Frozen not only changed its name to Sugar, but also introduced hot meals in answer to the growing number of customers who requested for these.
Collaborating with renowned chef Yenni Law, Sugar introduced the Comfort Food menu, featuring a number of lip-smacking appetisers and hearty mains.
Law is an award-winning chef, restaurateur and cookbook author. She is also the only Asian to win the Gourmand award in the women’s category in 2017 for her cookbook titled ‘Her World Cookbook: The Rice Pot’.
A must-try appetiser here is the Chicky fries, which are strips of house-cut chicken spam deep-fried just right so it’s crispy on the outside and soft on the inside. The fries are paired perfectly with a honey mustard sauce. A perfect start to any meal.
If a hearty, warm soup is what you’re after, try ‘Nana’s Soup for the Soul’, a thick and creamy cauliflower and kale soup that will leave you with a warm and fuzzy feeling inside. The soup is served in a little kettle, with hot and crisp homemade garlic toast on the side.
If a super healthy salad trumps all other appetisers in your book, Sugar’s ‘Little Missy’ ticks all the right boxes – roasted nori, tomatoes, kale, roasted pumpkin and edamame.
As for the mains, the star of the show is the crispy rendang called ‘Take This, Gregg!’. This dish is dedicated to Chef Gregg Wallace of the Masterchef UK judging panel, who once commented that a chicken rendang dish fell short of expectations as it was not being “crispy” enough.
So, living up to the controversy, this piece of chicken thigh has a crispy exterior but is juicy and tender inside. The chicken is paired with a luscious and spicy rendang sauce, a small salad and sweet potato fries.
Beef lovers meanwhile should give the Deconstructed Bovril a try. Essentially a beef stew slow-cooked for 48 hours, the meat is fall-off-the-bone tender and the stew is served with homemade garlic toast that is perfect for mopping up the rich, flavourful gravy.
Pasta lovers, fear not as Sugar’s got something for you too. The Seafood Aglio Olio pasta comes with a generous helping of fresh shrimp, mussels and squid.
For a vegetarian pasta option, dig into the Ai Funghi pasta with champignon, hiratake and shiitake mushrooms.
And of course, a meal is not considered over until the desserts arrive at the table. And Sugar’s wide selection of sweet treats will not disappoint.
Besides the classics like Chocolate and Rum and Raisin, Sugar is also known for its unique ice cream flavours that cater to local taste buds.
Kaya Toast, Hibiscus and Musang King are just a few of the unusual but delightful ice cream flavours you can choose. The Musang King is made from actual durian flesh and is a must-try if you’re a hardcore durian addict.
There are also gorgeous ice creams and sorbets that will make choosing just one dessert, quite literally, next to impossible.
The King is their most famous dessert. It is a mix of Musang King ice cream and coconut sorbet covered in marshmallows that have been torched to resemble the spiky skin of the durian fruit.
So, the next time you find yourself in Bangsar, step into Sugar for a meal you won’t forget anytime soon.
Sugar (formerly Frozen)
6, Jalan Telawi 4
Bangsar
59100 Kuala Lumpur
Business hours:
12pm–10pm (Sunday–Thursday)
12pm–12am (Friday–Saturday)