On the Line: George Wu and Lawrence Tai of Waffles de Liege, Part Three

Photo by LP Hastings

We wrap up our time with George and Lawrence a little envious; being not only good friends, but business partners must have more positives than negatives, right? And making desserts for a living can only be a win-win situation. Wonder if they need someone to stage for them?

Since sharing a recipe that is the heart and soul of their operation was out of the question, we did convince them to explain the origin of the first waffle de Liege. We also just wanted an excuse to show some food porn (and another happy-go-lucky pic of the men).

Read our interview with George Wu and Lawrence Tai of Waffles de Liege, Part Two.
And now, on to Part Three . . . .

History of Liege waffles

(according to George and Lawrence)

Photo by LP Hastings

Originally created in the 18th century by the chef of the prince-bishop of Liege, the Liege waffle is one of two types of Belgian waffles. The other Belgian waffle is he Brussels waffle, which is characterized by being lighter, crispier, and having deeper pockets than other waffle types.

In the states, Brussels waffles are actually much more popular and widely served, from chain eateries like Denny's and IHOP, to more upscale establishments. It is because of their popularity and prevalence throughout the states that they have become synonymous with Belgian waffles, leaving the other half of the story, Liege waffles, in the dark and often forgotten.

Those who are familiar with Liege waffles usually know of their existence because they have either traveled to Europe (where Liege waffles are much more popular and are a street-food staple), or are avid dessert foodies who actively seek out unique food items after having done their research.

Photo by LP Hastings

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

Sponsor Content

Now Trending

From the Vault