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Restaurant review: Sugarhall on Amoy Street, Singapore

By: Jade McLean

102 Amoy Street
6222 9102

Mai Tai à la Sugarhall 

First impressions: Buzzy, rustic, friendly and cosy with cool music (mainly ska and reggae).

The Chosen One: Mai Tai à la Sugarhall ($22), a deliciously sweet but quite potent cocktail made from Rhum-Rhum Blanc Agricole, Myers Dark Rum, spiced apricot brandy, orgeat syrup, lime and almond. It arrives on fire (shown here)!

The Cheapskate: There’s no happy hour here, but Orion Lager (Japan) and Hawthorn Pilsner or Pale Ale (Australia) sell at $14 per bottle.

Bite on this: Absolute must-tries are the roasted and pickled beetroot with kale and mascarpone cheese ($10), the chunky pumpkin with mozzarella and rum raisin ($12) and the tiger prawns with Szechuan pepper, herb butter and lime ($18). At $24 the Hanger Steak is the best value for money in town; but if you order the whole chicken, be prepared for the whole chicken.

Last but not least: Sugarhall is named after its extensive selection of sugarcane-based beverages – namely rum. There are over 60 different types to choose from and 18 specialty rum cocktails – most notably the Ron Negroni, which is usually made with gin or vodka. Negroni lovers will return for this one.