Monday, June 1, 2015

Mad About Sucre

I have not read a single bad review on Mad About Sucre and decided to head down to check what the hype was about. 

The moment you step in, you feel the passion and pride that the owners have in their cakes. Eric will take the time to explain to you the characteristics of each cake and how you are supposed to eat them to enjoy them. 

There was a corner displaying the owner's creations. Intricate, classy and elegant - the unifying theme behind the crafting of these cakes. No premixes used, only organic flour and unprocessed raw sugar.

We started off with the Coco Citron ($10.80). Before sinking our forks into the Coco Citron, Eric told us that this was not meant to be the overly sour kind of lemon tart. For those who like your lemon tart sour, this isn't for you. There was a seamless blend between the coconut mousse and the smooth and light lemon curd. What was really interesting and brought this dessert to one level up was the use of the crystal drops (sugar)- not only were these visually appealing, they provided a nice crunch to the otherwise smooth dessert.

As a fan of dark chocolate, there was no way I was going to give the San Domingue ($12.80) a miss. The presentation of this dessert was an art on its own. A chocolate jewel box with rum in it, coupled with a chocolate ball consisting of 70% dark chocolate mousse and plantain, sitting on a brittany base. This was simply rich and decadent.

The desserts here are not something that I will splurge on on a regular basis. Yet, if you want to splurge on art camouflaged as desserts, this is a good choice.

Mad About Sucre 
27 Teo Hong Road
Singapore 088334
Tel No: 6221 3969


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