WHY GO

Skillet@163 is a good example of fine dining done well as it offers excellent food and service that make for an elevated dining experience.

Tempt the palate with the standout appetiser of Alaskan king crab leg served with several different taste sensations including kedondong granite, avocado cream, Asian pear and crispy rice wafers. Diverse tastes of sweet, tart and sour unite to complement the freshness of the juicy crab meat.

The premium main dish is the Australian marble nine Wagyu strip loin served with root vegetables, sautéed morel and morel jus. A more modestly priced beef option is the duo of Wagyu, cooked for 36 hours in a Bourguignon-inspired style. This portion of Wagyu beef cheek is tender and rich while an equally tasty Wagyu sausage wrapped in bean curd skin provides an excellent local reference. Vegetables of crisp asparagus, thinly sliced onion and creamed celeriac mash are superb and the jus rich while not overpowering. A glass of Rey Sol Grand Reserve Cabernet Sauvignon is a perfect match with the beef.

A Malaysian-inspired dessert of kaya toast and kopi peng is delicious with its familiar tastes.