Sugarra, a modern Basque restaurant, is set to open in Resorts World Sentosa this January, replacing the Michelin-starred Table 65. Led by renowned chef Aitor Jeronimo Orive, Sugarra marks his return to Singapore’s vibrant dining scene. Orive, who was previously the chef-owner of the now-closed Basque Kitchen by Aitor, brings a fresh approach to the culinary landscape of Singapore.
The name “Sugarra” translates to “flame” in Basque, symbolizing the fiery passion that the restaurant brings to its rustic, yet sophisticated menu. The restaurant promises to immerse diners in the flavors of Northern Spain, all while staying right in the heart of Singapore.
A Diverse Culinary Approach
While deeply rooted in Basque culinary traditions, Sugarra’s menu will explore various regions of Spain, showcasing a broad spectrum of Spanish ingredients and elevating traditional recipes. Although Orive won’t be based in Singapore, he will oversee the restaurant as a consultant chef, returning regularly from Melbourne. The day-to-day operations will be led by Spanish chef Aitor González, who honed his skills at the prestigious three-Michelin-starred Martín Berasategui restaurant in Lasarte-Oria, Spain.
A Culinary Journey Inspired by Heritage
The menu at Sugarra draws inspiration from Orive’s upbringing and his two grandmothers, showcasing a rich tapestry of heritage dishes. The restaurant’s design, conceptualized by the Steve Leung Design Group, reflects the essence of Northern Spain. The space features olive oil-inspired decor, deep green hues, brass accents, and herb-infused olive oil displays, creating an atmosphere that transports guests to the heart of the Basque country.
Sugarra is set to offer an exciting dining experience that blends tradition with innovation, all while celebrating the vibrant flavors of Spain.
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