Hotspots: SKIRT

Where are we dining?

Located at the marina-facing SKIRT within W Singapore – Sentosa Cove, SKIRT has long been one of Singapore’s most respected destinations for serious meat lovers. With the launch of its refreshed menu, the restaurant remains firmly committed to its open-fire philosophy, but this latest evolution reveals something equally important: SKIRT is not simply a steakhouse. It is a restaurant obsessed with flavour, technique, and detail, whether the star ingredient happens to be beef, seafood, or pork.

What makes the experience different?

One of the first things that stood out had nothing to do with food. SKIRT’s Beef Sommeliers guide guests through the menu and, perhaps most surprisingly, present a collection of handcrafted steak knives for each diner to choose from. At first glance, it sounds like the kind of flourish that could easily fall into gimmick territory. In reality, it is one of the most thoughtful touches of the evening. Some knives feel heavier, others more balanced, some with wooden handles, others crafted from marble, concrete, or fibreglass. The process becomes unexpectedly personal and reflects the restaurant’s philosophy: details matter.

Cubano Iberico Pluma

How does the meal begin?

Exceptionally well. The Dry Aged Hamachi Ceviche immediately sets the tone. Bright, refreshing, and beautifully balanced, the combination of leche de tigre, avocado, and burnt buttermilk delivers both freshness and depth. It is the kind of dish that wakes up the palate and reminds you that this kitchen is not solely focused on fire and beef. The Salt-baked Beetroot Salad offers a welcome contrast, while the Grilled Padron Peppers bring smoky sweetness and just enough char to hint at what is to come from the grill. Even the caviar service feels integrated into the menu rather than added for luxury’s sake, pairing beautifully with potato rösti and parmesan custard.

Is it all about the steaks?

Not quite, and that is one of the most pleasant surprises. The standout non-beef dish of the evening was the Cubano Iberico Pluma. This prized cut from the Iberian pig is rarely seen in Singapore and deserves far more attention than it typically receives. Richly marbled, deeply flavourful, and beautifully grilled over charcoal, the result is a dish with remarkable depth and character, easily capable of holding its own alongside the restaurant’s celebrated beef programme. In another restaurant, this could easily be the signature dish.

But the steak is great, right?

Outstanding across the board. We sampled three very different expressions of premium beef: Cape Grim Sirloin from Tasmania, a Livingstone Full Blood Wagyu Ribeye, and a USDA T-Bone. Each delivered exactly what makes its respective style special. The Cape Grim offered the distinctive depth and minerality associated with exceptional grass-fed beef. The USDA T-Bone brought the generous richness that has made American steakhouse culture famous worldwide. My personal preference leaned toward the Livingstone Ribeye, although that says more about my deep affection for ribeye than anything else. The reality is that there was no weak link among the three. They were simply different expressions of outstanding beef, all treated with the same respect for fire, seasoning, and proper cooking.

Craftsmanship and attention to detail all the way

What about dessert?

After a meal built around smoke, char, and richness, both desserts landed exactly where they needed to. The Smoked Cheesecake cleverly continues the restaurant’s open-fire narrative without becoming heavy-handed, while the Yuzu & Kaffir Lime Crème Brûlée provides a lighter, brighter finish. The citrus notes refresh the palate beautifully and leave you feeling satisfied rather than overwhelmed.

Any final thoughts?

Many restaurants can serve excellent steak. What impressed me most about SKIRT is that it delivers a complete dining experience built around craftsmanship and attention to detail. The open-fire cooking is superb, the quality of the ingredients is beyond question, and the service strikes that difficult balance between knowledgeable and approachable. The refreshed menu succeeds because it broadens the conversation beyond beef while never forgetting what made SKIRT successful in the first place. For steak lovers, SKIRT remains one of Singapore’s premier destinations. For everyone else, this new menu is a reminder that there is far more here than what comes off the grill.

W Singapore – Sentosa Cove

21 Ocean Way

Singapore

098374

skirt.sg