The Place We have been very regular patrons of Mad About Sucre since it opened two years ago at a shophouse along Teo Hong Road, and there is only one good reason – the food and service. The menu at this French inspired patisserie & restaurant changes almost every quarter by season. From serving only delectable cakes at the beginning, the team has started its food menu some time last year with the ambition of making this spot a one stop venue for diners to have a proper meal and desserts thereafter.
What’s new? With the Spring Menu which started in March and will last till June next month, the food section has a good mix of dishes cooked from seasonal ingredients which the team specially sourced from different parts of the world during their sourcing trips. We started with the French Foie Gras (S$38) salad, along with Icelandic prawns, caviar and poached egg. The team believes in using natural ingredients without preservatives where possible, hence the caviar adds the tinge of saltiness to the salad, while the white sauce is made from egg white instead of the typical sinful salad dressing. The overall flavour is refreshing, and the portion is huge.
The Tomato soup (S$15) is not made from one, but three types of tomatoes namely Roma, French and Tuscany & Sun-dried tomatoes topped with crab meat. We love the richness of this seemingly simple soup with nice natural flavours, without any salt or seasoning added to it.
For mains, we strongly recommend the Wild-caught Blueback Salmon (S$38) served with garlic sauce and organic herbs. The truth is that not many restaurants in Singapore use wild salmons in their dishes, considered a premium by many. The main difference is the ocean freshness of the wild salmon, which was evident in this dish. Another element we enjoyed is the hint of jalapeño sauce on the salmon, which gave it a more robust flavour.
Alternatively, the Classic Slow-cooked Ox Tail (S$42), prepared painstakingly over nine hours and cooked with Burgundy Red Wine Sauce is worth trying for its tender and rich flavours.
Desserts wise, we tried the Cake of Russian Earl Grey (S$12.80) which contains layers of Earl Grey, Grapefruit, Apricot and Clementine. It is a very light dessert in our opinion, particularly suitable after a heavy meal. The grapefruit within the cake and the apricot sauce lend good supporting roles to the main lead, which is the early grey here as it all compliments very well in a well-balanced fashion.
Overall Experience As with every visit, we always leave Mad About Sucre feeling full of admiration for the team in their dedication towards serving good food. The prices are not cheap, but the ingredients used are definitely top-notch.
Make your reservation instantly at Mad About Sucre here.
Tuesday to Thursday: 12.30pm – 10pm
Friday to Saturday: 12.30pm – 10pm
Sunday: 12.30pm – 5pm
Closed on Monday
Ranted by The Ranter