Cover Sugarra’s main dining room interior design by Steve Leung Design Group
Sugarra’s main dining room interior design by Steve Leung Design Group
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Chef Aitor Jeronimo Orive, formerly of the now-shuttered Basque Kitchen by Aitor, redefines Resorts World Sentosa’s culinary landscape with Sugarra
Where Michelin-starred restaurant Table 65 once was is now Sugarra, Resorts World Sentosa’s latest fine dining jewel. The opening of the modern Basque restaurant marks chef Aitor Jeronimo Orive’s return to Singapore’s dining scene. He was best known for his stint at the now-defunct Basque Kitchen by Aitor. Sugarra, which means ‘flame’ in Basque, promises to revel diners in the rustic charm of Northern Spain, all without the need for a passport.
Above Aitor Jeronimo Orive headlines as the consultant chef of Sugarra
Aitor Jeronimo Orive headlines as the consultant chef of Sugarra
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“The cuisine at Sugarra will not just be Basque-centric,” Orive explains, citing that he and his team will explore broader regions of Spain by using more ingredients from the motherland and elevating traditional recipes. Orive, however, will not be based in Singapore but will return regularly from Melbourne as he plays the role of consultant chef. At the helm will be Spanish chef Aitor González, who earned his stripes under chef expert Martín Berasategui at the eponymous three-Michelin-starred restaurant in Lasarte-Oria, Spain.
The menu at Sugarra celebrates heritage food while highlighting the Basque country’s rich culinary traditions, and is heavily influenced by Orive’s upbringing and his two grandmothers. Even the design of the space, tinkered up by Steve Leung Design Group, feels like a love letter to Northern Spain; featuring olive oil-inspired decor with deep green hues, brass accents, and herb-infused olive oil displays.
Above Modern take of Txuleta at Sugarra
Modern take of Txuleta at Sugarra
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Known for its seafaring traditions and coastal location, Basque country boasts high-quality seafood such as cod, sea bream, squid, hake and anchovies, which will be featured prominently in the suquet (Basque seafood stew). It is also famed for its beef; the txuleta rib steak, a special cut from the primal rib that Orive is “particularly excited about”. Orive’s take on the signature txuleta features charcoal-grilled vintage beef with piquillo gel and smoked garlic mousseline. Other enhancing touch points include the tableside artisanal cheese and fortified wine trolley as well as the extensive wine list of over 750 labels.
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Above Modern take of Suquet at Sugarra
Modern take of Suquet at Sugarra
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While fine dining in Singapore has been taking more hits lately, Orive remains determined. “I believe Sugarra bring a breath of fresh air into Singapore’s current dining scene and will further enrich the city-state’s already impressive tapestry of flavours,” he adds. According to Andreas Oliver Reich, acting senior vice-president of F&B general management, Sugarra is poised to be part of Resorts World Sentosa’s efforts to redefine its culinary offerings with several upcoming launches of distinct and innovative dining experiences in 2025.
Sugarra
Address: 8 Sentosa Gateway, Level One, Hotel Michael, Resorts World Sentosa, S(098269)
Credits
Images: Resorts World Sentosa
