A new patisserie, Mad About Sucre has just recently opened its door at Teo Hong Road (Outram) near Dorsett Singapore Hotel. It called itself a private confection label that marries French techniques with British designs with the philosophy of "Bake with love, Bake for love". Hence the bakes at Mad About Sucre does not use any premixes and any artificial flavourings. They even reduced between 20% to 60% of sugar required in most original cake recipes.
Moulin Rogue 4.2/5
Our dessert omakase started with the Moulin Rogue ($10.80), a cake inspired from the cigar smoking scene of cabaret. Coated in a charred caramel around the light sponge cake with walnut parfait and almond brittle, giving it a nice hint of burnt smokiness.
Coco Citron 4.8/5
Among the five cakes we tried, the Coco Citron ($9.80) is my favourite. This is surprisingly very well balanced. I thought the lemon curd will lean towards sourish but it worked harmoniously together with light coconut mousse with crystal drops on top.
If you are into cheesecake, then you probably would like the Passionne ($10.80) made of four different types of cheeses. The cheesecake was light and comes with a nice fruity flavour from passion fruit. A very clever play of flavours but yet nicely balanced.
The Carpentras ($11.80) is layered with bourbon Madagascan vanilla, strawberry vodka cream, strawberry coulis, raspberry glaze and almond chips coated in chocolate. This is definitely not for the young. It is a cocktail disgusted dessert, so do watch your drink.
San Domingue 4.5/5
This is da bomb...doesn't the San Domingue ($12.80) look like one too? It will bomb you with waves after waves of its rich chocolate goodness. Dig into the middle for the banana filling to cut through the chocolate richness if you prefer a more balance combination. Detonated the chocolate truffle box sitting on top of the San Domingue to get a burst of the dark rum in it.
Mad About Sucre reminds me of Antoinette. Antoinette has since moved on and expand their menu to include cooked food. The exquisite creation at Mad About Sucre definitely brings a fresh air to the patisserie scene but can they survive by just selling cakes? Saying that, I really like the the creations and enjoyed both the cakes and ambience at Mad About Sucre. I understand more creations is already in the pipeline. I can't wait to go back and try them all.
Mad About Sucre
27 Teo Hong Road
Tel: +65 62213969
Nearest MRT: Outram Park (EW LIne, NE Line)
Tue-Sat: 1230pm - 1030pm
Sun: 1230pm - 5pm
(Closed on Mon)
1) Alight at Outram Park MRT station. Take Exit H. Walk to destination. Journey time about 3 minutes. [Map]