RISE @ Marina Bay Sands (MBS) - A Taste Of Shanghai, Limited-Time Shanghainese Cuisine Takeover Until 3 November

Shanghainese cuisine has something especially comforting about it, from delicate soup dumplings and rich braised dishes to the much-anticipated hairy crab season. For a limited time, RISE at Marina Bay Sands is bringing these familiar flavours to its buffet spread with a special Shanghainese Cuisine Takeover, led by Master Chef Li Yaozhen.

With more than 50 years of culinary experience, Chef Li brings a wealth of knowledge and tradition to the table. We dropped by to explore the special menu, sample the seasonal highlights and discover which dishes are worth making room for.

Hairy Crab

The Hairy Crabs were undoubtedly one of the main attractions of the evening. While we were excited to tuck in, the crabs were relatively small during our visit, which meant there wasn’t quite as much of that prized, rich roe as we had hoped. Chef Li shared that the crabs should be plumper come November, so timing your visit a little later in the season might make all the difference.

Shanghainese Fried Bun with Pork Filling

Shanghainese Fried Dumpling

Xiao Long Bao

The Shanghainese Fried Buns and Dumplings were among our favourites from the special menu. We particularly enjoyed their juicy fillings and beautifully pan-fried, crisp bottoms. The Xiao Long Bao were another pleasant highlight, with reasonably thin wrappers and a satisfying amount of savoury broth tucked inside. These are definitely worth saving some stomach space for.

Crab Roe Tofu

Shanghainese Salted Chicken

Steamed Yellow Croaker in 20-Year Aged Huadiao Wine

Fish Fragrant Eggplant

Shanghainese Braised Pork Belly with Abalone

The selection of Shanghainese hot dishes offers plenty to explore, from Crab Roe Tofu and Salted Chicken to Steamed Yellow Croaker in 20-year-aged Huadiao wine, Braised Pork Belly with Abalone and Fish Fragrant Eggplant. As with most extensive buffets, we found some dishes more memorable than others. Still, I’d recommend taking small portions of a few different dishes first. It’s the best way to discover your own favourites without filling up too quickly.

Peking Duck

Peking Duck may not be a Shanghainese speciality, but it’s certainly a familiar crowd-pleaser. The beautifully roasted ducks looked incredibly tempting on display. Unfortunately, the meat was a little dry during our visit, and the skin lacked the crispness we were hoping for. That said, if you’re a fan of duck legs, you can still help yourself to one (or more!) at the buffet.

Eight-Treasure Rice

Fermented Rice Dumpling

Jasmine Chinese Pastry

Tangerine Chinese Pastry

For something sweet, the Shanghainese-inspired dessert selection includes Eight Treasure Rice, Fermented Rice Dumplings and beautifully presented Jasmine and Tangerine Chinese Pastries. These traditional-style treats can be rather filling, especially after working your way through the savoury spread. My advice? Pace yourself, share a few portions if you can, and leave enough room to sample the ones that catch your eye.

Moutai Cocktail

There’s also a specially created Moutai Cocktail to complement the takeover, combining Moutai with orchid gin, passionfruit purée, lemon juice, flower blossom and sparkling tea. You can order it directly from the bar or enjoy a little tableside theatre as it’s prepared in front of you from the roaming cocktail trolley — a fun touch to round off the dining experience.

If you enjoy Shanghainese cuisine, this limited-time takeover is a lovely opportunity to sample a wide range of familiar favourites alongside RISE’s buffet offerings. Not every dish was a hit, but the variety makes it worth exploring, especially if you enjoy trying a little of everything.

Prices start from S$98, with lunch and dinner available. As pricing and menu selections vary by day, do check RISE’s official website for the latest details before making plans. The Shanghainese Cuisine Takeover runs until 3 November.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


RISE
Marina Bay Sands (MBS)
Hotel Tower 1, Lobby
10 Bayfront Avenue
Singapore 018956
Tel: +65 66885525
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Sun-Thu: 630am - 10pm
Fri-Sat: 630an - 1030pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

VUE @ OUE Bayfront - A Taste of Autumn, From Grilled Langoustines to Irish F1 Wagyu

Perched on the rooftop of OUE Bayfront, VUE presents a dining experience that combines refined cuisine with panoramic views of Marina Bay. For its latest Autumn menu, the restaurant celebrates the season with a curated selection of premium ingredients sourced from land and sea, including Véire Irish Beef, Ostral Regal Irish Oysters, Freshpack Langoustines, Otsuki Bluefin Tuna Harakami and Aqua Green produce.

Showcasing seasonal delicacies through sophisticated culinary techniques, the new menu brings together the natural flavours of premium produce with the restaurant's contemporary approach to dining. From delicate seafood creations to richly marbled Irish Wagyu and an indulgent chocolate dessert, the menu offers a progression of flavours and textures suited for a special dining occasion.

