A bespoke French Cakery.
Mad About Sucre is a European-inspired confection label that specializes in gorgeous cakes & desserts. The place is situated along Teo Hong Road which is near many other cafes & restaurants of the area. Mad About Sucre is helmed by head baker Lena Chan & her sibling, Eric, the latter being in charge of everyday operations.
Inside the elegant cakery.
Apparel & some other knick knacks for sale.
Another view of the interior of Mad About Sucre.
Hanging cakes overhead. Watch out!
The interior design of Mad About Sucre seems to be inspired by a mixture of European & British classical decor. The place is decked out with elegant chandeliers & is kept very clean yet simple. The most iconic part of the design – the many hanging faux cakes overhead.
More seats, further inside.
The most unfortunate thing about Mad About Sucre was their service. Wanting to provide a “Fine Dining” experience, each dessert was to be served one after another, allowing you to slowly enjoy each one. Sadly, this was done horribly and apart from waiting to be seated (albeit pretty slowly), it basically took almost half an hour before I was served my first dessert. Eric had to constantly apologize for the service, while reassuring that he’ll get to us as soon as possible. The entire experience turned into a waiting game & it started to get quite appalling, hence we ended up requesting for all the desserts to be served at the same time.
Perhaps I made the wrong choice to visit them that day, as apart from being short staffed, there was an apparent influx of bloggers & it was evident that more attention was paid to these people instead. While I just shrugged it off, my companion was appalled by the entire experience & vowed never to return.
Mad about desserts!
San Domingue, one of their most popular desserts.
Carpentras, another of their elegant desserts.
Mad About Sucre is all about gorgeous & delicious desserts. With previous experience at Le Cordon Bleu, Lena not only handcrafts each component from scratch, but each dessert has a 20% to 60% reduction of sugar from their original recipes. With such painstaking detail to the craft of each dessert, Mad About Sucre has a limited range; offering about five choices at any given point of time. (These choices change every so often as well.)
They also do custom cakes for parties, weddings & more!
Given their level of detail in each dessert, it’s no wonder that one can cost around 10 to 12 bucks each. (Not for the faint hearted.) Sadly, GST & service fees are also included in such an fine establishment like this.
Pot of Tea ($7 per person)
Over here at Mad About Sucre, they actually pair different flavoured teas to each of their desserts, ensuring you get the most of the experience. This tea was to be paired with the “Moulin Rouge” & had a very nice lemon grass scent.
Sidenote: I practically ordered all five desserts that were on display that day & Eric was nice enough to offer to let us try all five different paired teas at the same price per person; offering to serve us a smaller portion of each tea in this case. (We couldn’t possibly drink five pots of tea nor be charged for five times over.)
Unfortunately this did not come to fruition as we were left constantly waiting & we ended up only trying one type of tea. That’s that.
Moulin Rouge ($10.80)
Slightly Charred Caramel Mousse, Walnut Parfait, Savore Sponge, Sweet Short Pastry
Eric described this dessert of recreating the concept of the smoky French cabaret, hence the slight-charred caramel. The Moulin Rouge tasted fantastic; the caramel mousse had a nice hint of smokiness that worked really well.
Coco Citron ($9.80)
Light Coconut Mousse, Light Lemon Curd, Crystal Drops, Sablée Tart
The Coco Citron was very light in flavour, a mix of soft with the hardness of the tart. A great combination of coconut & lemon curd gave it a nice sour kick. My companion really liked this one.
Vanilla Cream, Strawberry Vodka Cream, Strawberry Coulis, Raspberry Glaze, White Chocolate Almond Crisps
This was pretty much one of my favourites from Mad About Sucre. Delicious, smooth cream with a nice hint of alcohol. The white chocolate almond crips were so addictive, I wished I could have had more. Nice touch with the gold leaf as well.
San Domingue ($12.80)
70% Single Origin Chocolate Mousse, Rum Jewel Box, Caramelized Plantain, Vanilla Cream, Brittany Crunch
Perhaps the most popular dessert from Mad About Sucre is the San Domingue. One bite & you’ll understand why. Delectable & smooth chocolate mousse, with a delicious caramelized banana in the middle that seems to be almost frozen. Not only does this taste wonderfully fantastic, it looks amazing. Time for photo-ops! Highly recommended.
Light Cheese with Passion Fruit, Sponge Soaked with dew of Passion Fruit, Sweet Short Pastry, Coco Nip Crunch
There was a slight hiccup regarding the Passionne. While I had ordered it initially, by the time the staff were finally serving the desserts to me, it sold out. After shrugging off my dismay, by the time I was done with the rest of the desserts, Eric came by again, saying that a new batch of Passionne were just freshly made. Of course I couldn’t leave without trying it!
The Passionne is essentially a passion fruit cheesecake of sorts. The taste of cheese is quite subtle, mixed with flavours of passion fruit. The entire dessert seemed more like ice-cream, the smooth yet almost frozen texture melted in your mouth. Another great dessert in my book, though I’m not much of a fan of passion fruit.
Are you mad yet?
Worth A Visit/Revisit?
While the service was extremely lacklustre & left much to be desired, the desserts here are no doubt extremely well-made & deliciously fantastic. It’s practically the main draw of Mad About Sucre, the attention to detail in their sweet treats shows, in both aesthetic & taste. I would definitely head back sometime to try more of their desserts; they have recently rolled out two new ones! I do hope they have ironed out the kinks in their service since.
MAD ABOUT SUCRE
27 Teo Hong Road, Singapore 088334
(Nearest train station: Outram)
Contact: 6221 3969
Tues – Sat: 12:30 pm – 10:30 pm
Sun: 12:30 pm – 5:00 pm