Belated entry: Saucy birthday celebration at Skirt

It was Lynn's birthday. So I'm ditching my stickler to chronological order trait and blogging this first, although it's still a good 4 months late. =P After tossing around a few places on our 'To-Eat' list (yes, we actually share a list of places we want to visit), we picked Skirt at W Hotel in Sentosa. Thankfully I drive now, so it was a breeze to get to the hotel. 

The restaurant wasn't overly crowded, which we like. It wasn't overly dim either. And the server was friendly and enthusiastic as she make recommendations for the food. She also very nicely gave us the option of chilled or room temperature bottled water (they don't serve regular water here) due to the rainy water. 

As with most restaurants, we start of the meal with fluffy warm bread. Theirs was served with a hummus and a vinegar mixture of some sort. We enjoyed the hummus, but the vinegar didn't sit too well with us so we largely ignored it. Appetizers we chose were chicken liver pate and some sort of a deconstructed crab cake. The liver pate was very good. Smooth and buttery, and went well with the crackers. But we never understood why liver pate was always served with inadequate number of crackers. Like how am I supposed to eat the entire lump of pate there with only 5 crackers? We ended up asking for a second serving of fluffy warm bread to finish up the pate. The pate also had some pork fat coated popcorn on the side. Lynn didn't like the porkiness so I finished them. The crab cake I call it deconstructed becos it was actually more of a crab salad than a cake. The crab meat were sweet, and the 'spiced foam' was a lobster-bisque like sauce on the side. We couldn't help comparing it to Wooloomooloo's crab lumps, and agreed we like the crab lumps better.

Fluffy warm bread with hummus and vinegar

Crab cakes, cucumber and spiced foam

Blackmore Rillette, Pate, Pastrami, Bersaola (I THINK. Can't find an item on the online menu closer to this one)

We then moved on to the main course. They cleared our table (somewhat, because we still wanted the bread and remaining pate) and placed the setting for steaks. Their steak cutlery are so unique! Forest on my table. Haha! Before our meats were served, they gave us two little bottles each. One was a homemade BBQ sauce for the meats. One was a sweet, mild alcoholic drink for us to clear our palette from our starters before we start on the mains. Which we thought was funny, because our liver pate was still sitting on the table in front of us. So much for clearing the palette.

We had also ordered a few other condiments for our steak, not expecting the BBQ sauce. We took the Four peppercorn sauce, Red Wine and Marrow sauce and Three Mustards. To our surprise, the meats were also served with a three salts array - roasted sea salt, rosemary salt and... pepper salt? I forgot the last one. My apologies. . That makes it a total of 6 sauces and 3 salts. It was a really saucy meal.

Three salts for the meats

We opted for the full blood wagyu Skirt steak, their signature. As well as an Iberico Pork Tenderloin. The beef was flavorful and tender, and was nicely complemented by the salts and the mustard. We largely neglected the two sauces, not because they weren't nice. We were just too overwhelmed by the number of condiments. And really, nothing beats good old salt and mustard on beef. The pork tenderloin was tender, juicy and went well with the BBQ sauce. That piece of crackling you see in the picture? It was crunchy, fatty and satisfying. Totally worth the calories I'm telling you.

Iberico Pork Tenderloin

Full Blood Wagyu Skirt Steak - 200g, with the Three Mustards in the background

On the side we ordered hand cut garlic fries with mayonaise (another sauce!), and sauteed Portobello mushrooms. The fries were thick-cut, the way I like them, with bits of crunchy, fragrant garlic slices thrown in. We thoroughly enjoyed the fries. Crunchy on the outside, fluffy on the inside, with the aroma of fried garlic. The mushrooms were juicy and meaty as Portobellos are. We were very happy with our choices of sides.

Hand cut Garlic fries with mayonaise

Because it was a birthday celebration, Skirt gave us a complimentary birthday cake. The cake was very normal. Plain, somewhat dry sponge cake sandwiching some pastry cream. It was forgettable but we were too full to want dessert anyway so we didn't mind it too much. Their dessert fork had floral engravings on it. How pretty! Skirt does have the prettiest cutlery I've seen around.

Floral engraving on their dessert fork

Overall we were very happy with dinner. It was really our sauciest meal ever, but that aside, the meat quality was top-notch. The other food did not disappoint and the service crew was highly attentive. And we had a nice walk around the area after dinner too. Skirt is really a good restaurant to visit for that special occasion. We highly recommend it.

Skirt - The Boldest Grill
21 Ocean Way
Singapore, 098374 Singapore
+65 6808 7278

skirt.singapore@whotels.com