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
Facebook
Instagram
Website
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]

Keyaki @ Pan Pacific Singapore - A Refined Japanese Experience Under New Executive Chef Teruya Noriyoshi

Keyaki at Pan Pacific Singapore welcomes a new Executive Chef, Teruya Noriyoshi, at its helm. With over 28 years of experience, having worked alongside renowned chefs at globally acclaimed restaurants, including several Nobu outlets, Chef Teruya brings not just technical finesse but also a deep respect for seasonality and presentation that reflects the beauty of nature.

Amuse Bouche 5/5

The meal began on a high note with the Amuse Bouche, which featured a quartet of beautifully crafted bites that demonstrated a keen sense of balance and creativity. I started with the Foie Gras Terrine, which came piped into a crispy rice waffle. Infused with brandy, it was rich and luscious, doing a great job of whetting the appetite. The Octopus Carpaccio with White Shrimp followed, an exceptional pairing and meticulously plating of tender octopus carpaccio and creamy shrimp. The King Salmon Sashimi Spring Roll was light and refreshing, while the Japanese Sweet Corn Flan with Uni and Caviar delivered a bold, savoury-sweet finish that stood out for its intensity and creaminess.

Sous Vide Spiny Lobster 3/5

Next came the main appetiser, Sous Vide Spiny Lobster, with a White Miso Américaine Bavarois, Ikura, and Ume Jelly. It was aesthetically pleasing, but the texture of the lobster was slightly mushy at the ends. The Bavarois, despite being miso-based, turned out sweeter than expected, which slightly disrupted the overall balance.

Hokkaido Scallop 4/5

From the teppan counter came a perfectly seared Hokkaido Scallop topped with Wasabi Salsa and Caviar. The scallop was sweet and meaty, and the Wasabi Salsa gave it a bright lift that brought everything together.

Roasted A4 Iwate Wagyu 4.5/5

The main course featured Roasted A4 Iwate Wagyu, served with wasabi mashed potato and a Japanese egg yolk sukiyaki sauce. The beef was beautifully done, with enough fat rendered to bring out all its rich, deep flavours. The sukiyaki sauce, enriched with egg yolk, added a luscious umami boost, and I liked that the mashed potato had a rustic texture, which helped keep the dish grounded and not overly rich.

Nigiri 3.5/5

Following that was a sushi course with three types of Chef's selection Nigiri — Amberjack, Kinmedai, and Suzuki. The fish was fresh, and each piece offered a nice variation in texture and flavour, though I did find the rice just a little grainy in some bites.

Dessert 5/5

The dessert was a wonderful finish. A bittersweet Matcha Mizu Chocolate paired with delicate homemade Wagashi and seasonal fruits. The chocolate was smooth and paired nicely with the strawberry, but the wagashi was the real highlight, one of the best I've had, soft with the right amount of sweetness, carrying the classic flavours of a Japanese sweet.

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.



Keyaki
Pan Pacific Singapore
Level 4
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
Facebook
Instagram
Website
Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard - Launches $88++ Weekend Brunch Indulgence

Shisen Hanten by Chen Kentaro, Singapore's highest Michelin-rated Szechwan restaurant, is back with a revamped space and a brand-new weekend brunch experience. Available exclusively on weekends and public holidays, the $88++ per guest brunch menu (minimum two guests, all diners at the table must order) offers a luxurious spread of signature dishes available from refined dim sum to indulgent mains and classic Szechwan specialities.

Shisen Hanten Trio Appetiser 3/5

We kicked off with the Shisen Hanten Trio Appetiser, featuring Sweet and Sour Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, and Szechuan Sliced King Mushrooms with Mala Sauce. Each bite showcased the restaurant's mastery of flavour layering, which was zesty, nutty, and tongue-tingling in all the right ways. It was a perfect introduction to what was to come.

