#dessert #watermelon #asamboi #madhatter

Finally had the opportunity to visit the MadHatter (Marcus Low of MasterChef Asia fame) at his place of practice; a little dessert shop dressed in white, with all the colours emanating from his modest display of dainty little pastries. The Mad Hat was tasked with giving me his boldest work from the display (he does have an array of desserts from a menu), and was duly presented with the Watermelon & Dried Sour Plum Tart: sour plum curd, sour plum soaked cake sponge, fresh watermelon, mint jelly and butter biscuit. The combination here is quite astounding and progressive tasting; to use a musical analogy, the piece starts off as a cacophony of flavours, but evolves symphonically, and crescendos to a velvety-buttery finale! The result, in IMO, is a delightful avant-garde composition and a likely work of culinary art! MadHatter’s desserts are bedazzling and does prompt one into thought about what is being consumed; kudos for being bold, original and inventive. If you’re visiting Malaysia, perhaps you could give it a try... what the hell!... just get on a plane! #pastry #sweet #dessert #tart #unusual #art #gastronomy

Pressed watermelon, asam boi (preserved sour plum) curd, asam-soaked sponge cake, mint veil. This was a refreshing balance of sweet and tangy from the combination of ingredients. The fruit and asam combination reminded us of fruit sprinkled with sour plum powder that we would get from street vendors. Not everyone’s cup of tea, but we like it.

The asam boi curd was interesting and had potential but the other elements failed to complement it.