Viva Lavender @ Lavender Road - European-Asian Cuisine with Modern Tapas, Wood-Fired Grill and Quality Steaks

Tucked along Lavender Street, Viva Lavender is a neighbourhood gem that has quietly built a loyal following for its European-Asian cuisine, warm hospitality and relaxed dining ambience. Led by a young local culinary team, the restaurant blends European cooking techniques with Asian-inspired flavours, offering a menu that is polished yet approachable.

At the helm is Head Chef Colin Peh, who trained in a Michelin-starred kitchen in France and gained experience at established restaurants including Tapas Club and Kulto. He is joined by Sous Chef Danny Kwok, who previously honed his craft at Gaig Singapore. Together, the two Singaporean chefs bring their respective experiences to the kitchen, creating dishes that balance thoughtful execution with flavours suited for casual dining.

The menu revolves around four key pillars: Modern Tapas, Wood-Fired Grill, Steak and Wine. Much of the restaurant's identity comes from its use of the wood-fired Josper grill, house-made sauces, and carefully considered flavour pairings. Viva Lavender is now expanding its tapas selection, giving diners more choices to kick-start their meal while retaining the signatures that have helped establish its following.

Salmon Tartare 4.5/5

One highlight of the new tapas selection is the Salmon Tartare ($22), a refreshing start to the meal that showcases the quality of its ingredients. Fresh, plump cubes of salmon are delicately seasoned, allowing their natural sweetness and clean flavour to shine through. Creamy avocado adds a buttery texture that complements the salmon without overpowering it.

The tartare is served over ajo blanco, a traditional Spanish chilled almond and garlic soup. Its creamy consistency and subtle nuttiness add another dimension to the dish, while the garlic contributes a gentle savoury depth. Pipirrana brings a refreshing vegetable element, while pomegranate adds little bursts of sweetness and acidity to brighten each mouthful.

The combination is thoughtfully balanced, with the salmon's freshness playing against the creamy ajo blanco and fruity accents. It is an elegant yet uncomplicated appetiser that sets the tone for the meal.

Charred Cabbage 4.2/5

Vegetables take centre stage in the Charred Cabbage ($12), demonstrating how the wood-fired grill can transform a humble ingredient into something more compelling. Cooked in the heavy Josper grill, the cabbage develops a deep, smoky char on the outside while retaining moisture and tenderness within its layers.

The charred cabbage is laid over a bed of herb yoghurt, which adds a cool, tangy contrast to the vegetable's smokiness. House-made chilli oil adds a gentle kick, while a savoury Parmesan crumble brings an extra layer of umami. Crispy kale completes the dish with an earthy crunch that contrasts nicely with the tender cabbage.

Lychee Mojito 4.2/5

For a refreshing accompaniment, the Lychee Mojito ($10) combines lychee, mint, lemon and soda in a lively, easy-drinking concoction. The soda gives the drink a pleasant effervescence, while lemon juice adds a zesty brightness that keeps the sweetness in check. Fresh mint leaves add a cooling, aromatic quality that complements the lychee's floral sweetness. The result is a light, refreshing drink that pairs particularly well with the restaurant's grilled dishes and richer plates. Its fruity profile makes it an approachable choice for those who prefer something sweet, citrusy and refreshing.

Eggplant Crisps 4/5

The Eggplant Crisps ($12) offer a playful take on a familiar vegetable. Thin slices of eggplant are coated in a delicate batter and deep-fried until golden and crisp, then drizzled with wildflower honey. The thin slices achieve a light, airy crunch on the outside, while the eggplant stays tender inside. The contrast between the crisp coating and softer interior gives the dish its appeal, making it an enjoyable snack to share. The wildflower honey adds a gentle floral sweetness that complements the eggplant's naturally earthy flavour. Rather than making the dish overly sweet, the honey provides a pleasing counterpoint to the savoury notes of the fried vegetable.

