After my first visit to Mad About Sucre, I have been wanting to come here again. But it is only until now I can squeeze out some time to satisfy my cravings for meticulously prepared, fine French confectionery. The idyllic, swish place is still immersed in that Parisian vibe, completed with light French music, and the service is still as warm and friendly though the new young chap has lots to learn from the owners.
What has changed is the line-up of cakes, just like how the best restaurants of the world change their menus seasonally, to continually surprise and tantalize our palates with new creations.
And the Castile I have tried pleasantly surprises me like what the cakes of previous line-up had done. This cake, taking on an angelic appearance, complete with a white chocolate feather on top, tastes like incredibly sweet bliss being condensed into a tangible and edible form. The light yoghurt mousse features a firmer texture than that of usual mousse, so as to complement those of the lychee jelly, honey sponge and compote. More importantly, it has a wonderfully intense, sweet milky flavour. It is light yet at the same time, is bursting with flavours. The compote of fresh strawberries and blueberries, amazingly, has just that soft touch of tart taste to add dimension to the overall taste while not overwhelming the delicate flavours. The texture of lychee jelly encased inside the mousse is akin to that of konnyaku, thus the very subtle flowery aroma of lychee is only released after the mousse, compote and sponge have melted in the mouth. This crystal-like block of jelly does very well to refresh the palates in preparation for the next bite of the cake. I love how subtlety can translate to intensity in this creation.
In addition to the delightful, delicate cakes, Western Provincial Dining is introduced into the menu. And this gives me more reasons to go here for an exceptional complete dining experience.
The Spring Tangy Tomato Soup is exactly as the name suggests: tangy, at just the right level where the palates are teased and the appetite is whetted, without overwhelming the natural sweetness of the tomatoes. Talking about tomatoes, along with the sun-dried tomatoes used to introduce the hint of the smoky flavour, 2 types of French tomatoes are utilized to make this soup, and one of them is the heirloom beefsteak. And these tomatoes yield incredibly sweet soup with a myriad of flavours due to the numerous aromatic compounds of the different types of tomatoes. This dish is not just about the soup—hidden beneath the soup is a stash of fresh Arctic Snow Crabs. Amazingly, the lovely, distinctive briny flavours of the crab is accentuated, instead of eclipsed, by the strong taste of the tomatoes. With that said, this is a great dish to start the meal with.
The salad totally wins me over to declare that it is a must to try to the dishes in Western Provincial Dining menu. It is no mere salad. Luxurious, sinful ingredients such as French foie gras, grilled prawns, and caviar are added to staples of egg and fresh, crisp greens. The foie gras is cooked until it is crispy on the surface while retaining the soft interior, which is full of oily goodness. Grilled prawns are so fresh, sweet and intense in flavour—the prawns are perfectly prepared to unlock the full extent of the aroma of grilled seafood, I have to say the grilled prawn here is one of the best prawns I have tried. Most probably the best, on par with the prawn I had in a Michelin Star restaurant. Caviar replaces salt in this dish for dashes of saltiness and sprinkles of umami. And I absolutely welcome this since savouring the relish of the sea encased within each black pearl of the caviar is pure indulgence. Amid the lush savours, the egg adds a nice earthy flavour to balance the flavours of the salad and give variations to the overall taste. It is not only the ingredients that shine, the combination of these ingredients works to create a dish that features flavours of a wide spectrum while ensuring these flavours complement each other. Oh yes, the sweet, slightly tangy French mustard sauce does great to make the greens a delight to tuck into while staying in the background to let the other ingredients take the central stage.
With all these being said, it is without a doubt that I am looking forward to go back.
My Thoughts: Amazing!
Nearest car park: URA's open air car park along Teo Hong Road and Bukit Pasoh. Prepare lots of coupons.
Nearest MRT: Outram Park
27 Teo Hong Road
Singapore
Contact No: 62213969
