VUE @ OUE Bayfront - New Summer Menu Featuring 2GR Australian Full-Blood Wagyu

Nestled atop OUE Bayfront, VUE continues to impress with its scenic views and elegant French-Asian cuisine. I recently returned to experience their newly launched Summer Menu, spotlighting the exceptional 2GR Australian Full-Blood Wagyu. We had the 4-course prix fixe menu priced at $168++, with optional upgrades available throughout the meal.

Our evening began with warm, house-baked bread served alongside olive oil and aged balsamic vinegar, a simple yet comforting start that set the tone for the meal to come.

2GR Beef Carpaccio (add $12) 4.8/5

I couldn’t resist starting with the 2GR Beef Carpaccio, and it was every bit as indulgent as expected. Delicate slices of richly marbled wagyu melted in the mouth, enhanced with earthy Manjimup truffle, creamy stracciatella, and generous shavings of parmigiana. A dish that lets the premium quality of the beef shine through with finesse.

Heirloom Tomatoes 4.5/5

For a lighter option, my dining companion selected the Heirloom Tomatoes. Naturally sweet and juicy, the tomatoes were complemented beautifully by smoked burrata, tonburi (a Japanese plant seed often called "land caviar"), black olives, and a refreshing mozzarella sorbet that added an unexpected but delightful brightness.

Premium Risotto (add $48) 4.2/5

I opted for the Premium Risotto, a decadent creation that combined tender 2GR beef tongue with Perigord foie gras and a luxurious topping of Oscietra caviar. Each bite was rich, creamy, and intensely flavourful, showcasing an indulgent balance of textures and umami.

Signature Uni Risotto (add $12) 4.5/5

My companion chose the Signature Uni Risotto, which substituted traditional risotto with Japanese multigrain rice, offering a nuttier, more textured mouthfeel. The dish, featuring Hokkaido sea urchin, uni foam, and parmigiano, delivered a briny, oceanic freshness, satisfying yet delicate.

2GR Beef Trio 4.2/5

The highlight of the evening was undoubtedly the 2GR Beef Trio, an expertly grilled plate featuring three cuts: striploin, oyster blade, and beef cheek. Each showcased a different facet of the wagyu's richness and tenderness, offering variety in both flavour and texture. It is a must-order for beef lovers.

Spanish Lubina 4.2/5

For something different, we tried the Spanish Lubina (sea bass). The fish is dry-aged to deepen its natural flavours and coated with Dukkah spices for a nutty, aromatic crust. Finished with a bright tomato fondue, the dish was clean, elegant, and full of Mediterranean flair.

Strawberry Osmanthus 4.5/5

To end the meal on a refreshing note, the Strawberry Osmanthus featured layers of genoise sponge, rhubarb marmalade, and a light yoghurt sorbet. Delicately floral and not overly sweet, it was the perfect palate cleanser.

Pistachio Apricot 4.5/5

For a richer finish, the Pistachio Apricot dessert paired Sicilian pistachio ice cream with a tangy apricot compote, all topped with crispy brown butter kataifi. It was a harmonious blend of creamy, nutty, and tart.

As expected in a fine dining experience, we concluded with a lovely selection of petit fours.
For those looking to enjoy VUE at a more accessible price point, take advantage of their Sunset Dinner (5:30pm–7:30pm) or Late Night Dinner (9:30pm onwards) promotions. The 3-course menu is priced at $88 (U.P. $128), and the 4-course at $128 (U.P. $168), offering excellent value for the experience and quality on offer.

VUE’s Summer Menu is a masterclass in showcasing top-quality ingredients, particularly the 2GR Australian Full-Blood Wagyu—elevated with luxurious accompaniments and precise execution. Whether you're here for the views, the beef, or both, this is a culinary experience that delivers from start to finish.

