Mad About Sucre

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!

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 😊.

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.

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.

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.

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.

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 🌀.

20/01/2026

😋 Germany Food Diary: Black Forest Cake Alert!

I’m at the northern edge of the Black Forest in Baden-Baden, where the legendary Schwarzwälder Kirschtorte (Black Forest cake) was born! As a fellow dessert obsessive, I’m recommending Patisserie by Anna (hidden inside a hotel) over the crowds elsewhere.

This iconic dessert’s inspired countless versions and adaptations over the generations - from Paris, Tokyo to Mad About Sucre, everyone’s put their spin on it 😊. But I’m here for the real deal. Legend has it, the cake was conceived in the 1930s by confectioner Josef Keller, blending local cherries, whipped cream, and kirsch for a treat as dark and mysterious as the Black Forest itself.

Patisserie by Anna’s version is authentic and sublime. Overlooking a quiet courtyard en route to the popular Caracalla spa, the laid-back service vibe’s forgivable given the standout Black Forest cake - moist sponge, boozy cherry jam layer, and amazing texture. It’s less sweet than most, with creamier toppings that make it feel extra indulgent 😊. The setup’s straightforward, no fuss - just great dessert.

This version’s a notch above the uber-popular and prettier spot that’s all the rage with influencers and bloggers in the nearby street - this one’s got more heart, and balance. Sour cream cheesecake’s a win too. If you’re passing through Germany, skip the hype, go straight here.

31/12/2025

Swapping Luberon’s tranquility for Colmar’s alleys ❤️... did my new year grocery run from the local producers : organic veg, free-range meat, sausage casing, hand-milled flour… all the ingredients I love.

Cooked up a old-skool pre-new year feast befo the NYE staging here at Colmar🍴! Tarte flambée, choucroute garnie, bredele cookies... diving back into classic Alsatian techniques 🌿 and OMG, these dishes hit different 😋 – missed ‘em!

Been a while since I’ve done my festive traveling and spending my own time with myself, stripped back the layers and relearned the old ways... scary + thrilling 😅. “To go far, gotta go back to roots” – my word for 2026 🤗.

Wishing YOU a HAPPY 2026! 🎉 May your year be filled with love, laughter, food that hits the spot, and adventures that leave you all fuzzy inside 💕. ”

31/12/2025

Swapping Luberon’s tranquility for Colmar’s alleys ❤️... did my new year grocery run from the local producers : organic veg, free-range meat, sausage casing, hand-milled flour… all the ingredients I love.

Cooked up a old-skool pre-new year feast 🍴! Tarte flambée, choucroute garnie, bredele cookies... diving back into classic Alsatian techniques 🌿 and OMG, these dishes hit different 😋 – missed ‘em!

Been a while since I’ve down festive traveling and spending my own time with myself, stripped back the layers and relearned the old ways... scary + thrilling 😅. “To go far, gotta go back to roots” – my word for 2026 🤗.

Wishing YOU a HAPPY 2026! 🎉 May your year be filled with love, laughter, food that hits the spot, and adventures that leave you all fuzzy inside 💕. ”

25/11/2025

Drift across the Maldives’ turquoise sea as a pod of wild dolphins dances beside you — a moment where every second stretches into sheer freedom, and the luxury you feel is simply time in your own hands. After spending many, many weeks in this island paradise, watching wild dolphin pods move with purpose and effortless grace, their freedom has become its own kind of inspiration — a reminder that every journey has a next chapter. And with that, it’s time to return to Singapore and begin the next adventure.

29/06/2025

Mayhem Memories!

The last customized cake was EPIC! 🎉

Designing a Lady Gaga-inspired masterpiece was a dream come true, and attending her concert was the ultimate cherry on top 🍰🎤.

Our 'Mayhem' cake, featuring a bold and unorthodox flavor combination of French lavender & honey, Turkish lemon and Cambodian Kampot Pepper, was the perfect tribute to the Queen of Pop. What an unforgettable experience! 💥

Thanks for the wonderful journey !

27/06/2025

Sweet Memories

Our 2nd last bespoke wedding cake at Edition Hotel Singapore was a masterpiece! The couple's unique flavor combination of miso, caramel, coffee, and dark chocolate was perfectly balanced. The pearl white cake was adorned with delicate sugar flowers - peonies, lilies, and lilacs - in hues inspired by the bride's favorite colors. A truly unforgettable dessert for an unforgettable day 💕🍰

21/06/2025

We are ready !
Mad About Sucre is hosting a farewell garage sale at 27 Teo Hong Road, Outram, on June 22, 2025.
- *Date*: Sunday, June 22, 2025
- *Time*: 10:00 AM to 5:00 PM
-*Location*: 27 Teo Hong Road, Singapore 088334

Items for Sale*: Furniture, decor, kitchen gems, and more.

This is a one-day-only event, and customers are advised to arrive early as it's on a first-come, first-served basis.

Don't miss out on this opportunity to snag some great deals!Bring your own packaging !

08/06/2025

https://rubbisheatrubbishgrow.com/2025/05/19/mad-about-sucre/

Thank you, Rubbish Eat Rubbish Grow for walking alongside us through these 11 unforgettable years.

In a world increasingly shaped by commercialism and capitalism, your voice has remained a rare beacon of honesty.

Your integrity, fair judgment, and unwavering passion for food are truly inspiring — and profoundly needed.

We’re deeply honoured to have shared this journey with you.

With heartfelt gratitude,
The Mad About Sucre Family

Sakura, kombu, fruit of oak tree Salmon on crystal bread Didn’t know oyster membrane can be eaten Oyster membrane, eggplant puree, scallop in Cambodian black pepper, only UNESCO black pepper in the…

06/06/2025

Reposting from Karl Ng
It has been a pleasure travelling on this long chapter of 11 years !

Merci !