Angled as a fun take on the traditional steakhouse, Sugarhall dishes out some of the most reasonably priced charcoal-kindled steaks in the city. Irish John Stone tenderloins ($58) and rib-eyes ($48) do add up on the bill, but at 240 grams a serving, they’ll fill the tummy. Otherwise, ordering the wildly flavourful Australian hanger ($30/240g) isn't such a terrible compromise, either. To complement the rum-themed bar, head chef Polo Seah and his team man a charcoal grill, whose smokey influences also show up in plates such as the tiger prawns ($18), beef tongue-studded Brussels sprouts ($14) and grilled cauliflower with burnt butter ($12) to match Sugarhall’s 100-and-growing collection of rare and big-name rums.
