One of the biggest recent changes to the restaurant comes with the hiring of sommelier Tobias Nilsson, the youngest person in history to be awarded an advanced certification from the Danish Sommelier Association. Over the course of the past two months he has completely reinvented the wine list.
Back to the Food
Although at VND390,000 it was one of the most expensive appetizers on the menu, the seared foie gras with apples and a chamomile gelée was well worth the price. With a crisply seared shell yielding pure, fatty viscosity, the foie gras sweetness was perfectly balanced out by the marriage of sweet grilled apples and a green apple salsa. The seared scallops were another standout. Tobias matched both dishes with Stillwater Bay sauvignon blanc, a crisp New Zealand white, with citrus notes that perfectly matched the sweetness of the scallops, and pleasantly cut the fattiness of the foie gras.
Executive chef Casper Gustafsen has increased the menu’s focus on premium cuts of meat. Although both cuts we tasted lacked the distinctive mineral tang of dry aged-steak, they were beautifully tender, well marbled and handled with care. The trio of homemade sauces served with every steak only sweeten the deal.
Chill Skybar has always been a top-end dining destination, but with an increasing focus on menu design and wine parings, the quality of food matches the spectacular setting. It’s not a place to go to if you’re looking for nouveau-style culinary innovation — that is reserved for a handful of upper echelon establishments overseas. It is, however, an ideal setting for a fancy date or a special occasion meal, where you can enjoy carefully and deliciously prepared international-style staples, served with probably the best view in town. — Emily Beyda