(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.
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