Modern Basque Restaurant Sugarra Opens at RWS

The 68-seat restaurant by chef Aitor Jeronimo Orive is part of RWS' extensive transformation of its dining concepts

- Eunice Quek

The new year marks a new beginning for a familiar name in Singapore's fine-dining scene - Spanish-Australian chef Aitor Jeronimo Orive, formerly of the now-defunct one-Michelin-starred Basque Kitchen by Aitor.

The former Iggy's chef returns as the chef-consultant for Sugarra, a new modern Basque restaurant that has soft-launched at Hotel Michael in Resorts World Sentosa (RWS) and officially opens after Chinese New Year in February.

The 68-seat restaurant sits in the space that previously housed Michelin-starred establishments Table65 and Joel Robuchon Restaurant.

Prior to Orive leaving for Melbourne after shutting Basque Kitchen by Aitor at The Fullerton Waterboat House in May 2023, he was approached by RWS to open Sugarra.

Its name, which means flame in Basque, is a nod to the wood-fire cooking and charcoal-grilling techniques in the restaurant.

In his role, Orive, 42, is not based here permanently and will visit regularly.

Calling it "destiny and chance", he managed to rope in Spanish chef de cuisine Aitor Gonzalez, 45, to helm the kitchen.

Both chefs have been friends since their time working together at Hotel Villa Magna's restaurant in Madrid, back in 2012.