Sky22 At Courtyard By Marriott Singapore Novena Launches New A-La-Carte Menu Celebrating Local Produce And Culinary Fusion
(Singapore, June 10, 2025) Courtyard by Marriott Singapore Novena unveiled a newly refreshed a la carte menu at its signature all-day dining restaurant, Sky22. I went with expectations of a great meal as from past experience I knew that this kitchen produced quality dishes. What I didn’t expect was to enjoy sambal that is in the Sotong Bakar Taco that fuses smoky grilled squid with sambal garlic, silver anchovy, and red onion chinchalok. This is all tucked in a soft taco shell for the perfect umami bite. 
Sotong Bakar Taco
For those reading this outside of SE Asia who may not know this condiment, sambal is a paste typically made from a blend of chili peppers, shrimp paste, garlic, shallots, lime juice, and palm sugar. I’ve always found this fiery flavour too strong. I do keep it in laksa, but I make sure that is well diluted and often scoop out part of it so it isn’t too strong. People in Singapore look at me sideways when I say I don’t like sambal. As there are over 200 varieties of sambal in Indonesia alone, each with unique ingredients and preparation methods it is hard to make such a statement as I only experienced a handful. However, I found the sambal at Sky22 absolutely amazing. I was able to enjoy all the deeeep rich flavours without having me eyes pop out from the spices.
Sky22 is not only popular for its menu, diners enjoy its unique sweeping views and breezy interiors perched above the Novena skyline. From one side you can see Bukit Tima hill and on to Malaysia, with the other side facing Singapore’s CBD with its unique skyline.
The new menu, led by Director of Food and Beverage John Chye, reflects the brand’s commitment to sustainability, comfort, and contemporary Asian flavours. John and I had a discussion about the Rum Baba that continued into an exchange of emails. John wrote to me: “Just following up on the rum baba we spoke about. The name “baba” comes from the Slavic word babka, grandmother or old woman. In Poland, babka referred to a tall, yeasted cake often served on festive occasions. The name may have come from the cake’s shape or its association with warm, traditional home baking. 
Rum Baba
“The dessert was introduced to France in the 18th century by Polish King Stanislas Leszczynski. There, it evolved into baba au rhum, with the signature addition of rum syrup filled with whipped or pastry cream. At Sky22, we serve ours with coconut ice cream.”
And I have long been wrapped around the creamy little finger of coconut ice cream. One of my all time favourites.
Elevating Familiar Flavours Through Craft
Drawing inspiration from the rich culinary traditions found throughout Southeast Asia, the new dishes incorporate fresh, regionally sourced ingredients with globally influenced techniques. In addition to beloved classics like the Sky22 Tiger Prawn Laksa Lemak, guests can now enjoy an array of new creations which harmoniously blend indulgence with mindful sourcing.
New small plates and starters include the Chicken & Pork Belly Satay, reinterpreting the hawker featuring juice skewers, served with ketupat and a creamy peanut sauce. I must admit I found some dishes a bit uneven such as the satay. One skewer was succulent, the other somewhat chewy. 
Roasted-Braised Pork Belly
Before the main course we had the afore mentioned Sotong Bakar Taco. Main courses extend from Sky22’s approach of blending modern Asian influences with classic comfort. The Miso-Glazed Halibut, gently roasted and served on a pearl barley risotto layered with Greenland halibut and spring vegetable, is a delicate dish that mirrors the restaurant’s calming interiors.
The Seafood Marinara, which I didn’t try, is served with a twist in the form of green sambal, offers a subtle Southeast Asian heat that complements its oceanic richness, while the Roasted-Braised Pork Belly pairs tender crate-free pork with radish cake and chinchalok lime, playing with traditional textures and providing clean, zingy balance. Generally I like Roasted-Braised Pork Belly that can be a succulent treat. Both Chef Chye and GM Peter Khong, who came by to say hello to the media enjoying the new dishes, urged us to be honest about the food as many of the dishes were new and they wanted to perfect them. 
The newly introduced Western Comfort section reflects Sky22’s position as a dining haven defined by approachable sophistication, catering to guests looking for familiar indulgence done right. The Coq au Vin, a soul-warming French classic, is rich with kampung chicken braised in red wine and complemented by earthy root vegetables. The Beer-Battered Fish & Chips uses halibut for a crisp, flaky finish, and guests with heartier appetites will be delighted by the Sky22 Wagyu Beef Burger, which delivers bold flavours with a 100% Wagyu patty, sunny-side cage-free egg, and house-made chipotle mayo. The Steak Frites presents a luxurious plate of Australian Black Angus rib-eye with optional grilled tiger prawns.
Tiger Prawn Laksa Lemak
Sky22 has an extensive selection of wine and I enjoyed my meal with Château Rousseau Vin Rouge.
The dessert selection rounds out the experience with elegance and ease. The Rum Baba, soaked in vanilla bean-spiced rum syrup and paired with coconut ice cream, provides the perfect tropical finish, while the White Chocolate Honey Panna Cotta strikes a delicate balance of texture and flavour, with coconut streusel, honey tuile, and mixed berries.
Dining with a View and Rooted in Intention Perched on Level 22, Sky22 offers guests an experience marked by lush, biophilic interiors and intuitive hospitality, against the panoramic view of the city skyline. The restaurant’s tranquil palette, flexible seating, and signature green terrazzo communal table create an environment where guests are invited to linger, connect, and enjoy. Whether for a midweek lunch, a casual dinner with friends, or a special family gathering, the new a la carte menu, available daily for lunch and dinner, is designed to reflect the comforting rhythms of everyday life. 
Anniversary Special
In celebration of Singapore’s 60th birthday, diners can enjoy 60% off every second main course, daily from 6:00pm to 10:30pm, now through 31 August 2025. Discount applies to the item of equal or lower value. Complimentary parking is available for diners at Sky22 with a minimum spend of S$50.
For reservations or more information, please visit sky22restaurant.com or call +65 6378 2040.
Hours Daily: 6.30am - 10.30pm
Courtyard by Marriott Singapore Novena
99 Irrawaddy Rd
Level 22, Singapore, 329568
T: +6562500303
fnb.courtyardsg@marriott.com