Hokkaido Scallop Risotto 4.2/5

Moving on to the mains, the Hokkaido Scallop Risotto ($38) brings together seafood richness and contrasting textures in a satisfying plate. The dish features four plump Hokkaido scallops, seared to develop a golden exterior while keeping the centres tender and succulent. The risotto is cooked in lobster stock, which lends the rice a deep crustacean aroma and concentrated seafood flavour. Parmesan is incorporated into the rice, contributing a savoury, umami-rich dimension that enhances the natural sweetness of the lobster stock. The dish's extra point of interest is the use of ponzu pearls. These delicate spheres burst in the mouth, releasing a bright citrusy acidity that cuts through the richness of the seafood stock and cheese. The tangy notes refresh the palate between bites, preventing the risotto from becoming too heavy.

150-Day Grain-Fed Australian Black Angus Flat Iron (300g) 4.2/5

For steak lovers, the 150-Day Grain-Fed Australian Black Angus Flat Iron ($42 for 300g) is a worthwhile option. While ribeye is often favoured for its marbling and rich, buttery character, the flat iron offers a different appeal, with a more pronounced beefy flavour. The cut comes from the shoulder area and provides an alternative for diners who prefer a leaner steak. Despite having less fat and marbling than ribeye, a properly cooked flat iron can deliver a firm yet tender bite with plenty of beefy character. The 150-day grain-feeding process adds flavour, giving it satisfying depth without the heavier, fattier mouthfeel of some other cuts. Its relatively lean profile also lets the beef's natural taste take centre stage.

Chocolate Mousse & Hazelnut 4.2/5

No meal is complete without dessert, and the Chocolate Mousse & Hazelnut ($16) is a fitting finale for chocolate lovers. Inspired by the flavours of Nutella, the dessert combines dark chocolate mousse with a lighter chocolate mousse, creating a contrast in intensity while keeping the presentation simple and elegant. The dark chocolate mousse delivers a deeper, more pronounced cocoa flavour, while the lighter mousse provides a smoother, airier counterpart. Together, the two layers offer a satisfying chocolate experience without relying on a single dense component. Scattered throughout are salted hazelnuts, which contribute a pleasant crunch and a nutty aroma. Their savoury saltiness contrasts with the chocolate's sweetness, while the hazelnuts' earthy notes reinforce the dessert's Nutella-inspired character.

Viva Lavender offers a relaxed neighbourhood dining experience where European culinary techniques meet Asian-inspired flavours. Under the guidance of Head Chef Colin Peh and Sous Chef Danny Kwok, the kitchen emphasises quality ingredients, thoughtful combinations, and the smoky character of wood-fired cooking. With its expanded tapas selection, wood-fired dishes and steak offerings, Viva Lavender is a comfortable spot for a casual meal with friends, a relaxed dinner or a gathering over food and wine. Its approachable menu and welcoming setting make it a neighbourhood dining destination worth considering for those looking for something beyond the usual casual fare along Lavender Street.

Note: This is an invited tasting.


Viva Lavender
161 Lavender Street
#01-02/03/04
Singapore 338759
Facebook
Instagram
Website
Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Bendemeer MRT station. Take Exit A. Cross the road at the traffic junction of Lavender Street and Kallang Bahru. Turn right and walk down Lavender Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit B. Walk to the bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to Foch Road. Walk to the destination. Journey time is about 10 minutes. [Map]

3) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Walk down Horne Road. Turn right onto Tyrwhitt Road. Walk down Tyrwhitt Road. Turn left onto Lavender Street and walk down Lavender Street. Walk to the destination. Journey time is about 15 minutes. [Map]

Prego @ Fairmont Singapore - A Journey Through Campania Wine Dinner

PREGO at Fairmont Singapore recently hosted a six-course Campania wine dinner, A Journey Through Campania, featuring Mastroberardino wines and celebrating Campania's renowned wines and culinary traditions. Curated by Chef Davide, the six-course experience focused on the ingredient-driven simplicity and fresh Mediterranean seafood of Southern Italy.

Pizza Fritta

Bellavista Franciacorta Alma Gran Cuvée Brut

The evening began with a panipuri-shaped Pizza Fritta, a moreish bite of creamy Stracciatella with a savoury kick from anchovies, accented with lemon zest. It was paired with Bellavista Franciacorta Alma Gran Cuvée Brut, a premium Italian sparkling wine from Lombardy, crafted using the traditional bottle-fermented method similar to Champagne.

