Review: Mad About Sucre Is Back With An All-New Summer Menu Featuring All-Time Favourites And More
If you enjoy French cuisine and patisserie, visit this multi-award winning restaurant, Mad About Sucre, which has also won the praises of celebrities! They specialise in the finest Western provincial cuisine, handcrafted cakes, chocolates, and bespoke cocktails.
Read on to find out about my dining experience at Mad About Sucre and my review of its new summer menu!
The space at the front of the restaurant is decked out in vibrant colours, with yellow-tinted windows and orange walls, and a counter displaying all the exquisite desserts and sweets.
As I step into the dining area, it has a more laidback setting, with museum-inspired decor like visual projections that exudes an intimate ambience.
Starters
Stew of Tomatoes with Handpicked Crab Meat
First on the starters is this soothing and hearty soup- bringing out the full flavour of tomatoes! It was cooked for 4 hours, using only fresh and juicy 100% ripe tomatoes with no water and salt added. The soup is not sour and is so smooth that goes perfectly well with the tender crab meat pieces.
French Foie Gras with Grilled-Caught Prawn Salad
Next, I had the seasonal salad bowl served with french foie gras, grilled wild-caught prawns, caviar, egg, and fresh green, tossed in house-blend olive oil. The freshly caught prawn is so sweet and succulent. It complements well with the delicate flavours of caviar- mildly salty and fishy! Not forgetting the French foie gras, it has a smooth texture with a rich buttery flavour, completing the dish.
Kilppfisk Nordic Salted Cod Katafi with Cavier in Uni Sauce
Moving on, I had a dish inspired by Brazilian codfish balls, bursting with oceanic flavour! It is served with cured cod, wrapped with crispy thin shredded potatoes, and caviar in uni sauce. The tender cured cod is slightly salted, which balances well with the sweet uni (sea urchin) sauce and the umami taste of caviar.
Ox Tongue
Last on the starter was this Ox Tongue dish. As a non-beef lover, this dish took me by surprise after trying it! The ox tongue is grilled to perfection- slightly charred around the surface, adding an extra crispy texture to the tender meat inside! It has a distinctive beef-like taste, but it goes perfectly well with the refreshing chilled young sweet onions drizzled with honey and lemon juice!
Mains
Baked Cauliflower
Moving on to the mains, I had one of their signature dish, Baked Cauliflower, served with fragrant brown butter stew elevated with miso, pickled cucumber, onions, and assorted roasted nuts like pistachios, hazelnuts, almonds, and sunflower seeds. The cauliflower is baked perfectly in high heat with wonderfully caramelized golden edges with a soft and flaky texture. This dish is so flavourful- from the smoky charred taste to the savoury brown butter stew!
Filet of Sea Barramundi
This French bouillabaisse classic dish is new on the menu- served with a whole fillet of wild-caught barramundi, topped with chewy pearl couscous on a wild Nordic shellfish fragranced with preserved fennel. The grilled golden brown barramundi is soft, fresh, and delicate, and the shellfish adds a crispy texture to the dish!
Desserts
Hey Peachy
This sweet-looking dessert comes in a form of a peach shell-shaped made with thin white chocolate and peach mousse, and a sprinkle of red dragon fruit powder. The inside is filled with Oolong Tea mousse and juicy peach cubes. The aroma flavour of oolong tea infused perfectly with the sweet peach cubes- so light, flavourful, and refreshing!
Spunky
This mango shell-shaped dessert made with organic unprocessed palm sugar caramel and rich vanilla is smooth and creamy! It is sweet and fragrant mango mousse and cubes- so refreshing and perfect for the summer heat.
Kakao
Indulge in this egg and dairy-free dark chocolate dessert, Kaokao, infused with calamansi and bourbon whiskey! This dessert is on the heavier side, but it is so decadent. The bourbon whiskey enhances the dark flavors of the chocolate- heavenly!
Final Thoughts
I have to admit that Mad About Sucre proved that they are masters of flavours with all the dishes served. I personally enjoyed the Baked Cauliflower and Hey Peachy the most! I would definitely return to try the rest of the desserts again with my loved ones.
More about Mad About Sucre
Established in 2014 and is co-founded by James Tan along with sibling pair, Eric and Lena Chan. All the dishes in this restaurant are specially curated using only imported seasonal ingredients ready to be harvested at their freshest, with no artificial flavouring and preservatives added. Desserts are made with organic gluten-free flours and unprocessed raw sugar.
With a focus on French classic-inspired cuisine, handcrafted desserts, chocolates, and bespoke cakes, they have been consistently ranked among Singapore's Top Restaurant since 2017 and Singapore's Best Patisserie since 2015.
Location: 27 Teo Hong Road, Singapore 088334
Opening Hours: Monday to Saturday, 12:30PM to 5PM & 6:30PM to 10PM | Sunday, 12:30 PM to 5PM
Contact: +65 6221 3969
*This is an invited media-tasting event.