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当面粉遇见伯乐:心手相通交叠而出的轻甜浓香 – Maco Cafe & Bakery @ Sutera: Sugar & Flour that whips up layers of mouthwatering goodness!

当面粉遇见伯乐:心手相通交叠而出的轻甜浓香 – Maco Cafe & Bakery @ Sutera: Sugar & Flour that whips up layers of mouthwatering goodness!

[编辑 Editor 吕大人   英译 Translator 刘大人   摄影 Photographer 黄大人]

面粉、鸡蛋、牛奶、奶油、糖、盐… 放在大人手里,充其量也只能安安分分地继续扮演「原料」的角色;但在蛋糕界的伯乐 Maco 手里,上述原材料似乎与他心手相通,犹如千里马不愿辜负主人的赏识之恩,层层紧密相叠出轻甜浓香的滋味后即闪亮出征战胜无数挑剔味蕾啊!

众家美味逐鹿中原;以「三分天下」为势的新山美食区域;想要一统大人的味与胃?位处西北美食战区的 Maco Cafe & Bakery,蛋糕咖啡主食三强齐发,攻势确实凌厉不已啊!

To us, basic ingredients like flour, egg, milk, cream, sugar and salt… have their own place in our kitchen, but in the hands of Maco, everything comes together and falls perfectly in place for an assault on our taste buds that make for layers after layers of irresistible indulgence! With new cafes burgeoning almost everywhere in Johor Bahru over these past few years. The “food war” has spilled over from the traditional battleground of Johor Bahru downtown to residential enclaves and commercial hotspot further north. However, one name stood out with distinction in the northwestern suburbs of Skudai that has many regulars who just keep returning for more.

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自2011年12月立足于此的 Maco Cafe & Bakery,历经数年洗炼,此刻已华丽变身为业内的咖啡与烘培馆先锋。由初始的DIY风至中期的Loft格调,再到现时的轻暖工业风,大人才刚从骄阳下火速钻入室内,旋即被这氛围给征服了。室内与室外空间各有所爱,为了与美食做最近距离的接触,大人不假思索选了室内一隅。

Since December 2011, Maco Cafe & Bakery is one of the first few cafes in JB before the cafe scene starts sprouting, and serves mainly French pastry and main dishes suitable for family or group gatherings. From DIY furnishing to Loft design in their early days, Maco now spot a cool industrial interior that makes us want to go there all the time, not just for the delicious bites but also for the ambience.

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开放式的厨房依稀可听闻锅铲起落、油花飞溅的美味声响,碟光杯影的对决似乎不相上下,美味之战的幕后推手正是满身好厨艺的 Maco,同名的咖啡及烘培馆早已与之形意合一。在彼岸扎实钻研烘培手艺并在业内发展逾十六年后才归国的他,由于擅长西式甜点与料理,返马后便积极施展三创思维:「创意、创新、创业」,至今不忘初心。

A graduate of SHATEC (Singapore Hotel and Tourism Education Centre). Maco worked for nearly 16 years in Singapore at some of the biggest names in the hospitality industry as a pastry chef before returning to JB to start his own business. The rest, they say it’s history, but for us, it’s a beginning for more exciting things to come…

手工饼干 Homemade cookies

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也只有好手艺才能对原料「软硬兼施」吧?除了软嫩的千层蛋糕,Maco 对自家酥脆的手工饼丝毫不偏心,瞧其占据店内一角之姿即可知晓。

Having all ingredients readily available and on hand, Maco is also at home with cookies which he also makes available on top of his usual Mille Crepes. Everything here is fresh, home made and from scratch!

SUGAR & FLOUR 纯手工千层蛋糕 Mille Crepe

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当初原只因朋友生日而突发奇想制作的千层蛋糕,无心插柳柳成荫,如今已成为在线上人气红不让的自家纯手工千层蛋糕品牌 SUGAR & FLOUR,多达廿四种口味的选择,滋味与颜值兼具,更让人无法抵挡诱惑的乃其超值统一身价!每一片盛惠 RM9.50 (已含GST),净价低于马币十元的精品蛋糕在物价指数高涨的今日简直买少见少,「维持统一售价一直是我们回馈支持者的方式,像法式栗子、猫山王口味的千层蛋糕,成本其实颇高,但我们倾向让更多消费者在不增加额外负担的前提下,能尝到以真材实料所制作出的口味。」谢谢 Maco!看官们这下子无需费心思以价码来考量口味,安心慢挑吧!顺道一提,大人最喜欢他们家的Perfect 10概念,能将最心爱的十种口味随心所欲围合成为完整的蛋糕体,超级迎合各位馋嘴的朋友们啊!

