Finally a little bit of Parisian refinery has made its way back to the pastry scene in Singapore. Founded by siblings Eric and Lena Chan, newly opened patisserie Mad About Sucre has us, well…going stark raving mad. Lena, the baker of the duo honed her craft at Le Cordon Bleu before heading the kitchen at Sugar Plum Cake Shop in Paris.
The cakes at Mad About Sucre containing no preservatives or stabilisers, and all the ingredients are au naturel.
Chocolate lovers would go cuckoo for the San Domingue (S$12.80). The beautiful cake sculpture features decadent dark chocolate with a Brittany base. The little chocolate box atop houses a very adult chocolate truffle filled with a shot of dark rum. The banana filling in the middle of the cake balances out the heady experience.
My favourite was definitely the Coco Citron (S$9.80). And I don’t usually like lemon tarts as they tend to veer towards the overly sour and artificial lemon essence side in Singapore. But, the filling at Mad About Sucre is full of fresh lemon zest topped with a creamy coconut mousse. A match made in heaven indeed.
Coming close second on the favourite scale was the Moulin Rouge (S$10.80), a smokey cigar inspired sponge cake with walnut parfait and almond brittle. The whole roll is coated with charred caramel. Mmm!
Craving a cheese cake? You won’t be disappointed with the Passionne, (S$10.80), a light cheese cake containing four different cheeses with hints of passion fruit. The light whipped cheese cake comes with a biscuit base and is topped with cocoa nip crunch.
So what are you waiting for, check out Mad About Sucre.
Mad About Sucre is at 27 Teo Hong Road, Singapore 088334. They operate from Tuesdays to Thursdays at 11.30am to 10.30pm and Fridays to Saturdays from 11.30am to 11pm. Sundays they open earlier at 10am and close at 5pm. Mondays are rest days.
About the Writer
Cleo Patra is a massive foodie with an appetite for life to match. She travels around the world for the sole purpose of eating and then, showing off on social media.
