Time Out says
Emmanuel Stroobant’s (Picotin, Brussels Sprouts) latest venture has been set up in Clarke Quay and the focus, as its name (pronounced ‘skew’) implies, is firmly on meat and beer. In addition to the whole chicken, leg of lamb and pork belly are also being cooked over the fire, all served alongside roasted potatoes; and the bar is stocked with 250 bottles and ten on draught. But it is one of the starters that has everyone talking: the bone marrow ($17), cut in half, is served layered with button mushrooms atop toasted bread.
The Central #01- 70
6 Eu Tong Sen Street
|Opening hours:||Sun-Thu 11.30am-midnight, Fri & Sat 11.30am-1am|
|Do you own this business?|