Panzanella di Mare

Mastro Campania Bianco IGT 2024

The main menu began with Panzanella di Mare, a classic Campania-style salad that offered an enjoyable interplay of textures, with chunky mixed Mediterranean seafood and crunchy Friselle bread. Tropea onions and baked Piennolo tomatoes brought sweetness, while celery and basil added freshness. I paired it with the bright, medium-bodied Mastro Campania Bianco IGT 2024.

La Genovese

Radici Fiano di Avellino DOCG 2019

My favourite of the evening was the following course, La Genovese, a family-style dish we learnt was born of scarcity, when adding a generous amount of onions to meat helped bulk up a meal. The eight-hour-cooked onion and beef ragu was unctuous, with sweet, jammy onions and beef that had fallen completely apart. The rigatoni was cooked just al dente, holding up well to the rich sauce. Balancing the course beautifully was Radici Fiano di Avellino DOCG 2019, a Campania white known for its crisp acidity.

Riso e Cozze

Mastro Rosso Campania IGT 2024

Next came Riso e Cozze. What stood out for me about this Carnaroli risotto was the heady black pepper and tomato 'Impepata' sauce, which accentuated the meaty black mussels. The risotto was a little undercooked for my liking, but the sauce's punchy flavours made for an on-point pairing with Mastro Rosso Campania IGT 2024.

Polpo alla Luciana

Radici Taurasi DOCG 2019

Concluding the savoury courses was a stunning Polpo alla Luciana, a traditional Neapolitan stew of octopus leg cooked in a vibrant tomato sauce, savoury and tart with a substantial amount of capers and olives. Because stewed octopus can be relatively mild, the punchy sauce gave the dish plenty of character, while creating a delicious contrast with the decadent, buttery mashed potatoes. Holding up to the richness of the dish was the bold and relatively intense Radici Taurasi DOCG 2019.

Il Babà

The sweet ending to the wine dinner was Il Babà, a traditional Babà soaked in Limoncello syrup, offering a bright, citrusy finish to the meal.

A Journey Through Campania was part of Prego’s wine dinner series held in collaboration with Mastroberardino. The six-course dinner was priced at S$138++ per person.

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.


Prego
Fairmont Singapore
80 Bras Basah Road
Level 1
Singapore 189560
Tel: +65 64316156
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Mon-Tue, Thu-Fri: 12pm - 230pm, 3pm - 1030pm
Wed: 12pm - 2pm
Sat-Sun: 1215pm - 230pm, 3pm - 1030pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Cut through Raffles City Shopping Centre and walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Esplanade MRT Station. Take Exit G. Walk to destination. Journey time is about 3 minutes. [Map]

Tembusu @ Singapore Botanic Garden - Borderless Straits Flavours in the Ginger Garden

Nestled in the lush greenery of the Singapore Botanic Gardens’ Ginger Garden, Tembusu is the latest dining destination by Fleursophy Group, bringing a contemporary take on Singapore and Southeast Asia’s familiar flavours to an elegant, tropical setting.

Named after Singapore’s iconic heritage tree, Tembusu is an air-conditioned sanctuary where diners can escape the heat while staying connected to the surrounding gardens. The space embraces what the restaurant calls “Straits Maximalism”, with rich colours, intricate details and a sense of tropical opulence that complements its location. It is also a pet-friendly indoor concept, making it a welcoming spot for diners looking for a more relaxed dining experience with their furry companions.

Stuffed Chicken Wings 4.2/5

We started with the Stuffed Chicken Wings ($18), served as a set of three. Each chicken wing is meticulously deboned, then generously packed with a rich, savoury fresh prawn paste farce. The preparation sets it apart from the more familiar har cheong gai, where prawn paste chicken is typically battered and deep-fried. Here, the wings are grilled instead, allowing the chicken skin to pick up a lovely smoky char while keeping the meat juicy and succulent. The chicken’s natural sweetness comes through alongside the savoury, bouncy prawn filling, creating a combination that is both familiar and distinctly different. It is served with a vibrant housemade Hainanese-style chilli sauce, bringing a bright, spicy and tangy kick that cuts through the richness of the prawn farce. A well-executed starter that gives a local favourite a more refined treatment.

