Skirt

One of the W Singapore Sentosa Cove Hotel’s dining options (in addition to the hotel’s standard Woobar, the poolside Wet Bar and signature The Kitchen Table), Skirt, in this case, refers to the cut of meat. With new culinary director Justin Dingle-Garciyya on board, the restaurant is moving away from its steakhouse identity – although cuts of meat like the grilled wagyu sirloin and Cape Grim beef tomahawk are still on the menu – to offer more than just cuts of meat. Its new grazing menu ($68) offers seafood and meats at the terrace while the main dining room serves east meets west dishes like laksa octopus and slow-cooked lamb belly.