MOOF

EON Shenton is often considered to be a building on the far end of Shenton Way but the opening of the new Prince Edward Road Station along the stretch of Circle Line Stage 6 now makes the building situated within walking distance away from a MRT Station. One of the most notable recent additions to EON Shenton would be that of MOOF — for those whom are not aware, MOOF is an establishment that had first started out as a home-based business first known as Poof Cafe; MOOF having been conceptualised as a specialty matcha bar with the folks behind Mori Matcha which is an online-based business retailing matcha / houjicha and related peripherals. With MOOF being an actual brick-and-mortar space occupying retail space within a commercial building, MOOF operates as a cafe with limited dine-in seating — most of the dining area is situated outside the establishment but there is a single table that is situated within the premises as well. The main offerings at MOOF is undoubtedly the range of specialty matcha / houjicha beverages which are highlights here, though MOOF also does serve up a limited variety of bakes to pair up with their beverages.

We visited MOOF on a weekday afternoon and it does seem like the only bake left for the day during our visit was the Okinawa Black Sugar Madeline. As compare to most other Madelines that we have had from other establishments, the Okinawa Black Sugar Madeline at MOOF definitely felt lighter and fluffier — not quite as dense as what we had expected and thus missing of that slightly crisp exterior that some would be looking for since this was a little more cake-like in some aspects. Nonetheless, it does seem like MOOF’s Okinawa Black Sugar Madeline is inspired by the Okinawa Black Sugar Steamed Cake that can be found occasionally at the food halls of Isetan Scotts and Takashimaya whenever they make their pop-up appearance in those places — each Madeline comes with a clump of Okinawa Black Sugar embedded in the middle of the Madeline; this does add a bit of a deep earthiness and sweetness akin to that of Gula Melaka without making the Madeline feel overly sweet. The lightness of the Madeline also meant that the Madeline had a texture that was less clumpy and easier to swallow in general — an easier eat that might be preferred by those whom usually find Madelines a little unappealing for their dense nature especially towards the middle. A good pairing to go for with the various Matcha / Houjicha items that they have to offer!