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imageFishermen’s Bourride (Provençal-style fresh seafood stew flavoured with Iranian saffron, Spanish garlic and fennel, thickened with egg yolk) from Mad About Sucre. It is one of the new dishes debuting on their Autumn/Winter savoury menu, joining a lineup which includes their Classic Slow-Cooked Oxtail with Burgundy Red Wine Sauce and their Baked Slab of Pork Ribs in Moroccan Fire-Pit Sauce.

I was the first customer who passed through the doors of Mad About Sucre some eighteen months ago, when they first launched with a five-cake selection and no savoury food. Like observing your friend’s Sheltie grow from a young puppy to a regal, furcoat-wearing beast, I have watched Mad About Sucre grow from strength to strength since their opening, and the greatest surprise has been the introduction of their savoury offerings, which often possess a ferocity of provincial flavours so primally comforting yet startlingly sophisticated in flavour profile that any initial eyebrow arching in response to dish prices is eventually assuaged. I hope this Sheltie leads a blessed and long life – it deserves to.


Mad About Sucre
27 Teo Hong Road
Singapore 088334

Author

Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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