"Pastry chef Jay Chen’s line of delicate cakes is ideal for those who think they don’t like cake. Texturally lighter and less sugary than average slices, the mousse cakes at Patisserie Bluejay come in flavors like mango yuzu, peach oolong, and even tom yum. — Cathy Chaplin, senior editor" - Cathy Chaplin, Eater Staff