The refreshed Skirt at W Singapore Sentosa Cove is a great example of what a modern steakhouse should be. Every carnivorous endeavour begins in the stunning open-concept kitchen, adorned with marble and flanked by dry-ageing fridges and shelves full of chopped wood. Only premium cuts by reputable cattle producers from Australia and Japan go on the grill – think free-range grass-fed beef by Little Joe in Northeastern Victoria and the prized Omi A5 Wagyu from Shiga Prefecture. Besides the meat galore, the modern grill also surfs up a treasure chest of fresh and aged seafood alongside wood-fired vegetarian courses. 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.