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

NOBO MAKES SOY MILK TRENDY AGAIN

 

Food meets fashion in a launch to mark the arrival of NOBO soy milk in Malaysia, bringing with it a fresh take on one of Asia’s most familiar staples.

Created by the team behind OATSIDE, NOBO sets out to rethink soy milk for a new generation who cares as much about clean labels as it does about taste and texture.

Founder Benedict Lim shared the thinking behind the product: a meticulous search led them to non-GMO, high-protein soybeans sourced from Canada, chosen for both flavour and nutritional quality.

By packing more soybeans into each serving through their double extraction method, NOBO achieves a creamier consistency and higher protein content without relying on gums, emulsifiers, oils or protein powders. The result is a pared back formulation leaning into the soy’s natural richness.

Each pack delivers 4.2g of protein per 100ml — roughly double that of conventional packaged soy milk, and about 40% more than dairy milk— while keeping sugar levels below 5g per 100ml. A flash-cooling technique also helps dial down the often polarising “beany” aftertaste, giving the drink a cleaner, more approachable profile.

Soybeans have long been a cornerstone of Asian diets, prized for their complete amino acid profile, fibre and healthy fats. NOBO’s approach feels like a modern reset; retaining the nutritional integrity of soy while refining its flavour for contemporary palates.

NOBO stands out with a smooth, lightly roasted note and a natural soy creaminess compared to its shelf-stable counterparts. For those looking for a twist, the NOBO Almond Soy blends the same base with finely ground dark-roasted almonds, adding a subtle nuttiness without overpowering the drink.

True to its minimalist ethos, NOBO teamed up with Vietnam-based label CHAUTFIFTH to create a playful, soy bean-shaped handbag — a functional statement piece available in limited quantities online.

Closer to home, NOBO also partners with heritage name Fung Wong Biscuits and contemporary bakehouse Floccus Floccus to reimagine local pastries through a soy-forward lens. 

The limited-edition creations will be available until 12 April, offering a taste of how NOBO soy milk can elevate everyday flavours. Some of the outstanding creations include Gem Bites, Mochi, Thousand Layers and Soy Silk Curd.

NOBO soy milk will roll out across major retailers and e-commerce platforms nationwide, in both 180ml and 1L packs, heralding the start of a new chapter for plant-based drinks in the region.

For more information, visit https://noboworld.com/ or follow @nobomilk on IG.

 

MORE THAN JUST DESSERT AT MADHATTER

 

Banker turned baker Marcus Low shows his creative culinary prowess transcends the dessert realm at the new MadHatter Boulangerie in Kepong.

The 2015 MasterChef Asia First Runner-up remains a wizard at conjuring sumptuous treats as evidenced by the array of luscious dessert creations he plied us with during our visit recently.

Not only does Marcus uses premium and locally sourced ingredients, his artful, judicious pairing of cogent and cohesive flavours readily sets him apart from other pâtissiers in the city.

 

Upon sampling Marcus’ distinctive dessert creations such as Raspberry Rose Lychee, Chocolate and Cherry, Local Chestnut & Coffee Tart, Chocolate Calamansi, Apple Cinnamon and Banana Bread with Caramelised Cardamom Cream, we find ourselves spellbound by his superior skills and knowledge.

Striving to use more locally sourced ingredients, Marcus tells us his supply of rare jungle fruits and other exotic produce is procured from the Orang Asli community and through like-minded partners such as Langit Collective and Chocolate Concierge.

 

A good example is Bidara or Indian jujube, a local fruit that’s rarely if ever used in French pâtisserie. Instead of raisins, Marcus gives bidara the major role in the fruity filling for his Pain Aux Bidara (one of the distinctive items found in MadHatter Baked Boulangerie).

Marcus who made his maiden business debut in 2017, opened his MadHatter Desserts shop in Uptown Damansara to much social media fanfare. Now, post-pandemic times has driven him to streamline and relocate; he is focusing on providing dessert solutions for businesses whilst his ‘food with a purpose’ philosophy continues through attempts to include more locally sourced ingredients into his creations.

The new MadHatter menu also offers a selection of hot dishes in addition to dessert. Top of the list is MadHatter Signature Focaccia with Deli Cold Cuts (RM28). According to Marcus, the two distinctive charcuterie items: Smoked Paprika & Cocoa Husk Lamb and Ayam Kampung Ham with Turmeric Leaves are made on premise. We find the localised tastes punching above their weight; the emerging accents palate-pleasing and instantly cognizant.

Our enlightening culinary sojourn continues with Faux Liver Paté with Cerapu Jam. Whipped up from an ingenious blend of cashew, nam yue (red fermented beancurd) and blackened kulim (jungle garlic or Scorodocarpus borneensis Becc.), the meatless spread is winsome. We like its nutty creaminess accentuated by complex nuances of nam yue and kulim.

Spread onto toasty bread slices and cocoa husk crisps, we couldn’t stop raving over how well it paired with the cerapu (button mangosteen) jam’s delicate tart-sweetness.

According to Marcus, the cocoa husk crisps we tried is made from ground cocoa husk. “Cocoa husk is high in protein and pectin. Ground into powder, it can be used to make noodles and bread just like flour.”

Tasting somewhat woody-earthy like mushroom, the thin Cocoa Husk Crisps serve as a perfect foil for the deliciously creamy Smoked Mackerel Paté studded with salmon roe.

Fast gaining favour among local gourmands thanks to its musky-garlicky-truffle scent, kulim (another local fruit) when infused in olive oil, bestowed depths of flavour in the freshly baked and sliced Focaccia with Tomato and Kulim Olive Oil.

Adventurous eaters should wade into the boldly inventive Deep Fried Pomfret Open Sandwich with Tempoyak Mayo (RM32). Much to our surprise, the fish’s inherent sweetness held its own amidst the pungency of the creamy fermented durian mayo. Possibly not for the faint-hearted but this is a notable option if you seek something off the beaten culinary path.

Offal fans will find much to love in the Beef Tongue Stew with Swiss Cheese, Chimichurri & Bagel (RM36). Irresistible chewy-soft textures and unapologetically big, hearty flavours rule here. The accompanying coleslaw adds refreshing contrast to the ensemble.

Redolent with the warmth of spices, the Johor style Kacang Pool proved on-point. Topped with a sunny side up egg, the comforting bean stew induced us to lap up everything.

 

There is nothing coy about the Kukur Mushroom Pate Pizza Focaccia (RM22). Earthy-woody nuances abound in every mouthful – something mushroom enthusiasts will appreciate.

So if you’re tired of the ho-hum café fare, go give your tastebuds a rejuvenating jolt with the noteworthy and one-of-a-kind savoury and sweet treats from MadHatter.

For more information, please call MadHatter, tel: 03-6734 9632/012-370 4327. Address: 26, Jalan Medan Putra 4, Medan Putra Business Centre, Kuala Lumpur.