VUE @ OUE Bayfront - Launches New Summer Tasting Menu Featuring Kokuou Wagyu and Eyrewoolf Abalone

Perched on the 19th floor of OUE Bayfront, VUE has launched its new Summer Tasting Menu, showcasing premium seasonal ingredients such as Kokuou Wagyu, Eyrewoolf Abalone and Kaluga Queen Caviar. We had the opportunity to try the 4-course menu ($168), featuring beautifully plated dishes, while enjoying one of the best views of Marina Bay Sands.

If you’re looking for better value, VUE is also running a Sunset Dinner Promotion from 5.30pm to 7.30pm, where diners can enjoy a 3-course menu from just $98 or a 4-course menu for $138. Wine pairing is also available should you wish to elevate the dining experience.

42-Month Aged Jamon Iberico 4.5/5

Eyrewoolf Black Lip Abalone Crudo 4/5

We started with two cold appetisers. The 42-Month Aged Jamón Ibérico was paired with preserved Charentais melon and Pedro Ximénez dressing, which complemented the ham beautifully. The melon’s sweetness balanced the jamón’s savoury richness really well.

The Eyrewoolf Black Lip Abalone Crudo, served with smoked ikura, shio kombu, pickled wild garlic and nori oil, was a refreshing way to start the meal. The abalone had a firm, chewy texture with a clean briny flavour that wasn’t overpowering.

Holland White Asparagus 3.5/5

A5 Kokudo Wagyu Steak Hache 5/5

For the hot appetisers, we had the Holland White Asparagus, served with fermented lemon purée, crispy melted leek and saffron beurre blanc. While the combination was interesting, we felt the dish lacked depth.

On the other hand, the A5 Kokuou Wagyu Steak Haché was easily our favourite from this course. Despite its petite size, it packed plenty of flavour. Topped with a fried quail egg, it looked almost like a miniature burger. The nicely charred Wagyu paired really well with the ginger-yuzu soy dressing, making every bite enjoyable.

Wild Forest Mushroom Risotto 4/5

A5 Kokudo Wagyu Beef Duo 4/5

For mains, we had the Wild Forest Mushroom Risotto topped with fried porcini mushrooms (what a luxury!) and freshly shaved black truffle. We wished the porcini mushrooms were crispier and the risotto a little more al dente, but overall the earthy flavours came together really well.

The A5 Kokuou Wagyu Beef Duo featured both rump and brisket cuts. The rump was incredibly tender and literally melted in the mouth. The brisket was equally soft, although we weren’t huge fans of its slightly fibrous texture. Served with colourful cauliflower, creamy mashed potato and fresh truffles, it made for a beautiful main course.

Before dessert, we were served a Palate Cleanser - Yoghurt Melon Sorbet topped with brown sugar and grapefruit sauce. This was really refreshing and delicious, and definitely did its job well of cleansing our taste buds before the sweet ending.

Summer Stone Fruits 4/5

Tomato Strawberry 4.5/5

The Summer Stone Fruits came with almond chantilly, apricot yoghurt mousse and sakura powder. The combination was interesting, although some components leaned slightly more sour than what we usually enjoy.

The Tomato Strawberry, however, completely surprised us. Sweet cherry tomatoes and strawberries paired with white chocolate ganache, calamansi bergamot and strawberry yoghurt sorbet sounded unusual on paper, but everything worked beautifully together. We honestly didn’t expect tomato to pair so well in a dessert.

Petite Four

We were also presented with Petite Four, which came with pecan nut cookies, chocolate lollipops and financier. We enjoyed them as a nice little ending to the meal, especially the financier and cookies. The chocolate lollipop was cute, though not particularly memorable compared to the rest.

To celebrate the upcoming National Day, VUE also introduced three locally inspired cocktails — Kopi Martini ($28), Solero ($26) and Rose of Bandung ($18).

The Kopi Martini was our favourite, capturing the familiar aroma and flavour of local kopi much better than a regular espresso martini. The Rose of Bandung was another pleasant surprise, with the addition of lychee purée giving it an almost coconut milk-like finish. The Solero, however, was refreshing but didn’t quite leave the same impression as the other two.

Besides the food, one of the biggest highlights at VUE is undoubtedly the view. Overlooking Marina Bay Sands and the city skyline, it’s an ideal spot for celebrations, date nights, or simply enjoying a leisurely dinner with friends. The dining room is elegant, although slightly dimly lit, while the service throughout the evening was attentive and professional.

VUE also has several al fresco tables overlooking Marina Bay, perfect for those who prefer dining outdoors. Right beside the restaurant is its rooftop bar, which shares the same spectacular skyline views, making it a great place to continue the evening over a few drinks.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. 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 – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(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]

Kokoro Izakaya @ Lau Pa Sat Festival Market - Day-to-Night Izakaya Experience in a Historic Landmark

Kokoro Izakaya has made its debut at Lau Pa Sat, bringing the convivial charm of Japanese izakaya culture into one of Singapore’s most iconic dining landmarks. Set beneath the striking Victorian cast-iron structure of the gazetted national monument, the concept offers a refreshing dual experience — affordable Japanese set meals for the CBD lunch crowd by day, and a lively izakaya atmosphere with charcoal-grilled skewers, oden and drinks by night.

