Cover Sky high dining at Skai, with a range of offerings such as power lunch sets, tuna bar and after-hour specials (Photo: Skai)
Sky high dining at Skai, with a range of offerings such as power lunch sets, tuna bar and after-hour specials (Photo: Skai)
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From themed afternoon teas and sunset cocktails to a Tokyo-sourced tuna bar, curated wines and late-night supper club, Skai turns Swissôtel The Stamford’s 70th floor into one of the city’s most sought-after dining venues
High above Marina Bay on the 70th floor of Swissôtel The Stamford—one of Southeast Asia’s tallest hotels—Skai has quietly become one of Singapore’s most exciting destination restaurants. Whether it’s an anniversary, a birthday, a proposal or a special night out for visitors to the city, the combination of panoramic views, polished service and 12 to 12 concept makes Skai a natural choice for moments that deserve to be remembered.
Guests are welcomed by restaurant manager Zuber Bishnoi and his team into a dining room framed by floor-to-ceiling windows that look out over the Marina Bay skyline, a view that alone makes Skai a must-visit for locals and tourists alike. It is also one of the city’s most beautiful places for sunset drinks, with a cocktail list designed for lingering over golden hour before dinner.
Behind the scenes, culinary director Nicholas Issel leads the culinary direction, with executive chef Enver Can Gümüs bringing fresh energy to Skai’s Japanese-influenced contemporary grill. The menus are deliberately versatile, allowing the restaurant to cater to everything from business lunches to leisurely celebratory dinners. Time-pressed diners can opt for the power lunch sets, while those in no rush can explore the seasonal à la carte and tasting menus, which highlight fish, herbs and vegetables harvested from the hotel’s own aquaponics farm.
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Above À la carte specials at Skai
Above Chef’s tasting menu
À la carte specials at Skai
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One of Skai’s most distinctive experiences is its tuna bar, where Japanese chef Masa Nakao prepares premium tuna air-flown twice weekly from Tokyo’s Toyosu Market and dry-aged in the restaurant for six days. Served as sashimi, nigiri or dressed in ponzu and yuzu kosho, it adds a theatrical and refined Japanese element that regulars and first-time guests alike come for.
Afternoons at Skai are just as important. The restaurant is well known for its themed afternoon teas. With premium TWG Tea selections and the option of champagne top-ups, these playful yet elegant experiences have become a favourite for birthdays, bridal showers and leisurely get-togethers, with an exciting line-up of new themes already planned for the year.
As evening falls, Skai reveals its most romantic side. Dinner here is designed for celebrations, with dishes such as seared foie gras and Wylarah Wagyu striploin perfectly matched to the glittering nightscape outside.
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Above Supper club includes champagne and caviar
Above Tuna bar
Supper club includes champagne and caviar
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The beverage programme is equally considered. Head sommelier Luca Maida curates a wine list that ranges from approachable labels to boutique vintages, with wine-pairing options available for both set lunches and dinners, while the cocktail programme makes Skai a natural stop for pre-dinner drinks as the sun sets.
For those who want to extend the night or enjoy a post-concert meal, Skai’s Supper Club from 9.30pm brings a more relaxed late-night energy, serving ikura tartlets, Iberico pork secreto yakitori and caviar alongside an extensive drinks list.
With continuous dining from noon to midnight, Skai is designed to move effortlessly from lunch to tea, sunset drinks, dinner and late-night indulgence—but what truly defines it is its role as one of Singapore’s most beautiful and versatile places to celebrate.
Credits
Images: Skai
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Ethan Kan was Tatler Singapore’s dining writer.
