Skirt @ W Hotel Singapore (Sentosa Cove)

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Setting

Open-concept kitchen

Glass horn chandeliers line the ceiling

W empire’s first steakhouse debuts in W Singapore @ Sentosa Cove via this stunning glass-wrapped destination tucked away on level 1 of the hotel. Sporting a contemporary open concept kitchen centerpiece with an open-top parilla grill and a temperature-controlled chiller cabinet housing an array of aged beef, Skirt offers a chic respite from the funky LED lights-lit hotel. Elegant as it may seem, we will not skirt the classy-or-cluttered issue of a ceiling crowded with cow-themed décor ranging from blow glass-horn chandeliers to wooden milk teats – if that’s what it takes to remind guests that Skirt is indeed a steakhouse, the message is loud and clear. Thankfully, the dining space is decidedly down to earth with a choice of distressed leather booth seats overhung with inverted leather tree lamps or wooden tables and suede chairs that work for bigger groups. The whiskey bar tucked at the rear end of the restaurant beckons with bespoke cocktails (just tell the resident mixologist your flavours of choice and he’ll whip up something for you).
What to expect?
 
Skirt’s menu teems with 5 varieties of beef sourced from Argentina, USA and Australia: there’s Argentina grass fed angus, Creekstone Farm USDA corn fed black angus and 3 different Australian breeds (Tajima crossed wagyu, Blackmore full blood wagyu and Cape Grim grass fed angus) with prices spanning S$35++ to S$155++ each – majority are priced within the affordable S$40+ range, with S$155 steaks being the outliers.
Blackmore full blood wagyu skirt steak
Shortrib with condiments (cherry tomato relish)
If making a choice from the steak-centric “Parilla Land” menu is too painful, we suggest the signature skirt steak (S$40++), a Blackmore full blood wagyu – 250g hunk of umami-packed meat about 1.5” in thickness grilled on the parilla to yield a charred façade yet retaining a lovely pink tone. Like the skirt steak, all the steaks at Skirt are cooked exclusively on the parilla grill with the exception of the Creekstone Farm short rib (S$58++), which is first slow cooked via sous vide before going on the parilla fire – this perhaps account for the short ribs’ over-doneness and lack of beefy flavours although it’s quite impossible to fault its fork-tender texture. Whichever cut you pick, you’ll be assured of a plethora of condiments, in fact more than you can handle – red wine and marrow, four peppercorn, horseradish, bloody Mary butter and the ultra delicious cherry tomato relish, amongst others.
While steaks take centre stage, Skirt offers abundant non-steak options including a “Shared Tables” menu with parilla-grilled seafood, poultry and lamb for communal dining.
Cured Petuna ocean trout with salmon eggs and dill cream
Like CUT, Skirt also flirts with heaps of toothsome contemporary starters that will not look out of place in a modern European eatery. There’s the blanket of cured Petuna ocean trout with rounds of sliced radish, pearls of salmon eggs alongside a splash of dill cream, or if you prefer something warm, the split king prawns grilled simply on the parilla with a generous sprinkle of salt and pepper.
Torched honey meringue on pineapple and coconut ice cream
 
If you have any lingering doubts about Skirt’s modern European prowess, the arrival of the desserts will put them to rest – the torched honey meringue on a block of refreshing coconut and pineapple ice cream is exemplary.

Skirt also offers a 6-course ‘Boldest Experience’ tasting menu (S$150++) for those who desire an experience of what the extensive menu has to offer. If you are bold enough to take this on, we suggest you come with empty stomachs.

Skirt | 21 Ocean Way | Tel: 65-6808 7288

For picture story, visit www.facebook.com/bibikgourmand

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© Evelyn Chen 2013

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