VUE @ OUE Bayfront - New Weekend Lunch Set Menu with Signature Dessert Trolley

Perched atop OUE Bayfront, VUE continues to impress with its refined modern European cuisine and stunning skyline views. Elevating the weekend dining scene, the restaurant has launched a new Weekend Lunch Set Menu, thoughtfully curated with a choice of four ($108++) or five courses ($128++). Each dish reflects a careful balance of artistry and finesse, culminating in a delightful finale of free-flow desserts from its signature trolley.

As with every visit, the meal began on a high note with the restaurant's complimentary milk buns. Soft, pillowy and lightly sweet, they were perfect when paired with olive oil and balsamic vinegar. It's one of those addictive starters that inevitably leads to a second helping, and understandably so.

42-Month Aged Jamón Iberico 4/5

We started our lunch with the cold appetisers, in which the 42-Month Aged Jamón Iberico delivered a deeply savoury, complex flavour profile. The long curing process lends the ham its signature intensity and nutty undertones, complemented beautifully by sweet Charentais melon. Paired with the La Coca toast, a thin, crisp Spanish flatbread, provided a delightful textural contrast, allowing the richness of the ham to shine.

Heirloom Tomatoes 4/5

The Heirloom Tomatoes offered a lighter yet equally satisfying alternative. Naturally sweet and juicy heirloom tomatoes were paired with smoked burrata, creating a luscious creamy contrast. The inclusion of tonburi, often referred to as "land caviar," added a subtle popping texture, while black olives introduced a gentle briny depth, tying the dish together harmoniously.

Wild Caught Scallop 4.2/5

Moving on to the hot appetisers, the Wild Caught Scallop stood out for its precision in execution. The wild caught scallop was pan-seared to a perfect golden crust while retaining a tender, succulent interior. Its natural sweetness was elevated by the luxurious topping of Osetra caviar, while the white chocolate miso emulsion added an unexpected yet balanced layer of sweetness and umami. The sautéed spring peas lent freshness and a slight crunch, rounding off the dish elegantly.

Grilled Baby Gem Lettuce 4/5

In contrast, the Grilled Baby Gem Lettuce showcased the restaurant's mastery of binchōtan grilling. The lightly charred outer leaves carried a gentle smokiness, while the inner core remained crisp and refreshing. The dish was brightened with an orange tahini dressing, complemented by feta cheese, walnuts and a Parmesan crisp. It delivered a pleasing interplay of smoky, creamy and crunchy textures.

Wild Forest Mushroom Risotto 4.8/5

For the risotto course, both options impressed with their depth of flavour and execution. The Wild Forest Mushroom Risotto was a comforting, earthy masterpiece. Made with a medley of premium mushrooms, including porcini and chestnut, the dish exuded deep umami richness. Each grain of rice retained a slight bite, coated in a creamy, velvety sauce enriched with aged Parmigiano Reggiano. The addition of truffle further enhanced its aromatic, woodsy profile.

Signature Uni Risotto 4.8/5

Equally indulgent was the Signature Uni Risotto (+$12). This luxurious creation highlighted the briny sweetness of Hokkaido sea urchin, folded into a creamy emulsion that beautifully coated the Japanese multi-grain rice. The grains offered a subtle textural contrast, making each mouthful more dynamic. The uni foam intensified the oceanic flavours, resulting in a deeply satisfying and decadent dish.

Spanish Octopus 4.5/5

From the grill, the Spanish Octopus demonstrated VUE's expertise with binchōtan charcoal. The octopus was cooked to a perfect tenderness, with a slight char that imparted a smoky depth without overpowering its natural sweetness. Accompanied by grilled baby gem lettuce, semi-dried tomatoes, and a pistachio chimichurri, the dish was well balanced, with the nutty, herbaceous sauce elevating the overall profile.

Stoneaxe Wagyu Rump Cap MBS 8-9 4.5/5

For the mains, the Stone Axe Wagyu Rump Cap MBS 8-9 (+$15) was a highlight for meat lovers. Also known as picanha, the cut is prized for its rich flavour and luscious fat cap, which renders beautifully over the grill. Simply seasoned to let the beef's quality shine, the meat was juicy, tender and deeply flavourful. Served with truffle mashed potatoes and heirloom cauliflower, the accompaniments complemented without overshadowing the star ingredient.

