There's no denying the central role meat plays in Hallett’s menu, and that's a great thing considering he has brought in stunning cuts sourced from countries like Australia, Japan and the US. Good for sharing is the 700g Cape Grim dry-aged steak from Tasmania, but if you want to have one all to yourself, the well-marbled A4 Miyazaki wagyu from Japan will do nicely. Hallett makes good use of the Josper charcoal oven to make the meats irresistibly tender and succulent, with the right amount of smokiness.

(Related: Can You Handle A Meat-Free Future?)

Hallett’s cooking ethos is all about using the best produce available, something he began appreciating as a young lad growing up in South Wales with his chef mother. He pursued his culinary interest by attending Westminster Kingsway College in London, and earning his stripes in the city’s Michelin-starred restaurants, such as La Trompette and Tom’s Kitchen. It was in 2013 when he made the big leap to Asia to head Skai.

The menu also shows off Hallett’s skill and artistry working with a range produce. He accentuates the natural flavours of pristine heirloom tomatoes with a pairing of delicate burrata cheese with zesty tomato gazpacho. But the crowd favourite is the crispy rye noodles (pictured) topped with a wobbly onsen egg, completed with sauteed mushrooms and a flavoursome mushroom and dashi broth. 

The sprawling 130-seat restaurant boasts a stunning view, but unlike its predecessor, it is visibly brighter and more welcoming. The interior, influenced by the concept of Japanese minimalism, is simple yet chic, and swathed in hues of brown and grey. Tucked in the corner is a well-stocked cocktail bar manned by a friendly bartender serving bespoke tipples with an organic twist.

Skai | Level 70, Swissotel The Stamford, S (178882) | 6837 3322 | skai@swissotel.com

(Related: The Art Of Plating A Beautiful Dish)