Mad About Sucre

Based on the previous review. ;)

Nice environment, there was only 4 tables taken for the night so it was a quiet place. It was a 13 course meal, and each dish was very dainty. Small and cute. All the items are organic and the chef didn't put any seasonings to it. There were some miss and hits. Personally the tomato stew with crab was very well executed. Another personal favorite would be the Pate of Cooked Chicken Liver, interesting burst of flavors. The bay scallops and pepper was good too. The others are just alright. Can tell that the chef put in alot of effort. Quite nice for a date night.

A fancy restaurant to indulge in artisan desserts. Love my experience at Mad About Sucre with my friends.

We got 4 desserts that come with tea/cocktail pairing. The service staff were really attentive, taking their time to explain the ingredients in each dessert.

Expect to spend about $30 per pax but I feel that the money spent is worth the experience.

5 years after they’ve opened as a patisserie, Mad About Sucre has evolved and recently gone through a huge makeover. The new interior design concept is edgy and unconventional, with many colours juxtaposed next to each other, and yet it had really cosy and chill vibes as I settled in. They even have a small table lamp that acts as quite a nice lighting tool for photos too :D

Glad to say that along with the physical makeover, they’ve matured as a full restaurant serving a solid selection of starters and mains, with really tasty savouries!

My favourite of the night was the grilled cauliflower steak ($35+) with a bed of gherkins salsa, topped with miso, almonds, figs and prunes. The combination of flavours were addictively good, and you must eat every part together along with the prunes. It was as flavourful as a full meat dish and I didn’t feel like I was eating a vegetarian dish at all! Textures were on point too with the almonds giving a nice crunch. Highly recommend trying this when you’re here!

Part of Mad About Sucre’s New Year Festive Dinner Menu ($165+) ~

This dish was the second dessert course of the Menu, and it featured a very unique texture of chocolate, which is called the chocolate yolk, the last dark brown sphere on the plate. As the name suggests, it’s like an egg yolk with an extremely thin and delicate membrane holding a runny dark chocolate inside. The moment it’s cut open, the chocolate just bursts out and it’s amazing!

The chocolate runs and it is to be eaten with a nice combination of textures and flavours with the vanilla mousse, raspberry sauce and sphere and also sponge cake to soak up the remainder chocolate! Very creative dessert and I hope this would appear once again beyond this one-off festive menu!

This is a bold and creative dessert that's worth trying! Then you'll know how wasabi can complement something fruity and refreshing 😁
Best enjoyed with a cocktail!
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