You didn’t know that skirt is a cut of beef, when it’s not being a garment? Neither did we. Prized for its flavour rather than its tenderness, it’s rendered deliciously toothsome at SKIRT by dint of judicious ageing in two large glass cabinets that are part of the décor.
At the new W Singapore Sentosa Cove’s “modern grill” restaurant, Blackmore full blood Wagyu steaks range from $44 for the signature skirt, to $155 for the ribeye or sirloin. There are plenty of options in between, from Argentinian or Cape Grim Australian grass-fed Angus, to premium USDA corn-fed Black Angus and more. Mostly weighing in at 250g, portions aren’t huge; for the more peckish, there’s a 1kg Tomahawk ($110).
The décor celebrates the life (and, erm, death) of the cow in the W’s typically quirky fashion: an assembly of chopping boards suspended from the ceiling on chains, a shoal of hand-blown glass horns, leather chandeliers with leaf-shaped cut-outs, Perspex light-cubes printed with pastoral daisies.
It’s dinner and a show: in the open plan kitchen, Aussie chef Andrew Nocente not only presides over the parillero (grill) and asador (barbecue) but also whips up sophisticated seafood treats such as Maine lobster ($68).
Choose your starters ($12 to $50) from a selection that includes jamón, chorizo and salchihon ibéricode bellota, grilled Padrón peppers and peppered king prawns. For dessert, how far wrong can you go with warm Venezuelan chocolate mud with poached wild strawberries and tarragon?
Must-try dish: Skirt steak
21 Ocean Way
6808 7278 | See more Singapore restaurant reviews