intheTASTE
intheTASTE
SKIRT
Experience a symphony of grilled meats and seafood at W Singapore’s modern grill restaurant, SKIRT, where leather and horn chandeliers and other details tell a story behind the
concept of the restaurant. Racks of raw meat hung up on display in ageing cabinets and
dishes served in copper pans and wooden platters, play along with its raw organic design
aesthetic, infusing a rustic edge to an otherwise elegant setting. While we eagerly waited
for the chef to prepare our dishes, a pan of soft buns was served together with chorizo oil.
Warm and fluffy, it is easy to devour roll after roll, forgetting the whole menu lined up for
the night. Pairing it with the chorizo oil that comes alongside adds an aromatic and slightly
spicy flair to the plain buns.
For starters, the server placed the SKIRT Made
Blackmore Charcuterie in front of us, which was
elegantly plated on a wooden platter. Served
in an adorable copper pot, the liver pate leaves
a whirl of complex flavours in your mouth,
rendering you confounded. Should the taste
be too overpowering for your palate, you can
spread it on the accompanying crusty sourdough bread and savour it just the same. Laid
tastefully on the platter are also two variations
of cured blackmore, best taken with the thinly
sliced asparagus and cauliflower for that added
crunch. The pulled oxtail meat was so flavoursome to the point of being heavily addictive.
Despite being known for its famed steaks, the
Grilled King Prawns was what made my night.
Simply split into halves and lightly seasoned
with pepper, allowed the fresh sweetness of the
prawns to be emphasised. A light squirt of lime
over the gems of seafood further brings out the
palatableness of the dish, making it more appetising. Each chewy bite was a mouthful of pure
bliss – an exemplary dish indeed.
Just as the earlier dishes start to whet the appetite, the Confit Pork Belly was introduced. A
dainty slab is all you need to quell your craving for this fragrant dish. The gelatinous pork
belly confit under a jacket of perforated crispy
skin and a lace of amber-like caramelised sugar
fairly justifies the number of calories consumed.
Braised to possess a tender texture, the pork
breaks apart in the mouth and does not coat
the mouth with a layer of fatty oil. Lightly grilled
pearl onions adorning the plate complement
the pork.
We breezed through the menu and reached
the glorious moment for what was highly anticipated for – the Australian Black Market Sirloin. But before we progressed to the steak, two
little bottles were presented – a palate cleanser
Weekendin 32
Weekendin 32
concocted with apple juice and bourbon whiskey, and Barbeque Sauce to go with the beef.
The cut from the back of the animal was grilled
to perfection, leaving it wonderfully tender and
juicy. The marbling in the sirloin is more intense
than in other cuts, giving flavour and texture
never tasted before. My cut of Marbling Score
5+ Sirloin had a deep smoky flavour that lingered as an aftertaste. For an extra oomph, you
can sprinkle your choice of garlic, smoked or
rosemary salt over the meat.
As a grand finale to the hearty meal, the Texture
of Champagne was an appealing dish, both
visually and to the palate. As what its name
suggests, this dessert was made with creating
the different textures of champagne in mind.
Served in a shot glass and drunk through a
straw, was a shot of what felt like a champagne
milkshake with a strong punch of alcohol. In a
separate plate was champagne jelly strips with
a pleasant bite and champagne mousse that
resembled thick ice cream in terms of consistency. Creamy yet light, this chilled dessert was a
great way to end the meal.
SKIRT is a steakho W6RV