Mad About Sucre Spring Menu 2nd April 17

Finally back again at Mad About Sucre for their Spring menu – I so missed the food there!

Spring Tangy Tomato Soup, Hand-picked Fresh of Arctic Snow Crabs

I love this soup – it’s slight tangy sour taste really serves to bring up your appetite. The pita bread croutons were super crunchy and the highlight is the Arctic Crab meat which was so fresh and sweet.


Fisherman’s Seafood Basket in Beer Batter with Aged-brandy Tartare Sauce & spicy Homemade Wasabi Mayo 

This serving was HUGE! If not for the fact I was hungry and Joyce was sharing with me, I don’t think I might be able to finish it. Lots of calamari rings with prawns, fish, potato wedges and onions in beer batter. Personally, I like the Tartare Sauce better than the Wasabi Mayo.


Wild-caught Blueback Salmon, Sauce of Confit Garlic and Organic Herbs 

Change of sauce from last season and the salmon was wonderfully fresh and just lightly pan fried and just cooked through so the natural sweetness comes through. There is a hint of spiciness in the Jalapeno peppers used in the sauce. Wild caught salmon really do taste different from farm reared ones.


Castile – Yougurt Mousse, Spring Lychee, Strawberry Rhubard, Blueberry, Honey Sponge, White Chocolate Feather 

This cake is soooooo pretty! I love the delicate white feather on top. First taste would be that of the Yogurt Mousse and then you’ll hit the berries and the lychee jelly in the center. Sucre always know how to blend the different flavors so well that everything always taste so good together.



Anemone – Tropical Mousse, Confit of Pineapple, Ginger Gel, Milk Chocolate Disc, Hazelnut Chantilly, Vanilla Choux Spon 

Haha too excited and started eating before taking photograph. This cake is another splendid showcase of Sucre’s skill. You never know what interesting ingredients they will use. The pineapple and ginger is refreshing blend. I like the chocolate disc and hazelnut chantilly. I am so going to eat this by myself the next time.


Viburnum- On season Pistachios, Sour Cherry, Pistachios Tuile 

This is definitely a pistachio special and Sucre has mastered using Pistachios which is not a typical nut used for baking as it is challenging to stabilize. This cake is heavier on taste and I think it’s best eaten on it’s own as a tea item or shared.


Mad About Sucre

27 Teo Hong Road, Singapore 088334

Nearest MRT: Outram Park Exit H


High Tea Buffet at the Lobby Lounge Conrad Centennial 26th February 17

26th February 17 was a special day cos I was going to see Jacky Cheung’s A Classic Tour at Singapore Indoor Stadium and Joyce suggested why not we go for a high tea first before the concert and she made a reservation via Chope.

I was early for our reserved time at 3pm but the wait staff promptly showed me in to our reserved table. The Lounge was quiet and I liked it that the tables were set far apart enough that you won’t hear the conversation from the next table.


Included in the buffet is a choice of one Gin and Tonic and unlimited choice of tea and coffee. As Joyce was not here yet I started off with an Earl Grey.



Feeling hungry, I started on the food options. While the spread is not as huge as buffet goes but I feel the quality was not bad. I really like the smoked duck couscous salad.


Fresh oysters, mussels and prawns were offered and oysters ran out super fast and I think as there were not a lot of customers, they did not replenish so I guess I was lucky that I managed to get 3 pieces.


The cooked food like fried rice and stir fry beef were so so but I like the kueh Pie Tee. The shell was crispy and do not have the oil taste.


The scones were served and not available via the buffet table so do be sure look out for them. I asked for both cream cheese and clotted cream to go along with the scones. Surprisingly, l like the cream cheese better.


I selected the Ransom Old Tom and the wait staff poured my tonic for me and it’s pretty nice so do make your choice to get one of it since it’s factored into the cost.


The desserts here are definitely quality esp the raved Chocolate Royal Hazelnut Crunch cake which is Conrad’s Signature cake. It tastes just like Roche chocolate!


The cost was at $38++ per pax which I feel was value for money so I think it’s worth it to go again and enjoy a leisurely afternoon in a lovely posh setting.

Lobby Lounge, Conrad Hotel (website)
High-Tea Buffet
Weekday: 3pm to 6pm | Weekend: 2pm to 6pm
For reservations, please call +65 6432 7483.


Geylang Koung’s Wanton Mee on 22nd February 17

Been cooking a lot ever since I moved so never really gotten around to exploring the food options near my new place. Yesterday had a chance to try out this Wanton Mee that was just around the corner from my house.


