Perched atop the rooftop level of OUE Bayfront, Me@OUE is one of those restaurants which offer amazing views of the Marina Bay district. You can easily admire this from the sky lounge (even better if you have a drink in hand) or inside the main dining area, which is surrounded by floor-to-ceiling glass walls. 

The restaurant is also known as being the only establishment in Singapore which offers three distinct cuisines under one roof — French, Japanese and Chinese. Each of these has its own open-space kitchen and is helmed by different head chefs. 

While offering a bigger variety of dishes than most restaurants may be enough to draw in crowds, it continues to up its game by constantly innovating. Just recently, the whole team worked with veterans in the industry to spruce up their dinner menu and introduce new dishes that impress on flavours, textures and presentation. 

^{Kani salad}

A great way to start is with the fresh Japanese offerings by resident chef, Yip Wai Seng. Capitalising on Singaporeans’ love for seafood, he has created the Kani salad, which has sweet and meaty crab claw sitting prettily on a bed of Japanese yam, tomato, water-shield and bonito vinaigrette jelly. Another must-try is the tako no yawaragani consisting of grilled octopus with a spicy kick, thanks to Tabasco sauce. It’s recommended that you start light and follow up with dishes from the French and Chinese kitchens. 

^{Braised cod}

From the Chinese side, celebrity chef Chen Kentaro lent his expertise to introduce creations inspired by his Szechuan culinary background. He teases the palate with the baked Hokkaido scallop before going big on flavours with mains like braised cod fish, expertly seared and paired with dried scallop, bean curd, vermicelli and red chilli. 

^{Salmon gravlax}

Moving on to the French fare, it’s another collaboration with Michelin-starred chef Jérémy Gillon; and he continues to impress with his culinary techniques that transform simple ingredients into edible artworks. One fine example is the salmon gravlax, which is a thinly-sliced fish with a sweetness and freshness that is good on its own. But he adds in the salted kombu, blinis and caviar for a perfect balance of flavours.  

^Millefeuille

While we can go on and on about these new additions; the meal won’t really be complete without desserts. Also from the French kitchen is the millefeuille, a traditional French pastry to end the meal on a sweet note. 

Me@OUE | 50 Collyer Quay, 049321 | 6634 4555