After Les Delices, Mad About Sucre is also a French Patisserie is now open within the same vicinity, around Chinatown.
Mad About Sucre baking team is led by Chef Lena, a Le Cordon Bleu trained chef, who specialises in lovely Fondant Cake.
I was honoured and thrilled to be invited for a cake tasting session of 5 cakes by Eric and it was so sweet of Eric to extend the invitation to my companions. I bought my Mom and Sis along who are also avid cake lovers like myself.
Mad About Sucre presented us with was a 5 course cake dessert feast. And naturally, we were served from the lightest in taste to the richest. We started with the Moulin Rouge, a burnt caramel with walnut parfait and some almond crunch in the centre, seated on a short bread pastry was amazing. It has a somewhat milky taste and the nuttiness gives a sweet finish. We were surprised by how light and lightly sweet this cake was though the ingredient is caramel. Our usual experience with caramel is SWEET but after indulging in this piece of delight, it has redefined caramel. It was absolutely awesome.
Next, the Coco Lemon Tart was served. The top is a Coconut mousse sprinkled with dropping sugar sat on a sweet Lemon Tart with a shortbread crust. My sister who doesn’t like the coconut refused to try the Coconut mousse but happily went on to the Lemon Tart. This is a pretty light and refreshing cake. If you don’t like sourish Lemon Tart, like my mom, this is perfect for you. My Mom loves it.
Our third course of the dessert feast was the Chocolate Raspberry Tart. One of our favourite after the Moulin Rouge. This tart uses the Mexican Chocolate which are found both in the ball and the tart with different percentage of chocolate, 41% versus 66%. In the centre of the ball is a raspberry jelly while in the tart is raspberry puree. The entire cake provide different texture and chocolate experience. And importantly, the sourish raspberry balances the bitter sweet chocolate resulting in a sweetish sourish chocolaty tart.
The Passione was served before another chocolate cake. The intention was to wash the palate. There are two layers, the Passionfruit mousse and the cheesecake on top of the coconut sable sponge and the shortbread tart base, topped with a gooseberry and a cocoa nibs cracker. This is a sweetish passionfruit with nice passionfruit fragrance. The mousse was certainly very smooth.
And our finale, presenting the San Domingue. This sphere-shaped cake uses 77% San Domingue Chocolate with a Rum box topped on the cake. Within the sphere, it consists of chocolate mouse and another sphere of vanilla mouse with banana. We were expecting it to be a strong and rich bittersweet chocolate as it uses 77% of chocolate but it was not. It was in fact a sweet fruity chocolate flavour. The key in enjoying this cake is that you need to first eat the Rum box and follow closely with the rest of the cake. The aroma of rum which lingers in the mouth, blended with the sweetish San Domingue chocolate and together with the banana brings you to the next level of experience. If you degust only the cake without the Rum box, you won’t experience this magic. Maybe it is a good idea for Mad About Sucre to have additional Rum Chocolate Box for consumers to add-on to the purchase.
You need to consume the cake with an open mind as you may not be expecting what you are going to experience. The ingredients that sounded rich may end up subtle while the opposite is true likewise.
We fall in love with the creations from Mad About Sucre and no doubt we will be going back for more and soon too.
Mad About Sucre
27 Teo Hong Road Singapore 088334
Tel: +65 6221 3969
Sunday 1200 to 1700; Tuesday – Thursday 1230 to 2230; Friday – Saturday 1230 – 2300; Closed on Monday
By MRT: Northeast and North-South Line, Outram Park Station
– alight before the Pinnacle @ Duxton along Neil Road – 61, 166, 197;
– alight at Pearl’s Center along Eu Tong Seng – 54, 124, 143, 147, 166, 190, 851, 970, CT8, CT18, CT28
– alight opp Pearl’s Center along New Bridge Road – 2, 12, 33, 54, 63, 124, 143, 147, 190, 851, 961, 961C, 970, CT8, CT18, CT28
*This is a media invite event.