This stylish steakhouse in W Singapore – Sentosa Cove is plush and decidedly contemporary. The specialty here is the Australian beef dry-aged in-house for 30 days in a special aging cabinet to intensify the flavor, making for some super delectable steaks. Start with one of the scrumptious salads or appetizers. Among the crowd favourites are Beetroot—variations of beetroot scented with honey, thyme, goat cheese and housemade crispy quinoa granola—or cured monk fish with laksa, coconut snow, rice noodles, pickled clams and coriander.

Take time to explore the wide swathe of beef on offer. The popular options include Japanese A4 Saga-gyu for its rich marbling, Ranger Valley Black Angus grain-fed black market (MS 5+) and Australian 100% full blood wagyu (MS 9+) in which the skirt and flank cuts are available exclusively at SKIRT.

Cuts like ribeye, T-Bone, striploin, tenderloin and sirloin aretransformed into gustatory treats thanks to the searing heat of the Argentine Parrilla grill. Every steak emerges with a lovely, light crust and char, buckling easily to the knife to yield tender, juicy meat. Apart from beef, the menu also features rabbit, lamb rack, mangalica pork chop and swimmingly fresh crustaceans. The menu of sides will tempt equally, with options such as charcoal baked celeriac, truffle creamed sweet corn, smoked ricotta and garlic French fries while the condiments menu throws up treats like tarragon béarnaise, smoked salt flake and Dijon mustard.

Save space for the Torched Bourbon Lardy Cake comprising banana bourbon ice cream, salted caramel sauce and crumble rock. Another sweet highlight is Snickers Mess—a deconstructed interpretation of Snickers with malt cream, peanut butter ice cream, Nutella meringue, bourbon caramel sauce and chocolate.