Desserts 4.2/5

Ending the meal on a sweet note, the Dessert Trolley remains a signature draw of the weekend lunch experience. Presented tableside, it offers an enticing selection of bite-sized and plated desserts that change with the seasons. From delicate pastries to indulgent sweets, the free-flow format allows diners to sample a variety of creations, making for a playful and satisfying finale.

Overall, VUE's Weekend Lunch Set Menu delivers a well-paced and thoughtfully executed dining experience. With its combination of quality ingredients, refined techniques and indulgent touches like the dessert trolley, it is an excellent choice for a leisurely weekend indulgence in the heart of the city.

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]

Cendra Tapas Bar and Grill @ Gemmill Lane - Modern Catalan Flavours in a Cosy Hideout

Tucked away along Gemmill Lane, Cendra Tapas Bar and Grill is a cosy, modern Spanish-Catalan restaurant helmed by Chef-Owner Xavi Palau. Hailing from Barcelona, Chef Xavi brings a thoughtful mix of tradition and innovation, backed by his experience as former Executive Sous Chef at FOC. At Cendra, his personal interpretation of Catalan cuisine shines through in comforting, flavour-driven plates.

Crystal Bread with Tomatoes 4.8/5

We kick-started the meal with the Crystal Bread with Tomatoes ($12), further elevated with Iberico Ham ($36 for 50g). The sweet tomato spread layered over the crisp toast combined beautifully with the intensely flavoured Iberico ham. Each bite brought back fond memories of Barcelona, in which simple ingredients were treated with respect and allowed to shine.

Canadian Oysters N2 4/5

The Canadian Oysters N2 with Gin Fizz Foam ($8) offered a refreshing counterpoint. Briny and creamy, the oyster was lifted by the bright, zesty gin fizz foam, giving the classic raw oyster a playful twist.

"Ensaladilla Rusa", Smoked Mackerel on Crisp Toast 4.8/5

The Ensaladilla Rusa with Smoked Mackerel on Crisp Toast ($22 for 2pc) was one of the standout tapas. The classic, creamy Spanish potato salad paired harmoniously with smoked mackerel. It was simple yet incredibly satisfying. This dish is a reminder of how straightforward components can come together to create something truly memorable.

Cod Fish Fritters 4.2/5

The Cod Fish Fritter ($10 for 2pc) is another Spanish classic done well. Encased in a paper-thin, golden crust that gently shatters, the interior reveals a light, airy, mousse-like texture brought about by the whipped batter. The flavours unfold gradually, from the crisp, lightly toasted exterior to the tender, mildly briny cod within. A squeeze of lemon or a swipe of aioli brightens and completes this comforting bite.

Roasted Leek, Romesco, Hazelnuts 4.2/5

The Roasted Leek ($16) is grilled just enough to achieve a slight char, imparting a hint of smokiness while preserving its sweetness. Paired with romesco (a traditional Catalan sauce celebrated for its nutty, smoky richness) and hazelnuts, the dish offers a lovely balance of textures and flavours.

Spanish Octopus with Iberico Chorizo Foam 4.5/5

Another highlight was the Spanish Octopus with Iberico Chorizo Foam ($30). The octopus was cooked to a beautifully tender consistency, complemented by the rich, savoury Iberico chorizo foam that added depth and umami to every bite.

Pork Butifarra Rice "a la Llauna" 4.5/5

Unlike typical Spanish restaurants, Cendra does not serve paella. Instead, it introduces diners to A La Llauna, a traditional Catalan technique where rice is baked in a shallow metal tray. The Pork Butifarra Rice "a la Llauna" ($40) comes laden with a tomato-based sauce infused with butifarra sausage, pork ribs, and mushrooms. Smoky, savoury, and deeply comforting, each spoonful evokes the warmth of home-style Catalan cooking, refined just enough for the modern table.

Chocolate Soufflé with Stracciatella Ice Cream 4.2/5

We ended the meal with the Chocolate Soufflé with Stracciatella Ice Cream ($18), a flourless soufflé made with Costa Rica 70% chocolate. Soft, fluffy, and intensely chocolatey, it's a dessert that will undoubtedly delight chocolate lovers.