大人小分享SUGAR & FLOUR 的网络触角目前已延伸至居于半岛新山、马六甲、吉隆波、怡保、槟城的看官们!大人吃到的口味你们也能吃到啊!每公斤/8″ 为RM80起 (Standard与Special重量可至3公斤),以上半岛五区专送费统一为RM20 (马六甲与怡保於星期日与公共假期期间无专送服务),欲想选择口味订购?可点击此脸书链接 Sugar & Flour 

大人这一回挑选了五种最受青睐的千层蛋糕口味,由于原材料与滋味清厚各异,因此大人在以下的品尝中做出了先后排序 (由口味最轻甜的抹茶红豆最先出列)。

Our chance encounter with SUGAR & FLOUR came nearly a four years ago during one of our buddies birthday celebration, and mille crepe has since remained in our foodie glossary ever since. The word mille means “a thousand”, implying many layers of crepe stacked up together like many thin pancakes. Each crepe cake has typically around 20 layers of crepe, laid on layer-by-layer with whipping cream and mascarpone cheese, with every slice having to stay firm and neat after cutting yet still taste light and moist, so you bet the construction is really about skills and the perfect recipe.

Aiming to give Malacca’s famous Nadeje mille crepes a run for their money, some of our friends are touting Maco’s rendition as better than the original, SUGAR & FLOUR offers up to 24 different flavours at a standard price of RM9.50 per slice, considering some of the premium ingredients such as French Chestnut or Musang King Durian that went into the making. If you are looking to get a whole cake because a slice is never enough, they are on sale as well starting from RM80 for a standard 8″ weighing from 1 kg to special order up to 3 kg. To the birthday of our birthday boy, we made it extra special by going for the “PERFECT 10” with ten different taste, much to everyone’s delight!

With delivery beyond JB to Melaka, Kuala Lumpur, Ipoh, Penang and counting, get set to sink into the 20 layers of thin crepe slices alternating with vanilla cream that is creamy and thick, and here are 5 of our favourites to whet your appetite…

抹茶红豆千层蛋糕 Matcha Azuki

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不论这世上出现了多少口味,大人还是无法割舍对抹茶那份偏执的喜好。「香甜不腻的抹茶红豆千层蛋糕 (Matcha Azuki) 口味原来是以日本进口的抹茶粉与红豆、法国进口的面粉制成,难怪滋味如此纯厚。绿红相间再以抹茶饼与鲜奶油缀顶,是不是颇似日本冬季飘雪美景?」

As we suddenly developed a craving for a taste of Japan, our choice is obvious with the Matcha Azuki made from premium ingredients imported from Japan and France. The crepe cake has a distinct matcha taste which is slightly denser and carries a light bitter taste which helps to neutralise the sweetness of the crepe, while the azuki beans within help to create texture and flavour to it. A perfect choice to savour and satisfy the “winter sonata” in us LOL!

芋头红豆千层蛋糕 Yam & Red Bean

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与抹茶红豆的日式和风滋味相较,芋头红豆千层蛋糕 (Yam & Red Bean) 着重的反而是甜而不腻的芋香。「不晓得看官们是否与大人一样,品尝芋香的当儿总会不自觉联想起怀旧古早的滋味?」

Unlike the Matcha Azuki we had earlier, the Yam & Red Bean proved to be another wholesome combination of sweet yam, with Japanese red beans that give it a less complex texture but equally rich taste to the crepe cake. It’s a definitely must try for the health-conscious!

法式栗子千层蛋糕 French Chestnut

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法式栗子千层蛋糕 (French Chestnut) 可是店家的人气之选!栗子自古就属珍贵果品,与桃、杏、李、枣并称“五果”,营养价值极为丰富,素有干果之王美称。别忘了大人之前提及,就算栗子原料价位甚高,但店家仍以统一价格回馈,单是这一点大人的心就暖了啊!「暖色系的法式栗子蛋糕里可见香草与栗子层层交叠香溢彼此,以可可粉铺顶这攻势必让甜点迷们无法抵挡!」

A rare find in local patisseries, the French Chestnut tasted distinctly earthy and nutty, though not overpoweringly so. Expect layers of chestnut crepe filled with alternating vanilla cream that combines well and provides an interesting mix of flavours with each layer. The best part, we get to enjoy this premium slice that is pretty to the eyes and pampering to the tummy at the same price despite its higher cost. Well done!