Signature Otak Otak Slider 4.2/5

The Signature Otak Otak Slider ($18) is another clever take on a familiar Southeast Asian street food favourite. The bite-sized sliders feature a housemade seafood patty made with batang fish and tiger prawns, rather than relying solely on the usual fish paste. The combination gives the otak-otak a meatier texture, with the juicy tiger prawns adding extra sweetness and bite. The seafood patty carries the characteristic smoky and aromatic spice profile of otak-otak and is tucked into a beautifully toasted brioche bun. A fragrant kaffir lime aioli adds a creamy, citrusy note that balances the spices while lifting each bite. The contrast between the rich, spiced seafood patty, buttery brioche and bright kaffir lime aioli makes this an easy-to-eat yet thoughtfully constructed starter.

Kopi C Hot / Kopi C Cold 4/5

To go with our brunch, we also had the traditional Kopi C, available hot for $5.90 or cold for $6.90. The coffee beans are sourced from the Gia Lai Highlands in Vietnam and roasted in Singapore by Generation Coffee Roasters. It offers a familiar local coffee experience while fitting comfortably into Tembusu’s modern interpretation of Singaporean flavours.

Singapore Chilli Crab Pasta 4/5

The Singapore Chilli Crab Pasta ($27) brings one of Singapore’s most iconic dishes into a pasta format, combining al dente rigatoni with soft-shell crab, blue swimmer crab and a sous vide egg. The rigatoni is thoroughly coated in a thick, rich housemade chilli crab sauce, with the slow-cooked sauce delivering the familiar sweet, savoury and spicy characteristics of Singapore-style chilli crab. The sauce has enough intensity to cling to the pasta without overwhelming it. A whole, crispy, deep-fried soft-shell crab sits on top, adding a satisfying crunch and a generous seafood element. The sous vide egg adds another layer of richness, with the silky yolk blending into the chilli crab sauce to create an even more luxurious finish. This playful interpretation should appeal to those who enjoy seeing familiar Singaporean flavours translated into contemporary dishes.

Andaman Prawn Risotto 4.2/5

The Andaman Prawn Risotto ($32) takes a decidedly more indulgent approach, with creamy risotto cooked in an intensely flavoured lobster bisque and topped with plump Andaman sea prawns and crispy sakura ebi. The rice absorbs the lobster bisque during cooking, resulting in grains packed with deep, velvety seafood flavour. Natural shellfish sweetness runs through the dish, giving it a luxurious, comforting quality. Crunchy sweet corn kernels are incorporated into the risotto, adding little pops of sweetness and texture that cut through the bisque’s richness. On top, the Andaman prawns are plump and well-cooked, while the scattering of crispy sakura ebi adds another layer of savoury seafood flavour and crunch. Among the mains, this was one of the more memorable dishes for us, particularly for its depth of seafood flavour and contrasting textures.

Signature Grand Dessert Bowl 3.5/5

For dessert, the Signature Grand Dessert Bowl ($13.90) is Tembusu’s take on the traditional Chinese Tong Sui. The eight-treasure fresh milk dessert soup comes loaded with herbal jelly, red bean, peach gum, lotus seeds, taro balls, osmanthus and water chestnut, bringing together a variety of textures and flavours in one bowl. The housemade taro balls have a pleasant chewiness, while the peach gum contributes its naturally gelatinous texture. Soft red beans provide an earthy sweetness, complemented by the floral fragrance of osmanthus and the subtle crunch of water chestnut. This comforting dessert offers plenty of ingredients to explore, with a lighter, more traditional finish after the richer mains.

Pink Guava Snow Ice 3.5/5

The Pink Guava Snow Ice ($12.90) offers a more refreshing finish with its fine, fluffy and almost cloud-like snow ice. Unlike conventional crushed ice, the ice is infused with pink guava flavour, creating a smoother texture that melts almost instantly on the tongue. The guava delivers a pleasant fruity sweetness balanced by a mild tartness, keeping the dessert refreshing rather than overly sugary. The natural acidity works particularly well as a palate cleanser after the richer seafood dishes, making this a good option for those looking for something light and fruity to finish.

