A MAD PICNIC BY MADHATTER DESSERTS

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 Spirits 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 Beneath the Looking Glass featuring a snap-crackle pineapple-shaped chocolate shell filled with Raksasa gula Melaka rum baba with mascarpone mousse, spiced pineapple compote and gula Melaka rum 'snow'. Tastes super-boozy so it should hit the spot for avid drinkers.

Chocoholics will adore the Rather Peculiar Biscuit featuring decadent dark rye brownie and chocolate mousse topped with a layer of savoury chicken biscuit crumbs, a popular Malaysian snack of yesteryear. Upping the indulgent ante further is roasted peanut skin ice cream. Definitely 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

COASTAL ITALIAN INSPIRED NEW MENU AT NIZZA

 

Chef Simone Fraternali serves up herb-accented specialities, handmade pastas and impeccably fresh Mediterranean seafood inspired by the sun-drenched Italian coast as he refreshes the menu at Nizza restaurant.

Served in relaxed, convivial style to encourage sharing, the chef reveals his dishes celebrate the vibrancy of Liguria, Tuscany and the Amalfi Coast. Highlighting seasonal and artisanal produce, Nizza's new menu proffers thoughtfully prepped food that’s deeply comforting and should be savoured in good company.

 
Classically trained in Italy, Chef Simone honed his craft at esteemed outposts including the three-Michelin-starred Ristorante Da Vittorio and Michelin-starred La Tana Gourmet. His culinary philosophy emphasises allowing quality ingredients to shine, honouring tradition, and cooking with generosity.

 
Setting the pace is Bruschetta Pomodoro (RM39) in which juicy heirloom tomatoes come piled atop crisp toasted bread, spread with brightly flavoured ricotta-lemon spread.

 
Seafood lovers will appreciate Ricciola (RM58), delicate slices of amberjack enhanced by zesty Sorrento lemon dressing. Juicy grapefruit wedges and smoky capsicum purée add pops of refreshing brightness.

Refined indulgence appears in Carpaccio di Manzo (RM72), paper-thin Wagyu drizzled with a deeply savoury Parmigiano Reggiano dressing, chives and a gentle hint of mustard.

 
Comforting Zuppa di Patate & Tartufo (RM48) delivers with its velvety truffled potato base, finished with rosemary croutons. It’s the kind of dish to evoke “La Scarpetta” — that instinctive Italian habit of mopping up every last drop with bread.

In fact, Nizza leans into this tradition with a playful invitation: diners are encouraged to share their own “La Scarpetta” moments on Instagram using #LaScarpettaAtNizza, @nizzadamansara and @sofitelkualalumpurdamansara. Selected entries will be rewarded with RM1,000 worth of dining experiences and exclusive treats.

Pasta, as expected, is a highlight. Pappardelle al Ragout di Guancia (RM62) proves stellar thanks to the big flavours of beef cheek ragout, accented with Taggiasche olives and basil enveloping the broad ribbons of pasta.

A nutty brown butter sauce with sage and hazelnut bestows a lighter note on Ravioli Ricotta e Spinaci (RM58), delicate pasta parcels filled with ricotta and spinach.

For mains, the Branzino (RM98) is a standout. Perfectly baked seabass arrives with clams, capers, cherry tomatoes and potatoes, capturing the essence of coastal Italian cooking in one dish.

 
Equally satisfying is the Agnello (RM128), featuring chamomile-crusted lamb chops. Crisp on the outside and tender within, the meaty richness is balanced with yoghurt, salsa verde and a white balsamic-dressed salad.

To end on a refreshing note, the uplifting Delizia al Limone (RM26) delights with soft lemon sponge layered with lemon custard, finished with a vanilla-lemon glaze. A light, fragrant and not overly sweet dessert worth lingering over.

Every Thursday from 6.30pm – 10.30pm, diners can partake in La Tavola Infinita at RM188+ per person where a free flow of wine, cheese, pizza and pasta beckons for a limited time.

 
There’s also a Mother’s Day Brunch by the Pool on 10 May from 12pm – 3pm at RM168+ per person.

