Mad About Sucre

Mad About Sucre (CLOSED) Celebrated 11 years of gourmet experience ! Award-wining Patisserie-Restaurant-Chocolaterie- Bar using only seasonal natural ingredients since 2014.
(770)

French Patisserie-Gourmet Restaurant-Haute Chocolaterie- Bespoke Bar that marries the best of Western culinary & French confection techniques with respect to the natural ingredients. We specialize in French classic-inspired hot savory meals, handcrafted bespoke wedding and celebratory cakes & confections. Menu is based on the freshest ingredients available for the season. We are anti-thesis of modern day conveniences and do not use any cake premixes and artificial flavorings. We reduced between 20% to 60% of sweetness required in our recipes. Hence, our culinary offerings are well-balanced with smooth natural flavors with the natural ingredients shining through. We handcraft every dish, dessert, cake and confection from scratch so that you and your loved ones can rediscovery the joy of eating quality cakes and confections that naturally taste as good as it looks.

The Mid-Autumn Festival has always been one of my favourite seasons in the kitchen.After many messages asking whether I ...
16/08/2026

The Mid-Autumn Festival has always been one of my favourite seasons in the kitchen.

After many messages asking whether I would be making mooncakes again this year, I decided to return to the workbench for this Mid-Autumn.

Every mooncake is personally handcrafted and baked by me and my mom (she is the best!) in small batches, made only after your order is confirmed. Each batch is customised to your preferred egg yolk selection, just as I would make them for family and close friends.

🌕 Mooncake of Organic White Lotus Paste
House-made white lotus paste with fragrant melon seeds, customised with your choice of:
• No House-Cured Egg Yolk;
• Single House-Cured Egg Yolk; or
• Double House-Cured Egg Yolks

4 pieces | S$66

🌕 Traditional Mooncake of Organic Five-Nut (五仁)
A timeless classic crafted with a premium blend of five nuts, also customised with your choice of:
• No House-Cured Egg Yolk;
• Single House-Cured Egg Yolk; or
• Double House-Cured Egg Yolks

4 pieces | S$59

🎁 Mid-Autumn Appreciation
Enjoy 10% off when you purchase any two gift boxes in a single order.

Handcrafted in limited quantities. Available while stocks last.

Let me know your collection date. First collection 11 Sept. Last collection 24 Sept. DM to place your order or to customise your preferred egg yolk combination.

Wishing you and your loved ones a warm, joyful and memorable Mid-Autumn Festival. 🌕

The Mid-Autumn Festival has always been one of my favourite seasons in the kitchen.After many messages asking whether I ...
16/08/2026

The Mid-Autumn Festival has always been one of my favourite seasons in the kitchen.

After many messages asking whether I would be making mooncakes again this year, I decided to return to the workbench for this Mid-Autumn.

Every mooncake is personally handcrafted and baked by me and my mom (she is the best!) in small batches, made only after your order is confirmed. Each batch is customised to your preferred egg yolk selection, just as I would make them for family and close friends.

🌕 Mooncake of Organic White Lotus Paste
House-made white lotus paste with fragrant melon seeds, customised with your choice of:
• No House-Cured Egg Yolk;
• Single House-Cured Egg Yolk; or
• Double House-Cured Egg Yolks

4 pieces | S$66

🌕 Traditional Mooncake of Organic Five-Nut (五仁)
A timeless classic crafted with a premium blend of five nuts, also customised with your choice of:
• No House-Cured Egg Yolk;
• Single House-Cured Egg Yolk; or
• Double House-Cured Egg Yolks

4 pieces | S$59

🎁 Mid-Autumn Appreciation
Enjoy 10% off when you purchase any two gift boxes in a single order.

Handcrafted in limited quantities. Available while stocks last.

DM to place your order or to customise your preferred egg yolk combination.

Wishing you and your loved ones a warm, joyful and memorable Mid-Autumn Festival. 🌕

Mad About Sucre closed a year ago.So I’ve been on the road.France → Albania → Central Asia Silk Road → Western Australia...
12/08/2026

Mad About Sucre closed a year ago.
So I’ve been on the road.

France → Albania → Central Asia Silk Road → Western Australia.
From 38°C in Provence to -10°C here in 48 hours.

France gave me time, new culinary interpretations, and ingredients worth waiting for.
Australia gives me the wonderful chill.

Final stop: The Pinnacles Desert, Nambung National Park, WA
Standing under the Milky Way, among limestone and dry sand.
Cold hands. Hot soup. Silence.

On 1 Aug 2026, 23:00 AWST, the Core was high in the SW. Sagittarius, Scorpius, Southern Cross + Alpha & Beta Centauri all up.
Leo season — fire, endings, and walking alone.