Apparently, there white and dark sauce version. I prefer the dark sauce version which is tastier. I find the white version some what bland. The char siew is pretty good, not reddish type that is too lean and dry. Apparently, this wanton mee is a famous and very long established one and I must say they do have standard.

205 Sims Avenue (Geylang Lorong 21A), Singapore 387506

Jasmine’s Birthday Lunch at 九宫格火锅 11th February 17

This is one of the latest food trends in Singapore – steamed towers or platters of seafood so we decided to try one out since Jasmine’s birthday was right round the corner. From recommendations by eating bloggers – we decided on this restaurant. I arrived early before 12 noon as I went to get a birthday cake and was welcomed by the friendly Chinese staff even though they were actually having lunch.


This restaurant serves both the steamed seafood platter and steamboat so you need to tell the staff which one you are having so that they will pass you the right menu. We ordered the $148 set mean for 4-5 pax.



The whole huge steamed platter is prepared inside the kitchen and takes a little while so have to wait a bit to eat but it really looks impressive as the male staff carries it out and put it on the stand. There are 12 mini lobsters, 1.5 lobsters, 2 full crabs, 4 oysters, 8 scallops, 16 prawns and I didn’t count how many lala. Disposable gloves are provided but it’s actually easily to eat with bare hands I feel.


Overall the seafood was very fresh and the broth was very very rich towards the end with all the simmering seafood. Only comment is that both the mini lobster and the crab was a bit hard to eat as the shell is pretty intact. This is why I prefer to eat crab at home so that I can slowly pick my way through the meat.


470 North Bridge Road #01-02, Bugis Cube, Singapore 188735

Nearest MRT: Bugis

CNY Dinner at White Restaurant (Sembawang White Beehoon) at Toa Payoh 9th February 17

Met up with my fellow bunny welfare volunteers for CNY lohei and dinner. Yifeng recommended we visit  the White Restaurant cos the food is pretty good and price pretty reasonable. Without further ado, here are the photos and comments:


Lohei 鱼生 – Portion looked small but actually it’s ideal as we ordered a lot of food. Liked it that the sauce was not too sweet and overpowering.


Sambal Lala 叁巴啦啦 – Recommended dish. Sambal was fragrant but not spicy and the lala was fresh and the meat very tender.


Signature Meat and Seafood Roll 招牌虾枣 – Recommended dish. This was delicious and all ingredients very fresh. There is a roll of bean curd skin right in the middle of the roll. The roll was generous and full of fillings.


Signature White Beehoon 招牌白米粉 – Recommended dish. Again ingredients was generous and the broth very flavorful. The beehoon soaks up the broth nicely and while the taste is somewhat lighter than the beehoon from typical zhichar stalls but it’s still good. I had like 3 helpings of it.


Sweet and Sour Pork 咕噜肉 – Pork was crispy and goes well with the tangy sauce which is a hint on the sour side.


Prawn Omelette 虾煎蛋 – Recommended dish. Full size prawns were used in this omelette which was fried to perfection and totally fluffy.


Sambal Sweet Potato Leaves 叁巴番薯叶 – Recommended dish. This really tasted like a homecooked dish and I really liked it. The sambal is fragrant but not spicy and the potato leaves is just nice with a bit of bite but not mushy.


Salted Egg Prawns 咸蛋虾球 – Recommend dish. Salted egg taste was just nice and not too thin. Prawns were big and juicy but this dish is best eaten while hot.


Red Garoupa Teochew Style 红石斑潮州式 – Fish is very fresh and succulent but as we ordered quite a lot of dishes. Most of us were quite full by the time this was served so in a way could not enjoy this dish fully. I do like sour vegetables with steam fish.


Verdict – The food was good and the restaurant is quite well spaced out so that no one feels packed in and can enjoy their food in a pleasant environment. Pricing is reasonable and definitely worth a visit with a big group again.

White Restaurant@Toa Payoh

600 Toa Payoh Lorong 4, #01-10 Singapore 319515
Open: 11am to 2.30pm, 5pm to 9.30pm
T: 6255 2002
Nearest MRT: Toa Payoh





Christmas Eve Dinner at Mad About Sucre 24th December 16

This is my second year having Christmas Eve dinner at one of my favorite restaurants in Singapore – Mad About Sucre.  Helmed by people who have absolute passion for their crafts so what you get is simply the best – fresh ingredients, delectable dishes,  decadent cakes, excellent wines and the best hospitality.

