04 Sep 2018
Newly opened SKAI is a lively contemporary grill, situated on the 70th floor of Singapore's acclaimed Swissôtel The Stamford. Iconic city views, seamless service and bespoke beverages create the perfect ambience from which to savour Executive Chef Paul Hallett's finely crafted menu of sharing dishes, all ofwhich feature a truly personal and progressive touch.
Growing up with rich agricultural surroundings in Wales cultivated Chef Paul's deep-rooted belief for using only high quality produce and natural ingredients, an evident trait which has been incorporated into SKAI's menu. Melding his signature culinary flare honed through years of experience
and with a passion for butchery, Chef Paul brings to life a menu tailored to social dining, with sharing dishes expertly infused with tasteful Japanese accents. For lunch, guests have the choice between a three or four course set menu, artfully put together with quality grains, salads as well as
fresh and tasteful mains. A must-try from the lunch menu is the Loch Fyne Smoked Salmon Fillet, its flavours delightfully enhanced with a harmonious pairing of King Crab, Wakame and Shellfish Broth.
The dinner menu features a series of appetising sharing plates and Ishiyaki, presenting an assortment of fresh fish, seafood and prime meats. A highlight from the dinner offering is the selection of artisanal beef specially sourced from Australia, America, Japan and Ireland – grilled to perfection in SKAI's Josper Charcoal Oven. Equally impressive is the array of mouth-watering desserts and photogenic pastry spread, all masterpieces created by Chef Koo Jee, Winner of the Singapore Pastry Cup 2017.
The sensory journey concludes on a high with signatures such as the Caramelised Soy Bean Cheesecake with Miso Fudge, Citrus Jelly and Lemon Sorbet; and the more refreshing Yuzu White Chocolate with Yuzu Confit, Curd and Lychee Compote. A selection of fine wines, beers and craft cocktails perfectly complements the sky-high dining experience which - set against a beautiful backdrop of the Singapore skyline - takes the wine and dine experience to new heights.
“SKAI is a culmination of many months of hard work, from procuring top quality ingredients, and perfecting the visual presentation to honing specific grill techniques and flavour pairings for a unique dining concept. I am very excited to be able to work with an amazing team who are all as passionate as I am to fulfil the vision of SKAI as the most coveted new dining destination in Singapore.” says Chef Paul.
The spacious interior takes inspiration from modern Japanese simplicity, featuring light maple wood, minimalistic clean lines and vertical design features, organic textures as well as soft natural hues and warm tones – elements that make up the sophisticated urban setting with an invitingly relaxed atmosphere. Seating over 130 guests, the venue provides casual lounge-style dining with a residential design aesthetic to give a sense of modern living. Paired with genuine, friendly service, it makes for the perfect social setting to suit all occasions. SKAI is part of a dual lifestyle concept and also features a vibrant craft cocktail bar, set to impress the most discerning of drinks enthusiasts. Inspired by Mother Nature, the pioneering concept weaves organic elements from different altitudes into its bespoke cocktail offering.
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About SKAI
Bringing to the fore a chic contemporary grill set in a new lifestyle and social dining destination, SKAI is located on the 70th floor of the iconic Swissôtel The Stamford and is prepped to become the go-to sky-dining establishment in Singapore. Pairing unparalleled views of the cityscape with a curated selection of prime beef cuts and fresh seafood infused with delicate Japanese accents, Chef Paul Hallett's signature culinary style, philosophy and techniques are showcased in SKAI's contemporary and casually inviting setting. SKAI features the finest produce with a respectful tribute towards Japanese ingredients; the lunch set menu comprises grains and salads, main courses and delicious desserts, while the dinner menu brings a more refined selection of sharing plates and Ishiyaki. Chef Paul lends his extensive expertise in butchery to SKAI, sourcing and curing premium quality beef, cooked to perfection in SKAI's state-of-the-art Josper Charcoal Oven. The restaurant offers a thoughtful balance with an array of fresh fish and seafood, delivering a well-rounded dining experience to return to regularly. Winner of the Singapore Pastry Cup 2017, Chef Koo Jee brings her expertise to deliver a delicious range of desserts, as well as an exclusive afternoon pastry offering. Inspired by Nordic simplicity, the airy minimalist space features light maple wood, soft natural hues, minimalist vertical design and organic textures to create an urban atmosphere with a residential design aesthetic. The elegant space seats 130 guests, making the casual and vibrant, yet intimate setting perfect for social gatherings.
About Swissôtel
One of the best-known Swiss brands in the world, Swissôtel Hotels & Resorts offers contemporary hotels infused with the freshness and vitality of alpine energy, rooted in the tradition of Swiss hospitality. Respected for its intelligent design, quality craftsmanship and mindful approach to sustainability, Swissôtel gives its guests peace of mind to explore the world, discover life's true rewards and embrace opportunities to 'live it well'. The Swissôtel brand was founded in 1980 and today numbers more than 30 hotels globally including flagship properties such as Swissôtel The Bosphorus in Istanbul, Swissôtel The Stamford in Singapore and Swissôtel Krasnye Holmy in Moscow. Swissôtel is part of AccorHotels, a world-leading travel and lifestyle group which invites travellers to feel welcome at more than 4,500 hotels, resorts and residences, along with some 10,000 of the finest private homes around the globe.