Shot:_
Canon EOS R5 | 14mm f/2.8 | 20s | ISO 4000
Nambung National Park, WA | Bortle 1 | Single Exposure | No Blend

And soon it’s back to Singapore.
Back to the kitchen to start preparing mooncakes for all of you who texted me through the Europe heatwave.
You didn’t forget me. I won’t forget you ❤️

From closed doors, to open skies, to home.

Continuing to share with you great chomping in the places that I am currently travelling to. For those who are travelli...
08/04/2026

Continuing to share with you great chomping in the places that I am currently travelling to. For those who are travelling In Kazakhstan, gotta try .almaty !

Just back from the Restaurant and I’m still swooning over the experience!

The setting’s literally breathtaking - the building was originally built in Western Kazakhstan in the 18th century as a residence and was later dismantled and relocated to its current spot in the 80s between the gorge of Kok-Tobe and Glinka mountains in Medea district.

Food was on point. Almost every bite was a love letter to Neo-Kazakh cuisine. Highlights for me were the river trout (deboned and charred perfection), grilled river fish (perfect texture and seasoning), horse meat tartare (tender, soft, perfect balance), beef skewers (sous vide + pit char combo) while honey cake twist was the weakness in the whole menu. Beef somsa was a nice modern spin; crispy eggplant was good but I’ve had better. Local savoury bread was a dense donut-like texture with chilli and sour cream which I could have skipped.

Thing is, Auyl’s food’s great but it’s only part of the bigger picture - the cozy Kazakh chic vibe, top service (intuitive and casual), the amazing sunset views of the snowy mountains and cultural feels all come together. Prix Versailles even listed it among the world’s 16 most beautiful restaurants!

Staff were super friendly and into sharing their culture too.

If you’re heading to Almaty, Auyl’s an absolute must 😊. Worth every minute!

If ya ever in Bukara in Uzbekistan, you have to go to Ayvan restaurant in old town.Rushed through Ayvan Restaurant in Bu...
27/03/2026

If ya ever in Bukara in Uzbekistan, you have to go to Ayvan restaurant in old town.

Rushed through Ayvan Restaurant in Bukhara for lunch, but what a blast! 😋 have learn how to deal with eggplants here :) Crispy eggplant salad was off the charts – fragrant, tart, sweet, and savory all in one bite, with that amazing sesame crunch. Garlic croutons (toasted bread sticks with coriander and olive oils) dipped in garlic mayo were addictive.

Pesto lagman (central Asia’s version of pasta) was gentle and flavorful, chicken skewers were spot on, but the braised beef cheek stole the show – soft, tender, and full of flavor, that fat just melted in your mouth 🍴.

Service was top-notch, staff were super pleasant and spoke multiple languages. Decor was stunning, like a posh family private museum. Wish I had time for dinner, definitely gonna swoop back for more 😊.

Some drinks quench thirst.Some stay with you because they make you feel the soul of a place.In Central Asia, that was Sh...
25/03/2026

Some drinks quench thirst.
Some stay with you because they make you feel the soul of a place.

In Central Asia, that was Shubat and Kumis for me.

The first sip was not comfort. It was surprise. Then curiosity. Then something deeper — the quiet realization that I was tasting not just a drink, but a way of life that has travelled across generations, across the steppe, across time.

Shubat (front bowl) fermented camel milk, felt gentle at first. Softly tangy, lightly creamy, smooth in a way that almost calms you down. It did not demand attention. It unfolded slowly. The more I drank it, the more it felt like the landscape itself — open, quiet, generous.

Kumis (back), fermented horse milk, was different. Brighter. Wilder. More alive. Tangy, slightly fizzy, with an energy that felt untamed and proud. It had movement in it. Spirit in it. The kind of taste that does not try to please everyone — and that is exactly why it leaves an impression.

But what moved me most was not only the taste.

It was the moment of being offered the drink.

In Kazakhstan, Kyrgyzstan, and Uzbekistan, hospitality is not a performance. It comes from the heart. You may politely refuse once, even twice. Your host will still urge you, warmly, sincerely. And when you finally accept, it feels like more than taking a bowl or a cup into your hands. It feels like being let in.

That moment stays with you.

Because suddenly, it is not about fermented milk.
It is about warmth.
About respect.
About being welcomed into someone’s world, even for a brief moment.

And that is what I will remember most.

Not just the silky coolness of Shubat.
Not just the bold, lively kick of Kumis.
But the kindness that came with them.

Some flavours fade.
Some become memory.
These became something more.

The Silk Road, a timeless passion that’s been burning within me since I was young 😊. I remember poring over maps and boo...
21/03/2026

The Silk Road, a timeless passion that’s been burning within me since I was young 😊. I remember poring over maps and books, mesmerized by the tales of caravans and traders, the whispers of an ancient world that connected East to West.

