Skirt @ W Singapore

We are back at W Singapore again. This time, to try out their grill restaurant.



The now famous W Singapore pool looks different at night. The pool is opened 24 hours, but I guess not many people like to have a late night dip.



All who enters W Hotel will pass through this famous logo of the hotel. Colour changes every few seconds.



It's a bit strange why would a grill restaurant calls itself "Skirt", but the name "Skirt" actually refers to skirt steak



Aging chamber for the beef. Looks a bit scary.



Started our dinner with the complimentary Sourdough roll. Came with Pesto sauce.



Orderd a bottle of St. Pellegrino (S$10 for 1L)



The 1st appetizer arrived: Seared King Scallops (S$28) with Dashi, apple and bacon powder



Squash Cappuccino (S$12).  When the maple butter melts in the hot soup, it's rich and fragrant. Nice



King Prawns (S$22), split and peppered.



The center masterpiece of Skirt is its open kitchen, where diners can see the chefs in action.



It's W Hotel. Everything is very elaborately decorated



Small bottle of bourbon apple juice to drink as palate cleanser before the steak. And BBQ sauce for the steak.



Flights of Red (S$45 by glass): (left to right) Shiraz, Malbec and Merlot



Cape Grim Australian Natural Grass Fed Angus Tenderloin 250g (S$44)



"Tajima" Australian Crossbred Wagyu Rib Eye MS6 250g medium (S$62)



My medium steak. I think we must commend that for this price, the steak is juicy and of good quality.



Salt selection for the steak : (from left) Skirt made Beef Salt, Rosemary Salt, Roasted Garlic Salt, Smoked Salt, Hawaiian Red Salt.



More condiments: Four peppercorn sauce, Blood orange and tarragon Béarnaise, Red wine and marrow sauce, Horseradish cream



Side salad : Smoked Kipfler Potato Salad (S$8) with Urbani Black Truffle

We were impressed by the good service, pocket friendly price, good food and of course the "coolness" of the entire place. Will definitely be back again.


Skirt
21 Ocean Way
W Hotel

NYC: Doughnut Plant

Peanut butter and banana. Tres leches. Carrot cake. The Doughnut Plant offers a splendidly innovative assortment of donuts which I can only dream of finding in Singapore.

YOLO. I wanted to make the most out of my trip to NYC, so I had... three donuts. 

Dessert for breakfast, anyone? Torched with crackly caramelized sugar, the crème brûlée doughnut was piped full of voluptuous vanilla bean custard. It's a good thing that this dangerous treat comes in baby-sized portions.

The coconut cream variant squarely hit the sweet spot. Glazed with coconut shavings, the fluffy yeast-risen donut conjures of dreams of tropical islands with its silky coconut custard core. I hear that they actually shell fresh coconuts to make these!

While the texture of the yeast-risen donuts were perfectly light with right amount of chew, the dense cake donuts weren't much moister than from those from most donut chains. Paling in comparision was the pistachio cake donut, which came sans filling and simply studded with nuts. 

I would have carted a dozen (or two) back to Montreal if not for my already-obese luggage. The carrot cake donut and nut milks call for a return visit!