SKIRT @ Sentosa (2023)

There’s a new team in-charged at SKIRT and IMHO they have nailed it again for the excellent steaks and lamb rump.

After a short hiatus, Skirt at W Singapore Sentosa Cove returns with a fresh look and a brand new grill-focused menu to boot. Unveiling its playfully chic interiors, splashed with soft tones of plum and cherry, the refurbished dining hall is light and airy thanks to the floor-to-ceiling glass windows that overlook the docks.

The centrepiece of the restaurant is none other than the stunning open-concept kitchen, adorned with marble and flanked by dry-ageing fridges and shelves full of chopped wood.

Rene Oskam, Executive Chef of W Hotel with the new Chef de Cuisine for SKIRT, Paul Chong have come up with a brand new menu that embraces locally sourced ingredients and premium cuts of meat to deliver a tantalising array of flavours and textures. 

Dinner commenced with the bread service. THere’s only one kind of bread available – the sourdough with hand churned seaweed butter. The butter was cream and filled with the satisfying taste of seaweed. The sourdough did not taste like one, more like a sour baguette.

Prepare to dine in style as you pick your steak knife from the artisan craftsmanship of Roland Lannier. Each knife is a masterpiece, meticulously crafted using precious materials like ivory and exotic woods that echo colonial elegance.

Roland Lannier’s knives are entirely made at the workshop in Thiers, with the help of a few specialised local companies (laser cutting, cryogenic hardening, inclusion resin). For me, I am nostalgic and picked the knife from the previous SKIRT (top).

Beef Tartare 

Oscietra caviar, sweet potato crisp, chive oil

The beef tartare was excellent, only if they gave us more chips. The caviar gave it a luxe treatment but it has nothing in terms of the flavour enhancement to the tartare.

Mediterranean Sardines

Brown butter leeks, fennel, pine nut raisin crumble

Fresh off the boat from Lisbon, I thought these would be grilled sardines. Instead it was canned (or bottled) pickled sardines.

Lamb Rump 

Spinach mint puree, caramelized burdock pickled watermelon radish

While the steaks were just a piece of meat, the lamb rump came as a full plate with pickled watermelon radish and caramelised burdock as the side dishes.

The lamb was done perfectly, with the right amount of smokiness and doneness. The mint spinach puree was wonderful accompaniment to the lamb.

David Blackmore’s Full Blood Wagyu 

Victoria, Australia Skirt Steak MB9+ 200g

The skirt cut was not exactly the best cut, and it had too much fats on the sides. But the marbling and doneness were great and the portion was rather generous – did not feel like 200g.

Horseradish Béarnaise | Bordelaise Red Wine Jus | Chimichurri

They were very nice to give us all three sauces for the dinner. The chimichurri and the red wine jus were spot on, the béarnaise was spiked with horseradish but still too rich for me.

Smoked Mashed Potatoes

Smooth, buttery mashed potatoes with truffle oil but I could not taste any smokiness though.

Wood-fired Mushrooms

There’s only one time the mushrooms came out really bad (for that steakhouse put cheese in it) whenever I ordered this in a steakhouse. This turned out exceptionally well, as it was not too much butter and still the fantastic smoky flavours.

We were too full for dessert as we over ordered the sides. Because of the special AMEX dining privileges, we need to order a main each to enjoy the huge discounts.

The revamped SKIRT has a great start (they reopened in August) and I will definitely return once Chef Paul settled in.

SKIRT Restaurant
W Hotel Sentosa Cove, 21 Ocean Way, Singapore 098374
Tel : +65 6808 7278

Visited in Jul 2022

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