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Mod bistro serving modern European cuisine with Sous Vide techniques. Signatures include Seared Beef Tartare, Sous Vide Egg Benedict and Confit of Duck Leg.
Located in an old campus, Skyve’s charming surrounds transport guests to nostalgic, carefree school days. Opening from 10am to late, the food here is a bevy of familiar, comforting flavours prepared with modern culinary techniques by master of sous-vide, Chef Vincent Teng. The all-day dining concept also means that you can pop by anytime, be it for a hearty breakfast, brunch with the family, a casual business lunch, and romantic dinner or after work drinks with colleagues.
Elements that elevate the quirky vibe include an ala carte menu that is fashioned after a thesis with gibberish on the cover for a cheeky twist. The bar nibbles menu is known as Recess Time and placemats resemble worksheets that are filled with mischievous ramblings to entertain guests while waiting for their meals.
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