More than just ice cream at the Magnum Cafe
JUST a little over a year ago, Malaysia’s first Magnum Café was opened at Mid Valley Megamall, turning a simple ice-cream stick into sheer indulgence.
The first level of the café allows customers to try out the café’s popular Make My Magnum (MMM) section, where they can customise their own Magnum ice cream with various toppings, ranging from chopped nuts to something more exotic like chilli flakes and potato chips at the infinity bar.
The second level of the café is where the desserts get even more fantastic.This is the area where you must order at least one plated dessert to dine in. You should also come with a pal or two, as the food portions encourage sharing.
While there is already a longstanding list of favourites and signature desserts, Magnum Café has rolled out a few new recipes recently.
While the main concept is dessert, Magnum Café also serves a hot food menu featuring a variety of dishes. One of its latest signature dishes is the oxtail soup with sushi rice.
The spicy beef broth is made from stock boiled overnight with meat (cooked separately) and added in only upon order. The pairing of steamed sushi rice makes the dish that much more fragrant.
And if the soup isn’t spicy enough, there is the chef’s special sauce (a blend of soy sauce, cili padi and seasoning) served on the side.
A regular portion of oxtail soup is priced at RM30 while an additional RM10 will get you a larger portion for sharing.
If it’s just savoury snacks you are looking for, the latest on the menu is the Magnum fries that, contrary to popular belief, has got nothing to do with ice cream.
It is essentially a basket of fries with a slight twist: the fries are dipped in batter filled with almond nips before heading into the fryer so that they come out almondcrusted and extra crunchy.
The fries are served with a little chilli powder lightly sprinkled on top. By default, you get ketchup or chilli sauce but if you feel a little adventurous, ask for the chocolate dip.
When it comes to plated desserts,
the two newest additions are the Magnum Celebration and Magnum Popstar.
The Magnum Popstar is a Magnum vanilla ice cream coated in white Magnum chocolate. It is served with a cluster of cheese popcorn, marshmallows, salted almonds and cake chunks, and dressed with maple syrup.
It may sound a mouthful and over-the-top, but the motley of flavours manage to consolidate into one big scoop of indulgence.
Meanwhile, Magnum Celebration is perfect for those who absolutely think it a must to have cake at a celebration.
This five-tier rainbow chocolate cake is topped with a Magnum vanilla ice cream coated with dark chocolate. It also comes with rainbow sprinkles peppered all over and a candle to complete the celebratory mood.
While you may be missing the MMM action downstairs, there is the MMM Special featuring a pre-set recipe of fresh berries as main toppings that is not part of the standard 18-topping selection.
As for those who might want something caffeinated, the Affogato would be the perfect dessert.
This is by far the best way to understand why Magnum ice cream remains one of the most popular around.
The bitterness of the black coffee only serves to accentuate the uncoated, rich and velvety Magnum vanilla ice cream, something that you can only experience at the Magnum Café Kuala Lumpur. – Yeevon Ong