Mad About Sucre means serious business. This is definitely one of Singapore’s best new patisseries. Their cakes are possibly orgasmic, more satisfying than 50 Shades of Grey (the movie).
The European styled cakery specializes in customizing handcrafted wedding, birthday and celebratory cakes.
Its daily cake offerings are like desserts found in some fine-dining restaurant. How apt, Restaurant Andre is just a walk away.
I called their cakes the ‘beacon of light’ after so many cafes, some which left me disappointed. I am glad I found it.
Chief baker cum co-owner Lena Chan was from Le Cordon Bleu, and honed her styles Sugarplum Cake Shop in Paris. Her brother Eric is in charge of day-to-day operations and marketing. Spot the guy with the coolest hairdo in the cakery.
The staff would be enthusiastic (okay, maybe occasionally overly enthusiastic I didn’t know how to stop them) in explaining every cake to you, to match one to your palate and personality.
As part of their devotion of baking with love and baking for love, Mad About Sucre do not use pre-mixes and artificial flavorings, only organic flour and raw unbleached sugar. All confections are handcrafted on-site.
First up was the Coco Citron ($9.80+) – a coconut sablée tart with light coconut mousse, lemon curd and crystal drops on top.
Never did I had a lemon curd so smooth, balanced, and non-tangy intimating at the same time. The blend of coconut mousse and lemon curd was a match-made in heaven.
Ladies should like the Carpentras ($11.80+), a martini glass layered elegantly with almond meringue, white chocolate, strawberry VODKA cream, vanilla cream and almond.
The way to enjoy this is to take a dessert spoon and eat all the way through the multiple layers. It was a little sweet for me, but one must say strawberry vodka cream on its own could be mind-blowing delicious.
The ‘pièce de résistance’ was the chocolate dome-shaped San Domingue ($12.80+), mousse made from 70% single origin chocolate, rum jewel box, caramelized plantain vanilla cream, and brittany crunch.
If this cake was a piece of jewellery, it would be a sparkling diamond. You could first consume the chocolate box filled with rum, allowing it to first create rich sensations in your mouth. Then quickly scoop up some of those chocolate mousse with plantain banana cream, and let them mingle with your tastebuds.
So so rich and good.
We ordered three different cakes, and were served one by one, like a 3-course meal in the restaurant, in order of intensity to the palate.
This is a bold and admirable move. Because serving 3 cakes at the same time would have saved time and effort (and can ‘get rid’ and turn around tables fast). They stuck to their guts. Bravo.
Mad About Sucre
27 Teo Hong Road, Singapore 088334 (near Bt Pasoh, Outram MRT)
Tel: +65 62213969
Opening Hours: 12:30pm – 10:30pm (Tues-Thurs), 12:30pm – 11pm (Fri-Sat), 12:30pm – 5pm (Sun), Closed Mon