Keeping it wholesome and simple

1 Hew (centre), flanked by Heng (left) and Yeong, are seen here at Madeleine Bistro, one of the F&B ventures under the group. 2 The Salted Egg Crab Aglio (RM22) is the writer’s personal favourite.

IT WAS a love for a small, buttery and unpretentious French sponge cake, combined with her passion for the French culinary arts, that led to Alina Hew starting the Madeleine Patisserie business.

Madeleine Bistro, a place that serves French cuisine with an Italian and Asian twist, is the latest venture by the general manager and founder of the Madeleine Group of Companies.