香脆巧克力千层蛋糕 Crunchy Chocolate

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香脆巧克力千层蛋糕 (Crunchy Chocolate) 无需大人赘述也能知晓其地位根本无法谦让啊!谁能对巧克力有抵御力?「轻抹一层巧克力酱后再将一颗颗甜脆粒粒缀在香软的巧克力馅层上,唇齿内的脆软冲突感瞬间成为巧克力们间的格斗场!」

We can always trust Maco to dish out some kick ass chocolate dessert, so we have no qualms to go for this Crunchy Chocolate delight. The crepe cake is surprisingly less sweet, and the layers of light chocolate crepe complement the cream, making it a dessert that doesn’t give the uncomfortable queasy feeling after consuming too much sweet stuff. There’s also the chocolate bits on top to add further crunch and texture to the whole piece.

兰姆甜酒葡萄干千层蛋糕 Rum & Raisin

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来到了滋味最醇厚的兰姆甜酒葡萄干千层蛋糕 (Rum & Raisin)!大人的舌尖早已被之前的香甜给占据啦!兰姆甜酒是否有此实力反转战局?据闻此口味与其他蛋糕迥异,「经兰姆甜酒处理过的葡萄干滋味非常浓郁,送入口中后兰姆酒味充斥鼻腔,好独特!难怪得压轴迎战啊!」大人刚察觉原来不同口味的千层蛋糕层数各异,看来蛋糕师傅的细心与耐心真是缺一不可。

Without a single doubt, the Rum & Raisin is a marriage of two classic flavours seamlessly infused into this crepe cake, which fills up our entire palate with velvety cream infused with raisins that have been soaked in rum for a substantial amount of time, giving an alcoholic kick. The crepe layers are slightly thicker, giving a denser texture, a refreshing change from the usuals. Alcoholic and creamy, we love it!

店家新品 – 猫山王松饼 Musang King Durian Waffle

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眼前的果王排场强大,叫大人如何是好?以猫山王松饼 (Musang King Durian Waffle, RM24.90) 作为大人今日的下午茶会否太奢侈?嘿!这可不是榴莲制成品,而是份量可观、真材实料的猫山王果肉,简直太有诚意了!「经过特调的面粉才能有此不拉筋的口感,没有过份扎实、易切易入口啊!大人之前询问了店家发现原来他们坚持只选用顶级猫山王果肉,榴莲迷们实在太有福~ 大人还瞧见了果肉上撒了些抹茶香屑和威化饼,加上两球香草雪糕后简直适口香醇!冷热软脆交错,大人的舌尖正式宣布沦陷~」

For the durian connoisseur, the Musang King is prized for its creamy yellow flesh and bittersweet aftertaste, but it’s not stopping Maco from offering this “King of all waffles” for those looking for something different for hi-tea. Yet another interesting marriage of sweet and savoury, this decadent classic makes for a perfect pairing with their light and fluffy waffles, with the lustrous durian flesh drizzled with matcha powder intertwined with the vanilla ice-cream, making each bite a delight which has its aftertaste still lingering hours after that.

店家招牌冷萃咖啡 Maco Cold Brew

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See Also

外型看似陈年佳酿的店家招牌冷萃咖啡 (Maco Cold Brew, RM18.90) 经店家久酿后滋味更显浓郁微苦,余韵无穷。「可别小看这一瓶 (约200ml),倒入冰底杯中约莫可喝上三回。看着外头酷热的天气,让大人瞬间觉得冷萃咖啡解救了郁闷的心情啊!」

大人小分享】这么精致的瓶子不论堂食或外带皆能将之带走哦!

There’s nothing quite as heavenly as having a cold brew coffee in this sweltering heat, so there’s no way we could pass up on this hipster concoction that has been skilfully steeped over an extended period of time in cold water, especially when it comes in this unique 200ml perfume-like glass bottles. Hi waitress, Maco Cold Brew on the go, please!

