Singapore’s hottest dining concept is set to shake up the F&B scene.
Promising stellar, panoramic views of Singapore’s electrifying skyline, Singapore’s stylish Swissótel the Stamford Hotel welcomes a brand-new social dining concept on their iconic 70th floor. Introducing SKAI – a trendy, contemporary grill with buzzing ambience and flawless service, offering a progressive menu of sharing dishes put together by Executive Chef Paul Hallett, alongside a bespoke selection of craft beverages.
Embark on a unique dining experience at SKAI’s beautifully carved dining room, set on sections of different elevations. The airy, minimalist space, finished with light maple wood boasts a contemporary yet casual setting, with an urban atmosphere and residential design aesthetic. Inspired by modern Japanese simplicity, the space is filled with plush chairs and comfortable sofas, making it an ideal destination for laid-back dining, social gatherings and date nights!
Having grown up surrounded with rich agricultural surroundings in Wales, Chef Paul displays a culinary flair at SKAI by blending high-quality produce and natural ingredients with his wealth of experience and passion for butchery. After pursuing a culinary career around Europe and America, Chef Paul refined his culinary skills at several Michelin Star restaurants, which eventually brought him to Asia in 2013, where he excelled as one of the top executive chefs at Equinox. His skilled techniques with handling different cuts of beef is reflected through the hearty mains offered at the new establishment.
With a lunch set menu featuring three or four courses centered around grains, salads, main courses and dessert, SKAI’s extensive dinner menu offers an appetising array of sharing plates and Ishiyaki, infused with a Japanese touch. Offering an assortment of fresh fish, seafood and perfectly grilled artisanal beef specially sourced from Australia, America, Japan and Ireland, each dish is elegantly displayed with bold flavour combinations prepared with fine grill techniques. We highly recommend these dishes: Chopped Angus Beed with Fermented Shitake, British Pork Belly with Soft Shell Prawn, Loch Fyne Smoked Salmon Fillet, Uni and Saffron Risotto.
Concludethe culinary journey at SKAI with their striking dessert masterpieces, curated by Chef Koo Jee – Winner of the Singapore Pastry Cup 2017. Presenting a feast for both the eyes and taste buds, enjoy a refreshing fusion of flavours through a balance of sweet and citrus dessert offerings: Caramelised Soy Bean Cheesecake with Miso Fudge, Citrus Jelly and Lemon Sorbet and Yuzu White Chocolate with Yuzu, Confit, Curd and Lychee Compote.