SKAI Restaurant

Dining at Singapore's highest restaurant never gets old. Soaring 70 floors above the ground, SKAI at Swissôtel The Stamford has been one of the go-to spots for milestone dinners and special occasions since opening in 2018. But there's now another reason to return. The restaurant just welcomed a new Executive Chef, Enver Can Gumus, who brings years of experience across Europe, the Middle East and Asia, and a new produce-led modern cuisine menu to the table. 

The vibe 

Imagine your dream penthouse living room. Floor-to-ceiling windows wrap around the dining room, offering a cinematic sweep of Marina Bay Sands, the Esplanade and the CBD glittering below. Come at sunset, and you’ll get a front-row seat to the city’s daily light show. Inside, the spacious 130-seater takes a quiet cue from modern Japanese design: clean lines softened by green foliage, maple accents and a warm, minimalist sensibility that somehow manages to feel both polished and homey. Sink into one of the plush sofas with your date, or perch on a tall bar stool with a cocktail in hand and the city at your feet. It’s relaxed, refined and just dramatic enough to remind you that you’re dining in the clouds.

The food 

Beyond the regular à la carte selection, we recommend going for Chef Can's Handwritten Tasting Menu, available for lunch (three courses from $62 per person) and dinner (five courses from $198 per person). 

Lunch begins with fluffy brioche served alongside whipped butter that errs slightly on the salty side, before moving into starters like Hokkaido scallop, dry-aged hamachi crudo or other seasonal options. Our scallops arrive perfectly caramelised and fork-tender with a bonito beurre blanc sauce and delicious scallop crackers, though the sweet corn pairing slightly overpowers the dish. The same can be said for our choice of main – the turbot à la plancha, which has a lovely golden-brown sear and buttery, flaky centre, but is overshadowed by an overly contrasting lobster bisque sauce at the base. 

If beef is your preference, SKAI remains one of the city's better destinations for premium cuts, ranging from Saga Wagyu A5 to Westholme Wagyu prime ribs, all finished in the restaurant's Josper oven or over binchotan charcoal. The Black Onyx beef tenderloin is available for lunch at a $32 top-up, with wagyu butter potatoes, peppercorn sauce and shishito. Don't skip the Tuna Bar either. Bluefin tuna is flown in from Japan, dry-aged in-house for six days, and served up in thick, chunky slices as nigiri, sashimi, or in a platter of your choice (from $98).

Desserts, dreamt by Executive Pastry Chef Yong Ming Choong, are excellent. We love our pick of the citrus mango cream on the lunch menu, featuring kumquat compote, mango and a soothing chrysanthemum sorbet to end things on a refreshing, delicate note.

The drink

The drinks programme at SKAI is as polished as its food, with the wine list covering both Old and New World producers, with enough variety to please casual sippers and seasoned drinkers alike. Meanwhile, cocktails are approachable and elegant, and there's a decent selection of mocktails for those laying off the booze. For something alcohol-free, light, fruity and citrusy, order the Paradise ($18) – a tropical blend of pineapple juice, passionfruit, mango, lime and coconut syrup.

Time Out tip

Don’t just come for lunch, dinner or the view. SKAI’s afternoon tea experience has earned its own loyal following over the years, with the restaurant collaborating with plenty of brands and characters to create some of the most unique tea sets in the city. Past editions have seen the likes of Paddington Bear and Peter Rabbit, and both were as charming as they sound.