HazelDiary

Resorts World Sentosa has welcomed an exciting new addition to its fine-dining landscape with the launch of Sugarra, a modern Basque and Spanish restaurant by acclaimed Chef Aitor Jeronimo Orive. Taking over the space previously occupied by Table65 at Hotel Michael, Sugarra is a sophisticated culinary destination that showcases the rich flavours of Basque cuisine, elevated with contemporary techniques.

Read more: [SG EATS] Sugarra at Hotel Michael, Resorts World Sentosa – Spanish Fine Dining by Chef Aitor

Stepping into Sugarra—meaning flame in Basque—diners are greeted by an elegant 68-seater space adorned with deep green hues, brass accents, and plush leather seating. The high ceilings and dim lighting create an intimate yet refined setting, complemented by an eye-catching display of herb-infused olive oils lining the shelves. For those seeking a more exclusive experience, Sugarra also offers a spacious private dining room.The space is perfect for intimate gatherings.

Sugarra offers tasting menus that allows diners to embark on a meticulously curated journey through Basque and Spanish flavours. Diners can expect the menus like:

• Sugarra Experience Tasting Menu – 9 courses at S$288++ per person
• Discovery Tasting Menu – 6 courses at S$198++ per person
• 4-Course Tasting Menu – S$148++ per person

To complement the dining experience, the restaurant features an extensive wine list with over 750 labels, including rare and special vintages, with optional wine pairings available.

Starting off with the complimentary bread served with olive oil and butter.

Each meal at Sugarra begins with an exquisite selection of Tapitas—a curated assortment of eight small bites inspired by different regions of Spain. Highlights include:

• Cuajada de Apio Nabo – A refined celeriac curd topped with caviar.
• Aguila Y Foie – A decadent bite featuring foie gras, unagi, apple, and onion confit.
• Gilda – A playful take on the classic Spanish lollipop, made with green Manzanilla olives, smoked Iwashi sardines, and Piparra peppers.
• Bravos de Olivas – A steamed cake filled with olive cream, dusted with anchovy powder.
• Basque Sushi – A unique paella rice sushi, infused with saffron and topped with premium Hokkaido scallops.
• Tartare de Vaca Vieja – Aged Galician beef tartare served with egg yolk confit and crispy pane de carasau.

The dining experience was a delightful exploration of Spanish flavours with a modern twist. The Tortilla de Patatas was a standout, elevating the classic Spanish omelette with confit potato, airy sabayon, and potato espuma, crowned with aromatic winter black truffle—a clear crowd favorite.

The Remolacha surprised with its refreshing combination of beetroot tartare, Granny Smith apples, avocado, and a vibrant herb salad, complemented by an unexpected yet delightful beetroot sorbet.

The Arroz De Rabo De Buey, a rich fusion of paella and risotto, featured oxtail bomba rice slow simmered to perfection, paired with duxelles mushrooms, a creamy quail egg, and black truffle. An unassuming in presentation but bold in flavour.

The Suquet, a traditional Catalan seafood stew, showcased the depth of the ocean with charcoal-grilled Alfonsino fish, mussels, and potatoes.

For mains, the Txuleta, a 45-day aged vintage beef steak, was masterfully grilled over an open Basque fire, enhanced by piquillo pepper gel, rich beef jus, and velvety garlic mousseline.

Ending on a tropical note, the Coco dessert was a harmonious medley of textures and flavors, combining coconut flesh, coconut water gel, yogurt, sago pearls, and a refreshingly light coconut sorbet.

Lastly, we ended with Petit Fours to mark the sweet evening.

Sugarra introduces a sophisticated take on Basque and Spanish cuisine to Singapore’s fine-dining scene. The restaurant offers an elegant ambiance, impeccable service, and expertly crafted dishes. While it sits at a higher price point, the experience provides a refined taste of Spanish gastronomy. For those who enjoy Michelin-starred dining and thoughtfully curated tasting menus, Sugarra at Hotel Michael is a noteworthy destination. It can also consider for special occasions and unforgettable dining experiences.

Address: Sugarra
8 Sentosa Gateway, Level 1, Hotel Michael,
Singapore 098269
Tel: +65 6577 6448 / 6688
Opening Hours: Monday to Sunday: 6:00PM – 11:00PM

Follow me on Facebook / Instagram / Tiktok / Youtube for insta updates

Hidden within the lush greenery of Labrador Nature Reserve, Asu is a newly opened restaurant offering what they call Progressive Asian Cuisine, helmed by the talented Chef Ace Tan. Situated in the former location of Tamarind Hill Singapore, Asu shares its space with a bar concept and Shan, a modern Chinese restaurant. Read More

Flutes, renowned for its long-standing presence at the National Museum of Singapore, has recently relocated to a historic heritage site at Guoco Midtown House, formerly a police station. Although the restaurant has been a fixture in Singapore’s dining scene for years, my first visit was an eye-opening experience.

Read more: [SG Food] Flutes at Guoco Midtown House: A Culinary Journey Through Heritage and Innovation

The evening began with an array of snacks – BBQ Yumbah Abalone with Kombu Butter and Truffle, Potato Croquette with Bafun Uni and Oscietra Caviar, and Kangaroo Tartare with Beetroot and Goat’s Cheese. These offerings showcased Flutes’ adept fusion of Australian ingredients.