Tembusu brings together Singapore’s familiar flavours with a contemporary approach, presenting Malay, Peranakan, Chinese and wider Southeast Asian influences in a setting that feels very much at home within the Singapore Botanic Gardens. Beyond the food, the lush Ginger Garden surroundings and air-conditioned, pet-friendly interior give Tembusu an appealing point of difference. It is a destination where the tropical setting, heritage-inspired flavours and contemporary dining experience come together naturally.


Tembusu
Ginger Garden
Singapore Botanic Gardens
1 Cluny Road
Singapore 259569
Tel: +65 8988 6658
Instagram
Website
Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 8am - 9pm

Direction:
1) Alight at Napier MRT Station. Take Exit 1. Walk to Cluny Road. Cross the road and walk to Singapore Botanic Gardens. Walk to the destination. Journey time is about 8 minutes. [Map]

NOOR @ Mohamed Sultan Road - Mediterranean Flavours With A Japanese Flair

Located along Mohamed Sultan Road, NOOR is a new dining destination showcasing Mediterranean flavours with subtle Japanese influences. Designed for communal dining, the menu starts with mezze and cold plates before moving on to larger dishes and desserts.

Shok Bread 5/5

We began with the Shok Bread ($15), NOOR’s take on Japanese shokupan. With many restaurants now offering their own signature house breads, NOOR has certainly delivered one worth returning for. Soft, fluffy and lightly buttery, it was served alongside Tahini and Matbucha, a slow-cooked pepper and tomato condiment with flavours that had been beautifully concentrated over hours of cooking.

Trio of Housemade Dips 4/5

The bread also served as the perfect vehicle for the Trio of Housemade Dips ($13): Ikra, Muhammara, and Yaki Feta. Each brought a distinct personality to the table. The taramasalata-inspired Ikra offered an addictive savoury brininess enriched with mentaiko, while the Muhammara Miso delivered deep, smoky flavours from roasted peppers. The Yaki Feta, a reinterpretation of babaganoush that blends feta with roasted eggplant, carried an intriguing funk tempered by its bruleed top.

Aka Beet Salad 3/5

From the Cold Plates, the Aka Beet Salad ($22) paired roasted beetroot with a zesty blood orange vinaigrette and citrus cream cheese. While we enjoyed the bright acidity of the dressing, the sweetness of the cream cheese tipped the dish slightly off balance, especially alongside the naturally sweet beetroot. A sharper, more savoury cheese would have complemented the other elements better.

Ebi Freekeh Risotto 2.8/5

Among the larger plates, the Ebi Freekeh Risotto ($38) featured freekeh cooked in dashi, accompanied by grilled tiger prawns and caramelised onion cream. We loved the freekeh’s satisfying bite and the nutty, earthy flavours that came through in every mouthful. The herbaceous shatta, the restaurant’s housemade green chilli sauce, folded through the grain, further elevating those flavours. However, an underlying sweetness, further amplified by the caramelised onion cream, became rather dominant after a few bites. The tiger prawns were also slightly overcooked, leaving them a touch dry.

Miso Butter Fish 3/5

The Miso Butter Fish ($39) paired Mediterranean snapper with smoked corn miso beurre blanc and was accompanied by robata-grilled cabbage. The beurre blanc was smooth and well executed, though it leaned noticeably sweet, likely due to the corn. While the fish had an appealingly caramelised exterior, it was unfortunately a little dry.

Mia Zaki 3/5

For a more indulgent option, the Mia Zaki ($68) featured Miyazaki Wagyu served with a black truffle and foie gras sauce. The menu describes it as A6-grade, though, based on my understanding, Japanese Wagyu is officially graded only up to A5. Regardless of the terminology, the beef was exceptionally unctuous, though an accompanying starch would have rounded out the dish nicely.

Sticky Goma 4/5

Desserts here are worth a try. The Sticky Goma ($19) featured a black sesame financier baked into a tart shell, topped with white chocolate yoghurt cream and finished with lime zest. The financier had a satisfyingly chewy texture, while the yoghurt cream added a welcome tang that balanced its sweetness.

