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Overlooking the Marina Bay, the elegantly relaxed Me@OUE offers three menus—Japanese, French and Chinese — that get regular updates. We pick our favourites from the new offerings.
Wine and Dine
Sitting at the top floor of OUE Bayfront, the three-year-old restaurant boasts a contemporary interior with motifs inspired by the Japanese concept of komorebi (sunlight filtering through trees), and a full-glass cellar with over 2,800 bottles of wine from France to Slovenia. This multicultural situation applies to its food—no, not by way of fusion, but separate menus (and kitchen spaces) for its Japanese, French and Chinese dishes. You can cross-order from any of the three.
Mighty Claw
The kani salad from the Japanese menu is an appetiser that perks the taste buds with delicate flavours and jellied textures: dices of juicy Japanese yam, quartered cherry tomatoes and water shield are sprinkled onto a wobbly bed of sweet bonito vinaigrette jelly, all to accompany the luscious crab pincers on a bed of shredded crabmeat. Another simple but noteworthy appetiser is the salmon gravlax, where finely sliced salmon sashimi is paired with salted kombu, blinis (thin pancakes) and caviar, from the French menu.
Punch Line
Chef Chen Kentaro, grandson of Japan’s influential Sichuan cuisine chef Chen Kenmin and son of Iron Chef Chen Kenichi, consults for the Chinese menu. The Sichuan influence permeates the dishes; codfish, for instance, is braised in a fragrant pork broth infused with marinated chilli and dried scallops, until its flesh is well-flavoured with a slight kick.
Going Nuts
A must-try is the pistachio-crusted lamb rack from the French menu by chef Jérémy Gillon, who is behind one-Michelin-star restaurant L’Epicurien in France. The flavours are kept simple with dollops of sweet beetroot gelee and a splash of savoury lamb jus.
Sugar Coat
End the meal on a high note with a fluffy raspberry coconut lamington, which has a tanginess that is further enhanced when you pair it with the calamansi sorbet and mango puree on the side. Or go for the classic millefeuille (left) with a rich cream filling between layers of crispy puff pastry, finished off with sweet berries.
Me@OUE | OUE Bayfront Rooftop, 50 Collyer Quay | 6634 4555
Chong Seow Wei is a regional senior editor covering business, innovation, impact and people. Based in Singapore, she oversees content for Gen.T, Tatler’s platform for promising entrepreneurs and new-generation leaders, and its Power & Purpose vertical.