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 - 3pm, 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 destination. Journey time about 8 minutes. [Map]

The Ushi Club @ Boat Quay - A Hidden Gem for Japanese Beef Aficionados

The Ushi Club on Circular Road offers an authentic Japanese yakiniku experience, showcasing premium A5-grade Miyazaki and Miyazawa beef. Walking into the restaurant feels like a brief escape to Japan; the cosy, intimate space exudes a Japanese ambience with its minimalist decor and warm, inviting atmosphere. We were seated at the counter, where each guest had their own grill, and the attentive staff handled the grilling process to ensure each cut was cooked to perfection.

Assorted Kimchi and Namul 4.2/5

We started our Ushi Club Course ($111) with a selection of Assorted Kimchi and Namul. The bright flavours and tangy notes perfectly whet the appetite, offering a refreshing counterbalance to the rich meats that followed. Throughout the dinner, we found ourselves returning to these small bites to cut through the richness of the beef.

Choregi Salad 4/5

The Choregi Salad might look simple at first glance, but it's surprisingly flavourful. The greens are tossed in a light yet savoury choregi dressing, adding a delightful crunch and freshness to the course lineup.

Wagyu Beef Sashimi 4.2/5

The Wagyu Beef Sashimi was a revelation. It might seem unusual for anyone unfamiliar with beef sashimi, but the clean and mild flavours of the high-quality raw beef surprised me. There was no hint of gaminess — just a smooth, buttery taste that elevated the experience.

Beef Muscle with Ponzu 3.5/5

The Beef Muscle with Ponzu was less tender than other cuts due to its natural texture, but the tangy ponzu sauce with radish brightened up the dish. While it was not my favourite, the flavours were well-complemented by the acidity of the ponzu, making it an interesting addition.

Assorted Wagyu Platter 4.8/5

Beef Tongue with Spring Onion 4.8/5

The star of the night was the Assorted Wagyu Platter (120g), featuring cuts like Chunk Tender, Premium Short Rib, Beef Skirt, Chunk Rib, Top Blade, and Triceps Brachii Caput. Each piece was grilled by the skilled staff, allowing us to savour the unique textures and flavors of each cut, one by one, at their optimal doneness. For a more adventurous bite, we had Beef Tongue with Spring Onion, which had a pleasant crunchiness balanced by the fresh, sharp flavour of the green onions.

Brisket Yakisuki 4.8/5

A standout from the grilled selection was the Brisket Yakisuki. Tender and well-marbled, this cut melts in your mouth. Dipping it into an egg yolk added a layer of creaminess, enhancing its richness and making it one of the most indulgent dishes of the night.

Garlic Rice 4/5

We were served a comforting bowl of Garlic Rice to wrap up the meal. The garlicky aroma and warm, hearty flavour were the perfect ends to a rich and satisfying dinner.

Wagyu Beef Tartare 4.2/5

We tried the Wagyu Beef Tartare ($28) from the à la carte menu. Mixed with egg yolk, spring onion, and a touch of seasoning, the tartare is perfect when paired with seaweed for a rich, umami-filled wrap.

Kourayaki 4/5

The seasonal Kourayaki ($18) was another treat—a blend of crab tomalley and roe grilled directly in its shell. The rich, creamy texture of the king crab tomalley, combined with the umami depth from Japanese cooking sake, homemade mirin, and butter, was a decadent addition to the meal.

The Ushi Club delivers a stellar Japanese yakiniku experience in a cosy setting where high-quality ingredients and meticulous preparation shine. Each course, from the refreshing starters to the premium Wagyu cuts, is thoughtfully prepared to bring out the best flavours. This spot is a hidden gem for Japanese beef aficionados, offering a taste of Japan in the heart of Singapore.

Note: This is an invited tasting.


The Ushi Club
64 Circular Road
#01-01
Singapore 049418
Tel: +65 6423 9060
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk straight down Chulia Street to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

The Masses @ Arcade The Capitol Kempinski - Relocated to a More Centralised Place While Maintaining the Pricing Affordable

The Masses by Chef Dylan Ong has relocated from Beach Road to the prestigious Arcade at the Capitol Kempinski Hotel. This new chapter introduces a refreshed menu that marries contemporary French cuisine with bold Asian elements, delivering a unique Franco-Asian dining experience. The menu offers a cuisine with a French core harmoniously layered with Asian elements.

