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Modern grill · Sentosa Cove · Singapore
Skirt
Almond wood and binchotan on an Argentine-style grill, at the W on Sentosa Cove.
OpenNot yet visited · facts from 10 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go01
Skirt is the open-fire restaurant of the W Singapore – Sentosa Cove. The hotel calls it its flagship. It buys whole carcasses from two producers. David Blackmore in Australia. A4 wagyu from Hokkaido in Japan. Bone-in cuts dry-age for at least 28 days. The selection changes daily. The staff work as Beef Sommeliers: they help choose the cut, and the knife. 80 seats inside, 30 outside, facing the Sentosa marina.
What to order02
David Blackmore full-blood wagyu skirt steak, MB 9+- Omi A5 wagyu
Robbins Island bone-in ribeye, MB 7+
02What to order
- David Blackmore full-blood wagyu skirt steak, MB 9+200 g, S$88 on the July 2026 menu.
- Omi A5 wagyuFrom Shiga. 80 g S$100, 160 g S$180.
- Robbins Island bone-in ribeye, MB 7+Full-blood wagyu, dry-aged 45 days, priced per 100 g.
Bone-in striploin, 28 daysFree-range, grass-fed beef. 500 g, S$168.- Butcher's CutThe cut of the day. The staff will name it.
03The beef
Two whole-carcass programmes anchor the menu. First, David Blackmore Rohnes. The menu calls it a new Blackmore breed, 100% grass-fed, reaching marble score 9. Second, A4 wagyu from Hokkaido. Around them sit A5 Omi from Shiga, and full blood from Robbins Island, David Blackmore and Livingstone in Victoria. USDA Prime Angus comes from Linz Heritage Angus. The Livingstone ribeye, MB 7+, is 300 g at S$188. In February 2025 the menu had dry-aged Akune Gold sirloin from Kagoshima, S$100 per 80 g. Prices are in SGD, plus 10% service and taxes.
04The fire
Open fire. Almond wood and binchotan. Hickory for smoke. Since the 2023 reopening, the centrepiece is an Argentine-style grill. Fire and dry-ageing work as a pair here. The meat takes 30 to 45 minutes. The menu says to order starters while you wait.
05The story
Skirt opened in 2012 as the restaurant of the W Singapore – Sentosa Cove. The hotel was announced as newly open in late September 2012. In 2018 Justin Dingle-Garciyya ran the kitchen. In 2023 Skirt reopened with an EDG Design interior, an open kitchen and the Argentine-style grill at the centre, under chef Paul Chong. A new menu followed in November 2024: skirt, tri-tip, picanha, oyster blade. By February 2025 the chef de cuisine was Zhi Wei, formerly of Vianney Massot Restaurant, Table 65 and Butcher Boy, running a nose-to-tail approach. The hotel keeps the W brand; its staged renovation in 2025 included Skirt.
06The practical
21 Ocean Way, Sentosa Cove. Dinner every day, 6 to 10 pm, last order 9 pm. Lunch on Saturdays, noon to 3 pm, last order 2 pm. The terrace, SKIRT Terrace, was the boarding point for the hotel's first sunset cruise on 28 March 2026. Allow 30 to 45 minutes for the meat. Order the Blackmore skirt.
- Address
- W Singapore – Sentosa Cove, 21 Ocean Way, Singapore 098374
- Phone
- +65 6808 7278
- Website
- skirt.sg
- Directions
- Google Maps ↗
What does Skirt cook on?
An Argentine-style grill, the centrepiece since the 2023 reopening, fired with almond wood and binchotan, with hickory for smoke.
Where does the beef at Skirt come from?
Whole carcasses from David Blackmore (Rohnes, Australia) and A4 wagyu from Hokkaido, plus A5 Omi, Robbins Island, Livingstone and Linz Heritage Angus on the July 2026 menu.
How long is the beef aged at Skirt?
Bone-in cuts are dry-aged for at least 28 days; the Robbins Island bone-in ribeye on the July 2026 menu is aged 45 days.
When is Skirt open?
Dinner every day from 6 to 10 pm, and lunch on Saturdays from noon to 3 pm.
07In Singapore’s selections
08Sources
thehoneycombers.com · food4media.com · skirt.sg · citynomads.com · mds-assets.marriott.com · therantingpanda.com · senatus.net · sleepermagazine.com · thehoneycombers.com · thehoneycombers.com
Last verified 25 Oct 2026.