Season-long fare appeals to all senses

(Above) Diners get to see the Texture of Chocolate being prepared before their eyes and inhale the pine scent. (Right) The Liquid Nitrogen Sorbet dessert makes for a light ending to a gastronomic meal. The Japanese yuzu was the flavour featured during this review.

DINING at Skillet@163 is quite the multi-sensory experience, as great care is taken to ensure the dishes and their presentation are appealing visually, texturally, taste-wise and even scent-wise.

It comes as no surprise that executive chef director Raymond Tham has extended the same creativity and thought to the restaurant’s Festive Degustation Menu and Autumn/Winter-Inspired Dinner Menu, which are available until Dec 31 and February next year, respectively.