Newly opened casual contemporary grill SKAI is set to be Singapore’s next go-to dining destination with their gourmet Josper-grilled steaks and sky-high views
There’s a new must-try dining destination in town – one with killer views of Singapore’s stunning skyline, a great buzzy atmosphere and top-notch steaks and seafood with a Japanese influence. Enter, new contemporary grill SKAI at the top of Swissôtel The Stamford.
Spectacular sky high views
The first thing you’ll notice at SKAI is the view. Set on the 70th floor of Swissôtel The Stamford, the sight of Singapore spread out before you in all its glory is something spectacular and equally impressive by day as it is by night.
The minimalist space seats 130 and features warm woods, organic textures and sleek edges echoing tasteful Japanese accents that are woven both into the decor and cuisine.
Chic contemporary grill -gourmet steaks
The kitchen is helmed by Welsh Chef Paul Hallett, who brings his love of prime cuts of quality beef and dedication to using only the highest quality produce to the forefront of SKAI’s menu. Dishes exhibit Japanese accents throughout — from the lunch offering of salads and grains to a more refined selection of sharing plates and Ishiyaki for dinner.
Starters include the Chopped Angus Beef with Fermented Shitake, which sees finely chopped premium Angus Beef seasoned with a confit egg yolk and topped with caviar and fermented Shitake mushrooms. A zesty Ponzu sauce lifts the dish and the shards of garlic chips add texture. Yellow Fin Tuna with Sesame Crackers makes another refreshing starter of fresh Yellow Fin Tuna tartare punctuated with a soy, ginger and lime dressing, spiced up with Japanese chilli blend Togarashi.
The menu balances both Josper charcoal grilled beef (like their A5 Tenderloin Wagyu from Japan, New York Strip MB 8-9 Wagyu from the US, and the Porter House Black Angus MB4 from Australia) with lighter dishes of seafood and fish which are crafted for sharing. The steaks are the main draw here – succulent and tender, full flavoured marbling, and perfectly cooked with a crusty char exterior, served with a choice of sauces, and sides like hand cut chips and grilled asparagus.
Save room for the stunning desserts created by Chef Koo Jee, Winner of the Singapore Pastry Cup 2017. Order the Caramelised Soy Bean Cheesecake and it will be caramelised at the table, for a little bit of theatre. Delicate creamy soybean cheesecake is offset with miso fudge, citrus jelly and a lemon sorbet – the citrus cutting the sweetness of the dish for a perfectly balanced end to your meal. We are saving the best for last however; we won’t spoil the spectacle by telling you too much, but the Yuzu White Chocolate dessert featuring white chocolate, lychee coulis and yuzu cream is a visually stunning and delicious grand finale to dining at new hot spot SKAI!