Skillet At 163
Dessert is compulsory at this modern European restaurant helmed by a former pastry chef
Dessert is compulsory at this modern European restaurant helmed by a former pastry chef. Even Skillet At 163’s savoury courses bear traces of Raymond Tham’s first love. Think Sicilian cannoli stuffed with sea cucumber, seaweed, mascarpone and kyuri as opposed to the standard ricotta and chocolate chips. Or spreadable curry powder panna cotta served with bread at the start of meal—it’s all such a wonderfully refreshing way of seeing food.
Meaning ‘forgotten bread’ in French, the pain perdu is, ironically, absolutely unforgettable; it takes Tham 45 minutes to spin stale bread into golden caramelised bars that are perfect for snacking on—can we get a whole bag to go?
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|