Expat Choice | Expat Reporter Douglas Peris Visits Sugarhall To Review "Not Too Sweet"

Sugarhall, now operated by the Jigger & Pony Group, boasts a hideaway on Level 2, accessible through a laneway off the main road. Finding it might be an adventure, but the warm ambience and buzzing atmosphere will make you feel right at home once you're inside. Step into a 1920s heritage building in Singapore's Central Business District, and you'll be transported to a realm of enticing flavours and boozy delights.

I was instantly charmed by the vintage speakeasy vibe. But make no mistake, while Sugarhall embraces old-world aesthetics, the drinks menu is thoroughly modern and boundary-pushing.

Sugarhall, is a rum-focused cocktail pub that redefines the drinking experience in this bustling city. Thanks to a recent tasting event organised by Jigger & Pony and Expat Choice, I got a first-hand look at Sugarhall's inventive new cocktail menu, and indulged in some seriously tasty pub grub. It was mid-week, but the place was abuzz with happy chatter and laughter, with groups of friends sharing the joy of finely crafted drinks.

At the heart of Sugarhall's new menu, aptly named "Not Too Sweet," are the brilliant minds of Principal Bartender Sam Loh and Assistant Principal Bartender Edward Koh. Inspired by their favourite childhood non-alcoholic beverages, the cocktail program is a nostalgic journey, artfully combining familiar flavours with a delightful adult twist.

SugarHall team

Each drink transforms sweet, nostalgic childhood flavours into sophisticated cocktails for grown-up palates. Sipping the Rose, Rosé I Love You, I was transported back to childhood Bandung drinks made with rose syrup, but the floral tea, cherry blossoms, and smooth tequila made it decidedly adult. Boba Razzi mimicked bubble tea with winter melon syrup and coconut milk mixed with grenadine pearls (the “boba”). And the showstopper Champion Highball combined aged rum with malt syrup for hints of chocolatey Milo. Every cocktail was masterfully conceived and gorgeously presented.

The cocktail journey continued with the Jungle Sunbird, a vibrant creation featuring Takamaka Extra Noir Rum and Ondeh Ondeh Soju. This tropical delight captures the essence of Seychellois aged agricole rum with nutty and smoky undertones, perfectly complemented by Compendium Spirits' Ondeh Ondeh Soju. If you're a fan of classic cocktails with a twist, the Smokey Manhattan will captivate your taste buds.

Using Smokey Monkey Scotch as the base, this elegant reimagining of the classic Manhattan introduces aged agricole rum and banana flavours, creating a unique and alluring concoction. This uses a heavily-smoked scotch, if you were Smokey the Bear, you’d think a fire was nearby. I ended the night with an old favourite of mine, the Negroni. Sugarhall’s version is called the Olive Negroni and contains Botanist Gin, Sicilian olives, Campari, sweet vermouth, Mhoba Rhum…and an olive! Negronis don’t usually contain rum, but adding the Mhoba Rhum a South African white rum celebrated for its distinct notes of olive and truffle, was a welcome taste experience.

In between drinks, hearty pub grub emerged from the kitchen. My hands-down favourite was the Indomie. Yes the familiar instant noodles but upgraded with melt-in-your-mouth pork belly, a fried egg, and spicy sambal matah, a traditional Balinese raw sambal made with shallot, garlic, shrimp paste, lemongrass, kaffir lime, and lime for a refreshing yet spicy kick. Go ahead and ask for an extra serving of the sambal.

It’s truly delicious. Peppery Chicken Ribs glazed in sweet gula melaka caramel proved impossible to stop eatingYou need to use your hands to eat this, just like pork ribs, and the finger-licking experience is a bonus. The chicken ribs are deep-fried for a minute to achieve a crispy texture and then coated with the gula melaka caramel. The dish is served with tangy tamarind aioli, fried curry leaves, and fried chilli padi to enhance the flavours. Vegetable Momos, are crispy Nepalese-inspired fried dumplings served with lime yogurt. The yogurt complements the savoury flavours of the. Honey is drizzled over the momos for that touch of sweetness.

As the night wound down, I sipped an Olive Negroni, savouring the creative blend of gin, vermouth, Campari, and African rum infused with Sicilian olives. Negronis don’t usually contain rum, but adding the Mhoba Rhum, a South African white rum, was a welcome taste experience. I couldn't have dreamed up a more satisfying night of top-notch mixed drinks and comfort food right in the heart of Singapore’s business district. Everything from the laidback atmosphere to the flavourful plates exceeded my expectations.

Sugarhall is very much worth seeking out for cocktail enthusiasts, rum aficionados, and anyone craving refinement with a splash of nostalgia. I'll certainly be back Thanks to the passion of the bartenders and chefs,

Sugarhall was a revelation for me, and I’ll be back with friends to work my way through their extensive drink list and hearty menu. Whether you're seeking inventive cocktails or delectable pub grub, Sugarhall has something to please every palate. The menu features 50/50 vegetarian and meat dishes, catering to most taste preferences. Sugarhall has become a revelatory new destination in Singapore's dining and nightlife scene. Cheers to an extraordinary evening of sipping, savouring, and celebrating life!