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Mad About Sucre

1120 Wishlisted
~$20/pax
A bespoke French Cakery that customize your dream wedding & celebratory cakes using finely-curated ingredients with NO premixes & artificial flavorings.

27 Teo Hong Road
Singapore 088334

(open in Google Maps)

Thursday:
12:30pm - 10:30pm

Friday:
12:30pm - 10:30pm

Saturday:
12:30pm - 10:30pm

Sunday:
12:30pm - 05:00pm

Monday:
Closed

Tuesday:
12:30pm - 10:30pm

Wednesday:
12:30pm - 10:30pm

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Reviews

From the Burpple community

Popped by @MadAboutSucre after a meal nearby because we were deprived of desserts, and this San Domingue has the qualities of first love.

A somewhat bitter experience, a little sweet in the heart, one which you thought you have left it behind but it still lingers.

This brought us back memories when we first tried it 4.5 years ago when the patisserie just opened. Time flies!

1 Like

I was very, very skeptical about this combi at new summer line up at Mad About Sucre. With all the accolades and awards over the last 5 years (well almost), have they gone over their heads, is it their cocky confidence or have they lose their plots?

I step back into Mad after missing out 1 season due to intense work commitments. Same familiar vibes, same scents... That is reassuring :)

With a ‘no’ in my the head and a ‘why not’ in my mind, I ordered Lybi, a dessert concoction of lychee, wasabi, lime and mint. Lybi sat demurely with confidence on the green plate with no other decorations and condiments, just pure, clean and simplicity in presentation.

Knife in, fork in, first vertical segment of Lybi into my mouth...

Verdict 1: Lybi melts away all my skepticism, the flavors work crazily well together like a beautiful summer day. The spicy tea pairing brought my palate to another level altogether.

Verdict 2: Mad is still at the top of their games after all these years with so many closing and opening of cake shops. They are a class on their own when it comes to flavor pairings.

Verdict 3: Mad has evolved over the last few years, from season 1 in 2015 with their deeply mesmerizing martini-glass dessert ‘Carpentras’ (flavors still swirl deliciously in my memories) to the current 22nd seasons, I can’t help but feeling being part of their growth. They still dun pursue any publicity, they still dun put efforts into garnering supports and reviews, they just focus on their own goals. Whether or not they have garnered the biggest awards in the world or not has no relevance to me as this is the only brand that I go to every single season (san 1 season). I am immensely proud of this home-grown brand. Who says local brands can’t compete in international stages?

Verdict 4: Mad is Evil... Their desserts and cakes absolutely made my taste buds more atas that I can absolutely not try another cakes and deserts without comparing them to Mad. With only 1 stomach, I might as well go for the best.

Well, it’s a long review over 1 cake. Well.... why not ??? It’s summer after all :)

1 Like

This is perhaps the most unique dessert I have eaten in a while. The soursop mousse was divine, and the soursop sugar tuile double downs on that flavor. The hint of mint, lemon and salt adds some dimension to the dessert. As usual, @madaboutsucre never fails to blow your mind with their desserts. #burpple #madaboutsucre

Our first time trying such a creation on the newly launched Spring Menu at @MadAboutSucre. There’s no seasoning or salt added to this Deep Fried Buttermilk French chicken here’s which by itself is flavourful and tender even without the caviar. As shared by the team, this is a pretty “hao lian” dish as the Russian caviar is really the icing on the cake. Is the caviar superfluous? It is subjective.

One of our favourite patisserie in town has launched its latest Spring Menu and this is one of the lighter option. Each of this Peach is hand moulded, revealing a three layer filling of Vanilla, Pandan Jelly and Peach, in a sorbet-ish texture which wasn’t quite what we were expecting. Regardless, the Peach is like a refreshing breath of fresh air to the dessert scene.

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Besides the fact that it's shaped like a cuboid, it is actually meant to resemble a pear, the outer layer is made up of the actual pear skin, which gives the mouthfeel of actually have the fruit itself.

Within the cake itself is a refreshing pear compote with a honey and almond base for that crunch to the overall cake. Now that Christmas is coming, I'll be looking forward to the new menu, and upcoming cakes.

1 Like
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