Living room in the sky

Brash new-age Equinox has ended its 17-year run, and taking over the 70th floor space is the decidedly tranquil and minimalist SKAI. Executive chef Paul Hallett from Wales brings his love for beef to the fore through sourced artisanal cuts, such as Wylarah Wagyu from Australia and Wagyu from Saga and Miyazaki, charcoal grilled in a Josper oven. Japanese influences are a welcomed touch in exquisitely finished dishes like the crisp Rye Noodle ($35) with dashi mushroom broth; finely chopped Angus Beef Tartare ($28) with textures of fermented shiitake, caviar and ponzu sauce; and Miso Black Cod ($70), paired with pickled Japanese turnips and coconut and lime foam. A cocktail bar helmed by Rusty Cerven showcases new classics, such as Bloody Skai and Pickled Martini ($25 each). 70/F Swissôtel The Stamford, 2 Stamford Road. Tel: 6837 3322