Me@OUE, Singapore

From the decor to the ambiance, service and cuisine, everything seems supremely balanced  and well executed at Me@OUE. A one stop gastronomic dining destination featuring sublime Japanese, French & Chinese cuisine blended in perfect harmony. Combining a restaurant with open concept kitchen and rooftop lounge with beautiful floor-to-ceiling glass windows boasting panoramic views of Marina Bay. Me@OUE is certainly the choice destination for all occasions from the business lunches to family gatherings and the romantic night out. Choose from a selection of set, tasting and a la carte menus that catches your fancy resting assured that only the finest and freshest ingredients and produce are used to craft every dish.

Amuse Bouche – Chawamushi

Be astounded even from the start of your meal with the amuse bouche, Chawamushi made using free range Oita Japanese eggs topped with Italian autumn truffles and ikura. Super creamy, fluffy and smooth texture with melt in your mouth goodness.

Normandy Oyster

Followed by freshly shucked Normandy Oysters, quickly poached in saline covered with tomato slices, hay smoked eel espuma and sea grapes paired well with the Macallan Fine Oak 12yrs nicely balancing the oyster flavours with it’s lovely oak finish.

South African Spiny Rock Lobster

Next comes the delectable South African Spiny Rock Lobster, coated with a savoury chilli and curry leaves batter before being deep fried to a golden brown.  The salted egg and pumpkin sauce with 36 months aged and dehydrated Jamon Iberico crisps adds a variety of textures to this dish.

Alaskan Black Cod

Outstanding main is Alaskan Black Cod tantalisingly pan seared on the skin and oven baked on the other side drizzled with Dalian clams white wine jus. The rich yet delicate flavour of the clams, richness of the pancetta and cabbage packs a delicious understated elegance.

Kumamoto A4 Wagyu

The highlight of the meal certainly comes via the Kumamoto A4 Wagyu smothered in buttery Uni Emulsion accompanied with grilled baby lettuce and Japanese sweet corn. The high quality beef is simply salted and char-grilled for diners to enjoy as nature intended.

Blue Cheese Creme Brulee

Blue Cheese Creme Brulee with lingon berries, Granny Smith apples poached in lime and Madagascar vanilla ice cream is a must try dessert. A good blend of salty and sweet paired with the bold yet smooth Macallan Rare Cask to end off the sumptuous meal on a good note.

50 Collyer Quay, OUE Bayfront, 049321
PHONE: 6634 4555


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