Mad About Sucre
About Mad About Sucre
Dear diners, please note that only reservations for full meals over lunch, high tea and dinner will be honoured. Online reservations for just cakes and desserts are not permitted.
European-style cakes, tortes and sweets are done with extra finesse at Singapore’s Mad About Sucre, a French cakery along Duxton’s Teo Hong Road, steps from Outram Park station. Led by cake couturier Lena, whose training at revered Le Cordon Bleu laid the foundation for her baking expertise, Mad About Sucre offers freshly baked delights that are free from excessive sugar, artificial additives and fake colours. The bakery makes good use of fondant, organic flour and unprocessed raw sugar, thereby providing customers with a product that’s high quality and an incredible value.
Check out Mad About Sucre's autumn menu!
Service was superb. Their tomato soup and mussels were great. dessert was great too! Highly recommended place and would be back for their dessert soon!
Food was very good, great portions & well prepared. I was just surprised with the price. I thought they had a set lunch & now I'm not sure they had any. For two people it was almost $150, which was quite pricey for their setting, food & atmosphere. We were the only ones who ate lunch there since it is more of a dessert place. Overall great service, good food but quite pricey!
Mad About Sucre is an excellent cakery that serves wonderful cakes and accompanying tea. I like the pride that the servers have for their cakes.
Food and wine are both great. And dessert cakes are a must try. Service is excellent too. Highly recommended place to try out. This is my second visit
Food and service very good as usual. This time I tried the seafood dish which I normally won't, mainly due to my companion who prefers seafood. It was fresh and light, but still very yummy. What I liked was they added quite a bit of spinach to the seafood stew but it worked so well that I didn't feel like I was eating vegetables! (Which to a non-veg lover is usually tedious) I enjoyed the meat dishes from my previous visit more, but I think that's just my personal bias. Dessert-wise I also preferred the spring collection to the new summer one but I only tried two cakes (wiped them out completely) so I'm still looking forward to get blown away by their other cakes the way I was blown away at my last visit. All in all, still my favorite place for good food and quiet ambience to catch up with a friend.
Very classy yet casual vibe to it -- staff were very friendly and proactive, they are genuinely passionate about their food and drinks and want to share their passion with guests. Food was da bomb, every ingredient was so thoughtfully procured from all over the world and so well prepared, you can sense that they are really serious and proud about their food. Special mention must be made to highlight their desserts, but I can't find words to describe them. Go, just go and try for yourselves!
It is not easy to find a place which does both mains and desserts well, and Mad About Sucre is one. Both the Barramundi and Salmon are delicious, as are the chocolate and yuzu white chocoate tarts, all paired with detailed explanations by the attentive staff.
The cakes were good. Service was excellent. The cakes were paired with different teas. Cakes and tea were served one by one (the next cake and tea were only served after the current ones were finished). They were served in order of intensity from less intense to more intense. The staff explained every cake/tea they served to us, just like a fine dining restaurant. Cost of cakes were a little pricy but the experience and service were good.
Food & desserts were great.. Chance upon this place via google search as I was searching for my farewell lunch. The service was fabulous with the server explaining each & every dish including desserts which we ordered. Place is not very big.. Seats about 30 or so.. Nice cozy place which is a gd place to chill out. The only downside I find is the ventilation of the place.. Will definitely be back again
Nice food and ambience. The chef actually explain the history of food and very particular about food and beverage pairing, making sure we get the best out of our food. Loved the sashimi grade wild salmon steak with the sauce and the potato chunks are also done to perfection. Absolutely lovely.