The Place Taking over the space of what used to be Table65, Resorts World Sentosa has a new culinary destination: Sugarra, the first modern Basque and Spanish concept in Sentosa. Borrowing its name from the Basque word for ‘flame’, Sugarra is conceptualised by Chef Aitor Jeronimo Orive, who has previous stints in restaurants like The Fat Duck, Mugaritz and his very own Basque Kitchen by Aitor in Singapore. The kitchen is helmed by Executive Chef Aitor Gonzalez.

It is an elegant 68-seater restaurant Step into a space of refinement laced with green and gold hues, warm lighting and high ceiling. There are casual highchairs at the bar or plush leather seats in the main dining hall, framed by deep green hues, brass accents and shelves upon shelves of herb-infused olive oil displays. There is also a spacious private room.

The Food Expect classic Basque and Spanish flavours reimagined in a contemporary style. Only tastings menus are available where the Sugarra Experience Tasting Menu is presented as a 9-course meal priced at S$288++ per person. Two other shorter menus are available – the Discovery Tasting Menu of 4 courses for S$148++ per person and 6 courses for S$198++ per person.

In terms of beverages, you can opt for wine pairing as there are more than 750 labels of wine, including rare and special vintages. 

Regardless of which menu you go for, the dining experience starts with a beautiful display of Tapitas, a medley of eight different tapas inspired from regions around Spain, displayed in a garden of flowers. 

Expect Cuajada de Apio Nabo celeriac curd with caviar, Aguila Y Foie made of foie gras, unagi, apple and onion confit. The Gilda, aka Spanish lollipops, is derived from green Manzanilla olives, smoked Iwashi sardines and Piparra peppers, while the Bravos de Olivas presents a steamed cake filled with olive cream and finished off with a dusting of anchovy powder. 

The Tartaleta de Espinacas is a tartlet of spinach, pine nuts and crispy garlic while the Basque Sushi presents mouthfuls of paella rice with saffron, blanketed with premium Hokkaido scallops. 

The Ostra is indulgence in a mouthful with Fine de claire vin de claire oysters dressed with sherry cherry wine vinegar, pickled shallots and piment espelette capsicum while the Tartare de Vaca Vieja is beef tartare from a 45-day aged Galician cow, hand cut and served with egg yolk confit and served sandwiched between flat bread pane de carasau. 

Overall, a clever and well-presented assortment of flavours to whet the palate. 

Complimentary bread is then served with exquisite olive oil and butter.

Next up I had the Tortilla de Patatas, a Spanish Omelette reinvented with confit potato, sabayon and potato espuma. A nice balance of winter black truffle as the icing on the cake. 

I then had the Remolacha, a beetroot tartare with granny smith green and red apples, along with avocado and a colourful mixed herbs salad. I must say this is quite a bold ingredient since beetroot is not necessarily everyone’s favourite vegetable. That said, I do like the addition of the beetroot sorbet here. 

The texture of the Arroz De Rabo De Buay taste like a cross between paella and risotto for me. Oxtail bomba rice is simmered for hours, enhanced by duxelles mushrooms, creamy quail egg and topped black truffle. Small portion but full of umami. 

Next up I had a fish dish – Suquet – Catalan Seafood Stew, charcoal grilled Alfonsino fish, mussels and potato. 

For meats, the Txuleta features Vintage beef which is a crossbred between Holstein Friesian & Cachena, aged for 45 days, and is charcoal grilled over an open Basque grill. The beef is served with piquillo pepper gel, beef jus and garlic mousseline. The interesting bit is that it is complemented with a side of baby gem lettuce with edible flowers and topped with ponzu gel. 

Last but not least, for dessert I had the Coco which is a coconut dessert composed of coconut flesh, coconut water gel, yogurt, sago pearls and a coconut sorbet. 

The very last bit, Petit Fours. 

Rants Relatively steep pricing. I was looking forward to more surprises after the Tapitas, where the courses thereafter could do with more ‘wow’ factor.

Will I Return Again? There have been major changes to the portfolio of restaurants in RWS and Sugarra is a new addition if you are looking for a fine-dining restaurant which specialises in Basque and Spanish cuisine. The setting is elegant, service attentive and professional as I would expect in a Michelin star restaurant. I think the team is capable of putting together a good experience and hopefully it stands the test of time in the competitive fine-dining scene in Singapore.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 3/5
Ambience: 4/5
Overall Experience: 3.5/5 

Sugarra 
8 Sentosa Gateway 
Level 1, Hotel Michael 
Singapore 098269 
Tel: +65 6577 6448 / 6688 

Opening Hours 
Monday to Sunday: 6pm to 11pm

Ranted by The Ranter