While changing the dining concept was in the works for some time, the founders leveraged on the pandemic to tweak the original idea to enhance the customer experience

It has been five years since restaurant-patisserie Mad About Sucre set up shop on Teo Hong Road, and for co-founders James Tan and Eric Chan, it was also the perfect time to relook into the dining concept and focus on what they wanted to curate for their loyal and new customers.

“Adopting a new dining concept had been in the talks for some time, and we had originally intended for renovations to start late last year,” Chan confessed, but the outspread of Covid-19 forced them to shut their doors for three months. So, they made use of this period to reflect on their journey for the past five years and how they wanted to evolve with the relaunch while keeping in mind how the whole F&B landscape has changed due to the pandemic.

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To start, they launched an e-commerce website where customers can easily place their orders and schedule deliveries. To boot, these come with QR codes that they can scan to learn more about the ingredients used as well as their flavour profiles.

The dine-in experience has also been elevated by revamping of the interiors, which now reflects the brand’s journey and the strong connection they’ve built with diners.

“These moments ultimately influenced how the new place looks like and the concept we’ve adopted,” affirmed Chan, so the restaurant is decked out in 11 different colours to represent the different moods, auras and experiences the guests have brought into the place.

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Tatler Asia
Tatler Asia

As for the menu, they’re now offering a succinct list of six starters and nine mains inspired by the co-founders’ travels across the globe.

“Our menu consists of items that challenge one’s perceptions of what flavours should be together,” Chan posits, so they have dishes such as red cabbage stew and wild salmon roe bathed in an umami-packed prawn head sauce, as well as squid ink linguine tossed with crab meat and cockles and finished with hot sauce and lemon.

The interesting flavour pairings extend to the dessert menu, with the use of ingredients such as wasabi, miso, lemongrass, ginger and bacon.

“We blur the lines between savoury and sweet,” Chan admitted.


Mad About Sucre |  27 Teo Hong Road, S(088334) | 6221 3969 | enquiries@madaboutsucre.com

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