Cover An evening of sophisticated Basque cuisine at Sugarra with Tatler Singapore
An evening of sophisticated Basque cuisine at Sugarra with Tatler Singapore
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Tatler community members savoured an evening of Basque culinary mastery at Sugarra, Resorts World Sentosa’s newest fine dining destination. Here’s what made it unforgettable
A city like Singapore never seems to have a shortage of culinary gems. And now, the latest gastronomic destination set to thrill gourmands around the island has just landed: Sugarra. Located in Resorts World Sentosa, the restaurant is helmed by acclaimed Basque chef Aitor Jeronimo Orive, whose culinary pedigree includes Basque Kitchen by Aitor. Taking its name from the Basque word for ‘flame,’ Sugarra illuminates the rich culinary traditions of Northern Spain through exceptionally executed tapas and elevated traditional recipes.
On an overcast Thursday evening (March 27), Sugarra opened its doors to our Tatler community members for a private dining experience. Guests were instantly transported to the sun-drenched shores of Basque Country through rich decor tinged with warm green hues complemented by high ceilings, brass accents, and an undulating herb-infused olive oil wall.
Read more: An epicurean adventure to Spain and Basque Country awaits gourmands at Sugarra
A night of exceptional flavours began with sundown cocktails and bubbles before guests were introduced to a curated selection of tapas—12 meticulously crafted small bites that set the stage for the bold and elemental flavours of Basque cuisine. With palates primed, the Discovery Tasting Menu began to unfold, each course offering a journey through Spain’s diverse gastronomic landscapes.
Above Sugarra is the latest culinary destination at Resorts World Sentosa
Sugarra is the latest culinary destination at Resorts World Sentosa
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Under chef Orive’s guidance, our Tatler community members were delighted by the dishes showcasing the finest seasonal produce, deeply rooted in Basque traditions yet thoughtfully attuned to the modern palate. They were particularly intrigued by Sugarra’s signature Remolacha; a vibrant beetroot tartare enhanced with mixed herb salad and a refreshing beetroot sorbet, and the Cochinillo; a robust suckling pig main lifted with textures of green apple.
Above Tapas at Sugarra
Tapas at Sugarra
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The pièce de résistance was the bacalao ala vizcaina, delicately poached Atlantic cod presented with cod tripe, rich Biscayne sauce, and a light pepper foam. Each course progressed with an elegant pairing of Spanish wines, reinforcing Sugarra’s philosophy of honoring tradition with refined simplicity.
Above Remolacha
Above Cochinillo
Remolacha
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As the evening drew to a close, the Coco dessert—a refreshing interplay of coconut water gel, yoghurt, sago pearls, and coconut sorbet—offered a delicate, tropical finale.
Above Coco
Coco
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Vinous pours and sparkling conversation continued to flow freely as the six-course menu came to a conclusion with exquisite mignardises. For our Tatler community members, this evening at Sugarra was an invitation into chef Orive’s world, where the spirit of Basque dining is brought to life through an uncompromising dedication to craft and provenance. As Singapore’s fine dining scene continues to evolve, Sugarra stands out as a welcome addition, offering a distinctive perspective on Spain’s rich culinary heritage. For those who have yet to visit, Sugarra offers an invitation to explore Basque cuisine at its most refined.
Scroll through the gallery below for a closer look at what went down.
The bar at Sugarra
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Sugarra
Address: 8 Sentosa Gateway, S(098269)
Credits
Photography: Adrian Lee