Steamed Spinach Shrimp Dumpling 4/5

Steamed Okinawa Barbecued Pork Bun 3.8/5

Pan-fried Chinese Sausage Radish Cake 4.2/5

Szechwan-style Poached Pork Dumpling 4/5

From the dim sum selection, we tried four of the seven available items, each crafted with finesse and elegance. The Steamed Spinach Shrimp Dumpling stood out for its delicate translucent skin encasing a juicy, flavourful filling that combined the sweetness of shrimp with the earthy freshness of spinach. The Steamed Okinawa Barbecued Pork Bun offered a rich and slightly smoky profile, its pillowy soft exterior giving way to tender, well-marinated pork. The Pan-fried Chinese Sausage Radish Cake was a comforting classic elevated by fragrant Chinese sausage, adding a savoury depth to the dish's crispy edges and soft interior. Lastly, the Szechwan-style Poached Pork Dumpling impressed with its juicy filling and the gentle heat from the accompanying mala-style broth. While each item was enjoyable, we wished for a broader selection to explore, especially considering the high standard set by these refined offerings.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

Among the three soup options on the menu, the Foie Gras Chawanmushi with Crab Roe Soup (+$18) is undoubtedly the showstopper and an absolute must-try. This luxurious dish arrives as a harmonious union of East and West, beginning with a silky-smooth Japanese-style steamed egg custard infused with the rich, buttery essence of foie gras. The custard is then crowned with a generous ladle of crab roe soup, bursting with umami and a delicate ocean sweetness that perfectly complements the foie gras' depth. Each spoonful is a textural delight, with the soft custard melting in the mouth while the vibrant crab roe adds a subtle pop and brininess. It's an opulent, deeply satisfying soup that lingers on the palate, making it well worth the indulgence.

Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew, Crispy Pork Belly 4.2/5

From the barbecue section, the roast meats at Shisen Hanten offer a masterful showcase of texture and technique. The Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew boasts a beautiful caramelised glaze, enveloping slices of tender pork that perfectly balances sweetness and savoury richness. The premium Hokkaido pork offers a succulent bite, with just the right amount of fat to make each mouthful melt with flavour.

The Crispy Roasted Pork Belly is equally satisfying. It features alternating layers of crackling skin, soft fat, and juicy meat. The skin is shatteringly crisp, creating a pleasing contrast against the moist, savoury pork beneath.

Pan-seared Peking Duck 4.5/5

However, the standout among the trio is the Pan-seared Peking Duck. Unlike the traditional version, this rendition is elevated by pan-searing the duck wrap, lending it an extra crispness and a delightful textural crunch. Each bite reveals tender duck meat encased in a golden, crispy wrap, an unexpected yet welcome twist on a classic. This thoughtful attention to both flavour and texture makes the roast meat selection a highlight of the brunch experience.

Deep-fried Diced Chicken with Szechwan Chilli Peppers 4.2/5

You can't leave Shisen Hanten without trying their take on Szechwan classics. The Deep-fried Diced Chicken with Szechwan Chilli Peppers delivered a fiery kick and addictively crispy morsels, staying true to the restaurant's roots in bold, spice-laden flavours.

Stir-fried Prawns with Chilli Sauce (+$8) 4.2/5

Another crowd-pleaser was the Stir-fried Prawns with Chilli Sauce (+$8). The plump, crunchy prawns were coated in a vibrant, spicy-sweet sauce, which is best enjoyed with deep-fried mantou to mop up every last drop.

Chen's Mapo Tofu with Hokkaido Rice 4.8/5

A signature must-have, Chen's Mapo Tofu is a flavour bomb that combines silky tofu and a punchy fermented bean paste sauce over a bed of premium Hokkaido rice. It is rich, comforting, and deeply satisfying.

Szechwan Jelly with Seasonal Fruits 4.2/5

For dessert, the Szechwan Jelly with Seasonal Fruits offers a refreshing and vibrant conclusion to the indulgent brunch. The jelly, delicately infused with subtle hints of Szechwan spices, carries a gentle floral aroma and a light, palate-cleansing sweetness. Its soft, wobbly texture contrasts beautifully with the medley of seasonal fruits, each adding bursts of natural sweetness and juicy freshness. The interplay of cool jelly and crisp fruits creates a harmonious balance that refreshes the senses and helps cut through the richness of the earlier courses. It's a thoughtfully crafted dessert that brings a refined and revitalising end to the meal.

