Perched above the Novena skyline, Sky22 at Courtyard by Marriott Singapore Novena has rolled out a refreshed menu that leans heavily into familiar flavours, reinterpreted with a modern Asian lens. I was invited to a media tasting to experience the new lineup, and while the concept of “comfort dining” is clear, the execution varies depending on how much you expect these dishes to stay true to their roots.

The menu itself is built around hybrid interpretations of local and regional dishes, alongside globally influenced plates — something that’s immediately evident from both the dish descriptions and the overall direction highlighted in the launch materials.

Familiar Dishes, Reworked

One of these dishes is the Bak Kut Teh Pao Fan. If you’re expecting the punchy pepper or herbal depth that defines traditional bak kut teh, this might throw you off. Instead, what you get is a clean, well-executed pork broth paired with puffed rice. It works as a dish on its own terms, especially considering how overpowering a traditional broth might be with the texture of the rice — but it’s not one for purists, who’d say that this shouldn’t even be called Bak Kut Teh.

The Chicken Consommé Morel leans in a similar direction. It’s comforting and familiar, but ultimately reads more like a refined herbal chicken soup. There’s nothing wrong with that, but it doesn’t push boundaries either.

Where the Menu Works Best

The dishes that stood out most were those that didn’t try too hard to anchor themselves to a specific expectation.

The Grilled Octopus was easily a highlight — tender, well-cooked, and lifted by the brightness of pomegranate. The chinchalok element, however, was barely perceptible, which feels like a missed opportunity given how distinctive that flavour could have been.

Another surprise was the Watercress Beef Salad. Raw watercress can easily overpower a dish with its peppery bite, but here it was balanced and approachable. The laksa leaf added depth without dominating, making this one of the more thoughtfully executed plates.

Heavier Plates Need Support

The Turmeric & Ginger Kampung Chicken is presented as being inspired by Nasi Ulam and Ayam Penyet, which explains the combination of fried chicken and aromatic fried rice. The rice, with its lemongrass and turmeric notes, actually carries the dish more than the chicken itself.

That said, the entire plate feels incomplete without the accompanying sauce (referred to during the tasting as chilli sauce although it is officially the laksa verde). Without it, the dish leans dry, which suggests the sauce isn’t optional — it’s essential.

Desserts That Lean Into Fusion (Successfully)

Desserts are where the menu feels most confident, which wasn’t surprising since we were told that the Chef has a pastry background.

The Pandan Panna Cotta stands out for its subtle chrysanthemum notes, giving it a distinctly Asian twist without alienating diners who prefer familiar formats. It’s refreshing, balanced, and arguably one of the most accessible fusion desserts on the menu.

The Gula Melaka Semifreddo is more restrained. The gula melaka flavour is present but understated, sharing the spotlight with rose notes. The balance works, though those expecting a stronger gula melaka hit might find it a little too subtle.

The Chocolate Nama, which has the chef’s recommendation on the menu, is arguably the most satisfying way to end the meal. It delivers that rich, melt-in-the-mouth indulgence you’d expect, but what stood out more was the portioning — just enough to satisfy a sweet craving without tipping into heaviness. It’s a small detail, but one that reflects a good understanding of how diners actually want to finish a meal.

What Else Is On The Menu

While the tasting covered a good cross-section of the refreshed menu, there are several other dishes that round out Sky22’s offering. For those looking for something heartier, options like the liquorice-smoked Wagyu beef brisket, that has been braised for 24 hours, and the Seared Barramundi Assam Pedas suggest a stronger lean into bold, savoury profiles. There’s also a mix of comfort-driven and globally influenced plates, including Sambal Hijau Olio with Tiger Prawns and a Tofu and Mushroom Bibimbap for those who prefer a plant-based option. The inclusion of both Asian reinterpretations and Western comfort classics (like coq au vin and fish and chips) reinforces the restaurant’s positioning as a broadly accessible dining spot rather than one that’s tightly focused on a single cuisine direction

Overall Thoughts

What Sky22 is trying to do is clear: take flavours people recognise and reshape them into something more approachable for a broader audience. In some cases — particularly the salads, seafood, and desserts — this works very well. In others, especially dishes tied closely to strong cultural flavour profiles, the reinterpretation may feel a little too diluted.

This is less a place for strict authenticity and more one for safe, comfortable exploration. That’s not necessarily a flaw, but it does set expectations on what kind of dining experience you’re walking into.

Weeknight Deal Worth Noting

If you’re planning a visit, the Weeknight Treats promotion is worth factoring into your decision:

Mondays to Thursdays, 6PM – 10PM
Enjoy 50% off every second main course from the à la carte menu

Given the pricing of mains on the menu, this makes it significantly easier to sample a wider range of dishes without overcommitting to any single one.

Venue Details

Sky22, Courtyard by Marriott Singapore Novena
99 Irrawaddy Road, Singapore 329568
Tel: +65 6250 0303
Website: https://www.courtyardsingapore.com

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Images: Marriott Singapore Novena