive pleated green countertop that draws attention to the daily spread of baked goods. This setup earned the establishment a listing on Le Fooding’s 2026 guide, recognizing its consistent execution of classic Chinese sweets. The layout encourages casual takeaway orders or extended seating depending on the hour.
Recognition