Thirty-five years ago, fresh out of college, I embarked on the China leg of this epic journey. Xi’an, Kashgar, Turpan – each city left an indelible mark on my soul. The Terracotta Warriors, the bustling markets, the majestic Pamir Mountains... it all felt like a dream, a reminder of how small we are in the grand scheme of things.

That realization hit me hard, but it was liberating. It taught me to cherish the present, to pursue my passions, and not get too caught up in the rat race. As I navigated my career, I drew upon that wisdom, prioritizing what truly mattered. The Silk Road, in its own subtle way, had influenced my path.

Now, with time on my hands, I’m back on the road, this time exploring the Central Asian leg. Bukhara, Samarkand, Khiva – the names alone evoke a sense of wonder. 😊 I’m wandering through ancient cities, soaking up the atmosphere, and marveling at the resilience of humanity.

And, of course, I’m eating my way through the region 🍴. Will share more food posts in the next few ones: Plov in Uzbekistan, shashlik in Kazakhstan, and manti in Kyrgyzstan – each dish a testament to the rich culinary heritage of these lands. I’ve had my share of shurpa (noodle soup) and samsa (meat pies), but it’s the flavors, the aromas, and the stories that truly linger.

As I walk the Silk Road, I’m reminded of the wise words of Rumi: “Raise your words, not your voice.” This journey’s been an inspiration.

The journey continues, and I’m grateful for every moment of it. Who knows what lies ahead? Maybe one day, I’ll tackle the Karakoram Highway, but for now, I’m savoring the ride, one delicious bite at a time.

😊 Oh man, I’m still drooling thinking about this fast food outlet in Tashkent, Oqpeta Lavash! 🚀 I was traveling along th...
16/03/2026

😊 Oh man, I’m still drooling thinking about this fast food outlet in Tashkent, Oqpeta Lavash! 🚀
I was traveling along the ancient Silk Road, and given my allergies to ghee, lamb, mutton, and beef, finding a quick bite felt like a mission impossible. But then I stumbled upon this gem, and it was a total game-changer!
The flat bread burgers are hands-down amazing - the bread is toasted to perfection, crunchy like a panini, and the fillings... wow! Loads of options like tangy gergkins, creamy yoghurt, caramelized onions, and melted cheese. It’s like they knew exactly what I’d been craving. If you’re in Tashkent or Samarkand, definitely hit this place up - they’ve got multiple outlets! 👍 Would’ve given it 6 stars if I could.

Fun fact - seemed like the chicken dishes here are about 85% cooked. Usually will ask the restaurants to fully cook the chicken another 30 seconds more.

Half awake for breakfast in the velvet hush of Singapore Airlines flight from Frankfurt to Singapore, time unfurls into ...
10/02/2026

Half awake for breakfast in the velvet hush of Singapore Airlines flight from Frankfurt to Singapore, time unfurls into stillness—a private cosmos of white linen, amber light, and the susurrus of clouds. Serenity isn’t a place, but a crafted pause, proof that peace is an art we sculpt, even at 35,000 feet.

Landing in Singapore shatters the spell— the city’s pulse reasserts, dissolving the sanctuary like mist in dawn’s fire. This island: a paradox of spark and scour, demanding the mind distill calm from chaos.

How do we carry the sky’s hush into the storm?
Perhaps the lessons of many departures linger: serenity isn’t a destination, it’s a breath, a pause, an ember we smuggle into the city’s furnace. Since leaving Mad About Sucre behind, I’ve learned it’s all in the head.

Walking Heidelberg’s cobblestone lane, with the castle perched above, I’m met with a quiet truth: the greatest journeys ...
25/01/2026

Walking Heidelberg’s cobblestone lane, with the castle perched above, I’m met with a quiet truth: the greatest journeys begin when we release what we’ve held onto for too long 🌟. After 12 years of pouring into Mad About Sucre, I’m finding my own beat – a rhythm of peace, clarity, and possibility. It’s like shedding a heavy coat on a cold wintry morning at Heidelberg; suddenly, the sky’s expansive, and I’m breathing deeper.

In this historic space, I’m learning to listen to the whispers of my own heart. What do I desire? What dreams have I let fade? The castle’s ancient stones seem to whisper back – chase them.

Stepping into the sunlight, I’m choosing freedom, curiosity, and the beauty of what’s next. Each step in this charming town a new chapter of calm, of happiness and lightness, of me 🌀.

Address

27 Teo Hong Road
Singapore
088334

Opening Hours

Tuesday 12:00 - 17:00
18:30 - 22:00
Wednesday 12:00 - 17:00
18:30 - 22:00
Thursday 12:00 - 17:00
18:30 - 22:00
Friday 12:00 - 17:00
18:30 - 22:00
Saturday 12:00 - 17:00
18:30 - 22:00

Telephone

+65 6221 3969

Website

Alerts

Be the first to know and let us send you an email when Mad About Sucre posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Mad About Sucre:

Shortcuts

Share

Category