30 Raffles Place
#01-01 Change Alley Mall
Singapore 048622

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Friday:
Closed

Saturday:
Closed

Sunday:
Closed

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

Thursday:
Closed

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Reviews

From the Burpple community

sauce of paprika & smoked garlic, served with assorted vegetables and chilled buckwheat soba

1 Like

[ twisted soju 💨 ($22) ]
Looking for an after-work perk-me-up theatrical cocktail 🍸 this is it😂- it’s not as strong as it looks so don’t worry can still wake up for work tmr😉👍

Feature :
💕Numbing Spicy Crispy Chicken.
Deep fried Chicken breast,yet very tender and juicy with crispy skin, diners can request for normal or extra spicy. Perfect dish to pair with drinks.
💰$11.
💕Cauliflower, miso, premiums nuts and cucumber.
Didn't expect that Cauliflower can taste this good.
💰$15
💕Pulled Grilled Iberico Pork (from Lunch menu)
Flavourful Iberico pork served with 3 colours rice grain and Veggies.
💰$15.9.

They also have happy hour from 11
30 am to 7 pm and range selection of cocktails.

📍Madass.sg
01-11, Change Alley Mall.
30 Raffles Pl, 048622

#mediatasting

1 Like

MadASS aims to advocate the #GourmetSocialMovement of serving fast meals that are freshly prepared in the most fuss-free manner possible within minutes from putting in your order. Quick service meals need not be junk food and unhealthy, which is evident in MadASS’ approach to serve dishes with all-natural, seasonal ingredients without adding any preservatives, artificial additives, and flavours. To sweeten the deal, you need not break the bank to eat healthily as the prices here are definitely wallet friendly.

The concept of MadASS revolves around a destination that you can get food, drinks, and desserts all at a single location. We sampled several of their dishes ranging from the lunch bowls to dinner sharing plates such as the Pulled Iberico Pork ($15.90), which is served with seasonal vegetables and we got it with the 3-coloured wild grains that are picked from micro-lot farms in Cambodia. The rice grains have a fantastic chew to them with a nicely charred aroma that complimented perfectly with the pulled pork that has been well marinated with a nice balance of sweet, tangy, and savoury. From the dinner menu, two of our favourites are the signature Cauliflower ($15) and Numbing Spicy Crispy Chicken ($11), the former is a crowd favourite back in Mad About Sucre and the cauliflower florets are topped with miso and premium nuts while the latter has the perfect amount of numbness and spice that have been coated onto the juicy tender chicken breast.

The restaurant also has a full plant-based menu that focuses on using purely vegetables and fruits, without the addition of any genetically modified meat-free protein, in the cooking process. Head on down to MadASS, order some sharing plates, sip some cocktails and not forgetting their range of desserts for a wonderful evening experience.
•••••••••••••••••••
✨ MadASS @madass.sg
📍 30 Raffles Place, Change Alley Mall, 01-11, Singapore 048622
🌐 https://www.madass.sg/delivery-takeout
🍴 [Media Invite]

One of the establishments that I was looking forward to check out — Madass had just opened its doors recently at Change Alley; the concept being one that is brought by the same folks behind Mad About Sucre. Unlike its more upscale sister at Teo Hong Road that serves up more gourmet-style plates alongside their intricate entremets, Mad Ass is a concept that is poised more towards the average office worker — conveniently located at Change Alley just right beside the 6 Oz Espresso Bar outlet there, Mad Ass is a destination that is suited as a lunch option for a hearty meal, as much as it is a spot for sweet treats in the mid-afternoon and a bar to wind-down after a work day with a menu of dinner plates and alcohol to go along.

Visited them during the afternoon for their lunch service — the menu comprises of lunch bowls which is somewhat similar to the concept of grain bowls; though more of an elevated experience overall. Patrons can pick between the various proteins offered; our choice being the Grilled Fresh Wild-Caught Prawn, while patrons also get the flexibility to choose between Quinoa, Cauli Rice and Brown Rice (i.e. Wild Rice) for no additional costs, or go for the Soba for an additional dollar. Going for the Wild Rice option (also listed in the menu as Brown Rice), this was a tasty mix of white, brown and black rice that is being executed in various style (think steamed, poached and puffed) for a variance of texture — there is this slightly savoury hint of flavours with a bit of crunch going on which makes it extremely easy to finish as it barely felt monotonous; pretty addictive to have on their own. The grilled wild-caught prawns were certainly fresh as they deemed them in its namesake; loved how easy it was to de-shell the prawns, and how the prawns were plump, succulent and naturally sweet on their own — all that, with a hint of smokiness from being grilled which adds on further to the entire dish. The greens included, such as the broccoli, carrot and cauliflower adds to the wholesomeness of the dish; providing a crunch and neutral note amidst the carbs and protein.

Being an extension of the Mad About Sucre branding, Madass is an attempt to bring Mad About Sucre to the masses — the menu offers something that is less over-the-top and more relatable, whilst catering to the office worker and without compromise to the execution and quality of the produce that they source. The result is something different from the Mad About Sucre experience; not exactly cheap, but quality dishes that suits the demographics of the locality amidst the more casual setting that works as a dining option for lunch for those willing to splurge a little for lunch. Operating hours are currently only from Monday to Friday; though they do intend to serve breakfast some time soon. That being said, I am looking forward to return for their dinner menu that features sharing plates — seems to be great to have with the cocktails that they offer. All the best to the folks at Madass/Mad About Sucre for their new venture and all that has to come!

1 Like
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