SKIRT at W Singapore – Sentosa Cove has launched The Insider’s Cut featuring a refreshed menu and a strengthened emphasis on the cuisine and style of service. With reference to the cattle theme, the luxurious interior features double-height glass curtain wall facade with glistening chandeliers and leather placemats.

Helming the kitchen is Chef Larry Koh who aims to offer unique cuts to suit the palates of the diverse following and of which, the Blackmarket cut from Rangers Valley is exclusive to and only available at SKIRT. 

Our dinner started with a refreshing plate of Hokkaido Scallop Ceviche Blood Orange & Nori. The tangy blood orange helps to open up the palate but I thought it was a little too sourish that night. The subtly sweet side did its job to echo the sweetness of the scallops though.

When Confit Duck Leg did a transformation, what we get is just shredded duck pieces with crispy kombu, slow cooked hen’s egg and root vegetables. I am used to having this french stable as a whole, savouring the crispy skin and falling-off-the bone perfection. This version makes it easier to eat with the soft egg adding as a decadence and the kombu adds a playful crunch.

Now here comes the star – Sher Wagyu F1 Ribeye. Australian Wagyu beef produced by the Sher family is tender and juicy with superb flavour. The meat has been recognised by Australia’s leading chefs and the marbling makes it rich and buttery. SKIRT uses prime Mesquite wood-fire to bring out a naturally mild and smoky flavour. Complete your meal with some sides such as brussl sprouts and sauteed medley of mushrooms.

Desserts were decent – I had the yuzu cheese tart with granny smith apple sorbet and tangy raspberry yuzu curd while Jinhua had the signature chocolate, chocolate, chocolate with contrasting layers of texture.

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