{"id":57731,"date":"2021-09-08T08:37:00","date_gmt":"2021-09-08T00:37:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=57731"},"modified":"2021-09-08T11:19:09","modified_gmt":"2021-09-08T03:19:09","slug":"madass-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/09\/08\/madass-singapore\/","title":{"rendered":"MadASS, Raffles Place: Sister Restaurant of Mad About Sucre Serves Bento for Lunch, Tapas at Night."},"content":{"rendered":"\n
\"madass<\/figure><\/div>\n\n\n\n

Situated at Change Alley Mall<\/strong>, just a minute’s walk from Raffles Place MRT station<\/strong>, MadASS<\/strong> (or Mad About Sucre Social) serves bentos for lunch and tapas at night. They use natural, seasonal ingredients with no preservatives or artificial seasoning. <\/p>\n\n\n\n

The main difference between Mad About Sucre<\/a> and MadAss is the former is fine-dining and the latter is a casual joint. This means that MadASS uses simple, straightforward culinary techniques. By cutting down more labour-intensive cooking hours, MadASS is able to present the food at affordable prices. <\/p>\n\n\n\n

\n\n\n\n

Available for Lunch Only<\/span><\/p>\n\n\n\n

\"Madass
Wild-caught grilled prawns, wild grains, seasonal vegetables ($20.90), onsen egg (+$1)<\/figcaption><\/figure><\/div>\n\n\n\n

For lunch, they serve customisable bowls starting from $16.50. You can choose the mains first (wagyu beef<\/strong>, barramundi<\/strong>, pulled Iberico pork<\/strong>, prawn<\/strong>, grilled turmeric chicken<\/strong>, baked tofu steak<\/strong>) and then the base [wild grains<\/strong>, cauliflower rice<\/strong> (gluten-free), quinoa<\/strong> (gluten-free), salad<\/strong>, and chilled soba<\/strong> (gluten-free).] In addition, each bento comes with seasonal vegetables.<\/p>\n\n\n\n

We had the wild-caught grilled prawns<\/strong> (5 pieces) paired with the base of wild grains <\/strong>($20.90), and added an onsen egg<\/strong> (+$1). There is nothing exceptional about it except the prawns are fresh (not frozen) and the quality shows. They have a natural sweetness. Really pleasant to eat. <\/p>\n\n\n\n

\"madass
Wild-caught baramundi, chilled soba, seasonal vegetables ($18.90)<\/figcaption><\/figure><\/div>\n\n\n\n

The pan-seared baramundi <\/strong>($18.90) is also wild-caught, and we paired it with chilled soba. Normally, restaurants put mentaiko on fish but here, they use a sauce made from Spanish garlic and paprika. <\/p>\n\n\n\n

\n\n\n\n

Available for Dinner Only<\/span><\/p>\n\n\n\n

\"madass
Saut\u00e9ed mushrooms ($15)<\/figcaption><\/figure><\/div>\n\n\n\n

For dinner, they serve tapas with cocktails and other alcoholic libations. There are also many vegetarian options<\/strong>. The saut\u00e9ed mushroom<\/strong> ($15) is fried with Spanish garlic and finished off with butter, making the difference. <\/p>\n\n\n\n

\"madass
Miso cauliflower ($15)<\/figcaption><\/figure><\/div>\n\n\n\n

The baked cauliflower<\/strong> ($15) — they serve something similar at Mad About Sucre — comes with miso sauce, pistachio, and hazelnut, and sprinkled with sourdough crumbs. At the base of the cauliflower is gherkin that is slow-cooked to educe its natural sweetness.<\/p>\n\n\n\n

\"madass
Crispy tortilla topped with bonito flakes and wagyu ($24)<\/figcaption><\/figure><\/div>\n\n\n\n

Although expensive, the crispy tortilla<\/strong> (4 pieces, $24) is a bite-size pre-dinner snack. The tortilla chip has chopped tomato and grilled A4 wagyu beef<\/strong>. <\/p>\n\n\n\n

