The Place It closed, and returned, much bolder this time. After a short hiatus, Mad About Sucre is back at its old location with a brand new look. I was taken aback by how drastic the change is, as I was greeted by a splash of orange the moment I stepped into the patisserie and restaurant. Beyond the counter which displays the dessert in the orange room, the dining room is played out in a spectrum of colours, and neon-like table tops. It is a bold and forward thinking interior, which resonates with the menu as well.
The Food While the brand started as a patisserie, the food menu is much more extensive as it reopens. For a start, the Red Cabbage Stew, Roe of Wild Salmon, Sauce of Prawn Head, Cognac (S$30) is a unique combination of ingredients. Dishes are typically prepared by self-taught chef and founder Eric using traditional French techniques, though he has never really stick to traditional rules when it comes to the creation of dishes.
Do note that portions for the savoury dishes in the below images are tasting portions in this article and not reflective of the actual sizes.
I love a good foie gras, so this French Foie Gras, Parma Ham, Fig (S$29) is quite a surprise to me as I never thought that Parma ham cuts through the strong flavour of the foie gras so well.
For mains, the Wild-Caught Barramundi, Miso, Garlic, Spices (S$38) is a safe option. The barramundi is coated with a creamy and slightly cheesy flavour, which is quite delicious.
This dish is the breakthrough dish of this season, as Eric shared with us. The Handpicked Crabmeat, Blood Cockles, Preserved Lemon, Hot Sauce, Squid-Ink Linguine (S$38) sounds like a random combination which works surprisingly. The hot sauce adds a lingering spiciness to the black pasta, and cockles and crabmeat all in one dish is probably a combination I have not come across before.
The last savoury course I had was the Ribeye of Pasture-Raised Pork, Grilled Aged Halloumi Cheese (S$43). Ribeye beef is common, not ribeye pork to me. This pork has a good proportion of fat, hence it is more tender than the usual pork.Desserts is something I really look forward to at Mad About Sucre. It is through their desserts which I got acquainted with the brand. My first dessert was the Autumn (S$21 with tea), a combination of lemon and coconut and is a reference to one of their first range of desserts five years ago, the Coco Citron. Cute little ladybird on the leave, which is a handmade chocolate. I love the well-balanced coconut and lemon flavour, citrusy yet not too sweet. I love this dessert.
Plated dessert is also a new introduction on the menu and I managed to try the Sepia (S$30 with tea) – a combination of Bananas Nutmeg Ice Cream, Compote, Pecan Soil, Milk Texture. I am not a big fan of banana desserts in general, but this is good. The banana nutmeg ice cream flavour is very unique, and that pecan soil adds that nice crunchy texture.
Rants Not an average price restaurant and some of the dishes are more experimental which may not suit the palate of the conventionalists.
Will I Return Again? This is one brand I am familiar with since they started five years ago and I managed to see how they grow as a brand along the years. Come to Mad About Sucre with an open mind, it is not fine-dining, neither is it too casual. Be surprised.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Mad About Sucre
27 Teo Hong Road
Tel: +65 6221 3969
Tuesday to Saturday: 12:30pm to 5pm, 6:30pm to 10pm
Sunday: 12:30pm to 5pm
Closed on Monday
Ranted by The Ranter