Review: Sugarhall at 102 Amoy St, Singapore 069922

For the uninitiated, Sugarhall and Jigger & Pony (speakeasy bar that's just next door) are the initial brain twins of the geniuses who brought us Humpback and Flagship (whiskey dive bar) at Bukit Pasoh. Sugarhall's tagline is Steak x Grill x Rum, and quite apt too! I don't know of any other rum bars in Singapore - it is quite the underrated liquor that I think pirates drink. But I like it when bars have a 'specialty' because it's easier to order and get something high quality. 

We had a taste of the cocktails from the rum bar when I visited Sugarhall a couple of months back, as well as the newly launched steak menu and other items from the restaurant. Apparently the bar carries limited edition rum, such as this numbered Berry's Caribbean Rum here made specially for Sugarhall.

Here our cheerful and talented bartender (whose drink is in the running for the Rum cocktail championship) with a Coconut Daiquiri ($22++), made with spiced Mount Gay Eclipse Rum, coconut and lime made for a fellow blogger, who really enjoyed the drink!

Other than the delightful drinks at the bar (which you can also order at the restaurant), we had quite a meal tasting all the new or recommended items on the menu.

First up, the Hokkaido Scallops ($18) with coconut, carrot, brown butter, pistachio, which was pretty, but tasted a little flat for me. The scallops felt a little too soft and limp, so I won't really recommend it. Perhaps it was an off-day for the scallops. 2/5

I would suggest to get the Bone Marrow ($18) made of oxtail marrow with onion marmalade and house-made brioche for starter instead. This was for me, the best dish of the night. The marrow was like meat butter, and literally melted in my mouth. The brioche was slightly sweet, crunchy and goes well with the marrow and the onion marmalade just helps to add another dimension. 4.5/5

For meat lovers, the House-made Sausages ($32) with beef, chicken and lamb sausages paired with cranberry sauce and chimichurri would do as well as a sharing plate. The sausages were all well-flavoured, not too salty and satisfying.

What I like about Sugarhall and Humpback is that they can do vegetables really well. Something as simple as Grilled Cauliflower ($12++) with bacon puree, burnt butter, capers, hazelnuts for example, can make you rethink what cauliflower can be. This side dish for the steak was light and appetizing despite the bacon puree. 4/5

Of course, all of it is to go with the Tasting of Beef ($76) with Angus black onyx (Australia) sirloin 120gm, John Stone (Ireland) 21-day dry aged rib eye 120 gm and John Stone (Ireland) 21-day dry aged tenderloin 120 gm that came with a Sautéed Kale ($14). It was made with kale chips, Parma ham, red wine and pecans. Honestly, I felt that the beef trio was nice, but nothing spectacular. To me it was a little dry, which I learnt was a side effect of the aging, which could dry out the meat a little more. Which was a pity because I really wanted to like it, but amongst the rest of the dishes, this one did not manage to come up top. I'd say its just an average 3/5. The kale was yummy with its crispy textures though, so that gets a 4/5.

I'll recommend the table to order a Whole Spring Chicken ($32++) with rosemary brine and cucumber yoghurt instead. We were told that this is the bestseller of the restaurant and has been on menu from the start, which was surprising for me, since chicken is rarely the star on the table. But once I tasted it I could see why. The meat was really tender and lightly salted. The skin crispy. The juices still there. Now that's a meal! 4/5

Lastly for desserts we tried the Foie Gras Profiteroles ($18) with foie gras ice cream, caramel, icing sugar. The foie gras ice cream actually was super creamy and the foie taste not too overwhelming, but just enough for any foie fan to enjoy it. The puff tasted a bit icy though - perhaps there can be another way to serve the ice cream. 3.5/5 

As for the Pumpkin Creme Brulee ($12) with Jamaican rum and pumpkin chips, I couldn't really taste much of the rum so it was a pity, though the chips were fun to crunch. Just a normal creme brulee otherwise. 3/5

Despite some misses, the hits from Sugarhall do deserve accolades. Be sure to get the bone marrow, a veg dish, the spring chicken and try a creamy rum cocktail for dessert. That to me will be a good meal!

102 Amoy Street, Singapore 069922
Tel: +65 62229102
Mon-Sat 5.30pm to 12am (last order for dinner 11.30pm)
Happy hour dining from 5.30pm to 7.30pm

Thanks to Food News PR and Sugarhall for the invite!

Post a Comment