Opting for the dinner degustation menu at S$178+, we embarked on a journey of nine meticulously crafted courses. Each course was meticulously crafted, reflecting Chef’s dedication to harmonizing flavors and textures.

The Alaskan King Crab wrapped in avocado, horseradish, and dill provided a refreshing introduction that invigorated the palate.

<

The Aquna Murray Cod, accompanied by spring vegetables and smoked mussel butter, showcases its forgiving nature due to its oily content. Its moist, medium-textured flesh with large flakes and minimal bones delivers a clean, non-fishy flavor profile.

Celeriac with Manjimup Truffle and Langoustine, a standout for its nuanced sweetness and sophisticated presentation.

BBQ Zabuton Satsuma Gyu Skewer, featuring Kagoshima Prefecture Tajima beef, which melted in the mouth and paired surprisingly well with beetroot.

The pre-dessert of Jerusalem Artichoke Ice-Cream with Manjimup Black Truffle and Caramelized Milk Crumbs was a unique delight, while the Strawberry Pavlova with Calamansi Sorbet provided a perfect conclusion to the meal.

The meal concluded with a Petit Fours- Kaya Soy Bon Bon, Yuzu Jube, and Rojak Flower Macaron, each a tiny bite for a sweet ending.

For those looking to enhance their dining experience, an additional beverage pairing option is available for S$108++ per person, allowing guests to savor a selection of wines expertly chosen to complement each course.

Flutes at Midtown House is more than just a restaurant; it is a celebration of culinary artistry, heritage, and sustainability. Whether you are a long-time patron or a first-time visitor, the new location offers an experience that is both familiar and refreshingly new. With its commitment to impeccable dining and environmental responsibility, FLUTES continues to set the standard for a long-standing fine dining in Singapore.

Address: Flutes Restaurant

120 Beach Road #01-02

Guoco Midtown House

Singapore 189769

Tel: +65 63388770

Operating Hours: 11:00AM – 2:30PM | 6:00PM – 10:30PM

Website: https://flutes.com.sg/

Follow me on Facebook and Instagram for insta updates

The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.

Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.

For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.

Palate cleanser before moving on to our sweet treats.

The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.

Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.

The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.

While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.

Address: Araya 
Mondrian Singapore Duxton 
83 Neil Road, #01-08 
Singapore 089813 
Tel: +65 8870 0871 

Opening Hours:  Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) 
Closed on Sunday & Monday 

Follow me on Facebook and Instagram for insta updates

Seroja restaurant, situated at Duo Galleria in Bugis, achieved its inaugural Michelin star a few months ago, earning the distinction of being Singapore’s first Green Star restaurant. Led by Chef Kevin Wong, formerly the Head Chef of Meta Restaurant Singapore, Seroja opened its doors in 2022, dedicated to expressing Chef Kevin’s love for the Malay Archipelago. The restaurant pays homage to Malaysian culinary traditions by incorporating local produce, spices, and techniques into its menus. The name “Seroja” translates to lotus flower in Malay and also happens to be the street name of Chef Kevin Wong’s family home in Klang. Read More

As the festive season of Diwali approaches, I am back to Tiffin Room at Raffles Hotel Singapore to embark on a culinary journey that delight my taste buds and transport me to the heart of India. Tiffin Room has curated a special Diwali Experience menu that brings together the rich and diverse flavors of Indian cuisine, reimagined in an iconic tiffin box alongside delectable sweet. This celebratory feast is an ode to the cultural tapestry of India and is available for both lunch and dinner from October 30th to November 12th, 2023. Read More

InterContinental Singapore’s Michelin-recommended Cantonese restaurant, Man Fu Yuan, has partnered with the Irish Duck Company to present an exclusive collaboration together. From 1 October to 15 November 2023, three (3) exclusive menus, each of which showcases fine Irish meats cultivated amidst the country’s expansive rural landscapes, will be offered for lunch and dinner. Read More

Butcher’s Block located at the second level of Raffles Arcade is helmed by Chef de Cuisine Jordan Keao, a native of Hilo, Hawaii. Formerly chef-owner of Bib Gourmand-awarded Hawaiian restaurant Aina in San Francisco. The restaurant’s cooking technique, wood fire is the highlight where the team employs various techniques such as smoking, grilling, and slow cooking in embers over the wood fire in an open kitchen setting. Read More

Restaurant Matera, an Italian restaurant helmed by Chef Bjoern Alexander offers modern Italian cuisine with Asian touches. Chef Bjoern Alexander hails from Octavium, a 2 Michelin-starred restaurant in Hong Kong. Located in the historic Fullerton Waterboat House, the Italian restaurant’s dining space offers a beautiful view of Esplanade. Read More

Brasserie Astoria is the Frantzen Group’s second venture in Singapore, after their highly acclaimed three-Michelin-star fine dining restaurant Zen. The new and casual Brasserie Astoria is the first overseas outpost of Sweden. It mirrors its Stockholm flagship that occupies what was once Astoria Cinema.

Located in Victoria Concert Hall Singapore, the restaurant houses 100 seats, a private dining room for 10, and a bar and lounge that seat 22 people. At Braserie Astoria, diners can enjoy a distinctly international twist on the traditional brasserie experience set prepared by Head Chef Emil Cecil Ess, a former Zen team member. Read More