Magnifique Patisserie is a local pastry business by Soo Huai Chien. A graduate from the Academy of Pastry Arts Malaysia, Soo is a passionate baker that grew his natural talent in pastry making and garnered strong expertise in the industry through stints at various bakeries and hotels around Malaysia, as well as Singapore. Inspired by France and all its glorious food, Magnifique Patisserie aims to serve desserts that play homage to classic French favorites, with an Asian inspired twist. Such is the Gula Melaka Cheesecake, a dense, New York style cheesecake with gula melaka nuances on a hazelnut dacquoise base, or the Green Tea Red Bean Swiss Roll, a light matcha sponge filled with red bean paste and Matcha Chantilly cream. Soo also prepares delicate Petit Fours, like the Matcha Red Bean Choux Buns, where Japanese flavors meet traditional French pastry techniques.
Of course, Magnifique Patisserie namely derives from old French staples. The Opera Cake, which is made out of almond joconde sponge layers with coffee buttercream, Belgian chocolate ganache, topped with a smooth chocolate glaze, is layered in complimentary textures and tastes. The Mocha cake is another delicious French-style dessert made up of genoise sponge layers, sinfully airy coffee buttercream, and crunchy caramelized almond flakes. And you can’t go wrong with the Raspberry Chocolate Tart with Belgian chocolate ganache and raspberry jam decadently formed in a buttery tart base.