VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and 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 - 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]

AMI Patisserie x Roku Gin - Presents a Cocktail and Dessert Omakasae Experience from 4 to 6 April 2025

This spring, Roku Gin and AMI Patisserie collaborate to present a cocktail and dessert omakase session from April 4–6. The Sakura Bloom 2025 Edition returns by popular demand, a bottle embodying the Japanese concept of shun — the fleeting moment when nature is at its peak in vibrancy and vitality. In the same vein, "AMI" also translates to "blossoming in Asia" in Japanese. This 8-course omakase showcases Chef Makoto's signature creations alongside specially curated Roku Sakura Bloom-infused desserts. The experience is elevated with a signature Roku serving — the Roku Sakura Bloom Gin and Tonic with Pink Gari — as well as two limited-edition cocktails crafted by local food stylist and entrepreneur C.R. Tan.

Miso Madeleine 4/5

The omakase began with a savoury and buttery Miso Madeleine, topped with Yaki Nasu and Parmigiano.

Signature Choux 5/5

Next was Chef Makoto's highly raved-about Signature Choux. The delicate choux pastry encased a classic, creamy organic egg filling, which contrasted beautifully with its slightly crisp shell. The crème fraîche on top enhanced the creamy mouthfeel, while caviar and shiso flowers added a well-balanced savoury depth.

Hokkaido Crab Tartelette 4.5/5

Following that was the Hokkaido Crab Tartelette, featuring a tart base topped with a harmonious blend of Hokkaido crab, scallop, green apple, amera tomato, and young ginger. The tart was baked to achieve a deep browning, adding depth to the flavours. A layer of yoghurt cream tied the elements together, complementing the textures beautifully.

Smoked Omi Roasted Beef Tarte 4.5/5

We enjoyed the Smoked Omi Roasted Beef Tarte, which featured house-made brioche, Omi beef from Chef Makoto's hometown, and uni for a heartier bite. The well-seasoned brioche served as the perfect vessel for the luscious, smoky Omi beef and creamy uni, with a touch of wasabi cream to bring the elements together.

Japanese Asparagus Tarte 5/5

The Japanese Asparagus Tarte truly celebrated the beauty of spring. Layering on top of a buttery sweet tart base were crunchy Japanese asparagus, tender slices of shiitake, and Parma ham. Seemingly simple ingredients, every bite was packed full of flavours with a satisfying mouthfeel.

Japanese Spring Citrus 4.5/5

Moving on to the highly anticipated desserts: First was the Japanese Spring Citrus, a refreshing combination of gin jelly infused with Roku Sakura Bloom Edition, mandarin orange, and kumquat granita.

Marble Dark Chocolate 4/5

Next came the Marble Dark Chocolate, which delivered bold, intense flavours with crispy tiles, 72% dark chocolate ganache, coffee cream, and Cognac Amaretto ice cream.

Strawberry Sakura 5/5

The final creation — and my personal favourite — was Strawberry Sakura. This classic pairing of strawberries and cream was elevated with delicious rice pudding infused with Roku Sakura Bloom Edition, fresh strawberries, strawberry granita, and velvety coconut ice cream.

Oyatsu 4.5/5

Ending the meal was Oyatsu, the Japanese version of Petit Four — Warabimochi. Made from a family recipe, the warabimochi had an impressive stretchy and chewy texture. It was delicious with a thin coating of kinako powder and a drizzle of kuromitsu.

In addition to the collaboration, from 1 – 30 April, a Limited Edition Sakura Bloom Petite Gateaux Set of 4 will be available at AMI for $68++. This set incorporates four harmonious sweet treats: strawberry tarte, Matcha Kinako Choux, Sakura Choux, and spring citrus tarte. For every purchase, a complimentary serving of Sakura Bloom Gin & Tonic with Pink Gari will be up for redemption while stocks last.

The sit-down omakase experience will be a 2-hour session at $128++.

CRAFT WITH BLOOM OMAKASE EXPERIENCE
4 – 6 April 2025 | 12pm, 3pm, 630pm
Online Consumer Sign Ups from 24 March 2025 HERE. (Slots are on a first come first serve basis)

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - 4 Course Dinner Highlighting The Best of Land & Sea

Nestled within the historic Goodwood Park Hotel, Gordon Grill has long been celebrated for its fine steaks and Continental cuisine. With its new Surf & Turf Experience available from October to November 2024, the restaurant once again showcases its flair for elevating classic flavours. This 4-course dinner highlights the best of land and sea, presenting a thoughtful marriage of textures and tastes.

Complimentary Amuse-Bouche 3.8/5

We began our meal with a complimentary basket of freshly baked bread and Amuse-Bouche.

Chilled Angel Hair Pasta 4/5

The appetiser course to start our dinner was this Chilled Angel Hair Pasta, an intricate combination of snow crab leg, caviar, and sakura ebi, enhanced by a drizzle of fragrant truffle vinaigrette. Each bite was a delightful symphony of freshness and umami, especially refreshing with the squeeze of lime.

Cream of Mushroom Soup 4/5

Lobster Bisque 4/5

For the second course, we sampled both soup options. The Lobster Bisque was a decadent, rich and velvety offering, bursting with the sea's essence. It was contrasted by the Cream of Mushroom Soup, which exuded earthy warmth, perfect for those seeking a comforting and familiar taste.

Carpetbag Steak 3.8/5

For the mains, we also tried both options, and this Carpetbag Steak is such an intriguing dish with roots in the UK. The tender beef tenderloin, stuffed with briny oysters, created a luxurious blend of flavours heightened by a bold red wine sauce. However, we find the taste of oysters overpowers the flavour of the steak.

Lamb Loin with Hokkaido Scallop 4/5

Meanwhile, the Lamb Loin with Hokkaido Scallop served with rosemary sauce, was a standout with its interplay of flavours. The succulent lamb paired beautifully with the pan-seared scallop, while the accompanying rosemary sauce, potato medallions, and sautéed vegetables completed the dish, offering a balance of hearty and delicate notes. The scallops are plump and perfectly seared.

Dark Chocolate Strawberry Crèmeux 3.5/5

We ended the meal on a sweet note with the Dark Chocolate Strawberry Crèmeux. The dessert, which features a smooth layered dark chocolate sponge cake, pairs well with the sweetness of strawberries and vanilla ice cream. We didn't find the cake any extraordinary though, but the vanilla ice cream was good.

For those looking to indulge in a refined surf and turf menu, Gordon Grill's latest offering is not to be missed.

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


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Instagram
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]