Food

Vue Bar & Restaurant at OUE Bayfront takes over the space of what was once ME@OUE. Still boasting the same breathtaking Singapore views, those who visited during the venue’s previous incarnation may find the indoor space hardly recognizable. There is now a palpable masculine look with “Gotham” vibes (think: dim lighting, dark colors and plush furnishing), probably just right for the binchotan-grilled items which the restaurant specializes in.  

vue restaurant oue bayfront bar

Taking helm at VUE is Chef Sam Chin who has over 10 years experience in the culinary arts. VUE also has an inhouse sommelier, the most knowledgeable Joel Lim, who holds certifications from the esteemed Wine Scholar Guild. 

vue restaurant singapore dining hall

vue oue bayfront singapore view

The venue itself consists of three sections – the 60-seater main dining hall, the spritz bar that seats 36 and a private dining room that can accommodate 12 persons. I was recently invited over to VUE for dinner just a couple of days before they officially opened on the 21st of October, 2019. I was seated at the main dining hall, with my seat offering unparalleled views of Marina Bay. 

For appetizers, we had a bucket of Oysters with Champagne Mignonette (S$10 each). The freshly shucked Speciales Geay Size 2 oysters came especially sweet and were notably plump with a buttery flesh inside. 

Next came the Charcuterie Platter (S$38 for 3 kinds). There is no “standard” assortment of cold cuts used here. Diners can choose from 9 kinds including Basque-style Bayonne Ham, Wagyu Beef Rillettes and various kinds of sausages.

For the actual starter, I had the Ceviche (S$38) which consists of three kinds of seafood – Diced Ibaraki halibut, Norwegian diver scallop and New Caledonian prawn. Swimming in delightfully sour/spicy tiger’s milk emulsion, the ceviche served as a great teaser to the main that followed with its acidity. This is done Peruvian style and the tiger’s milk was every bit addictive. I could not help devouring it all.

As mentioned previously, the specialties in VUE are the grills so everyone in the table was excited when the next dish came – the Kumamoto A5 Wagyu Kokuou Striploin (S$120 per 150gm). The unbelievably tender flesh was every bit deserving of the A5 designation. It was so soft that I could not even tell which part was the meat and which part was the fat! The lightly salted flavor was just right for something this supple. This beef is best with a couple of sides, though I was satisfied even without any. I tried the likes of marbled potatoes, cream spinach and even a huge slab of bone brimming with marrow.

Given the excellent starter and the special striploin that preceded it, there was high expectation for the dessert too. The off-menu Chestnut has cocoa nib tuile with chocolate mousse, chocolate truffle, raspberries and chestnut ice cream. It was sufficient with the truffle shavings adding fragrance to this sweet ending.

Given VUE’s location right in the heart of the CBD, this new restaurant may very well be the next go-to place for power lunches as well as dinners to impress. The venue will impress both locals and tourists alike, with its direct view of the bay and MBS in the distance as well as its binchotan-grilled dishes. 

VUE Restaurant Food Menu

VUE
50 Collyer Quay
Penthouse
OUE Bayfront
Singapore

+65 8879 0923

Opening Hours: Mondays to Fridays, 6PM to 10:45PM