Kuro Shokolata 4.5/5

Equally memorable was the Kuro Shokolata ($19), a velvety chocolate mousse encased in delicate cocoa tuile tubes atop an umami truffle toffee. The bitterness of the flaky, crisp cocoa tuile was spot on, complementing the silky mousse that flowed out with every bite. We thoroughly enjoyed every element of the dessert, save for the truffle note in the toffee, which was out of place and disrupted an otherwise harmonious flavour profile.

The drinks menu is equally extensive. We tried one of the signature cocktails, Master Mind ($25), a spirit-forward concoction that paired well with the richer dishes on the menu. For a non-alcoholic option, the First Light ($16) was bright and refreshing, offering a crowd-pleasing combination of lychee and pink grapefruit that made for an easy, palate-cleansing sip between courses.

NOOR offers a fresh take on Mediterranean cuisine with touches of Japanese influences. While the house bread and dips were excellent, some of the savoury dishes could have been better balanced and more consistently executed.

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.


NOOR
17 Mohamed Sultan Road
Singapore 238966
Tel: +65 8805 8075
Instagram
Facebook
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 5pm - 12am
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Walk to the traffic junction between River Valley Road and Clemenceau Ave. Cross the road and walk down Clemenceau Ave towards Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering Singapore - The Lobsterfest Returns, Spanning Both Local and International Flavours

Lobsterfest returns to Lime Restaurant at PARKROYAL COLLECTION Pickering Singapore, bringing back its extravagant buffet dedicated to one of the ocean’s most prized delicacies. Available exclusively for dinner from 6 July to 6 September 2026, this year’s edition showcases lobster prepared in a multitude of styles, spanning both local and international flavours.

Seafood On Ice station

We kicked off the feast at the impressive Seafood On Ice station, where fresh Boston Lobsters took centre stage alongside an abundant selection of premium seafood, including Korean Snow Crab and other chilled favourites.

Langoustine Parmesan Wheel Risotto

Boston Lobster Thermidor

Among the live stations, the creamy Langoustine Parmesan Wheel Risotto was an indulgence, with sharp Parmesan accenting its creaminess, while the Boston Lobster Thermidor proved to be a crowd favourite. The rich cheesy sauce slathered atop boosted the textural enjoyment of the lobster meat.

Sarawak White Pepper Lobster

Indonesian Lobster Curry

The buffet also celebrates the vibrant flavours across the region with hearty creations such as Sarawak White Pepper Lobster, Indonesian Lobster Curry, and Lobster Claypot Biryani.

Lobster Claypot Biryani

The latter was particularly memorable, featuring fragrant, spice-laden rice that was wonderfully moreish.

Pickering Lobster Laksa

The Pickering Lobster Laksa didn’t disappoint. The laksa gravy was robust and aromatic, delivering plenty of depth to the dish.

Lobster Claw and Sotong Masak Hitam

Over at the signature Peranakan station, the standout dish was the Lobster Claw and Sotong Masak Hitam. The rich, inky squid gravy lent deep umami and briny notes that beautifully complemented the sweetness of the lobster.

LOBSTERFEST AT LIME Buffet Dinner
6 July to 6 September 2026
Monday to Thursday: 6:00pm - 9:30pm
Friday to Sunday: First seating: 6:00pm - 8:00pm, Second seating: 8:30pm - 10:30pm

Dinner Buffet: S$138++ per adult (Monday–Thursday) | S$148++ per adult (Friday–Sunday, Eve of Public Holidays & Public Holidays)
Children aged 6–12 years dine at 50% of the adult price.

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.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
Facebook
Instagram
Website
Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to the destination. Journey time is about 8 minutes. [Map]

VUE @ OUE Bayfront - Launches New Summer Tasting Menu Featuring Kokuou Wagyu and Eyrewoolf Abalone

Perched on the 19th floor of OUE Bayfront, VUE has launched its new Summer Tasting Menu, showcasing premium seasonal ingredients such as Kokuou Wagyu, Eyrewoolf Abalone and Kaluga Queen Caviar. We had the opportunity to try the 4-course menu ($168), featuring beautifully plated dishes, while enjoying one of the best views of Marina Bay Sands.

