Recently opened Singapore gastrobar stands out with creative rum-based drinks & polished grill cuisine
July 28th, 2014
Successful differentiation among the plethora of Singapore bar openings is no mean feat. Recently launched Sugarhall deftly captures an agreeable niche with their focus on rum-based cocktails paired with casual grill-centric dining. Occupying a ground level shophouse space on the well-located Amoy Street, Sugarhall is a concept from the team behind the highly regarded Jigger & Pony cocktail bar (actually next door to Sugarhall). The limited space presented by the typical long and narrow shop house profile has been well-utilized with an open, uncluttered layout that features a muted palette and pared-back decor to create a sense of warmth with a relaxed, sociable vibe. Combining the considerable bartending talents of Bar Program Director Aki Eguchi (twice Diageo World Class Singapore Bartender of the Year), and the culinary credentials of Head Chef Polo Seah (ex-sous chef at SKIRT steakhouse at W Singapore Sentosa), Sugarhall attracts a vibrant and sociable crowd with their consummate cocktails and accomplished grill cuisine.
For rum aficionados, Sugarhall offers an impressive selection of over 50 labels of rum and cane spirit sourced from both famous distillers and artisan producers. Supplementing the rums are house-made spirit infusions, a well-curated selection of other premium spirits, and a compact range of craft beers and wine by the glass. A rum-focused cocktail list has drinks grouped under three categories of “Clear Spirits”; “Dark Spirits”; and the tiki-inflected “Tropical”. Although predominantly rum-based, Sugarhall also include in their repertoire cocktails made from other premium and artisan spirits.
Conceptualised as an upbeat grill-house, the cooking at Sugarhall is grounded on a straightforward, uncomplicated approach that resonates with the characterful cocktails and relaxed, laid-back vibe. The rewarding menu offers a thoughtful assemblage of dishes using fresh produce and house-made ingredients. Proven grill favourites include fresh whole fish, several cuts of grass-fed steak, and whole spring chicken. Fresh vegetables are also cooked lightly over the grill flames- offering some flavoursome accompaniments to the meat dishes.
Sugarhall opens daily (except Sundays) from 6:00 pm- with last orders for dinner up to 11:30 pm. With its alluring meld of polished cocktails, accomplished grill cuisine and vibrant atmosphere Sugarhall enjoys considerable popularity- table and group reservations are recommended- particularly later in the week.
Sugarhall can accommodate up to 65 diners in two seating sections that flow seamlessly in from the prominent main bar. A central dining area is outfitted with a substantial high table for sociable groups and individuals, with further table settings to either side. A pair of raw brick columns delineate a further intimate rear section of plush leather banquettes that is suitable for semi-private group bookings. At the entrance, the solid timber bar, backed by well-stocked shelves showcasing the impressive liquor collection, attests to the mixology credentials of Sugarhall.
Drinks listed on the cocktail menu feature mostly classic cocktail styles, cleverly reinterpreted by the Sugahall mixologists, and exemplified by well-balanced drinks such as the Ron Negroni– a combination of Plantation Grande Reserve 5 YO, Velvet Falernum, Mancino Rosso and Campari; and the Especial Martini– with Brugal Extra Dry Rum, Cocchi Americano, garnished with a mescal-washed pickled quail’s egg.
Sugarhall grill cuisine
Some standout dishes from the grill menu include the Whole Spring Chicken– served with a rosemary brine and cucumber yoghurt; Pork Chop– a 300gm cut with salt brine and orange parsley; and the Porterhouse Steak– a 1kg cut of Cape Grim grass-fed beef for sharing. From the vegetable selections- notable dishes include the starter of Roasted Beetroot– with pickle, kale,and mascarpone cheese; Roast Fennel with corn, sherry vinegar and strawberry; and Grilled Aubergine with baba ghanoush, pomegranate and nut crunch.