Cendra Tapas Bar and Grill stands out for its honest, flavour-driven approach to Catalan cuisine. While the menu keeps things tight and focused, each dish reflects Chef Xavi's depth of experience and personal connection to his heritage. Whether you're here for small plates, comforting baked rice, or simply to explore Catalan flavours beyond the usual paella, Cendra offers a warm and satisfying dining experience worth seeking out on Gemmill Lane.

Note: This is an invited tasting.


Cendra Tapas Bar and Grill
5 Gemmill Lane
#01-01
Singapore 069261
Tel: +65 96634084
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Sun-Mon, Wed-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Tue)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to the destination. Journey time is about 3 minutes. [Map]

Asador Singapore @ Joo Chiat Road - Wood-Fried Spanish Flavours in the Neighbourhood

Tucked away in the heritage-rich enclave of Joo Chiat, Asador Singapore brings the soulful flavours of Basque-style cooking to the East with its wood-fired Spanish grill concept. Set in a cosy yet refined semi-casual setting, the restaurant’s warm neighbourhood vibe, attentive service, and authentic Spanish fare make it a gem perfect for both date nights and friendly gatherings.

Jamon Iberico 4.2/5

We started our evening with a serving of Jamon Ibérico, carved tableside from a 100% acorn-fed whole ham leg. The thin slivers of ham were served with pan de cristal and grated tomato, offering a delightful balance of savoury richness and freshness. The quality and ritual of hand-carving echoed fond memories of Spain, bringing a slice of its culinary tradition to our table.

Anchoas 4/5

Next, we had the Anchoas, featuring premium "00" anchovies from Santoña laid delicately atop toast. These prized fillets, which are thick, meaty, and packed with umami, strike a delicate balance between saltiness and subtle sweetness. Best enjoyed on toast to temper the intensity, this dish was both simple and luxurious.

Tomate 4.2/5

The Tomate dish showcased a beautiful medley of grilled tomatoes, dressed in dry-aged beef fat, and accompanied by a pool of ajo blanco —a creamy, cold soup often described as a white gazpacho. The sweetness of the tomatoes harmonised with the richness of the dressing and the refreshing ajo blanco, creating an elegant and well-balanced plate.

Col 4.5/5

A standout vegetable dish came in the form of Col, featuring grilled Hispi cabbage with anchovy-garlic dressing and topped with fried kale. The cabbage's natural sweetness, accentuated by charring, was elevated by the umami-laden dressing. The crispy kale added a delightful textural contrast, making this a dish greater than the sum of its parts.

Chipirones 4.2/5

The Chipirones, or baby squid, were charcoal-grilled and stuffed with chorizo, then served atop a vibrant mojo verde. Perfectly grilled to a bouncy tenderness, the squid was smoky and juicy, while the chorizo stuffing delivered a spicy, savoury punch. The garlicky green sauce added a fresh and herbaceous finish.

Sereto Iberico 4.5/5

From the wood-fired grill came the Secreto Ibérico, a prized cut of pork shoulder known for its marbling and tenderness. Grilled to perfection and paired with mojo picón, a bold, smoky red pepper sauce, the meat was exceptionally juicy. It was so tender it could be mistaken for beef. It was a clear highlight of the night.

Tarta de Queso 'La Vina' 4.2/5

To end on a sweet note, we indulged in the Tarta de Queso 'La Viña', a tribute to the iconic Basque burnt cheesecake. With its caramelised top and creamy, almost molten centre, the dessert was indulgent without being heavy. It was a perfect finale to the meal.

Asador Singapore offers an elevated yet approachable Spanish dining experience in the East, featuring dishes that remain true to their roots while incorporating finesse. Whether you're a fan of smoky grilled meats or looking to explore refined Spanish classics, this is one spot that promises to impress.

Note: This is an invited tasting.


