Fans of Mad About Sucre know that the quaint little eatery in Singapore's Chinatown (27 Teo Hong Road) has a new menu, new delights every new season of the year. The Spring 2019 menu is just out to challenge our tastebuds with new flavours, aroma and texture combinations. The eyes get a visual feasting too.
I stopped counting the times I come to Mad About Sucre anymore. The decor hasn't changed since I first ate here back in 2016. But, the menu changes with every new season of the northern hemisphere. That's what drew us and fans of Mad About Sucre back - Eric, Lena and team always have delights for us beyond our expectations with every season.
Owner chef Eric, owner Chef pâtissier Lena and team just came back from a month long sourcing trip in California and France. It's Mad About Sucre's annual ritual, sparing no expense to get the best produce and freshest ideas for their menu. It's also precious bonding time for the team. For us
Speaking with Eric, I noticed cuts and bruises on his hands. I asked Eric for a photo of the scares - the burns and cuts from years of working hands on in the kitchen. (I have this bad habit of looking at the hands of chefs because they tell stories of their own 😂 )
Two of us, we had soup, starter, mains, dessert and flower tea.
Stew of Tomatoes.
Blend of three types of tomatoes. Alaskan King Crab meat. Pita bread (crisps).
I love tomato soup, especially this one. I like the layered savoury sweet tanginess from the blend of 3 types of tomatoes melled together by boiling for at least 3 hours. The hand pulled Alaskan King Crab meat had a tenderly squeaky crunch and added more sweetness to the heavy bodied soup.
Salad of Duck Confit.
Duck Sarlat (southwestern France), fresh fruits, pomegranate, greens, light vinaigrette of calamansi, olive oil.
On top of the heap, there's a whole deboned duck leg (from Sarlat in France). The duck Sarlat was marinated and fried in its own fat.
I love the mad jumble of flavours in the heap of duck, fresh greens and fruits. The deeply savoury duck, zesty tangy sweet pomegranate, grape, refreshing lettuce held together with sourish sweet vinaigrette of calamansi and olive oil. Crispy duck skin, tender duck meat, crunchy juicy leaves, juicy fruit - I love the mishmash of textures. The duck skin was super crisp - better than pork rind as it was finer and not as hard. Everything came together very well. This starter can be a whole meal for a small eater.
Barramundi Hot Smoothie.
Fresh deep sea barramundi from Papua New Guinea, hot smoothie saffron stew, seasonal vegetables, French white wine and anise liquor.
The paper baked fish was tender and moist. There was a subtle earthiness beneath the fish's natural sweetness. The smooth creamy fish stew which Eric called "hot smoothie" complemented the sweet fish with savoury sweetness and delicate aromas from saffron and anise liquor.
French Poulet, Russian Caviar.
Buttermilk deep fried French chicken with caviar.
Eric was inspired by the cold fried chicken dish he tasted in New York City's WD50 restaurant on Clinton Street. WD50's dish just had a dollop of caviar - Eric took it to Mad
It's a unique blend of textures - tender moist chicken with a nice golden crisp outside smothered by a slimy soft wet blanket.
There's a subtle natural chicky sweetness in the chicken but the dominant flavour was savouriness - from quite intense in the caviar to moderate in the batter. The caviar also lent its signature brininess and fish taste to the dish.
Time for dessert. When you come to Mad About Sucre always leave time for their cakes, or you deserve to regret it 😜 Don't worry about stomach space because tummy space will magically appear when it's time for Mad About Sucre's cakes.
Blanc (white).
Sour sop, mint, fleur de sel.
We were glad we picked Blanc as there was more to the white than meets the eye.
The Caribbean sour sop wraps Turkish lemon and Moroccan mint. The layers of delicate citrusy zesty flavours complement each other well. The brittle crisp made of French sea salt added texture and briny balance to the delightful cake.
Peche (peach)
Peach, vanilla, pandan leaves.
When is a peach, not a peach?
Chef pâtissier Lena dried a peach, removed the skin, powderised it, and then spray painted the powder on the peach shaped cake.
Amazing isn't it?
Sweetish aromatic Madagascan vanilla on top of pandan leaves and French peach all with their own fragrances and sweet flavours.
Let's just say, this cake is nicer than any peach that I have ever eaten 🍑
Recommended for you 👍 Mad About Sucre is a little crazy - not your usual restaurant. Whereas most other restaurants will stick to their winning dishes, Mad About Sucre will throw away their menu every season and conjure up new dishes that push the boundaries. It's a huge risk in high cost, cut throat competitive Singapore which anyone in F & B here knows. It takes a certain type of daring to constantly test their ingenuity against their fans' discerning tastebuds, again and again, season after season. So far, Mad About Sucre have won me over every time. Come and check out what Mad About Sucre is up to this spring. Let Eric, Lena and team expand your taste horizons by taking your tastebuds beyond their comfort zone with their Spring 2019 menu.
My previous posts on Mad About Sucre 👈 click
Kelvin who has been with Mad About Sucre for over 4 years now runs the show at 27 Teo Hong Road.
Restaurant name: Mad About Sucre
Address: 27 Teo Hong Rd, Singapore 088334
GPS: 1°16'47.3"N 103°50'26.8"E 🌐 1.279807, 103.840770
Tel: +65 6221 3969
Hours: 12:30pm – 5:00pm | 6:30pm – 10:00pm (Mon off)
Non Halal
Date visited: 26 Mar 2019
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ReplyDeleteI have walked past this restaurant so many times but have yet to patronise it. This review is nudging me to do it! Thanks Johor Kki!1.
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