Foo Foo Fine Desserts aims to bring fine dining desserts to the cafe scene in Malaysia. The recipes are kept as authentic as possible and they are all delicious...
Desserts So Fine, Taste Oh So Divine
First Floor, 64, Jalan Burhanuddin Helmi, Taman Tun Dr Ismail, Kuala Lumpur
Fine authentic French Desserts
A bit on the pricey side
Foo Foo Fine Desserts is one of the many cafes that serve coffee and desserts in TTDI. The establishment was started by two badminton buddies, Jack who is an architect and Foo who is a dessert chef. Their goal is to bring fine dining desserts to the cafe scene.
Let's get to it.
Being a sweet tooth maniac that I am, I ordered the Signature Passion Pavlova with Lime Chantilly, Creme Brulee with Prune Compote and Apple Strudel with Black Pepper Mango Ice cream. Well if you are worried that it may be too much (the sugar) it's safe to say that both my legs are still intact.
Lets start off with the Passion Pavlova with Lime Chantilly. For all of you who don't know, Pavlova is named after the Russian ballerina Anna Pavlova. It is essentially a meringue baked at low heat, and to cater to Asian tastebuds who prefer things less sweet, Chef Foo uses half brown sugar and half white sugar to reduce the sweetness.
Furthermore, the Lime Chantilly adds acidity to the dish, counter the sweetness. The Pavlova slice is huge, the biggest I ever came across. The meringue is perfectly bake with a light crunchy exterior and soft fluffy almost marshmallowy texture on the inside. However, even with the brown sugar, I still found it a bit too sweet. “We cant really reduce the amount of sugar from the recipe, later the meringue tak jadi” Chef Foo explains it. The lime Chantilly is sour enough to make you cringe if you eat it by itself, but if you eat it together with the pavlova, the sourness and sweetness balances each other out. A well thought out dish.
Next up we have the Creme Brulee with Prune Compote. Now let me say this right off the bat, this thing is outrageously delicious. The caramel is perfectly torched to a crisp disc and this adds in a crunchy texture and sweetness. The rich custard provides depth and also I tasted a hint of lemon at the end of each bite. Although I hate prunes, in this dish it is barely noticeable, it does provides a mellow taste complimenting the dish even further. With each spoonful you can taste different elements and texture, it is a sweet tune that you can't get enough of. Simple, yet hitting all the right notes.
The latest dessert to embrace their menu is an Apple Strudel with Black Pepper Mango Ice Cream. The filo pastry is sweet and crunchy, and is shaped into a moneybag. The apple filling is nice and warm when it arrived and it has a sweet and sour taste to it. The sweet crunchy flaky filo pastry and sour apple works wonders when eaten together. The black pepper mango ice cream enhances the taste of the dish further with its sweet, smooth and creamy taste. It's also worth to note that the ice creams here are made in house.
Foo Foo Fine Desserts creates all of their dishes on a monthly basis. Sticking true to traditional French cuisine, they alter and innovate as little as possible to bring out that authentic taste. Each month they create something new and take out some of the less popular ones from the menu. They even have a wall where patrons can vote to save or return an old item back into the menu. And they even have books here for you to exchange and read. Bonus!
The owners Jack and Foo, takes their time to educate customers on their dishes, even on how to eat them properly. With great food and service, I'll definitely be visiting again.