Meet Quyen Dang, a former civil engineer turned food entrepreneur, and the owner of FogRose Atelier in Bellevue, WA. From decor, to presentation, to flavor, Quyen’s dessert-forward restaurant is a luxurious sensory experience. Relax in the plush velvet chairs as you indulge in a menu of mouthwatering treats. 

Pro-tip: FogRose ice cream (made using liquid nitrogen) is available to-go by the pint!

Learn more about Quyen and FogRose Atelier in this week’s Business Spotlight Q&A.

This interview has been edited for length and clarity.

As a business owner, what’s the strangest or craziest idea you’ve ever tried?
For Seattle Cocktail Week, we created a three-course cocktail and ice cream paring menu. We quickly sold out and everyone who attended the event really loved it. We are excited to plan another cocktail and ice cream pairing event with a themed menu coming soon!

What’s something your customers may not know about you or your business?
Because we started out as an ice cream shop and transitioned into a dessert-forward restaurant, a lot of people don’t know that we have a really great dinner menu as well. We’ve done Chef’s tasting menus, wine pairing dinners, and private parties, as well as catering for large-scale galas. We also have a wonderful cocktail program and a mobile bar. And, if you haven’t heard, we do Afternoon Tea on the weekends. We love our pastry program, but there is so much more!

What are some of your favorite local businesses and why?
Shout out to our neighbors: JustPoke, Xiao Chi Jie, and Semicolon Cafe in Bellevue! Across the lake, I’m a big fan of Emerald City Flowers, Hedonisme, Hello Em, and Sweet Alchemy Ice Creamery. They all put so much passion and creativity into making their products stand out, and what they were able to build is just amazing and worth supporting.

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