Mad About Sucre

As someone who enjoys the occasional chit-chat session with my friends, finding nice places to eat and chill are important. But whenever my friends suggest somewhere, I will usually be the difficult one, shoving them an endless series of questions – “Oh, do they only serve chocolate cakes? I’m not a big fan of chocolate.”, “Are the tables too close to one another? I don’t really want people to listen in on our conversations.” And, the list goes on.

Soon, my friends got sick and tired of my questions. Eventually, I get to always be the one to choose the places. Recently, I decided to venture into Outram Park to source for cafes. True enough, I discovered a gem.

Mad About Sucre is a private confectionary label, specialising in handcrafting bespoke wedding and celebratory cakes and confectionary at Teo Hong Road. When I stepped into the shop, I found myself in awe of the beautifully decorated place. The space was rather huge with big, plushy chairs and classy tables spanning the entire floor. It was as though I was in a mini kitchen palace, but this time within the precinct of Singapore.

I was expecting it to be like any other ordinary café – look at the cakes, see which flavour you might like, place your orders and wait for your food to be served. Well, as it turned out, it was not that simple an experience.

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When we faced the confectionary line-up, we were spoilt for choice. The staff patiently shared with us the ingredients that went into every single cake and even told us what exotic teas would pair well with them. They even shared how these recipes were all specially handcrafted by cake couturier Lena, an alumni member of the famed Le Cordon Bleu, the world’s leading culinary arts institute. As the cakes were simply too hard to resist, we could not wait to try them out.

First, we had the Coco-Citron cake paired with tea blended with French apple, Spanish ginger, chamomile, honeycomb and vanilla. It had light-tasting coconut mousse topped on a crispy lemon-filled tart. This was a rather unique pairing – something I had never come across before, but somehow it managed to blend really well with the tart.

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We also opted for The Passionne, paired with tea blended with carrot, Bush tea, Spanish orange and Cambodian mango. The Passionne is essentially a passionfruit cake, with cheeses on a sponge and coconut sable as its base. What I especially liked was the contrasting taste – when enjoyed with the crispy and caramelised cocoa nibs served on the side. This is a good dessert to go for, if you prefer something light.

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Overall, I was extremely impressed by the food and standard of service at Mad About Sucre. It was indeed a gem, waiting to be found along the relatively quiet streets of Teo Hong Road. I simply cannot wait to visit again.