SKIRT Restaurant

Coco O 

on Google

a week ago

Excellent meal, and excellent service. The host was knowledgeable and very engaging. Thankfully, he recommended the charred cabbage - it was a fabulous dish. Cauliflower steak was also great. And the meat - for most probably the main attraction - was of very high quality and perfectly prepared. The setting is very nice: High ceilings, comfortable lightning, modern furniture. And of course, the open kitchen is a highlight. Whenever we are here, Skirt always and consistently delivers. 

Trang Pham 

on Google

5 months ago

We reserved a table for dinner on the 30th and got a very nice experience. The staff were friendly and nice to us. They explained clearly about different kinds of cuts for steak and recommended a good one based on our preferences. We also asked them for recommendation for wine, which turned out really good with the dishes. I ordered medium rare. 50% of the steak was medium rare, however, it still tasted very nice. The duck was tender and rich. The steak was so good that my husband said it was even better than Ruth’s Chris’. 

Daphane Yeo 

on Google

5 months ago

Second time here. Celebrate my wedding anniversary and birthday precious. And the food melt my mouth, so I bring my friends today for another unforgettable yummy food. Of cos, they enjoy it. Everything was damn good. From vibes, to services to food. Everything was just first class. Thank you skirt for your wonderful service. 

Jeremy Ong 

on Google

5 months ago

This is the 3rd time returning to Skirt and their steaks are excellent and great variety and selection of cuts and high quality suppliers. This time we especially loved the cabbage which was the pleasant surprise in taste and quality which surpassed expectations. We had the David Blackmore Rohnes Skirt steak 200g Australia and the Tournedos Rossini and Black Winter Truffle Beef Tenderloin, Foic Gras, Périgueux. The Skirt steak I felt was more flavourful but on the tough side compared to the tenderloin cut which was more tend... read more

Raymond Yee 

on Google

a month ago

Ever wondered how premium steakhouses bring out the best in Wagyu? At SKIRT, W Singapore – Sentosa Cove, it’s not just about the meat — it’s about the fire, the technique, and the precision behind every cut. This contemporary open-fire steakhouse uses a combination of the Josper Basque Grill and binchotan charcoal, creating layers of smoky, balanced flavour you don’t usually get from standard grilling. From dry-aged beef (14–45 days) to rare cuts sourced directly from producers, every dish here is built around depth, text... read more