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Skyve Wine Bis tro
Going Back to Basics
I found it hard to believe that something in such a central location could be so secluded
and quiet. Located along Windstedt road just outside of the Orchard area, Skyve Wine
Bistro is surrounded by lush greenery and has plenty of glass windows for natural
light. Occupying the space that was formerly Monk’s Hill Secondary School’s canteen,
the restaurant subtly reflects the ‘old school’ concept in its furnishings and whacky
accessories, creating a playful and unique setting.
The place mats, for example, were designed
with nonsensical yet highly entertaining flow
charts that differed for each diner. It was
like going back to school when our menus
arrived, as they were designed to look like
thesis books. Those looking to have a glass
of wine with their meal need not do their
own research because each dish stated in
the menu comes with recommended wine
pairing.
We started with the oysters - one of the
restaurant’s signature dishes - that came in
3 varying flavours and strengths. The mildest
was the Mentaiyaki oysters which took on a
more Japanese flavour due to the inclusion
of Mentaiko and Ebiko. The Chilean oysters
were spiced up with Serrano, while the
classic Kilpatrick oyster did not disappoint
and was the strongest of all due to the
Worchester sauce. Next came the Petuna and
Ume Somen. I particularly liked the sesame
yzu dressing that was glazed on the ume
somen, and the mango and chilli slices that
were thrown on top added a South East Asian
touch to this light but extremely tasty dish.
tinge. Served with baby vegetables, candied
pecans and pommes puree, I could not help
but admire how healthy the dish was as it
was delectable! Also cooked in a sous vide
style was the Spicy Kalbi Beef Shortribs that
had a kalbi glaze Korean marinade. The crispy
root vegetable ribbons that came along were
a delightfully crunchy addition to the dish.
Their delectable dessert menu will tempt you
no matter how filled you are. The highlight
for me was the Snicker Bar, which came
with salted caramel pudding, peanut butter,
chocolate ganache, feuilletine, flambed
bananas and vanilla gelato.
Other desserts include the classic Tiramisu
which comes with mascarpone cream and
khalua granites, and the Mango and Cheese
Semifreddo that comes with rippled frozen
mousse, frozen lime foam, sable cookies at
the base for a bit more crunch.
Creative and incredibly tasty, a meal at Skyve
Wine and Bistro will entertain you with their
“euphoriology of heavenly fantasies”. Its light
and fun atmosphere makes it the perfect
Following this was the French classic Beef destination for all occasions, whether it is
Tatare which Skyve spiced up with ancho brunch with the family or dinner and drinks
chilli aioli. The chilli paste is decoratively lined with friends.
along the plate so that you can mix it into the
truffle egg and beef mash in the quantity
of your choice, and the dish comes along
with flat bread to help counter the strong
aftertaste. The first main to arrive was the
Polenta Mushroom Stack, a fully vegetarian
dish which comes with mushroom fricassee
and grilled portabello, sandwiched between
polenta cakes. This was served with seasonal
vegetable pesto for extra bursts of flavor.
Led by a brother-sister
team, Celine Tan is the
brainchild of Skyve Wine
Bistro restaurant, while her
brother Jachin who spent
time overseas mastering his
culinary skills, has recently
joined as Executive Chef. The
two recently revamped their
menu with hearty creations
that showcase flavours from
all over the world.
Skyve Wine Bistro | 10 Windstedt Road |
Block E #01-17 | T 6225 6690 | www.skyve.
sg
Chef Jachin Tan who defines his cooking style
as ‘organic’, frequently uses sous vide as his
mode of cooking as he believes in allowing
the natural flavours of ingredients to come
through. The beauty of this style of cooking
was displayed in the next few dishes. The
chicken in the Sous Vide Pou let was perfectly
cooked and glazed with apricot for a sweet
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