SKAI Restaurant at Swissotel the Stamford: a review

Early April this year, just before the nationwide COVID-19 lockdown, I took a friend to Skai (Swissotel the Stamford) for a celebratory birthday meal.

(Update May 2022: I’ve made a SECOND visitation to SKAI – if you’re interested, check out that review right here!)

Thanks to the American Express Love Dining programme – one of the perks of the American Express Platinum Charge Card – both of us got to dine at 50% off.

SKAI – Swissotel the Stamford

I’ve done a staycation with my family at Swissotel the Stamford (Premier Harbour View King) before. Surprisingly, however, I’ve never actually visited the hotel JUST to dine, until now.

Skai is a contemporary dining establishment at Swissotel the Stamford. Located on the 70th floor, it boasts amazing view of the City Hall area in Singapore.

Tip: Make a reservation for a seat by the window for awesome views.

A staff said that the view was even more magnificent at nightfall. Making a mental note to come back one day for dinner someday.

The interior boasts of clean and modern furnishings. Bright orange chairs, plush pillows, and wooden fittings gives off contemporary vibes. 

Complimentary Bread

While waiting, a server brought complimentary bread with mushroom butter.

My friend and I both agreed that this was pretty unique. The mushroom butter – It’s literally the king of vegetable butters. Having a hint of complexity, the smooth spread on warm crusty bread was oh-so-savory. We even asked for second helpings because it was so good!

Thankfully the starters arrived soon after. Otherwise we were going to stuff ourselves silly with gourmet bread.

Starters

If there’s one thing that SKAI excels at – it’s the exquisite presentation of every single dish.

Cured Hamachi (yellowtail) – with pomelo, radish, jalapeno, and tomato ponzu. Not quite a sashimi as it’s cured fish. But ut the meat maintains a freshness with a taste that’s lifted with a touch of radish and citrusy notes (yay to ponzu – citrusy soy sauce). 

Cured Hamachi

Next up was…. Fois Gras!

Foie Gras

Topped with spiced carrots, bonito, apple pieces and crushed hazelnuts, the soft fattiness of Foie Gras contrasted with the fruity and crunchyness of apple and carrots. Bonito flakes – a slightly salty and common ingredient in Japanese cuisine – balances out the richness of goose liver.

The overall taste of the starters alone – they were complex. For Fois Gras – i was impressed by this unique combination of ingredients. The craft and skill that went into this dish is unrivalled. However, personally i do prefer Fois Gras with a little less ‘frills’ – preserving the original fatty goose liver taste. Till date, my preferred place for Fois Gras is at Lawry’s the Prime Rib. 

Mains

The server brought our mains… and gosh were we impressed. Our eyes became shiny at the presentation alone.

Dingley Dell Pork Belly. Lying in a bed of tomato sauce, served with grilled octopus and chorizo, and graced by fennel. 

Dingley Dell Pork Belly

The pork was definitely well-roasted, and one can taste the layers of pork meat and fat. It wasn’t melt-in-your-mouth soft, but the meat had absorbed the tomato flavour well. If you ignore the presentation though… the pork was definitely tasty, but the taste was a little more ordinary compared to every other dish we had that day.

I actually liked the trimmings more than the actual meat itself. The octopus, chorizo (Italian sausage), and roasted fennel ended up stealing the show from the pork belly instead of complimenting it.

With Octopus, Fennel, Tomato, Chorizo

Then we had the Line Caught Snapper. With aquaponics greens (yup, vegetables grown the aquaponic way), avocado hummus, and gremolata (Italian herb sauce comprising of parsley, lemon, and garlic).

Line Caught Snapper

This dish we loved! The fish was so fresh and tender, and the vegetables – bed of soft potatoes (under the fish) and purple cauliflower went so well with it.

Served with Aquaponics Green, Avocado Hummus, Gremolata

It also felt… REALLY healthy (on the surface at least) – nourishing and low-fat. A great option for the calorie-conscious.

Dessert with a touch of Birthday

 It was my friend’s birthday that month so we HAD to have dessert! While some restaurantso or hotels give complimentary cakes for special occassions, SKAI unfortunately does not. However, they offered to put a pretty candle and a ‘Happy Birthday’ sign on whatever dessert we ordered.

Behold, the Rhubarb Tart. With custard, an almond base, and served with Creme Fraiche ice cream.

One word: WOW.

Sour but not overpowering. A nutty crunch base juxdaposed against creamy ice cream. Sweet but light. Amazing.

This was hands down the favourite item of the day for us both. If you love sour desserts (e.g. lemon meringue pie) then the Rhubarb tart is a must try.

Overall Impressions: SKAI Swissotel the Stamford

Two words to describe the cuisine: contemporary and complex. With so many different ingredients in each dish, the chef’s innovation and dexteriy is literally unrivalled. For those who crave something unique and different, SKAI is definitely a place for food connoisseurs.

Service was great – knowledgeable staff, plates were quickly cleared, and the servers treated you like they wanted their guests to have the best time ever.

The scenery alone, is worth going for. Recommended as a great place for dates or special occasions.

Overall, it was modern dining, in an equally modern setting.

If you love this review, I have made a 2nd visit to SKAI since then – read more about it here:

Want some Love Dining?

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Disclaimer: the views and opinions expressed on this page are that of Happy High Life and may not necessarily reflect the position of American Express. Happy High Life is not responsible for any decisions made by readers. The terms and conditions for credit card applications may be subject to change by American Express. Readers are recommended to check with American Express or its partners; the list of all benefits of the Platinum Charge Card can be found here.

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