迷你拿铁 Piccolo Latte

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点了千层蛋糕与松饼,怎么说也得来杯迷你拿铁 (Piccolo Latte,RM9.90) 作陪才算完整。取双倍浓缩咖啡之前段精华而成的 Piccolo Latte「品尝时能尝到榛果、杏仁等余韵,份量较一般拿铁小,牛奶滋味大幅减低、微苦的口感更显醇厚持久。」

Piccolo which means small in Italian simply means a small Latte. Even with more coffee than our usual latte, our small cuppa presented a rather nutty front with a rather bright and acidic note upon taste, but the acidity tapers off quickly to reveal notes of hazelnut and almond at the end. Overall, our Piccolo Latte is a very well-balanced brew that fully complements our earlier indulgence!

摩卡冰沙 Mocha Iced Blended

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看似甜腻罪恶感十足的摩卡冰沙 (Mocha Iced Blended, RM15.90),出乎意料与微苦浓郁沾上边,「些许重度烘培的炭烧滋味与鲜奶油相呼应,甘苦适中极得大人心!」

Mocha lovers, you are in for a treat too, Maco‘s delectable special chocolate and coffee extract blended with ice and non-fat cream is a smooth thirst quencher, especially if you like your Mocha Iced Blended bittersweet with a hint of nice “smokey” flavour.

主食 – 黑胡椒蘑菇酱鸡扒 Maco’s Chicken Chop

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黑胡椒蘑菇酱鸡扒 (Maco’s Chicken Chop, RM22.90)?是的,看官们今后再也不必为了该挑哪种酱汁而烦恼了!伟大的厨师们巧妙地将黑胡椒与蘑菇酱匀和至最佳状态,果然惊艳!「皮脆鸡腿肉嫩的秘诀原来在于以真空低温烹调紧锁原汁,搭上食蔬与薯块后怎能不饱足?大人觉得这双赢酱汁非常点睛!整体来说蘑菇汁的比例更高却又带有些许黑胡椒口味,甚好。」

Black pepper or mushroom sauce for your chicken chop? At Maco, this age old question is no longer valid as the chef ingeniously blends both sauces to come out with a unique homemade sauce that pleases diners from both camps. The chicken thigh was prepared using vacuum packed sous vide technique to retain its juice and not overly tender, and lathered with a generous amount of the specially curated sauce, served with the standard sides of fries and broccoli that’s actually worth trying. Call it a mushroom sauce with a hint of peppery sensation or a black pepper sauce with mushroom goodness, either way this dish has a “win-win” formula to be the new crowd favourite.

主食 – 奶油鸡肉酥派 Cream of Chicken Pie

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这道自开店至今便长期逗留在主食餐谱上的美食 - 奶油鸡肉酥派 (Cream of Chicken Pie, RM18.90) , 大人当然也没打算放过。「双层无馅酥派沾上以鸡丁、洋葱、奶油、蘑菇等特调而出的热浓酱,不油不腻之余再搭上以芝麻酱所拌的食蔬沙拉,真庆幸自己没错过这美味啊!喜欢浓酱滋味的看官们也可将酥派深浸入汁里饱吸蘑菇精华,食法各异但好滋味依旧 😄 。」

As a mainstay on the menu since their inception, the Cream of Chicken Pie offers double pastries placed on top of a bowl, which consist of creamy chicken fillings, onions and mushrooms that make it extremely thick and creamy. It was not too savoury and very nice to be eaten with the garden salad with sesame dressings.

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大人发现原来 Maco Cafe & Bakery 每月皆会推出不同惊喜回馈大家啊!Sugar & Flour 的各州支持者们,下回亲自到新山选购他们家千层蛋糕作为伴手礼的同时,千万也别忘了到店一尝大人所推荐的美食兵法才能完胜这场美味战役啊!

With regular surprises and special promotion in store every month, there’s now even more reason to stop by Maco Cafe & Bakery or revisit Sugar & Flour for your favourite mille crepes and bites to come out on top in this never-ending battle for our taste buds.

Maco Cafe & Bakery

Address: 65, Jalan Sutera Tanjung 8/2, Taman Sutera Utama, Skudai, Johor, Malaysia
Reservation: +607 – 556 8490
Time: Mon-Fri 12noon -10.45pm (Last Order), Sat 11am-11.15pm (Last Order), Sun 11am-10.45pm (Last Order)
Website: maco.com.my
NO PORK, NO LARD

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