THE PEAK PREMIER DIN­NER UOB Re­serve card­mem­bers en­joy a show­case of con­tem­po­rary art at Opera Gallery, along with a Cham­pagne Louis Roed­erer din­ner pair­ing.

The for­mal­ity of Equinox makes way for the more ca­sual Skai.

The Peak (Singapore) - - Contents -

With the open­ing of Skai, Swis­so­tel has done away with the for­mal din­ing space of Equinox to make room for a more com­mu­nal and re­laxed en­vi­ron­ment. The move is ge­nius. With a re­design that re­flects Ja­panese sim­plic­ity fea­tur­ing ver­ti­cal maple wood slats, and which sec­tions the restau­rant into var­i­ous liv­ing room-like spa­ces, guests can set­tle com­fort­ably on so­fas or ban­quettes while en­joy­ing the peer­less views of the bay area from the lofty win­dows. The menu has been re­freshed by for­mer-Equinox, nowSkai chef Paul Hal­lett to en­cour­age shar­ing among guests. Dishes are smaller than en­tree por­tions and in­ven­tive, fea­tur­ing trendy in­gre­di­ents and a light Ja­panese touch.

Din­ers can find cau­li­flower steak sprin­kled with spiced date, pick­led eringi mush­room and cashew nuts. Unagi makes an ap­pear­ance in saf­fron risotto, and there’s crispy rye noo­dles topped with truf­fle, wild mush­room and on­sen egg. The stand­out item is the steak tast­ing plat­ter, which serves 100g pieces of skil­fully grilled pre­mium beef from Ja­pan, Aus­tralia and the US. Bring friends or busi­ness as­so­ci­ates – it’s that kind of place. Level 70, Swis­so­tel The Stam­ford.

01 MEAT MAN Skai chef Paul Hal­lett’s butch­ery back­ground comes to the fore in his flavour­ful steaks. 02 FRESH MENU The dishes come in var­ied tex­tures to whet the ap­petite. Pic­tured here: crispy rye noo­dles with on­sen egg. 01

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