I'm so excited about dining at Sugarra because the food here looks exquisite and the setting here looks luxurious, which is different from the rustic ones at most Español restaurants in Singapore. So I immediately put this restaurant in my wishlist and come here at the first weekend after I’m back from an overseas trip.
Every dish here is so meticulously made to look absolutely beautiful, with light, balanced beautiful taste. There is full exploration of different types of taste profiles through the different dishes. I’m absolutely impressed.
The interior is very impressive: classy and modern, with s touch of opulence. Granite tables, soft lights and illuminated walls, a stylish bar and Español music really sets the place up to be a swanky location for wine and dine.
The service is awesome too, sealing the deal for this restaurant as a must-visit.
Green pea gazpacho, based on the Español Tomato Cold Soup, is creamy, with mild vegetal freshness and simulating yet well-balanced taste.
Green pepper tartlet has this lovely fresh vegetal taste as top notes and then the taste of nuts with a sweetness develops. I’m so pleasantly surprised.
Beef tartare is meaty and light on the palates at the same time, which is good.
Paella rice with scallop tastes so starchy and satisfying. The sweetness of the paella juxtaposes so well with the mild briny sweetness of the raw scallop.
Vin de claire oyster with pepper has the sweet nutty taste of oyster cut through by the tangy flavour of pepper for a complex and awesome taste.
Savoury panna cotta tastes lovelying milky with a hint of exotic taste, in a good way, due to the celeriac, tempered with ocean savoury intensity of caviar. Brilliant creation.
Swiss roll with basil and anchovy powder tastes like an umami cake from the sea.
Olive with sardine and pepper features strong tangy taste of olive and sardine.
Foie gras with eel has briny sweet eel sandwiched between umami jelly, which is the foie gras. I love this texture of foie gras! There is a nice caramelised sugar on top adding a nice variation to texture.
Served warm, freshly made Black rye bread is crispy on the top and fluffy at the core. The white bread is super fluffy. Both goes so well with the smoked whipped butter or the Sugarra’s special olive oil that has notes of hazelnut.
Tortilla De Patatas "Spanish Omelette" makes me go, “Oh my Potato!” at first bite because it is so delicious and unique. Consisted of potato in various forms, such as Confit Potato, Sabayon, Potato"Espuma" and topped with Black Truffle, this dish presents sweetness in different levels and forms: toasty sweetness, milky sweetness and foamy sweetness, with touches of savoury goodness.
Remolacha is Beetroot Tartare with Mix Herb Salad and Beetroot Sorbet. This is like gastronomic feast from the garden. The crunchy texture juxtaposes so well with the cold sorbet. Thr sweet and tangy flavours are so refreshing. The fresh herbal taste of the herbs makes it even better.
The dish, Cardo, has lots of goodies hidden beneath the white espuma, like Spanish Cardoon, Almond Sauce, Black Winter Truffle,m and Almond. I love the taste of roasted vegetal freshness here. The almond and vegetable are crunchy, contrasting well with foamy espuma. The meaty savoury taste of truffle add mysterious element to the taste.
Arroz De Verduras Del Desierto tastes so delightful and satisfying. Bomba rice lobster consommé Desert Vegetable like ice plant al dente rice with a good bite super umami Crispy Oyster surprises me by how good it is light and crispy on the outside, soft and pillowy on the inside
Suquet Catalan Seafood Stew, Charcoal Grilled Alfonsino Fish, Mussel, Potato Nice fish dish light tomato sauce accentuates the briny sweetness of fish nice crispy skin
Txuleta Charcoal Grilled "Vintage" Beef, Piquillo Gel,Smoked Garlic Mousseline Meaty sweetness with additional deep nutty sweetness different in taste slight spiciness of pepper perk up the taste
Baby Gem Lettuce with tangy sauce is crunchy and refreshing and tastes somewhat floral, which is great contrast to the beef.
Yogurt Y Bergamota combines an amazing combination of components, such as Bergamota Sorbet, Yogurt "Espouma" and Fried Dried Yogurt, to yield milky, yet tangy and refreshing taste.
Dessert of Chocolate. Parfait, Cherry Sorbet and Aerated Chocolate in honeycomb form has such good mouthfeel due to the different textures present.
Delightful, unique Petite Fours.
Sugarra specialty Olive Oil as gift for patrons. Wow!
Thoughts: Absolutely Exquisite and Wonderful Cuisine
L1, Hotel Michael, 8 Sentosa Gateway, Resorts World Sentosa