Asador Singapore
51 Joo Chiat Place
Singapore 427775
Tel: +65 9836 1792
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 530pm - 12midnight
Fri-Sun: 12pm - 2pm, 530pm - 12midnight

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

Kulto @ Amoy Street - Bringing Vibrant Spanish Flavours to Singapore

Kulto, located along Amoy Street, has garnered a loyal following for its authentic Spanish fare, surviving even the challenges of COVID-19 in Singapore's highly competitive food scene. Having heard much about the restaurant, I had the opportunity to visit recently and try a selection of their dishes. It was a meal that transported my taste buds to Spain, right in the heart of Singapore.

Jamon Iberico Croquettes and Truffle Mushroom Croquettes 4/5

We started with the Jamon Iberico Croquettes and Truffle Mushroom Croquettes, and they set the tone for the rest of the evening. Deep-fried to a perfect golden brown, each croquette boasted a crisp exterior while the inside was irresistibly creamy and pillowy. The savoury Jamon Iberico and earthy truffle mushroom filling made for delightful bites — simple yet packed with flavour.

Iberico Pork Belly with Piquillo Peppers & Caramelized Onion Pintxos 4/5

Next, we tried the Iberico Pork Belly with Piquillo Peppers & Caramelized Onion Pintxos. A slab of chargrilled Iberico pork belly was served atop a piece of toasted bread, and the pork itself was rich and flavourful. The caramelized onions added a perfect sweetness, cutting through the richness of the pork and creating a balanced and satisfying bite.

Salmon Tartare, Crispy Avocado & Almond Cream 4.5/5

A standout dish of the evening was the Salmon Tartare, Crispy Avocado & Almond Cream ($26). At first, the combination seemed unusual, but it turned out to be a unique pairing that worked surprisingly well. The freshness of the salmon paired beautifully with the creamy avocado, while the almond cream brought everything together with its rich, nutty flavour. It is a harmonious and inventive dish that I'd happily order again.

Roasted Cauliflower with Garlic Chilli Sauce, Hummus & Hazelnuts 4.8/5

I'm a fan of roasted cauliflower, having tried an excellent rendition at Kulto's sister restaurant. When I saw the Roasted Cauliflower ($24) on Kulto's menu, it was a must-order for me. This version did not disappoint — the spicy kick from the garlic chilli sauce elevated the charred and crunchy cauliflower. The creamy hummus and the delightful crunch of hazelnuts further enhanced the dish, adding multiple layers of texture and flavour.

Iberico Pork Rib Eye with Celeriac Puree & Broccolini 250g 4.5/5

For the main protein, we opted for the Iberico Pork Rib Eye with Celeriac Puree & Broccolini ($38). The pork rib eye was perfectly cooked, with a beautiful char on the outside, yet tender and juicy on the inside. The accompanying celeriac puree was smooth and earthy, complementing the pork, while the broccolini added a touch of freshness to round off the dish. It is a hearty and satisfying choice for those who enjoy robust flavours.

Squid Ink Paella 4.5/5

A highlight of Kulto's menu is their Squid Ink Paella, which comes in two sizes ($55 for a small portion, $75 for a larger one). Looking around the dining room, it was clear this dish was a crowd favourite, with many tables opting for it. The squid ink-infused rice was rich with the briny essence of the sea, and the dish was loaded with seafood, including seabass, mussels, clams, and squid. Every bite bursts with flavour, making it a must-try if you're a paella fan.

Kulto Cheesecake 5/5

To wrap up the meal, we indulged in the Kulto Cheesecake ($16). This dessert was a showstopper. Creamy and cheesy with a beautifully caramelized top, it had just the right amount of richness. The biscuity base added a satisfying crunch, while the accompanying raspberry ice cream helped cut through the cheesecake's richness. It was the perfect way to end the meal and is a definite must-have for any visit to Kulto.

Kulto impresses with its vibrant and flavourful Spanish fare, offering a variety of dishes that showcase the best of Spanish cuisine with a modern twist. The restaurant's cosy and laid-back ambience adds to the overall dining experience, making it a great spot to enjoy with friends and family. Whether you're in the mood for a rich Squid Ink Paella or looking to end your meal on a sweet note with their creamy Kulto Cheesecake, this Amoy Street gem delivers in every way.

Note: This is an invited tasting.


Kulto
87 Amoy Street
Singapore 069906
Tel: +65 96205626
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 10 minutes. [Map]