27 Teo Hong Road
Singapore 088334

(open in Google Maps)

Thursday:
12:30pm - 10:00pm

Friday:
12:30pm - 10:00pm

Saturday:
12:30pm - 10:00pm

Sunday:
12:30pm - 05:00pm

Monday:
Closed

Tuesday:
12:30pm - 10:00pm

Wednesday:
12:30pm - 10:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

A fancy restaurant to indulge in artisan desserts. Love my experience at Mad About Sucre with my friends.

We got 4 desserts that come with tea/cocktail pairing. The service staff were really attentive, taking their time to explain the ingredients in each dessert.

Expect to spend about $30 per pax but I feel that the money spent is worth the experience.

1 Like

5 years after they’ve opened as a patisserie, Mad About Sucre has evolved and recently gone through a huge makeover. The new interior design concept is edgy and unconventional, with many colours juxtaposed next to each other, and yet it had really cosy and chill vibes as I settled in. They even have a small table lamp that acts as quite a nice lighting tool for photos too :D

Glad to say that along with the physical makeover, they’ve matured as a full restaurant serving a solid selection of starters and mains, with really tasty savouries!

My favourite of the night was the grilled cauliflower steak ($35+) with a bed of gherkins salsa, topped with miso, almonds, figs and prunes. The combination of flavours were addictively good, and you must eat every part together along with the prunes. It was as flavourful as a full meat dish and I didn’t feel like I was eating a vegetarian dish at all! Textures were on point too with the almonds giving a nice crunch. Highly recommend trying this when you’re here!

1 Like

Part of Mad About Sucre’s New Year Festive Dinner Menu ($165+) ~

This dish was the second dessert course of the Menu, and it featured a very unique texture of chocolate, which is called the chocolate yolk, the last dark brown sphere on the plate. As the name suggests, it’s like an egg yolk with an extremely thin and delicate membrane holding a runny dark chocolate inside. The moment it’s cut open, the chocolate just bursts out and it’s amazing!

The chocolate runs and it is to be eaten with a nice combination of textures and flavours with the vanilla mousse, raspberry sauce and sphere and also sponge cake to soak up the remainder chocolate! Very creative dessert and I hope this would appear once again beyond this one-off festive menu!

1 Like

This is a bold and creative dessert that's worth trying! Then you'll know how wasabi can complement something fruity and refreshing 😁
Best enjoyed with a cocktail!
#madaboutsucre #chutorogoesMAS #chopesg #burpple #burpplesg

San Dominigue is named after the island they get their chocolate from. It’s made of dark chocolate, plantain (Caribbean bananas) and a rum chocolate on top. This was the richest in flavour and it was comforting as well. It was paired with Moroccan mint with Cambodian lemongrass tea.

1 Like

The Jardin du Massialot is creme brûlée with 5 types of liquor used in the crust. This was simple but it tasted really good. I rarely like creme brûlée because it’s usually overly creamy or eggy but this was good. This was paired with a white grape tea with peony and lavender.

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