Squid Ink Kueh Pie Tee 4.2/5

We began our culinary journey with the Squid Ink Kueh Pie Tee ($12.90/4pc). Unlike the traditional version stuffed with cooked jicama, Chef Dylan elevates this snack by infusing the shell with squid ink and topping it with fresh crab meat. The sweetness of the crab pairs beautifully with the savoury crunch of the shell, making for a delightful start.

Smoked Pu Er Caviar & Beignet 4/5

Next, we tried the Smoked Pu Er Caviar & Beignet ($9.90/2pc). These fluffy beignets are filled with yuzu creme and topped with Avruga caviar, which has been smoked in-house with pu er tea. The tea's subtle aroma and the caviar burst create an elegant and unique flavour profile.

Steak Tartare 4/5

The Steak Tartare ($26.90) here is a symphony of flavours and textures. Served with sour cream, wasabi, mustard, charred onion, and pickled chye sim and topped with fried garlic chips, shallot chips, and caviar, it offers a rich and complex taste. Spreading the tartare on the accompanying shiso Kueh Loyang adds a crispy contrast that enhances each bite.

Salad Nicoise 3.5/5

A refreshing and healthy option is the Salad Nicoise ($23.90). This vibrant dish features gem lettuce, seasonal vegetables, tomatoes, olives, and aburi swordfish, all dressed in a tuna emulsion and topped with a soft-boiled egg. It perfectly balances flavours and textures, making it a standout salad.

Moules Marinieres 4/5

The Moules Marinieres ($16.90) is an innovative twist on the classic chawanmushi. Beneath the uni sabayon sprinkled with Espelette pepper lies a soft and creamy steamed egg custard with blue mussels. It's a delightful mix of textures and flavours paired with a crispy rice paper cracker.

Wagyu Beef Tongue 4/5

The Wagyu Beef Tongue served atop a crispy scallion pancake, is layered with red wine onion marmalade, pickled mustard seeds, pickled onions, shiso leaf, Dijon mustard, and lemon vinaigrette. The sweetness of the marmalade and the sharpness of the pickled elements create a harmonious balance, making this dish a highlight.

Stuffed Zucchini Flower 3/5

The Stuffed Zucchini Flower ($29.90), air-flown from Holland, is filled with mozzarella cheese and drizzled with lavender honey. Though the flower-to-cheese ratio felt a bit off, the lemon and caper aioli lifted the dish, adding a zesty finish.

Lemon Sole Meuniere 4/5

The Lemon Sole Meuniere ($39.90) makes a grand entry with a whole sole fish served in an "Asian Grenobloise" sauce topped with coldwater shrimp and sliced almonds. The unique twist of salted vegetables blended into the sauce offers a nod to the traditional Teochew steamed fish.

Dry Aged Spiced Roasted Chicken 4.5/5

A favourite is the Dry Aged Spiced Roasted Chicken ($21.90/half). The tender chicken served with parsnip puree, chilli jam, and charred kailan in a soy sauce chicken jus, stands out for its flavorful skin and well-balanced accompaniments.

Duck Confit 4.8/5

The Duck Confit ($21.90), a signature dish from Chef Dylan's early career, is served atop rice noodles with local mushrooms and mirabelle plum vinaigrette, finished with house-cured egg yolk. This dish reinterprets the local moonlight Hor Fun, adding a nostalgic yet innovative touch.

Steak Au Poivre 5/5

The Steak Au Poivre ($29.90) features 2GR Australian Wagyu seared and served in a browned butter sauce accented by lemon and capers. The tender shoulder cut is packed with robust flavour, and the black pepper sauce is truly the soul of this dish.

Corn & Cereal 4.5/5

For dessert, we had the Corn & Cereal ($13.90), a warm toffee and corn pudding served in whiskey caramel sauce, topped with cereal and housemade cereal ice cream. It's not overly sweet and offers a delightful play of textures and flavours.

