Swissotel The Stamford unveils its latest dining concept Skai, a lively contemporary grill situated on the 70th floor.
Taking over the space that was previously occupied by Equinox on the 70th floor of Swissotel The Stamford, Skai is a contemporary grill that serves sharing plates and grilled meats with a Japanese touch. Chef Paul Hallet continues to run the kitchen, offering a three- and four-course set menu during lunch, and an a la carte menu for dinner featuring a series of shared plates and ishiyaki—dishes prepared with a Japanese cooking method that uses hot stones to grill meat.
Start with finely chopped premium Angus beef seasoned with a rich confit egg yolk and topped with caviar, fermented shiitake mushrooms and a zesty ponzu sauce for a nice medley of flavours and textures. We liked that the tartare is served with garlic chips for a satisfyingly crunch.
Other notable highlights from the sharing plates: the fried handmade rye noodles paired with slow-cooked onsen egg, sauteed wild mushrooms and maitake puree made with buckwheat salt and black truffle; and the roasted miso-marinated Alaskan king cod, grilled to perfection in a Josper charcoal oven and served with creamy pea puree, slow cooked leek, Japanese radish puree, pickled Japanese turnips and coconut lime foam.
The stars of the menu, however, are the steaks. There are 10 on the menu, and the beef is procured from Australia, the United States, Japan and Ireland. During our visit, we tried three types—a Saga wagyu tenderloin from Japan ($170 for 160g), a Snake River wagyu New York strip from the US ($170 for 300g) and a Stanbroke Black Angus porterhouse from Australia ($150 for 700g). The American wagyu, with a marble scoring of MB8-9, offers excellent texture and meaty flavours, and was a favourite at the table.
Non meat lovers will enjoy the seafood dishes too, such as the lightly oak-smoked Loch Fyne salmon fillet paired with king crab leg, fresh white clams, wakame pearl barley and crispy salmon skin, then doused with umami-laden clam and oyster broth.
For a perfectly sweet ending, we recommend the soy bean cheesecake, comprising miso fudge, citrus jelly and a lemon sorbet, and torched at the table to give it a caramelised top.
Level 70, 2 Stamford Road, Swissotel The Stamford. Tel: 6837 3322