ME@OUE

This fine dining outfit on the 19th floor of the OUE building proffers not one but three cuisines. Whether you’re craving French, Japanese or Chinese, they’ve got these bases covered. But do too many cooks spoil the broth? At ME@OUE, we think not. They have wisely steered away from fusion food. Each cuisine is underscored by a dedicated open kitchen and chef — two of whom have helmed restaurants studded with Michelin stars. Chef Laurent Peugeot brings his signature French touch to the menu while Executive Chef Justin Hor Chee Keong of The Oriental Group of Restaurants helms the Chinese kitchen. Some of the most memorable dishes to be had at the restaurant comes from the Japanese section of the menu, where Chef Masayasu Yonemura presides. Japanese influences in the restaurant also extend to the interior designed by renowned architectural firm Super Potato. Inspired by the ‘komorebi’ effect, which alludes to the visual of sunlight filtering through foilage, you’ll find a constellation of gleaming metal splashed across the ceiling and walls of the restaurant, though really, it’s the expansive view of the Marina Bay area that’s truly a sight to behold. For that, you’ll do well to make a reservation for the booth seats angled towards the view. Drinks-wise, assistant general manager, Anant Tyagi remains unfazed by the multi-hyphenate menu and does an excellent job of pairing tipple across all three cuisines.   

Chef Yonemura’s sashimi platter with shiraita kombu is a must try. Not content with merely serving them sliced, Yonemura presents an interactive dish where you layer a thinly shaved strip of shiraita kombu with fatty o-toro, a fresh salad, and wasabi, before rolling it up and savouring it as a whole. It’s one of those dishes where the whole is greater than the sum of its parts and we have Yonemura to thank for turning a sashimi platter gracefully on its head.

OUE Bayfront rooftop, 50 Collyer Quay. Tel: 6634 4555