The Place We love our steaks. Skirt has always been on our radar and we were glad that we finally made our way to W Singapore, located at Sentosa Cove right beside Quayside Isle. It will be difficult not to notice the centrepiece parrilla grill as you enter Skirt where you can catch some serious grilling action going on. The interior of Skirt is modern yet cosy, with spacious seating where you can indulge in an intimate dining ambience. Unlike The Kitchen Table and Woobar dining concepts which are consistent across all W Hotels, Skirt is a dining concept unique to W Singapore, which specialises mainly in steaks.
The Food We tried the Route 88 menu while we visited Skirt, a special 3-course signature steak dinner only available from Monday to Thursday at S$88++ per person. We thought that this is pretty good value for money given that the a la carte mains are priced on the higher range for sure.
We began with the Start Of Route (appetiser), followed by the Pit Stop (main), and finally the End of Route (dessert).
The standouts for me from the Start Of Route selections are the Confit Duck Leg and Tuna Ponzu. The Confit Duck Leg was served alongside with slow-cooked Hen’s egg and Root vegetables, where I will suggest to break the egg and mix it all up. The combination of the egg and mashed up duck confit was surprisingly tasty.
In comparison, the Tuna Ponzu took on a more refreshing bite on the palate. Fresh sashimi works for me most of the time, especially when citrusy notes like the ponzu is added. This is also served with Chive Flower Slaw Crispy Rice.
Other options for appetisers include the Crab Cake with cucumber and spiced foam and the Nashi Pear and Beets Tartare Salad with Brin D’amour Goat Cheese.
The highlight of our meal was no doubt the Pit Stop, where we savoured two different cuts of beef prepared from the Parrilla Grill. We learnt that the grill uses prime Mesquite wood-fire, which is able to bring out a naturally mild and smoky flavour of the meats, which are all dry aged with Skirt’s in-house dry-aging facility right behind the Parrilla Grill.
I first tried the USDA Brandt Tenderloin, grilled to nice medium-rare hue and I thought I did not need much condiments to go along. We were also served barbeque sauce, bearnaise sauce and a special salt to go along with our meats.
However, the more life-changing moment happened when I took a bite of the Black Angus Grain Fed MS5+ Sirloin. This cut of marbling score of 5 is an Australian Wagyu, and it was not difficult to taste why it was the crowd’s favourite cut that night. The sirloin was grilled to such a succulent flavour, where you can also appreciate some of the smoky bits as you chew into the tender meat. The smokiness of the meat was just right, it certainly did not mask or waste the innately premium beef cut. The sides are not shabby as well, not your usual potatoes or chips, but Wasabi Mash and Wild Field Farmer’s Salad.
Other than beef, there are other selections for mains on the Route 88 menu such as seafood.
Moving on to the End of this beautiful Route, my favourite of the desserts we tried is the Chocolate, Chocolate, Chocolate, a nice decadence of rich dark chocolate which was not overly sweet. I was addicted to it.
Alternatively, the Trio Palatte Crème Brulee is like the best of three worlds – you get to try the Milk Chocolate & Hazelnut, Coconut & Lemongrass and Earl Grey Tea flavours all at once, my favourite being the Chocolate & Hazelnut.
If you want to end on a lighter note after the heavy flavours of the meat, go for the Yuzu Cheese Tart with Granny Smith Apple Sorbet Raspberry and Yuzu Curd. It comes with an additional yuzu spray if you need to intensify the yuzu flavour on your plate.
Rants The location on the other end of Singapore, coupled with the other end of Sentosa is one of the hindrance of getting to W Singapore. But if anything, you will forget the hassle once you arrive here in style as it doesn’t feel like you are in Singapore.
Will I return again? If you have always been thinking about trying Skirt, the Route 88 menu will be a good excuse to visit the restaurant as we think it is relatively value for money. Otherwise, this is one restaurant which I will mark it down as an ideal spot to celebrate a special occasion, and splurge.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Sunday to Thursday: 6pm to 11.30pm
Friday, Saturday, Eve Of Public Holidays, Public Holidays: 6pm to 12am
Ranted by The Ranter