Food Scoops: Skirt At W Singapore Sentosa Cove Unveils New Menu And Revamped Interior

Posted on November 14, 2024 by theRantingPanda in Food, Snippets

What’s Buzzing? My last visit to Skirt at W Singapore Sentosa Cove was a few years ago and the restaurant has undergone a revamp last year to unveil a new interior and a focus on open-fire kitchen. The whole menu has also been revamped with the onboard of their new kitchen team led by new Head Chef Paul Chong.

What To Expect? Expect an emphasis on open-fire cooking and dry-aging techniques for the meats, which are not limited to just beef. The grilling happens over almond wood and binchötan grilling combined with dry-aging methods.

You can also expect rare beef cuts like the Skirt, Tri-tip, Picanha, as the restaurant sources whole carcasses directly from producers around the world. This includes Wagyu from Akune Gold in Japan’s Kagoshima Prefecture, renowned for its 60-year heritage, mild climate, and beef-rearing expertise; as well as 100% grass-fed cuts from Australia’s David Blackmore, boasting a marbling score of 9+. In addition, there is also a variety of cuts as ‘limited edition’ daily specials that rotate regularly.

In terms of beverages, expect a diverse selection of wines from traditional to new-age bottlings, as well as classic cocktails and non-alcoholic options like zero-ABV Negroni and alcohol-free wines.

My meal started with the Dry-Aged Hamachi (S$24) with Burnt Buttermilk, Fennel, Kohlrabi. A light and fresh start to the meal.

On to soup, I love this Wood Fired Lobster (S$32) Pumpkin Soup with Miso & Fennel Salad. You get chunks of smoky fresh lobster in the luscious pumpkin soup.

For mains, the Dry Aged Duck (S$58/pax) with Orange Gastrique, Fermented Blackberry Jus & Foie Gras. This dish is testament that you need not just have beef at Skirt and it is also not positioned as a traditional steakhouse. The duck is tender and very flavourful, especially the crispy skin.

Of course, there is no stopping to have beef since the selection of cuts is so diverse. I had the Chef’s Selection of Blackmore’s Rhones where I tried the Skirt and Oyster Blade cuts. The Oyster Blade is much fattier than the Skirt, and it does get more cloying after a few bites. Don’t get me wrong, it is a delicious cut if you prefer your steak to be fattier.

Conversely, the Skirt cut is for those who prefer a leaner and beefier flavour for your steak, which grows on me more than the Oyster Blade after a few bites.

Dessert is a Chocolate Madness (S$28) which is a combination of Chocolate Almond Cake, White Chocolate Sabayon Chocolate Soil and Chocolate Pop Ice Cream. Intense and rich way to end the meal.

Overall Experience I prefer the new Skirt as compared to its previous look, and the new menu is also more accessible as compared to before from a pricing standpoint. The flavours of the dishes are also smokier in general, which is a nice change to me.

Make your reservation instantly at Skirt here.