I can still fondly recall my first trip to SKIRT 2 years ago. It was my very first time in Sentosa Cove and I had been on a quest to find the best steaks in Singapore. I still remember my disbelief after taking my first bite into their dry-aged SKIRT, which I learned was not just something ladies wear but an uncommon type of steak cut.
A dry-aged steak is hung in a dry cabinet for weeks to months. And this dry-ageing process means that blood will not start oozing out after you cut your steak, even if its done medium rare. And any serious foodie eats their steak medium rare.
It was the best $42 steak I had.
The next time we were back at W Singapore for a staycation, I couldn’t wait to bring my partner to SKIRT. Sadly, I found out the hard way that they now had a dress code, which disagreed with the shorts and slippers look I was rocking. Oops, so much for staycation attire! So guys remember, you do need to dress smart-casual here.
Being located at Sentosa Cove, SKIRT isn’t the easiest place to get to. But we were excited to check out the new menu prepared by chef Andrew Nocente. A few things have changed since the last time were here. I realised SKIRT now only opened for dinner, from 6pm to 12am. Their prices have also gone up. And they had a brand new 3-4 course menu featuring some of SKIRT’s most popular dishes.
The crab cakes were served with an interesting curry foam which tasted nothing like curry but it did help mitigate the usual dryness associated with crab cakes. I did not get the cucumber. Well I never get cucumber. But the dish was good.
The highlights of this course though were the King Prawns and Beef Carpaccio. The sheer size of these crustaceans make them good value for money and they are seasoned just enough so you still appreciate their freshness.
The truffle helped to neutralise the rawness of the Carpaccio. I am still at the stage where I find everything tastes better with truffle. So I very much preferred it over the pure Jamón ibérico (cured ham) as that reminded me a bit too much of cold cuts.
I found the dishes here decent but I thought everything in course 1 was better. If I had to pick a favourite from this course, it would be the grilled squid.
Although I was super excited for the Truffle Pallea, it just didn’t do it for me.
So that only reaffirmed my belief that whenever you’re at SKIRT, you want to order their meats for your main. You can never go wrong with the steak here. It was like being reunited with a long lost love.
The Mixed Berry Pavlova had beetroot, an overpowering vegetable which is a very acquired taste. So much so that I failed to acquire it after living for 3 years in Australia. Yea that and vegemite. So unless you have a very adventurous palate, I suggest you not giving it a try either.
The Apple Crumble was presented exquisitely but turned out ordinary for SKIRT standards.
What impressed me was the Chocolate, Chocolate, Chocolate. As its name implies, it was a lot of chocolate. But it’s marriage of tofu-like white chocolate, chocolate crumbs and ice cream won me over.
SKIRT is one of the places in Singapore I would highly recommend for romantic or special occasions. There’s that huge benefit of strolling with your date around Quayside Isle after your dinner, and SKIRT itself is bathed in an aura of exclusivity and luxury.
Their new affordable menu lets you try some of SKIRT’s signatures with their 3 course menu being priced at $118++ and their 4 course menu being priced at $138++
Coming here is always a special treat for me.
Reservations: 6808 7278
Address: 21 Ocean Way, 098374 Singapore
This post was brought to you by W Singapore.
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