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]

Pura Brasa @ PLQ 1 - Expands to the East with Josper-Grilled Spanish Specialities

Barcelona-born Spanish charcoal-grill concept Pura Brasa has expanded to the East with its second Singapore outlet at PLQ 1, nine years after its international debut at Tanjong Pagar. Known for its signature Josper charcoal oven, the restaurant brings together Spanish tapas, charcoal-grilled meats and seafood, and traditional Spanish rice dishes in a casual, convivial setting.

The new outlet places a greater emphasis on tapas and sharing, making it a neighbourhood dining destination for gatherings with friends and family. Diners can look forward to 20 tapas dishes, a mix of familiar favourites and new creations, alongside PLQ-exclusive signatures that showcase the restaurant's charcoal-grilling techniques.

Limited-Time $5 Opening Specials

To celebrate the opening, Pura Brasa PLQ Mall is also offering a Limited-time $5 Opening Promotion. Available daily from 3pm during restaurant operating hours, diners can enjoy their first selected tapas dish or drink for just $5. The selection includes Ibérico Pork Collar Satay, Chicken Wings, Spanish Omelette, Croquetas, Crispy Potatoes, Baba Ganoush, Broccolini and Sweet Corn. Selected drinks, including house-pour red or white wine and Spanish pale lager Estrella Galicia, are also available under the promotion.

Chef's Abuela's Beef & Pork Meatballs 4.2/5

A comforting start to the meal, Chef's Abuela's Beef & Pork Meatballs ($18) features handmade beef and pork meatballs served with seasonal mushrooms and crispy potato cubes. The name "abuela" means grandmother in Spanish, and the dish certainly evokes the kind of homely cooking associated with a family kitchen.

The meatballs were soft and tender, with a pleasant balance of beefy and pork flavours. They were generously coated in a savoury tomato-based gravy that brought everything together without being overly heavy. The mushrooms added an earthy dimension, while the crispy potato cubes provided a contrasting texture. It was a hearty, comforting tapas dish that offered a taste of traditional Spanish home cooking.

Josper-Grilled Iberico Pork Collar Satay 4.2/5

One of the more interesting tapas offerings was the Josper-Grilled Ibérico Pork Collar Satay ($16). The Cajun-spiced pork collar skewers are grilled in the restaurant's signature Josper charcoal oven, which imparts a distinctive smoky aroma and appetising char to the meat.

The Ibérico pork collar was tender and juicy, with its natural marbling keeping the meat moist while delivering a rich, savoury flavour. The Cajun seasoning added a gentle layer of spice, while the tangy Indonesian peanut sauce provided a sweet and nutty counterpoint. Finished with crispy fried shallots, the skewers offered an enjoyable combination of smokiness, savouriness and crunch.

Josper-Grilled White Sweet Corn 4.5/5

For a vegetable-forward option, the Josper-Grilled White Sweet Corn ($19) showcases how charcoal grilling can transform a seemingly simple ingredient. The corn is grilled over high heat until lightly charred, developing a smoky aroma while retaining its natural sweetness and juicy bite.

Served with savoury Cajun butter, the corn had a richer flavour profile, with the buttery seasoning complementing the kernels' sweetness. The charred edges added another layer of flavour, making this a worthwhile sharing plate for those who enjoy grilled vegetables.

Josper-Grilled Broccolini 4/5

The Josper-Grilled Broccolini ($20) is another vegetable dish that benefits from the restaurant's charcoal-grilling technique. The broccolini is grilled until it develops a rustic char while retaining a pleasant bite, with smoky notes that enhance its natural earthy flavour.

It is served with romesco sauce and escalivada emulsion. The romesco, a classic Catalan sauce traditionally made with roasted peppers, tomatoes, nuts and garlic, brings a nutty, savoury and slightly tangy character to the dish. Together with the smoky broccolini, the sauces add depth and complexity, making this more than just a simple side of greens.

Octopus Leg 4.2/5

For seafood lovers, the Octopus Leg ($38) is a signature dish worth considering. Sourced from Galicia in Spain, the thick octopus leg is grilled in the Josper oven and served with potato puree and sweet paprika. The charcoal grilling gives the exterior a beautifully browned, savoury finish while adding a subtle smokiness. Beneath the charred surface, the octopus was tender and meaty, with a satisfying bite. The smooth potato purée provided a creamy base that complemented the octopus without overwhelming it, while the sweet paprika added a gentle warmth.

Josper-Grilled Argentinian Striploin 4.2/5

Meat lovers can opt for the Josper-Grilled Argentinian Striploin (250g $35), served with crispy fried potatoes and house-made chimichurri. Cooked at high temperatures in the charcoal oven, the striploin develops a well-seared exterior that adds a smoky, savoury character. The intense heat helps create a flavourful crust while retaining the meat's natural juices. Paired with crispy fried potatoes, the steak makes a satisfying main course, while the chimichurri brings a fresh, herbaceous, tangy contrast that cuts through the beef's richness. The combination of grilled beef, potatoes and chimichurri is straightforward but effective, highlighting the appeal of good ingredients prepared over charcoal.

Iberico Pork Paella 4.2/5

One of the highlights exclusive to the PLQ Mall outlet is the Ibérico Pork Paella ($37 Medium Size), a hearty interpretation of the Spanish rice classic that puts the restaurant's charcoal-grilling expertise front and centre. The dish features Spanish rice cooked with a deeply savoury broth and topped with Josper-grilled Ibérico pork jowl, crispy pork jowl bites and allioli. The rice absorbs the flavours of the broth while picking up a subtle smoky aroma from the grilling technique. The Ibérico pork jowl adds another dimension to the dish. With its generous marbling, the pork delivers a rich, savoury flavour, while the crispy pieces provide a satisfying contrast to the softer rice. The allioli adds a creamy, garlicky finish that ties the components together.

Burnt Basque Cheesecake 3.5/5

For dessert, the Burnt Basque Cheesecake ($12/Slice) offers a familiar but satisfying finish. Its signature deeply caramelised top gives the cheesecake a rustic appearance, with the darkened surface contributing notes of toasted sugar and a hint of smokiness. Beneath the exterior, the cheesecake has a soft, creamy texture, with a custard-like centre that contrasts with the more caramelised edges.

Catalan Cream 3.5/5

Another Spanish classic on the dessert menu is Catalan Cream ($13), the traditional Catalan counterpart to French crème brûlée. The dessert features a silky custard infused with lemon zest and cinnamon, giving it a fragrant citrus note alongside gentle warmth from the spice. The highlight is the crisp layer of caramelised sugar on top, which cracks satisfyingly under the spoon to reveal the smooth custard beneath. The bright citrus notes help balance the richness of the egg-based custard, while the caramel adds a pleasant bittersweet finish.

With its second Singapore outlet at PLQ Mall, Pura Brasa brings its Barcelona-born concept of Spanish tapas and charcoal-grilled cooking to the East. For those planning a visit, the limited-time $5 opening promotion offers an affordable way to sample selected tapas or drinks from 3pm daily. Whether you stop by for a few small plates or settle in for a more substantial meal of charcoal-grilled meats and paella, Pura Brasa PLQ Mall is a new option to consider for Spanish dining in the East.

Note: This is an invited tasting.


Pura Brasa
Paya Lebar Quarter 1
1 Paya Lebar Link
#01-01
Singapore 408533
Tel: +65 96726025
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu, Sun: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

Direction:
1) Alight at Paya Lebar MRT Station. Take Exit E. Walk to the destination. Journey time is about 3 minutes. [Map]