There are classic steakhouses rooted in quiet tradition, and then there is SKIRT at W Singapore – a grill room that leans more into fire, smoke and a sense of controlled rebellion.
Still grounded in premium cuts and open-fire cooking, SKIRT’s refreshed menu feels noticeably sharper and more contemporary, offering a steakhouse experience that is anything but predictable. The mood is set the moment you walk in: flames flicker behind the open kitchen, charcoal smoke drifts through the air, and every plate arrives with a calm confidence that signals precision rather than performance. It is luxury dining, but without the stiffness often associated with steakhouses of this calibre.
What truly sets SKIRT apart is its approach to dry ageing. Instead of limiting the technique to beef alone, it extends it to seafood and poultry as well, adding depth, texture and concentration of flavour even before the grill comes into play.
One standout from the new menu is the Grilled Aquna Murray Cod. Sustainably sourced from Australia and dry-aged for several days, the fish develops a richer sweetness while maintaining its delicate texture. Grilled over almond wood and charcoal, it arrives with a gentle smokiness that enhances rather than overwhelms. Paired with Jerusalem artichoke purée, confit leeks and a velvety lobster bisque, the dish feels luxurious yet remarkably balanced.
Still, beef remains the heart of SKIRT’s identity.
The return of A5 Omi Wagyu instantly brings a sense of occasion to the table. One of Japan’s oldest and most prized Wagyu varieties, Omi is celebrated for its intricate marbling, buttery tenderness and rich, nutty finish. At SKIRT, the beef is handled with precision and confidence, allowing its quality to speak for itself. The restaurant’s sourcing programme further adds to the appeal, with premium producers such as David Blackmore Rohnes in Australia and Hokkaido A4 Wagyu from Japan supplying whole carcasses, enabling SKIRT to offer rotating limited-edition cuts. It gives the menu a sense of discovery, ensuring no two visits feel exactly alike.
Adding to the experience are SKIRT’s Beef Sommeliers, who guide guests through cuts, flavour profiles and personal preferences in a way that feels thoughtful rather than intimidating. Even the steak knives become part of the ritual, with selections crafted from concrete, marble, wood and fiberglass by French artisan Roland Lannier. It is a small but memorable detail that reflects SKIRT’s personality well — polished, slightly theatrical and deeply intentional.
Beyond beef, the kitchen handles smoke with impressive control. The Jeju Island Pork Belly is smoked in-house with paprika, porcini and Szechuan peppercorn before being finished with a glossy bacon fat glaze. Rich and savoury, the dish is balanced beautifully with mustard cream and fennel kraut that cut through the richness. Equally memorable is the Cubano Iberico Pluma, made from 100 percent Iberian breed field-fed pigs prized for their intense marbling and natural sweetness. Citrus marinade brightens the meat, while Mojo Rojo sauce, fermented garlic, and cordyceps mushrooms add layers of smokiness, spice, and umami.
Even the vegetable dishes feel thoughtfully composed rather than obligatory. The wood-oven-roasted cauliflower, finished over charcoal and paired with black garlic sauce, salsa macha, almond flakes and garlic chips, brings enough texture, depth and smokiness to confidently stand alongside the restaurant’s larger plates.
The desserts are just as impressive, especially the SKIRT’s Tart Selection (Basque-style cheesecake), which is a real highlight — the cheese is rich, creamy and silky smooth, while the crust is perfectly baked with a satisfying crispness. Every bite is genuinely delicious.
What ultimately makes SKIRT work so well is balance. The restaurant embraces indulgence without becoming overly formal or self-serious. It delivers the drama expected from a modern steakhouse, but backs it with technical precision and genuinely thoughtful cooking.
SKIRT Steakhouse Singapore is located at W Singapore – Sentosa Cove, 21 Ocean Way, Singapore 098374.
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