A fusion of elegant style, cutting-edge design and peerless standards. The stunning rooftop setting redefine the concept of sophisticated pleasure.
A lifestyle less ordinary at SkyPark.
Savouring the vista of the city spread below and the panoramic view of the Singapore Strait.
I just can't stop having carbonated water. IDK why..
Crispy-Sticky Baby Squid with black pepper and lime drizzle ( Thai influenced), Smoked Eggplant and Marinated Salmon Caviar with Vine Ripe Tomato and Smoky Black Vinegar ( A twist to the eggplant dish that Mom made), Spicy 'Bo ssam Pork Belly Salad with House-Made Pickles and Cucumber Vinaigrette. I like the squid the most here.
Sliced Semi Fatty Tuna Belly with young ginger, kaffir lime and green tea salt, 'Hot Oil' Scottish Salmon Sashimi with szechuan pepper, dried miso and vanilla bean oil, Seared Black Angus Beef Tataki with chopped nori, toasted buckwheat and green chilli ponzu. A very creative combination of different ingredients produced these marvelous dishes. The tuna literally melted in my mouth, the salmon bursted with its flavour and the beef,it's simply juicy!
Bamboo Roasted Pacific Black Cod with whipped red miso ( The miso brings out the taste of freshness in the fish). Crispy-Skin Bamboo Steamed Duck with kaffir lime and blood plum sauce (It's very aromatic and tender)and The Fried Udon In Sambal was simply delicious.
Char-Grilled Japanese Wagyu Beef with fresh green peppercorn and saikyo glaze
( Yum... wagyu is simply the caviar of beef). Steamed Pencil Asparagus with prawn floss crumble and Wok-Charred Cherry Tomatoes and Tofu with spring onion and soy sauce.
Pan-Roasted Foie Gras and Green Mango Pickle with sweet soya and puffed rice (The green mango balanced out the rich, buttery and delicate taste of the Foie Gras, a perfect pairing).
KDT 'Bounty' Cake, dark chocolate with coconut & Steamed Palm Sugar Cake with Salted Caramel Mousse. A wonderful dessert to end the meal.