The highlight of the 4 course menu was the A5 Miyazaki Rib Cap, which would blow most steaks out of the competition. Skirt had always been grilling their steaks well, with consistently nice smokey exterior and nice pink medium rare interior. But what could be more perfect than this - their mastery of the grill and the use of a premium cut (rib cap) of the highest grade (A5) Miyazaki.
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The Ao Yun was also surprisingly good wine different from most other wine I've tasted. The aroma was strong but it tasted surpsingly lighter, even though it was definitely a full-bodied wine. It was dense, ripe, had layers of spices with a lingering finish. I think this wine alone is worth the additional $50, just to experience how this wine is unlike other red wines.
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To recap, this is what I had for the wine-pairing dinner:
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Course 0:
Amuse bouche: Beef tartare (may vary daily)
Welcome drink: Veuve Cliquot Rich with tea and pepper infusion.
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Course 1:
Foley's Scallops with fondant potato, radish, bacon kombu dashi, crispy leek
Paired with Cloudy Bay Te Koko
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Course 2:
Maple Leaf Duck Breast with Okinawa sweet potato, asparagus and morello cherry sauce
Paired with Terrazas Single Vineyard
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Course 3:
A5 Miyazaki Rib Cap with black garlic puree, habanero ginger chutney, braised mushroom, spring onion oil
Paired with Ao Yun, 2014
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Course 4:
Caramel Popcorn Sundae with cookies and cream ice cream, nuts and caramel sauce
Paired with Cloudy Bay Late Harvest, Riesling.
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This menu is only available from 16 to 25 October, and RSVP is required:
Email: skirt.singapore@whotels.com
Call: +65 6808 7278
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Food-only option available at $138++.
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[Tasting]