Food Review: Mad About Sucre at Teo Hong Road | Possibly our favorite patisserie of the year

Posted on March 18, 2015 by theRantingPanda in Food

The Place I think I have found the best patisserie of the year. Mad About Sucre is just shy of almost a month old. Located in a shophouse along Teo Hong Road, I was first in awe with the interior design of the patisserie the first time I chanced upon it after a dinner in the vicinity. The clean and somewhat minimalist look, the use of mainly black and white tones in the space, the neat display of the patisserie at the counter and the impossible-to-miss array of products on display near the entrance drew my attention in every bit. I was very distracted, in a good way as you will find out.

The Food The French probably inspired the best patisseries in the world, but Mad About Sucre is not merely another French Patisserie. Helmed by Cake Couturier Lena, who was previously trained at Le Cordon Bleu and garnered rich experiences under the belt of some of the world’s famous pastry decorations chefs, the handcrafted fondant cakes for weddings or celebratory occasions promises to taste as good as it looks. I am already thinking of customising one at this point.

On to the patisseries, every piece on display at the counter is like an exquisite masterpiece. The owner Eric shared with us that all the desserts are made from scratch with the best ingredients and efforts, and it is easy to tell why: 20-60% reduction in sweetness for each dessert, organic sugar and flour, no premixes or artificial flavourings, every component is made from scratch. Each patisserie is recommended to be paired with a different tea flavour for the best experience, so feel free to ask for recommendations for a specially curated dessert and tea pairing session.

The Moulin Rogue ($10.80) is set to open my palate from the start. I am usually not a fan of caramel as I find it too sweet most of the time, but the slightly burnt Caramel mousse works well with the walnut parfait, with a surprisingly light taste overall.

My eyes were inevitably drawn to the white dome-like shapre for the Coco Citron ($9.80), inspired from the famous Paris Montmartre (one of my favourite landmarks in Paris). Never would I have imagined that coconut can be infused in this fashion with a lemon curd. This must be one of the best lemon curds I have had so far (as most I tried thus far are overly sweet and sour), with the right amount of sweetness and a sourness level which does not leave me cringing. The hardest part in every dish is striking the right balance without being too rich or tasteless for the palate, the Coco Citron has nailed it.

The Passionne ($10.80) reminds me of cheesecake, but the difference is that it is infused with Passion Fruit. I like the light cheese taste which does not come across as too heavy.

The Carpentras ($11.80) is one of the latest dessert to be launched, which owner Eric shared is one of the most challenging to create. Think of it as a dessert cocktail, it is all about creating the perfect texture here. Strawberry puree cream infused with lychee liqueur, gin and vodka, with vanilla cream bottom. And my favourite part? The crunchy chocolate-coated almond.

The San Domingue ($12.80) is one amazeball. It looks like a sphere which you can never bear to break open. Chocolate lovers will swear by the 70% single-origin chocolate, thick yet not too sweet to turn my palate away. The rum jewel box in the middle adds a layer of sophistication to this creation, while the Brittany crunch completes the overall flavour.

Rants Prices are definitely above average from most patisseries, so this is not a place to come when you are feeling broke.

Will I Return Again? In all aspects, a resounding yes. There is nothing not to love about Mad About Sucre, where style meets perfection. The personal and friendly service by the affable owner Eric is comforting in a country where good and sincere service is hard to come by. I rarely go mad for sugar but this will be a sweet exception.

Make your reservation instantly at Mad About Sucre here.