After a short hiatus, Skirt at W Singapore Sentosa Cove returns with a fresh look and a brand new grill-focused menu to boot. Unveiling its playfully chic interiors, splashed with soft tones of plum and cherry, the refurbished dining hall is light and airy thanks to the floor-to-ceiling glass windows that overlook the docks. The centrepiece of the restaurant is none other than the stunning open-concept kitchen, adorned with marble and flanked by dry-ageing fridges and shelves full of chopped wood.
There you’ll find chef de cuisine Paul Chong – formerly from Butcher Boy by renowned chef Andrew Walsh – and his talented team playing with fire right before your eyes. Pick from a premium range of meats by reputable cattle producers from Australia and Japan including free-range grass-fed beef by Little Joe in Northeastern Victoria and the prized Omi A5 Wagyu from Shiga Prefecture.
For the perfect balance of intense beefiness and melt-in-your-mouth decadence, consider the full-blood Wagyu Tri-Tip Steak ($98) by David Blackmore from Victoria, Australia. The well-marbled slab arrives tender with a smoke-kissed bark that pairs best with the house-made chimichurri and a well-bodied Argentinian Malbec. Other sauces include a tangy bearnaise and a flavoursome red wine jus.
Besides the meat galore, the modern grill also surfs up a treasure chest of fresh and aged seafood alongside wood-fired vegetarian courses. Think oceanic delights such as the refreshing Japanese swordfish crudo ($28) layered with tangy tomatoes and pickled myoga or the delicate seared lobster ($36) with roasted pumpkin soup and sharp fennel salad. Smoked eel ($9) is also stacked together with moreish uni taramasalata and butter-fried yuca.
The expert craftsmanship doesn’t stop there. Poultry is also given air time with the highlight of the dry-aged duck ($148). According to the chefs, the East-meets-West affair draws inspiration from the crispy glass-like skin of the Peking Duck. While it isn’t Peking Duck (it doesn’t claim to be), the idea came through as a result – think succulent duck breast with crispier skin tinged with citrus. It is finished with accompaniments of tart fermented blackberry jus and earthy floral smoked turnips.
From choosing your very own customised steak knives to the warm hospitality shown by the affable crew, Skirt’s new chapter proves to be an exciting place to be not just for steak lovers but all gastronomes alike. And while the view of luxury yachts may draw most of the attention, we think watching the flames dance certainly makes for a better experience.