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]

Club Rangoon @ Duxton Road - A Rare Gem Showcasing Contemporary Burmese Cuisine in Singapore

Along the vibrant stretch of Duxton Road, Club Rangoon continues to stand its ground in Singapore's ever-evolving dining landscape. Having first visited shortly after its opening in August 2024, it is heartening to return nearly a year and a half later to see the restaurant not only surviving but refining its identity. In a city where dining concepts come and go with startling frequency, Club Rangoon remains a rare gem — spotlighting contemporary Burmese cuisine, a cuisine still relatively underrepresented in Singapore.

Laphet Hummus 4.2/5

The Laphet Hummus ($14) offers a thoughtful reinterpretation of a familiar staple. Infused with fermented tea leaves, the hummus carries a distinctive Burmese accent that is earthy, umami-rich, and gently herbaceous, setting it apart from its Mediterranean counterpart. The texture is luxuriously smooth, almost velvety, serving as a canvas for the nuanced flavours of laphet and tea leaf oil drizzled atop. This "gentle funk" adds intrigue without overwhelming the palate. Paired with warm, pillowy pita, it becomes an addictive starter that invites repeated scooping.

Short Rib Skewers 4.2/5

The Short Rib Skewers ($18 for 2pc) exemplify the restaurant's knack for balancing richness with brightness. Grilled to tender perfection, the beef boasts a melt-in-the-mouth texture, accented by a light smoky char. What elevates the dish is the Burmese-style chimichurri, sharper and more herbaceous than the traditional Argentinian version, cutting cleanly through the meat's fattiness. The accompanying pennywort salad lends a refreshing crunch and a slightly bitter note, rounding out the dish with finesse.

Samusa Thoke 4/5

A beloved Burmese street food classic, the Samusa Thoke ($12) is a medley of textures and flavours. Crispy potato samosas are broken apart and tossed into a warm, comforting yellow split pea soup, allowing them to soak up the broth while retaining bits of crunch. The addition of shredded cabbage and fresh mint introduces a crisp, cooling contrast, while a squeeze of lime ties everything together with a bright, zesty lift. The interplay between warm and fresh elements makes this dish both hearty and refreshing.

Ohn-No Khout Swel 4/5

The Ohn-No Khout Swel ($20) delivers a comforting bowl of coconut chicken noodle curry. Rich yet approachable, the mildly spiced broth is thick enough to coat each strand of egg noodles and envelop tender pieces of chicken. A halved boiled egg adds an extra layer of richness, while crunchy yellow rice crackers provide textural contrast. With lime and chilli on the side, diners can easily adjust the balance of acidity and heat, making it a highly customisable and satisfying main.

Wet Thar Dan Dauk 4.5/5

A standout on the menu, the Wet Thar Dan Dauk ($34) is a luxurious take on Burmese-style biryani. Fragrant basmati rice, infused with saffron and ghee, forms the base for a generous portion of slow-cooked pork knuckle. The meat is incredibly tender, with gelatinous richness that melts effortlessly on the palate. To offset this indulgence, a side of tangy green mango salad provides a refreshing acidity and crunch, ensuring each bite remains balanced and enjoyable.

Yone Pathay Thee Tofu Kyaw 4.5/5

The Yone Pathay Thee Tofu Kyaw ($22) showcases the depth of Burmese "dry curry" techniques. Featuring okra and tofu stir-fried with a robust masala blend, the dish delivers concentrated, caramelised flavours with every bite. The tofu absorbs the spices beautifully, while the okra adds a tender, slightly crisp texture. A touch of tamarind introduces a sharp, fruity acidity that cuts through the warmth of the spices, resulting in a dish that is both hearty and well-balanced.

Laphet-yay Ice Cream 4.5/5

Ending on a high note, the Laphet-yay Ice Cream ($14) is a creative homage to Burmese milk tea. Smooth and creamy, the ice cream captures the bold, slightly tannic notes of black tea, mellowed by the sweetness of condensed milk. The addition of a banana and jaggery crumble introduces a contrasting texture and a deep, caramel-like sweetness. The interplay between warm, earthy flavours and the cold creaminess of the ice cream makes for a refined yet comforting dessert.

Returning to Club Rangoon, the progression is evident. The refreshed menu feels more confident and cohesive, with flavours that are better defined and more attuned to the local palate without losing their Burmese essence. This second visit not only deepened my appreciation for the cuisine but also highlighted the restaurant's growth in bridging tradition and modernity. In many ways, Club Rangoon continues to play an important role in introducing and evolving Burmese cuisine within Singapore's dynamic food scene.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]