If you’re looking for better value, VUE is also running a Sunset Dinner Promotion from 5.30pm to 7.30pm, where diners can enjoy a 3-course menu from just $98 or a 4-course menu for $138. Wine pairing is also available should you wish to elevate the dining experience.

42-Month Aged Jamon Iberico 4.5/5

Eyrewoolf Black Lip Abalone Crudo 4/5

We started with two cold appetisers. The 42-Month Aged Jamón Ibérico was paired with preserved Charentais melon and Pedro Ximénez dressing, which complemented the ham beautifully. The melon’s sweetness balanced the jamón’s savoury richness really well.

The Eyrewoolf Black Lip Abalone Crudo, served with smoked ikura, shio kombu, pickled wild garlic and nori oil, was a refreshing way to start the meal. The abalone had a firm, chewy texture with a clean briny flavour that wasn’t overpowering.

Holland White Asparagus 3.5/5

A5 Kokudo Wagyu Steak Hache 5/5

For the hot appetisers, we had the Holland White Asparagus, served with fermented lemon purée, crispy melted leek and saffron beurre blanc. While the combination was interesting, we felt the dish lacked depth.

On the other hand, the A5 Kokuou Wagyu Steak Haché was easily our favourite from this course. Despite its petite size, it packed plenty of flavour. Topped with a fried quail egg, it looked almost like a miniature burger. The nicely charred Wagyu paired really well with the ginger-yuzu soy dressing, making every bite enjoyable.

Wild Forest Mushroom Risotto 4/5

A5 Kokudo Wagyu Beef Duo 4/5

For mains, we had the Wild Forest Mushroom Risotto topped with fried porcini mushrooms (what a luxury!) and freshly shaved black truffle. We wished the porcini mushrooms were crispier and the risotto a little more al dente, but overall the earthy flavours came together really well.

The A5 Kokuou Wagyu Beef Duo featured both rump and brisket cuts. The rump was incredibly tender and literally melted in the mouth. The brisket was equally soft, although we weren’t huge fans of its slightly fibrous texture. Served with colourful cauliflower, creamy mashed potato and fresh truffles, it made for a beautiful main course.

Before dessert, we were served a Palate Cleanser - Yoghurt Melon Sorbet topped with brown sugar and grapefruit sauce. This was really refreshing and delicious, and definitely did its job well of cleansing our taste buds before the sweet ending.

Summer Stone Fruits 4/5

Tomato Strawberry 4.5/5

The Summer Stone Fruits came with almond chantilly, apricot yoghurt mousse and sakura powder. The combination was interesting, although some components leaned slightly more sour than what we usually enjoy.

The Tomato Strawberry, however, completely surprised us. Sweet cherry tomatoes and strawberries paired with white chocolate ganache, calamansi bergamot and strawberry yoghurt sorbet sounded unusual on paper, but everything worked beautifully together. We honestly didn’t expect tomato to pair so well in a dessert.

Petite Four

We were also presented with Petite Four, which came with pecan nut cookies, chocolate lollipops and financier. We enjoyed them as a nice little ending to the meal, especially the financier and cookies. The chocolate lollipop was cute, though not particularly memorable compared to the rest.

To celebrate the upcoming National Day, VUE also introduced three locally inspired cocktails — Kopi Martini ($28), Solero ($26) and Rose of Bandung ($18).

The Kopi Martini was our favourite, capturing the familiar aroma and flavour of local kopi much better than a regular espresso martini. The Rose of Bandung was another pleasant surprise, with the addition of lychee purée giving it an almost coconut milk-like finish. The Solero, however, was refreshing but didn’t quite leave the same impression as the other two.

Besides the food, one of the biggest highlights at VUE is undoubtedly the view. Overlooking Marina Bay Sands and the city skyline, it’s an ideal spot for celebrations, date nights, or simply enjoying a leisurely dinner with friends. The dining room is elegant, although slightly dimly lit, while the service throughout the evening was attentive and professional.

VUE also has several al fresco tables overlooking Marina Bay, perfect for those who prefer dining outdoors. Right beside the restaurant is its rooftop bar, which shares the same spectacular skyline views, making it a great place to continue the evening over a few drinks.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. 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 - 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]