SKIRT at W Singapore – Sentosa Cove is a restaurant that can’t be found in other W properties. With a concept that is tied to the life cycle of a cow (it is a grill after all), SKIRT serves up prime cuts of steak and seafood that come from sustainable sources.
The first thing I noticed when I entered the grill were the cozy ambience and excellent décor, with overhead accents to create a dreamy effect especially in the evenings. The restaurant’s centerpiece is the parilla grill which they use to cook their steaks. They are one of the few steakhouses with this type of machine in Singapore. The aging cabinet filled with different types of meat is also hard to miss as diners make their way to their tables.
I started the meal with a refreshing serving of Hokkaido Scallop Ceviche ($23++). While fish is usually used for this Peruvian dish, I found scallops to be a superior choice for this tangy interpretation. Instead of being garnished with lots of onions and vinegar, the ceviche at SKIRT was fruity, with citrus sauce and topped with chunks of oranges. This created a sweet-sour taste to the ceviche which enhanced the sweetness of the succulent scallops. Don’t judge me but I liked the sauce so much that I was still having a go at it even after gulping down the scallops.
Next came the Confit Duck Leg ($23++) which in contrast, was more earthy compared to the traditional confit. Topped with a slow-cooked egg and vegetables, this dish had a very homey feel to it, like comfort food. That being said, it was excellent with the duck being tender without being mushy.
A meal at SKIRT would perhaps not be complete without having a go at their steaks. For those who are particular with their steaks, SKIRT offers a myriad of cuts, with beef hailing from various parts of the world. I had the F1 Grain-Fed Wagyu ($118++) which hailed from Victoria, Australia and had a marbling score of 6 – 7. I chose to have my steak done medium rare, which is just about the right amount of done-ness for such a good piece of meat. The 250gram rib eye looked quite large upon serving but my ravenous self had no problems in devouring the juicy steak which was succulent at every bite.
Alongside the steak, I had Sauteed Broccolini with Sakura Ebi ($15++) and Truffle Mash ($15++) as my sides. What is a good steak after all without some mashed potatoes to go along with it? The broccolini was an interesting side, with the ebi giving it a bit of a more local hae bee feel.
We ended the meal with Chocolate, Chocolate, Chocolate – a name which could only pass in a W property. In retrospect, it was an apt name as the dish consisted of exactly three types of chocolate – fudge, ice cream and bar. There was a fourth type also if you consider the sprinkling of chocolate powder.
Overall, I enjoyed every dish I had for dinner which doesn’t happen very often. This was compounded by the good service from the staff who displayed impressive product knowledge, as was the case during my staycation at W Singapore the week prior.
W Singapore – Sentosa Cove
21 Ocean Way Sentosa