Mini Langoustine Roll 4.2/5

We started with the Mini Langoustine Roll, a bite-sized appetiser featuring sweet, tender langoustine tucked into a lightly toasted sesame navette. The delicate shellfish offered a naturally sweet, buttery flavour reminiscent of lobster, while the sesame bread provided a pleasant contrast with its lightly crisp exterior and soft, pillowy interior. A caviar dressing brought the elements together, adding a savoury touch that complemented the langoustine's sweetness.

Kochi Blue Fin Tuna Tartare 4.2/5

Next was the Kochi Bluefin Tuna Tartare, showcasing premium bluefin tuna from Kochi, Japan. The tuna had a buttery texture that melted gently on the palate, with its natural richness enhanced by smoked ikura and salted kelp. The salmon roe contributed bursts of briny salinity with a subtle smoky note, while the kelp deepened the dish's umami profile. Grapefruit segments introduced a refreshing citrus tang, balanced by aromatic lemongrass and a sweet Palermo pepper dressing. The interplay of richness, sweetness and acidity kept the tartare bright and refreshing.

Veire Irish F1 Wagyu Tataki 4.5/5

The Véire Irish F1 Wagyu Tataki offered a different expression of beef. Lightly seared on the outside while remaining rare within, the Wagyu was tender and richly flavoured, with its marbling lending a buttery mouthfeel. Crispy beef tendon added an airy crunch, creating an enjoyable textural contrast against the soft slices of meat. Delicately glazed fennel added gentle sweetness and aromatic aniseed notes, while the XO chicken jus provided savoury depth that tied the components together.

Grilled Freshpack Langoustine 4.5/5

For seafood lovers, the Grilled Freshpack Langoustine was another highlight. Expertly grilled to preserve the shellfish's natural sweetness and succulent texture, the langoustine was complemented by a sudachi lime soy glaze. The Japanese citrus lent the dish a bright, clean acidity that balanced the shellfish's buttery sweetness. Carrot brought a touch of natural sweetness, while an airy chipotle foam introduced a subtle smoky heat, adding another layer of flavour without overwhelming the delicate langoustine.

Grilled Organic Japanese Stem Lettuce 4.2/5

Vegetables also received thoughtful attention in the Grilled Organic Japanese Stem Lettuce. Grilling imparted a gentle char to the exterior while allowing the stalks to retain their refreshing crunch and juicy bite. Crispy garlic added an aromatic crunch, while chilli oil provided a lively kick. The black garlic dressing rounded everything off with a deep, savoury sweetness and fermented umami character. It was a well-considered vegetable dish that balanced freshness, smokiness and richness.

Vue Risotto 4/5

Moving on to the VUE Risotto, the creamy rice served as a luxurious base for an ocean-inspired combination of ingredients. Tender confit maguro was topped with rich Hokkaido sea urchin, whose creamy, briny sweetness melded into the warm rice. White corn cream added another layer of sweetness, softening the tuna's savoury depth and complementing the sea urchin's distinctive oceanic flavour. The result was a comforting yet indulgent dish that brought together the sea's richness with the natural sweetness of corn.

Veire Irish F1 Wagyu Duo 4/5

The main course was the Véire Irish F1 Wagyu Duo, featuring two cuts of beef: cube roll and short rib. The cube roll, taken from the ribeye, offered generous marbling and a juicy, tender bite, delivering the rich beef flavour expected of Wagyu. The short rib provided a contrasting texture, with its slow-cooked preparation yielding a tender, richly flavoured bite.

Beer mustard and wild mushroom sauce accompanied the beef, offering two distinct ways to enjoy the meat. The beer mustard brought a tangy sharpness with malty undertones that helped cut through the richness of the Wagyu, while the wild mushroom sauce added earthy, savoury notes that suited the autumnal theme. Together, the two cuts showcased different facets of the beef, from the buttery richness of the cube roll to the deeper, more concentrated flavour of the short rib.

Banana Mocha 4.2/5

To end the meal, we had the Banana Mocha, a decadent dessert built around 70% Fleur de Cacao chocolate cake. The dense cake delivered an intense cocoa flavour with a pleasant bitterness that kept its richness from becoming cloying. Caramelised bananas added sweetness and a warm, fruity depth, pairing naturally with the dark chocolate. A scoop of Ethiopian coffee ice cream completed the dessert with its aromatic coffee notes and creamy texture, creating a classic mocha combination that balanced the chocolate and banana.

VUE's Autumn menu showcases premium seasonal ingredients, from Japanese seafood and freshly grilled langoustines to Irish F1 Wagyu. Each dish brings together contrasting textures and complementary flavours, while the progression from delicate seafood to rich beef and a chocolate dessert creates a satisfying dining experience. For those looking to mark a special occasion with refined contemporary cuisine and sweeping views of Marina Bay, VUE at OUE Bayfront offers an elegant setting in which to enjoy the flavours of the season.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Sat: 1130am - 2pm, 530pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]