For reservations and enquiries, please contact Nizza restaurant, tel:03-2720 6688, WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com or hanafi.suid@sofitel.com
 

REFINED REUNION FEASTS AT WAN CHUN TING

‘Horse-perity’ specialities such as Deep Fried Soft Shell Crab Yee Sang, Stir-Fried Prawns with Egg White and Black Truffle, and Golden Fried Chicken with Mango Glaze are some of the festive creations by Sofitel Kuala Lumpur Damansara’s Executive Chinese Chef Leong Weng Heng at Wan Chun Ting restaurant, to herald the arrival of the Horse Year.

 
Available from 7 January to 3 March, Wan Chun Ting guests may choose from three curated Chinese New Year Set Menus (minimum four persons per table): Prosperity Menu (RM288+ per person), Fortune Menu (RM338+ per person), and Wealth Menu (RM398+ per person).

 
Stir and toss your way to fortune and good luck with the restaurant’s Signature Prosperity Yee Sang (from RM98+ to RM398+ in half and whole portions). Select from Pearl Abalone and Norwegian Salmon Yee Sang, Crispy Soft-Shell Crab Yee Sang, Hokkaido Scallops with Snow Pear Yee Sang or 10-head Abalone Yee Sang for the rousing celebratory ritual.

 
The Deep Fried Soft Shell Crab Yee Sang proved on-point with an ubiquitous assortment of crisps, pickles and shredded veggies. The sauce wasn’t cloyingly sweet with chunks of deep-fried soft shell crabs adding discernible texture to the tableaux.
 
We got an overview of Chef Leong’s curated menus prepared with premium ingredients evoking auspicious symbolisms whilst exuding vibrant flavours; an artful mix of cherished traditions with contemporary touches.

 
His Double-Boiled Chicken Soup with Cordyceps Flower, Tian Zhi Orchid & Sun-Dried Scallop exemplified that approach. Every drop of the clear, sweet broth was clear proof of Chef Leong’s dab hand at Cantonese cooking.

 
Freshness and precise timing ensured the Hong Kong Style Steamed California Bass garnered effusive praises. Nobody could fault the delicious fish, accompanied by house-made soya sauce dressing.

 
Fortune favours the bold as the saying goes and the Golden Fried Chicken with Mango Glaze is worth crowing about. Similar to nuggets of gold, the crisp fried chicken doused with tangy-sweet mango sauce were simply irresistible.

 
Even more sublime was the show-stopping Stir-Fried Prawns with Egg White and Black Truffle. We went ga-ga over the delicate, cloud-like clumps of egg white scented with black truffle and tender, springy prawns.

 
Let abundant good things gallop in when you partake the classic serving of Braised Sun Dried Oyster, Beancurd and Broccoli. Those huge, mildly smoky mollusks paired well with soft beancurd and tender broccoli florets.

A burst of invigorating chilli hotness from the chef’s house made XO sauce levelled up the Stir Fried Crunchy Vegetables, Celtuce and Macadamia Nuts. It’s a nice, superbly addictive change from the slew of protein-centric dishes.

Carb lovers should find Fragrant Fried Rice with Waxed Meat Wrapped in Lotus Leaf a natural shoo-in. Packed with big, hearty flavours, the only complaint would be finding restraint to stop at just one bowl.

 
As tradition demands it, every celebratory meal must conclude sweetly. Notable options of Steamed Chinese New Year Cake Coated with Grated Coconut and bowls of Chilled Peach Resin with Osmanthus, Snow Pear, Longan and Red Dates fit the bill.

Wan Chun Ting also serves extensive à la carte and dim sum selections.

Lion Dance & Live Chinese Music Performances

 
Catch lively Lion Dance performance at Sofitel KL Damansara on 26 February at 10 am.
 
Also be entertained with live Gu Zheng performances by a traditional Chinese musician on 16, 23, and 27 February, as well as 3 March 2026, from 7.15pm to 9.00pm.
 
For more information on Wan Chun Ting CNY promos, visit https://heyzine.com/flip-book/46734f9433.html or WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com