\"madass
Mala fried chicken ($11)<\/figcaption><\/figure><\/div>\n\n\n\n

There are two levels of numbing spicy crispy chicken<\/strong> (normal or extra spicy, $11). They reduce and intensify the mala sauce to a dry paste. This mala paste tops fried chicken which is lightly marinated in buttermilk. <\/p>\n\n\n\n

\"madass
Crab pasta ($19)<\/figcaption><\/figure><\/div>\n\n\n\n

The hand-picked Alaskan crab meat pasta <\/strong>($19) is tossed in a spicy aglio olio sauce. <\/p>\n\n\n\n

\"madass
Caribbean Escape ($16) <\/figcaption><\/figure><\/div>\n\n\n\n

MadASS also has a bartender, Dante, who has worked at bars like Bar Stories<\/a> and Smoke and Mirror. The Caribbean Escape <\/strong> ($16) is a light dance of passionfruit, elderflower liquor, rum, freshly squeezed lemon juice, and sweetened not by sugar or honey but by maple syrup.<\/p>\n\n\n\n

\n\n\n\n

Desserts<\/span><\/p>\n\n\n\n

\"madass
Pink guava cake ($8)<\/figcaption><\/figure><\/div>\n\n\n\n

The desserts are fantastic. The pink guava sponge cake<\/strong> ($8) uses organic pink Caribbean guava and because the guava is so intensely and gracefully sweet on its own, they use less sugar for the cake. The sponge is pretty amazing: at once dense and airy and moist. They also come in a 4-inch cake. <\/p>\n\n\n\n

Besides the guava cake, there is a chocolate stout cake<\/strong> that was sold out when we got there. <\/p>\n\n\n\n

\"\"
Munch bar ($8) – The gayest dessert ever<\/figcaption><\/figure><\/div>\n\n\n\n

The munch bar<\/strong> ($8) comes in 3 different choices of flavours: apricot<\/strong>, forest fruit<\/strong>, and pecan<\/strong>. The bar is likened to a Mars bar but it is so much better. It comes in a gold foil, and when unwrapped, it is glitter purple. There are three layers to the bar: nuts on top, a berry salted caramel dense layer, and a bottom crust. <\/p>\n\n\n\n

In general, the food at MadASS is easy to understand and straightforward. It is different from the sophisticated food at Mad About Sucre but it is good too. <\/p>\n\n\n\n

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Menu<\/strong><\/p>\n\n\n\n

\"madass<\/a>
Madass dinner menu<\/figcaption><\/figure><\/div>\n\n\n\n
\"madass<\/a>
Madass dinner drinks menu<\/figcaption><\/figure><\/div>\n\n\n\n
\n\n\n\n

MadASS<\/a><\/strong>
Change Alley Mall #01-1, 30 Raffles Place, Singapore 048622
Weekdays only, 8am – 9.30pm
facebook<\/a><\/p>\n\n\n\n

\n\n\n\n

You may be interested in…
–Drunken Farmer, Stanley Street: Spa Esprit Group\u2019s Natural Wines and Everything Sourdough (Pizzas, Waffles, Even Fried Chicken)<\/a>
–Chojiro Osaka Sushi Restaurant, Telok Ayer: One of the Most Popular Kaiten-zushi in Japan<\/a>
–Dumpling Darlings, Boat Quay: The Simplest Gestures Are the Biggest<\/a>
–Solo Ristorante, Amoy Street: Your Ticket to Northern Italy<\/a><\/p>\n\n\n\n

\n\n\n\n

This was a tasting. Written by Dr. A. Nathanael Ho.<\/a>
<\/p>\n","protected":false},"excerpt":{"rendered":"

Mad About Sucre has opened a sister outlet, MadASS, a casual restaurant that serves bento for lunch and tapas for dinner. 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