True to W Singapore’s five-star unconventionality, the hotel’s signature restaurant presents an innovative take on steakhouse classics.
Dry-ageing remains a cornerstone; premium cuts, like A5 Omi Wagyu, are dry-aged from 14 to 45 days, while seafood and poultry are given the same treatment to intensify flavours and enhance textures. The Grilled Aquna Murray Cod ($52), dry-aged from four to seven days, is gently grilled over almond wood and charcoal, resulting in a naturally sweet and flaky fish.
The Jeju Island Pork Belly ($36), hickory-smoked and served with fennel kraut, almost melts in the mouth, while the Grilled Fremantle Octopus ($38) is perfectly toothsome with a beautifully blistered char.
Thanks to partnerships with David Blackmore Rohnes (Australia) and Hokkaido A4 Wagyu (Japan), SKIRT also offers ‘limited edition’ cuts like the Denver steak and Picanha. Round things off with the crowd-pleasing Charred Hispi Cabbage ($18) and a glass of Submission Cabernet Sauvignon ($29) to complete the experience.
