Skirt

The steakhouse nestled within W Sentosa boasts an ultra-modern setting, characterised by futuristic decor and floor-to-ceiling glass windows. The menu is a combination of seafood and beef aged in a temperaturecontrolled glass chamber. Start with the baked bread with chorizo oil, but leave space for the seafood appetiser of grilled Maine lobsters and marinated king prawns. As for the beef, there’s an elegant cut of A4 Saga-gyu from Kyushu, as well as the F1 grain-fed Sher wagyu, aged in-house for 30 days. The tenderness of the medium-rare cut, sprinkled with smoked salt, will instantly take you to carnivore heaven. Exclusive to Skirt is the Black Angus grain-fed Black Market MS5+ from Glen Innes in New South Wales, Australia—try this particular variant with the bone in, as the kitchen will butterfly it beautifully and grill it in a mesquite wood oven for a delicious char and extra smoky flavour. There’s a varied drinks list of wines, sakes and cocktails.