Shisen Hanten's new weekend brunch menu is a well-curated journey through elevated Szechwan cuisine, balancing refined techniques with bold flavours. From the luxurious foie gras chawanmushi to the punchy mapo tofu and pan-seared Peking duck, each dish is rooted in tradition while offering modern sophistication.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

HighHouse @ One Raffles Place - Affordable New Set Lunch Menu Starting from $48++ Per Person, Available Till 15 June

Perched on Level 62 of One Raffles Place, HighHouse offers a set lunch menu starting from $48++ per person for two courses. The new menu, crafted in collaboration with Chef Daniele Sperindio of Art di Daniele Sperindio, is available for a limited time until 15 June. With an impressive skyline view and a well-curated selection of hot and cold appetisers, mains, and desserts, HighHouse is the perfect spot for a leisurely lunch or a business meeting. We tried the three-course set ($58++ per person) to experience a little bit of everything – and it certainly delivered.

Sticky Mango Highball 3.5/5

We started our lunch with a Sticky Mango Highball ($20) — we couldn't resist, especially with the tempting cocktail menu and that spectacular view. Made with Chalong Bay Thai Agricole, Mango Sticky Rice Cordial, and Bright Citrus, the alcohol level was generous. However, we found it lacking the distinct sticky mango element that the name promised.

Summer in Seoul 3.8/5

For appetisers, we chose one cold and one hot dish. The first is the cold appetiser: Summer in Seoul, which features chilled somen noodles, aged watermelon, and geranium leaf in a tomato broth. It was a refreshing start to the meal, and the geranium leaf reminded us of a pesto-like flavour, giving it a surprisingly Italian twist. The aged watermelon also added an interesting, almost meaty texture to the dish.

Saikyo Miso Foie Gras 4.5/5

Our hot appetiser was the Saikyo Miso Foie Gras, which was the highlight of the meal. The sweet corn velouté was creamy without being cloying, while the crispy Sichuan corn and pork pancetta added delightful texture and flavour. The foie gras itself, marinated in miso, was elevated beautifully, enhancing its rich flavour without overpowering the dish. We couldn't get enough of this one.

12-Hour Slow Cooked Sakura Pork Belly 3.8/5

Moving on to mains, we had the 12-Hour Slow Cooked Sakura Pork Belly. It came with a strong char flavour and was paired with a coffee balsamic sauce that leaned quite sweet. It reminded us of Hong Kong-style char siew, though we wished the pork belly could have been a touch more tender and the sauce slightly less sweet. On the side, there are Brussels sprouts, brown butter carrot sauce (very delicious) and a crispy piece of coconut sticky rice, which we found the rice a little too hard for our liking.

Spanish Octopus Reginette Pasta 3.8/5

The other main was the Spanish Octopus Reginette Pasta, featuring fork-tender chunks of octopus tossed in a lobster bisque reduction. The addition of kimchi added a nice crunch from the cabbage, but overall, the dish leaned on the salty side, possibly due to the furikake topping. A little less salt would have made this dish perfect.

Matcha Gateau 4/5

Coconut & Cashew Tart 4.2/5

For dessert, we went with the recommended Matcha Gateau and Coconut & Cashew Tart. The Matcha Gateau was delightful: a soft Sencha Jaconde Sponge layered with a high-quality Matcha Ganache. The pairing with Grapefruit Compote added a refreshing citrus kick that balanced the richness nicely.

However, the Coconut & Cashew Tart truly stole the show. Its buttery tart shell was filled with Almond Cream, topped with a Sea Salt Cashew Mousseline, and paired with roasty Barley Tea Ice Cream. This was easily our top pick for dessert.

Whether you're looking to impress clients or simply enjoy a relaxed meal with breathtaking views, HighHouse ticks all the boxes. This limited-time lunch menu, thoughtfully crafted with Chef Daniele Sperindio, is available until 15 June — making it the perfect reason to plan a visit soon. With its beautiful setting and well-executed dishes, HighHouse promises an elevated and memorable dining experience. Be sure to reserve early if you want one of the coveted window seats.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. 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, Thu: 1130 am–1 am
Wed: 1130 am–2 am
Fri-Sat: 5 pm–2 am
(Closed on Sun)

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

Min Jiang at Dempsey @ Dempsey Hill - Celebrates 6th Anniversary with a Six-Hands Collaboration

In celebration of its sixth anniversary, Min Jiang at Dempsey presents the 'Six-Hands Anniversary Showcase' from 7 to 12 April 2025. This exclusive collaboration brings together the exceptional artistry of three renowned chefs — Master Chef Goh Chee Kong, Chef Pung Lu Tin, and Chef Daniel Koh. Three specially curated set menus will be featured, culminating in a one-night-only 7-course dinner on 12 April.