Smoked Wild Caught Scottish Salmon Trout, Caviar, Gin, Gold 

Love the presentation of this opening dish which looked like intricate Japanese influenced sushi.  The smoked salmon freshly done is not as salty as most of the commercial ones. Absolutely love the Gin and Gold jelly which totally upped the taste of the smoked salmon a whole level.


Fresh Wild Prawn, Mango, Avocado, Marie Rose & Age Brandy Sauce

Another well plated starter dish with the grilled prawn sitting on top of the mango and avocado paste which is delicious on its own. The prawn was so fresh that you could even eat the shell.


Wine Pairing : Domaine Bott-Geyl, Alsace Riesling “Les Elements” 2014

This lovely Riesling was light and fruity with citrus flavors and a hint of honey aftertaste. Definite a pleasant way to start with the wine. Cheers!


Provincial Pumpkin Emulsion

This begins the hot food courses and it was a lovely start with bits of almond making the difference between this and any normal pumpkin soup.


Jamon Borracho Slow-Baked Gammon Ham, Flambeed with Caribbean Rum Sauce of Organic Honey & Cambodian Pineapple

Two generous slices of flavorsome ham which is totally not salty – totally lived up to Mad’s reputation of using only natural seasoning. I absolutely loved the Caribbean Rum Sauce which made the whole dish so tasty. Totally mopped up the last drop with my ham.


Wine Pairing: Domaine Faucon Dore, Cotes du Rhone “Saint Germain” 2012

Another lovely wine but packs a punch cos I got slightly tipsy after that. Definitely not to be drunk in a hurry.

Winter’s Steak of Champignon de Paris 

Matching mushroom with Mad’s homemade cheese has always been a favorite and definitely always to be savored. The cheese is light and flavorsome without any heaviness proving a perfect compliment to the earthy taste of the mushroom.


 Home-baked Christmas Tourtiere Poultry, Bacon, Mashed Potatoes 

This dish is somewhat like a shepherd’s pie with generous bits of bacon and chicken. The small portion size is great as this quite a filling dish due to the ingredients.


Herb & Mustard Butter-basted Roast Turkey Chestnut Stuffing and Sauce of Port & Cranberry

The last dish for the night and what is Christmas without turkey? What surprised me was that the turkey did not taste gamely and was tender. Quite different from usual turkey dishes which tend to be dry and tough to chew. I loved the sauce and the chestnut stuffing patty. I was quite stuffed by the time this course was served but managed to finished it cos it was so delicious.


Wine Pairing: Chateau les Hauts d’ Aglan, Cahor “Cuvee A” 2008

This wine taste like dark chocolate, rich and full bodied. It was a shame that I could not fully appreciate it as I was still a tad hungover from the last wine. Luckily my friend brought the wine back so it was not wasted as we really thought it would be such a waste if we threw it away.

Petite Four With Tea Pairing 

Something sweet to close the evening with a selection of 3 desserts and 1 chocolate. I can’t remember too much about the first dessert unfortunately even though it’s very tasty. The sorbet were made from natural berry  juices and the sourness really woke me up and helped to offset the main courses. The rum infused fruit cake is another holiday tradition and while sweet, it was not overly so making me polish off every bite.


Dark Mexican Chocolate with Grand Marnier Ganache

And to balance off the sweetness of the rum fruit cake, we have dark chocolate to end the dinner. I would have loved to pair this with the Chateau les Hauts d’ Aglan red but I wasn’t sure I can handle more alcohol as this chocolate was also liquor filled.



Mad About Sucre

27 Teo Hong Road, Singapore 088334

Nearest MRT: Outram Park Exit H












The Providore at Mandarin Gallery – 18th Dec 2016

Selected this place as the our yearly gathering location with my ex-SingTel colleagues as it as conveniently located in town and easy for all of us to get to. I was surprised that the place was relatively empty for a Sunday morning as we reached around 11.30am for brunch. Just go straight up the external escalator near Victoria’s Secret and you’ll find Providore.


Spanish Baked Eggs 

Two free range eggs baked on grilled chorizo sausage in spicy tomato sauce with smoked paprika and shaved manchego cheese. I find it a bit too spicy but the eggs were pretty yummy but they were pretty stingy on the sausage. Bread was so so and not outstanding. Overall I find the dishes a tad salty.




Crab Linguini Pasta

With sundried tomato, bird’s eye chili, fresh basil and The Providore’s No.3 Olive Oil. This was the lightest tasting  and was a pretty standard pasta dish. Did not leave munch of an impression.


Lobster Mac & Cheese 

With shaved fennel & fresh dill baked in a cast iron pan. This was pretty rich due to the cheese and fortunately the serving is not huge else it will be quite jialat – this was the most salty dish.