Tori Katsu Don Set (Weekday Set Lunch) 4/5

Catering to the busy office crowd, Kokoro Izakaya rolls out wallet-friendly weekday lunch sets from just $9.90 nett (11am to 4pm). The Tori Katsu Don Set ($9.90) is a satisfying and fuss-free option, comprising a crispy chicken cutlet gently simmered with egg in a savoury, bonito-based sauce, served over a bed of fluffy rice. The combination delivers comforting, homely flavours with a good balance of savoury depth and subtle sweetness. Each set comes complete with a side of creamy potato salad and a choice of hot or cold green tea, making it a well-rounded and value-for-money meal in the heart of the CBD. Other lunch options include the Pork Katsu Kare Set ($10.90) and Salmon Teriyaki Don Set ($11.90), offering variety without stretching the wallet.

Salmon Teriyaki Don 4/5

Wagyu Beef Don 4/5

For those seeking something more indulgent, the Wagyu Beef Don ($23.90) offers a more premium experience. The bowl features tender slices of beef paired with a luscious egg yolk, crispy fried garlic, and seaweed, creating a rich, umami-packed combination. The Salmon Teriyaki Don is another crowd-pleaser, with glazed salmon that is lightly caramelised, delivering a balance of sweetness and savoury notes that pairs well with the rice beneath.

Black Garlic Tonkotsu Chashu Ramen 4.2/5

Beyond rice bowls, Kokoro Izakaya also serves a selection of noodle dishes. The Black Garlic Tonkotsu Chashu Ramen ($14.90) stands out for its robust, comforting profile. The broth is thick, creamy and full-bodied, coating each strand of noodle with rich porky goodness. The addition of black garlic lends an extra layer of depth and aroma, elevating the overall flavour. The noodles have a pleasant bite, while the bowl is generously topped with two sizeable slices of tender chashu and a perfectly marinated ajitsuke tamago.

Sauteed Udon with Japanese Asari Clam 4.2/5

Another noteworthy noodle dish is the Sauteed Udon with Japanese Asari Clam ($14.90). The udon boasts a delightful chewy texture, tossed in a flavourful sauce with a hint of chilli heat. The sweetness of the plump and juicy asari clams adds a natural briny depth, resulting in a well-balanced dish that is both comforting and satisfying.

Skewers 3.5/5

As evening sets in and Lau Pa Sat transforms into a bustling nightlife spot, Kokoro Izakaya shifts gears into a lively izakaya destination. The spotlight falls on its Charcoal-grilled Skewers, with more than 15 varieties grilled over premium binchotan charcoal. This imparts a distinctive smoky aroma that defines the izakaya experience. Highlights include Tebasaki (chicken wing), Hotate Scallop, Tori Tsukune (chicken and potato), Uzura Tamago (quail egg), Sunagimo (chicken gizzard), Buta Bara (pork belly) and Shiitake mushroom. While the selection is extensive, the skewers are best enjoyed alongside drinks for a casual, communal experience.

Yaki Surume Ika 4/5

Seafood lovers should not miss the Yaki Surume Ika ($22.90). Grilled over charcoal and brushed with teriyaki sauce, the squid develops a beautifully caramelised exterior. It remains firm and bouncy in texture, with a subtle sweetness and smoky aroma that make it an excellent accompaniment to drinks.

Salmon Cheese Harumaki 3.8/5

Tori Shippo Karaage 3.8/5

Complementing the drinks menu is a selection of bar bites ideal for sharing. The Salmon Cheese Harumaki ($5.90) features flaky salmon and melted cheese encased in a crisp spring roll skin, offering a satisfying contrast of textures. The Tori Shippo Karaage ($8.90), a lesser-seen Japanese delicacy made from chicken tail, delivers a tender, slightly fatty bite that is both rich and flavourful.

Oden 4/5

For a comforting option, the traditional Japanese Oden is a highlight. Simmered in a light yet flavourful dashi broth, the selection includes a variety of ingredients that absorb the delicate umami essence. Diners can opt for individual items from $3 per piece or go for curated sets such as the three-item combination ($7.90) or the seven-item assortment ($17.90), making it an ideal companion to a relaxed evening over drinks.

Kokoro Izakaya brings a refreshing concept to Lau Pa Sat, seamlessly transitioning from an affordable lunch destination to a vibrant izakaya hangout after dark. Whether you are looking for a quick and satisfying midday meal or a casual spot to unwind with skewers and drinks in the evening, it offers a versatile dining experience set against the charm of a historic landmark.

Note: This is an invited tasting.


Kokoro Izakaya
Lau Pa Sat Festival Market
18 Raffles Quay
Unit MR20
Singapore 048582
Tel: +65 8758 7024
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Nearest MRT: Telok Ayer (DT Line), Raffles Place (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit I. Walk to Robinson Road. Turn left onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 8 minutes. [Map]

Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(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]

HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

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