The MadHatter returns! Masterchef Asia S1’s first
runner-up and dessert maestro Marcus Low will host MadHatter Desserts: A
Mad Picnic at Psychotic Operator Wine Space on 11 and 12 July.
Collaborating with homegrown brands like Raksasa Gin
and Chocolate Concierge, Low’s masterpieces will feature nostalgic Chinese-inspired
dessert using French techniques and Malaysian flavours.
Taking pride of place in his repertoire is Pineapple
and Rum Cake featuring a snap-crackle chocolate shell shaped like a pineapple
filled with Raksasa gin laced mascarpone cream, sponge cake and pineapple
filling. Tastes super-boozy so it should hit the spot for avid drinkers.
Chocoholics will adore the Chocolate and Rye Cake
featuring local artisanal cacao by Chocolate Concierge. The decadent chocolate
mousse makes an unexpectedly sublime pairing with savoury chicken biscuits – a popular
Malaysian snack of yesteryear. Upping the indulgent ante further is roasted
peanut skin ice cream. A luscious creation to go nuts over.
A whimsical Teapot Cake drew admiring gasps of
delight. The squat Chinese teapot is delicately made with exquisite oolong tea
mousse and jelly, passionfruit curd and tea biscuit crumble.
We were astounded by the fine handiwork employed to
create Porcelain Illusion. Low used white chocolate, coconut
mousseline and peanut génoise; transformed into retro bowls adorned with the
iconic rooster motif bearing peanut-filled tang yuan (glutinous rice balls).
The chef’s playfulness also emerged in Marry Me Cake – an artful melding of two traditional pastries known as ‘lou po beng’ (Wife
Cake) and ‘lou kung beng’ (Husband Cake). His flaky, buttery
puff pastry flaunted a distinct core of fermented red beancurd and roasted peanuts paste
sprinkled with toasted sesame seeds.
Low’s other notable offerings we sampled include
Sambal Tempoyak Buns, The Curious Orchard (buttery pâte brisée tart with apple-kedondong
compote and local lime) and feather-light, crisp Palmiers.
His classics: Matcha Pistachio Passionfruit, Chocolate
& Calamansi Cake, The Queen’s Victoria (sponge with berry compote, fresh
cream and port-macerated locally grown berries) and Raspberry Rose Lychee Cake
need no introduction for long-time MadHatter fans.
The full MadHatter’s sweet collection is available for
pre-order via @madhatterdesserts
