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.
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