Truffle & Tulakalum, TNT 4.2/5

The Truffle & Tulakalum, TNT ($15.90) is a savory-sweet chocolate-based dessert. Housemade black truffle ice cream is paired with Valrhona Tulakalum chocolate ganache and piped chocolate mousse and finished with shaved black truffle, sea salt, and lemon verbena oil. This dessert is a must-try for chocolate lovers.

The Masses at The Capitol Kempinski Hotel offers a sophisticated yet approachable dining experience with its Franco-Asian cuisine. Chef Dylan Ong's innovative take on classic dishes and his use of premium ingredients make this a must-visit destination. The varied menu ensures there is something for everyone, and I'm excited to see how the menu evolves over time.

Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Yuiitsu Yakiniku & Butchery @ Jalan Riang - Unlimited A5 Wagyu Buffet at $79.80++

Nestled in the quaint estate of Serangoon, Yuiitsu Yakiniku & Butchery is a hidden gem that offers a buffet extravaganza unlike any other. It boasts unlimited servings of Japanese A5 Wagyu beef and more at only $79.80++ per person or $59.80++ per person (without A5 Wagyu).

The A5 Wagyu comes in 200g per serving, and you can order as much as you can! The marbling on the cut gives it a melt-in-your-mouth texture. We got the onsen egg and used it as a dipping sauce! They also provide two dipping sauces and sea salt, so you get a variety of tastes in every bite.

Yuiitsu Yakiniku 4/5

Other cuts, such as Short Rib, Flap, and Shabu Shabbu, and unique options like gyu tongue, are also available.

We love the marinated Pork Belly with a good meat and fat ratio. Increase the heat when grilling them to get a nice crisp and charred.

The Pork Jowl has a nice crunch. What's even more enjoyable is watching the fat sizzle and the meat caramelise before your eyes as you cook it. You can't help but feel a sense of anticipation building.

The buffet menu also includes half-shell scallops, oysters and prawns. The scallops are topped with garlic butter sauce and oysters in kaki sauce, which are both very flavourful. A variety of mushrooms and vegetables are also available, which are good to have in between all the meats. We also ordered a slice of pineapple. If you have yet to try grilled pineapple, please do! The caramelised natural sugar made it extra sweet and is a great palette cleanser. We wish they have thinner slices without the skin which we feel will be better and faster for grilling.

If you need carbs, they have garlic fried rice, which is flavourful with crispy garlic pieces. They also have Udon if you prefer noodles.

They also have a retail section where you can buy quality cuts of meats to cook at home. There is a seasonal 1-for-1 promotion, too!

Overall, it was a nice, cosy place for a good feast. The meats served are all very fresh! However, be prepared to smell like BBQ afterwards, as we found the exhaust was not as great.

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


Yuiitsu Yakiniku & Butchery
15 Jalan Riang
Singapore 358987
Tel: +65 8930 8351
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Nearest MRT: Lorong Chuan (CC Line), Serangoon (CC, NE Line)

Opening Hours:
Tue-Fri: 11.30am - 2pm, 5pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Serangoon MRT station. Take Exit G. Walk to Serangoon Bus Interchange (Stop ID 66009). Take bus number 105. Alight 3 stops later. Walk to Jalan Girang. Turn right onto Jalan Girang. At the junction of Jalan Girang, turn left and walk down Jalan Girang towards Jalan Riang. Turn right onto Jalan Riang. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit A. Walk to bus stop at Serangoon MRT station (Stop ID 62139). Take bus number 100, 107, 147, 153 or 853. Alight 1 stop later. Cross the road to Wolskel Road. Walk down Wolskel Road to Jalan Riang. Turn right onto Jalan Riang. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Lorong Chuan MRT station. Take Exit A. Walk to bus stop at Lor Chuan MRT station. (Stop ID 66391) Take bus 58 or 105. Alight one stop later. Cross the road and wlk to Jalan Girang. At the junction of Jalan Girang, turn left and walk down Jalan Girang towards Jalan Riang. Turn right onto Jalan Riang. Walk to destination. Journey time about 8 minutes. [Map]