Located on the rooftop of OUE Bayfront is Me@OUE which has a stunning view of the Marina Bay area. Into its fifth year, the restaurant welcomes new Executive Chef Sam Chin who is only 33 years old, helming the three open-concept kitchens offering Japanese, French and Chinese cuisines. For the gourmands, you will be glad to know that Me@OUE is offering the highly prized Kumamoto Beef on the menu.
Hand-Cut Raw Wagyu Tartare 4.2/5
Not only is Me@OUE offering Kumamoto beef on its menu, it actually gets the whole cattle each month. Using the neck cut of the cattle for its soft texture and sweetness, the Hand-Cut Raw Wagyu Tartare ($52) is paired with nashi pear, micro greens, potato crisps and dressed in a piquant Kochujang dressing. While I enjoyed the different flavours coming together to showcase the beautiful piece of meat, I felt the earthy taste of the micro greens kind of throw the balance off slightly.
Freshly Shucked St. Vaast Oyster 4/5
Next we have the Freshly Shucked St. Vaast Oyster ($36 half dozen/ $72 dozen). The fresh oyster is topped with finger lime for a citrus zest on top of its creaminess.
Hokkaido Botan Ebi Tartare 4.5/5
From the Chef's Tasting Menu is the Hokkaido Botan Ebi Tartare which comprises of Kumamoto cherry tomato, uni, ikura, okra and nori dressing. The combination is like a perfect match of land and sea, blooming with sweetness.
Signature Foie Gras Chawanmushi 3.5/5
With limited portion each day, the Signature Foie Gras Chawanmushi ($52) felt short of my expectation. It was a great bowl of goodness with superior broth and generous crab meat. However I could not traced the foie gras at all. I would prefer the foie gras to be the star of the dish.
Aka Mebaru 4.2/5
Like a mystery box, the chef himself does not know what is freshly air flown from Japan until he opens the delivery. During our visit, we had the Aka Mebaru from Okinawa, which is steamed in a pickle chilli sauce, cooked in Chinese style. Diner who opted for the omakase has the choice of cooking the fish using the Japanese, French or Chinese preparation method.
Charcoal Grilled Striploin 4.5/5
The Charcoal Grilled Striploin ($88 for 150gram/ $178 for 300gram) is lightly seasoned with salt and pepper, and paired with pumpkin puree, mashed marble potatoes, seasonal vegetables. When you have a good piece of meat, simplicity is the best to showcase the sweetness of the Kumamoto Wagyu A4. No matter it is known as the caviar of meat.
Nigiri Sushi 4.5/5 and Yakiniku 4.8/5
The beauty of having the whole cattle is we, diners get to enjoy and appreciate the different cuts of the cattle. Following the charcoal grilled striploin, we had the Nigiri Sushi using the rib cab cut and Yakiniku using the heel cut which a very rare. The nigiri sushi and uni was like a brilliant fireworks in the mouth, radiating with colourful flavours. The best went to the heel cut which is extremely flavourful, tender and comes with a good crunch. Definitely one of best and rarest piece of cut I have ever tried.
Sakura Cherry Blossom 4/5
Moving on to the dessert, we started with the Sakura Cherry Blossom. The whole bake was very light and pleasing to the palate with the orange blossom, sponge, sakura mousse, sakura syrup, cherry sauce and orange blossom yogurt ice cream. By the way, this is part of the Chef's menu.
Tokyo Tiramisu 3.8/5
This is not your tradition tiramisu but Tokyo Tiramisu ($15) with a little Japanese twist. The glass contains sponge fingers, sake espuma, matcha syrup and azuki rice compote, served with a mochi-doki on the side. Dip right to the bottom of the glass to get a bit of everything.
Black Forest Molten Lava Cake 4/5
For something richer, there is the Black Forest Molten Lava Cake ($16). The beautiful plating comes with a molten dark chocolate dulcey, cherry liqueur jelly and forest berry sorbet. A rather classic dessert but is given a refreshed way of appreciating it.
One menu but diners can get to order from any of the three open-concept kitchens offering Japanese, French and Chinese cuisines. It is kind of a dream comes true when there is variety and something everyone, especially when dining in a group. Not to forget the stunning view over looking the marina bay.
Noted: This is an invited tasting.
OUE Bayfront Rooftop
50 Collyer Quay
Tel: +65 66344555
Nearest MRT: Raffles Place (EW Line, NS Line)
Mon-Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun)
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]