Mad About Sucre @ Teo Hong Road (Outram)

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.

Passionne 4.2/5

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.

Carpentras 3.5/5

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
Singapore 088334
Tel: +65 62213969
Facebook: https://www.facebook.com/MadAboutSucre
Website: http://www.madaboutsucre.com/
Nearest MRT: Outram Park (EW LIne, NE Line)

Opening Hours:
Tue-Sat: 1230pm - 1030pm
Sun: 1230pm - 5pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk to destination. Journey time about 3 minutes. [Map]

Kim Bak Chor Mee (金肉脞面) @ Balestier Road

After Tony aka JohorKaki blog about Kim Bak Chor Mee, I made my way down to Kim Bak Chor Mee at Balestier Road to check out the stall that serves one of Singapore's favourite food. Accordingly to Tony's blog, the stall uncle (Mr Ng) eats his own noodles everyday, that is what he learnt from his master. This is to ensure he likes his own food before servicing it to others. Unfortunately I did not get to sight the uncle doing so but I do get to have a brief chat with him. He recited the same teaching from his master.

Bak Chor Mee 4/5

Unlike most stalls, the Bak Chor Mee here is served as such that the ingredients are separated from the noodles with the minced pork, lean pork, pork balls and pork liver in the soup bowl. As to ensure that the ingredients are not overcooked in the bowl of delectable soup, I was advised to quickly transfer the ingredients over to the bowl of noodles.

Bak Chor Mee 4/5

As you can see from the bowl of noodles filled is filled to the brim with ingredients. A worthy note is the mushroom. The mushroom is thickly sliced, well braised and has a nice bouncy texture. This bowl of slurping goodness uses little vinegar unlike the popular Tai Hwa allowing one to appreciate the aroma from the pork lard more.

Bak Chor Mee 4/5

The bowl of noodles may not wow in you an instant, you need to toss the noodle together with the specially made chilli sauce to slowly appreciate how the different components come together making it a good bowl of bak chor mee. I would say it has a more rustic taste compare to many other places where the flavours are more robust.

Mr Ng aka Mr Bak Kut has been in the trade since the age of 11, he is now in his 60s. He is better known as the founder of the popular Sing Hing Seafood Bak Kut Teh stall from the demolished Lakeview Food Centre near MacRitchie reservoir. That is also how he got his nickname Mr Bak Kut.


Kim Bak Chor Mee (金肉脞面)
558 Balestier Road (Junction of Ah Hood Road)
#01-400
Singapore 329874
Nearest MRT: Novena (NS Line), Toa Payoh (NS Line)

Opening Hours:
Sat-Thu: 730am - 3pm
(Closed on Fri)

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Walk to the end of Irrawaddy Road to Balestier Road. Turn left at Balestier Road. Walk to traffic light. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Walk down Jalan Dusun. Turn left onto Balestier Road. Walk to destination. Journey time about 10 minutes. [Map]