Foie Gras Terrine Monaka 4/5

The 7-course dinner begins with an Amuse Bouche: Foie Gras Terrine Monaka by Chef Daniel. Drawing from his classical Western training, preparing this terrine involves a meticulous two-day process, including steaming, baking, and an ice bath. Encased between crisp monaka (Japanese-style wafer) and a delicate slice of orange, it offered a unique and delightful way to enjoy terrine — its luscious, buttery texture reminiscent of an ice cream filling or the indulgent richness of a cold butter slab. A subtle hint of brandy aroma also came through and intertwined beautifully with the bright citrus notes from the orange.

Min Jiang Appetiser Platter 3.8/5

Next was the Min Jiang Appetiser Platter, featuring Pan-Seared Hokkaido Scallop with Pineapple Lime Sauce by Chef Pung and Typhoon Shelter Crab Claws by Master Chef Goh. The premium Hokkaido scallop was perfectly seared, boasting a succulent interior and a beautifully caramelized exterior. Its flavours were elevated by the tangy, refreshing sauce and an unexpected depth of umami from a final touch of fermented shrimp paste. The crab claw was equally delightful — a harmonious blend of crispy garlic, dried chilli, curry leaves, and aromatic spices, with a subtle sweetness from honey used in the frying process.

Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops 4.5/5

The soup course was wholesome and nourishing — Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops in a Whole Mini Pumpkin by Chef Pung. The broth had a light yet slightly gelatinous consistency, offering a beautiful depth of savouriness and sweetness with comforting herbaceous notes coming through.

Yin Yang Fish Rolls 4/5

Next was Chef Daniel's Yin Yang Fish Rolls with Salmon, Sea Perch, and Tianjin Cabbage. Resembling delicate maki, the salmon and sea perch were wrapped in tender Tianjin cabbage, which offered a refreshing contrast to the richness of the oily fish. The savoury soy sauce blend elevated the dish beautifully, adding a perfect touch of umami. While the slice of truffle nestled between the fish layers was subtle and not particularly pronounced, the overall dish was well-executed and thoroughly enjoyable.

Baked Pork Rib with Hawthorn Sauce 5/5

Chef Pung's Baked Pork Rib with Hawthorn Sauce details the laborious preparation process involving overnight marination, deep frying, and steaming. The pork was tender with a slight chew. The hawthorn sauce glazing the meat, alongside diced seasonal fruits, provided a gentle acidity to cut through the richness of the meat.

Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice 5/5

The final main course was Chef Goh's highly anticipated Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice. The lobster was expertly stewed in a rich, flavorful broth, resulting in tender, succulent meat. Complementing it was a crisp, golden deep-fried glutinous rice ball, offering a delightful contrast with its crunchy exterior and satisfyingly chewy center. The luxurious broth tied both elements together beautifully, enhancing each bite with its depth of flavour.

Deep-Fried Yam Pastry with Custard and Pistachio Gelato 4/5

Dessert featured a warm and cold pairing of Deep-Fried Yam Pastry with Custard and Pistachio Gelato by Chef Goh. Cutting through the delicate, flaky yam puff revealed a luscious, savoury custard centre that oozed with each bite. The pistachio gelato was velvety and nutty, providing a lovely contrast in both temperature and texture. While the flavours were enjoyable, the overall sweetness of the dessert could have been toned down slightly for better balance.

The Set Menus 7 to 12 April 2025
5-course lunch menu for min. 2 persons at $126++ per person
6-course dinner menu for min. 2 persons at $146++ per person
7-course dinner menu for min. 2 persons at $186++ per person (available for one night only on 12 April)

Dine-in reservations may be made via phone: 6774 0122, email: mjdempsey@goodwoodparkhotel.com and https://www.tablecheck.com/en/goodwood-park-hotel-min-jiang-dempsey/reserve/.

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.


Min Jiang At Dempsey
7A & 7B Dempsey Road
Singapore 249684
Tel: +65 67740122
Facebook
Instagram
Website
Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes. [Map]