Mad About Sucre is back with their new Spring menu 2017, after taking a break from their global sourcing trip. Besides some new items for both their savory and sweets collection, the team has also rebranded their menu to make it more user friendly. I was joking with the friend, eh the paper they use now more atas. You can expect some of the old favourites like tomato stew, baked mussels, lamb chops and also new selections that include French poultry and breaded fishermens’ catch

3 hour Stew of Roma, French, Tuscany & Sun-dried Tomatoes with Hand-picked Meat of Crab $15

A hearty, sweet, tangy bowl of tomato soup with minimal taste of acidity. The 3 types of different tomatoes gave a delightful flavour, topped with sweet crab meat and crispy croutons. A dish that I will recommend any time

French Poultry, Prosciutto di Parma, Sage, French Red Wine Sauce $35

One of the popular dishes in Corsica, they replaced the veal with French poultry sandwiching sage leaves and famed Parma ham

A pretty decent poultry dish that you can still taste the juiciness of the protein, along with the fragrance of the sage leaves. Though the parma ham leaves little room for imagination. Love the sauce that is deep and flavourful. If there is one thing I have to pick, I wish they had made the meat just a teeny weeny bit thicker

Moving on to sweets, as always, my favourite part of the meal. This collection sees 3 new additions with the other 2 cakes in improved version

Castile $12.80

Light Yogurt Mousse, Jelly of Spring Lychee, Compote of Strawberry, Rhubarb, Blueberry, Honey Sponge, White Chocolate Feather

Inspiration of this cake comes from the first sign of Spring morning where it is still frosty and cold. The blooming of the Castile flower also signifies the coming of the first season

The yogurt mousse was slightly chilly, light and easily to fell in love with. The red berries are mixed with rhubarb which was very sweet yet punchy, topped on a layer of lychee jelly which was a very interesting component. I didn’t really taste the lychee though the friend said she could taste it. An elegant and classy cake, it is something you can give it a try

Tea Pairing: French Organic Wild Roses with English Toffee & African Mint

(that tasted super fragrant and awesome)

Anemone $12.80

Light Tropical Mousse, Confit of Pineapple, Milk Chocolate Disc, Hazelnut Chantilly, Vanilla Choux Sponge

This cake brought them out of their thinking box. It feels quite an Asian-inspired dessert with the use of ginger gel, topped with ginger candy. Do expect a hint of spiciness but if you eat everything together, you actually can’t taste much of the ginger. A very good balance in flavours in general. Something different, something old folks will enjoy

Tea Pairing: Moroccan Mint & Lemongrass

Viburum $12.80

On-season Pistachios, Sour Cherry Mousse & Confit, Pistachio Tuile

Oh, how I love this dessert. The taste of the pistachio was really punchy. It felt like eating pistachio nuts. A very delicate combination of texture and flavours. Something pistachio lovers will definitely enjoy. Eat it with the sour cherry mousse for a less pistachio-y flavour or with the pistachio tuile to give it some crunch. The tuile was supposed to be like potato chips but I thought the dessert works well on its own

Tea Pairing: Peach & Apricot Tea

I always feel very excited whenever I re-visit Mad About Sucre as I anticipate what new additions they going to bring to their menu. It is probably not easy for them to create new desserts and surprise people like me who have probably eaten every dessert of theirs. Even though not every collection might suit your palate, but I still think there is something there that will draw you back from time to time

Mad About Sucre

27 Teo Heng Road, Singapore 088334