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We started off on a light note; an mixed fruit and cracker/nacho fondue of sorts. The long lineup of sauces are actually freshly concocted from scratch, from the spicy to the sweet to the salty. We took a vote and our favourite was this watery, tom-yum tasting one (very top bowl). Choose from crunchy crackers, mixed fruits and nacho with meat paste, and mix it up with the sauce of you choice to have a truly personalized taste. Azucar actually makes all of its own sauces, so you can be assured of
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We started off on a light note; an mixed fruit and cracker/nacho fondue of sorts. The long lineup of sauces are actually freshly concocted from scratch, from the spicy to the sweet to the salty. We took a vote and our favourite was this watery, tom-yum tasting one (very top bowl). Choose from crunchy crackers, mixed fruits and nacho with meat paste, and mix it up with the sauce of you choice to have a truly personalized taste. Azucar actually makes all of its own sauces, so you can be assured of the top quality and freshness. I think they also sell the sauces bottled, so you can bring it home if you like.
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This came as a surprise to me; if you have been reading my blog you will notice I'm not a fish person. But this Grilled Salmon Fillet was a total exception: The soft pink flesh was cooked to a very soft texture. Light and fluffy, it balanced very well with the herbs and salt toppings; and those fat pesto pasta strips added an extra dimension of taste with its lightly salty moistness.
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In my trip to France last year, I had had a similar Risotto dish but it disappointed me due to overwhelming fishy stench of the marine ingredients due to poor preparation. So when this Saffron Risotto with Seafood was served up, I was abit skeptical. I love the color of the dish and was glad to note that there was no fishy seafood smell. I did feel that the consistency was abit on the thick side, but the juiciness of mussels and prawns saved it from being too much. It gets abit rich after awhile though...
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Lamb, is a very tricky meat to cook. Like beef, it seeks a certain skill and finesse to not overcook it lest it becomes too tough or too undercooked and retains a gamey smell that overwhelms some. But fear not, Azucar does it well. Perhaps one of the better ones I've had so far, this Oven-baked lamb rack with cheese fritatta is light on the palate with the herb-stewed lamb flavor, balanced with asparagus and sticky melted cheese.
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Chocolate lovers will be able to satisfy their cravings with the Double Chocolate Brownie; crunchy on the top layer topped off with a generous dollop of vanilla ice-cream and sliced strawberries. The richness of the cocoa fudge is undeniable, on a sweet-bitter note that couples well with the saccharine ice cream.
[ Recommend ]
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For the full review on more dishes, read it here at http://www.junedujour.com/2014/04/review-azucar-restobar-that-hidden-gem.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-02-27
Dining Method
Dine In
Spending Per Head
$25 (Dinner)
Dining Offer
Tasting Event
Recommended Dishes
  • Grilled Salmon Fillet