Me@OUE | Discover the BEST of JAPANESE, FRENCH and CHINESE flavours


Me@OUE is Singapore’s only dining establishment offering three distinct menus –
Japanese, French and Chinese – in an open-concept-kitchen. Me@OUE boasts sweeping views of Singapore’s new financial center and the iconic Marina Bay. Designed by award winning Japanese design-architect firm, Super Potato, the restaurant captures the imagination of diners through its distinctive menu and flawless service, creating a uniquely Me@OUE experience.



The adjoining rooftop lounge captivates visitors with its panoramic views, signature concoctions and extensive premium liquor brands, making it a must for pre-dinner cocktails, after-hours drinks and corporate events. Should the occasion require, the elegant private dining room is perfect for a highly customizable and exclusive dining experience


We tried some of their recommended Cocktails made with premium liquor.

Regular Martini : made with gin and vermouth, and garnished with olives

Lychee Martini : Rum, Lychee Liqueur, Gewürztraminer, Sugar

Knock on Wood : Hennessy VSOP, Maraschino Cherries, Sugar, Chocolate Bitters

After some pre-dinner drinks, we had the Six Course CHEF’S TASTING MENU (SUMMER 2017 ).

One thing worth mentioning is the bread, its crispy and texture similar to French croissant. Very delicious.


First Course – Amuse-Bouche

Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.


Some Guy de Chassey Champagne, Grand Cru – Pinot Noir & Chardonnay to open up the palate.  

Second Course

Duo of Japanese Hamo, Pike Conger Eel served two ways. 

Scottish Razor Clam, Cavia Ama Ebi Sorrel

Comparing these two, I would prefer the Pike Conger Eel because of the ways it was served. One was deep fried and the other in soup.


For those who prefer Vegetarian menu, its available too. There is a CHEF”S MENU for VEGETARIAN on menu.




As part of the wine pairing option we were served two different wine. One of them   Junmai Ginjō-shu (純米吟醸酒, Pure rice, Special brew) SAKE and the other GEORGES MICHEL CHARDONNAY .

Third Course

AUSTRALIAN ABALONE, Glutinous Rice stuffed Chicken

SOUTH AFRICAN SPINY LOBSTER, Salted Egg Yolk, Pumpkin, Jamón Ibérico Crisp

The Australian Abalone was served with broth. The lobster was served deep fried Japanese style to keep the lobster meat moist and crunchy.




JERUSALEM ARTICHOKE, Velouté, Summer Truffle, Herbed Oil

A velouté sauce is one of the five sauces of French cuisine that were designated the five “mother sauces” by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the “Sauce Carême” list of Marie-Antoine Carême.


When we reached the fourth course, two different red wine were served as part of wine pairing option.

Château Sénéjac, Bordeaux, Haut- Médoc, Cru-Bourgeois 2010
Cabernet Sauvignon, Merlot, Cabernet Franc

Le Bourgogne Chanson Pinot Noir 2014

Fourth Course

American Pigeon, Ala Plancha, Vanilla scented Parsnip Puree, Muscat & Pigeon Jus

Kuamoto A4 Wagyu Beef,  Langoustine, Asparagus, Uni Emulsion

I would recommend the Kuamoto A4 Wagyu Beef because this is a specialty at ME@OUE.



Arborio Rice, Summer Vegetables, Parmesan,
Australian “Manjimup” Winter Truffle


We noticed one of CHEF KENTARO’s famous dish is made available here and we couldn’t resist, we ordered it to go with premium Japanese rice.

2 Michelin Star CHEF KENTARO MAPO TOFU | 麻婆豆腐 Japanese Tofu , Minced Pork, Homemade Szechuan Pepper Chilli Sauce

This dish is not included in the Chef’s tasting menu and I recommend guests to order this separately, its worth the wait because when you take it with the premium rice, it just blend so well. Authentic spiciness with silky tofu.



Pairing wine PORTO Niepoort and DR LOOSEN Riesling

Fifth Course

Peach Carpaccio,  Caramelised Almonds, Pistachio Crumble, White Peach Sorbet

Gianduja Gateaux, Mud Cake Stuffing, Chocolate & Almond Crumble, Bailey, Ice Cream




MASCARPONE LIME PARFAIT, White Chocolate Crust, Almond Florentine, Mango Coulis


Sixth Course – Ended with Petit Fours.


The Restaurant’s New Executive Chef Sam Chin uses innovative techniques to
bring out stunning flavours across his apanese, French and Chinese kitchens.

Buzzing around the kitchen and bursting with inventive ideas on how to transform his world class produce into something sensational, Chef Sam hopes his take on Me@OUE’s classics and his new recipes will start a loyal following amongst food aficionados



Me@OUE is, today, the only stand-alone restaurant that has the privilege of treating its diners to the caviar of meat – Kumamoto beef, from the picturesque island of Kyushu, the most southwesterly island of Japan.

Kumamoto wagyu is celebrated for its perfect marbling as the meat is from one of the few, if not the only, free-grazing cattle in the whole of Japan. Following months of grazing on rich grass bursting with minerals from the ground and the surrounding ocean, the result is perfect streaks of fats and red meat cascading with distinct sweet flavour.

Making it even more special for the Chef is having access to the entire animal and the freedom to use the meat that best suits his three kitchens and complements the daily supply of fresh produce.

Opening Hours

Mon to Fri – 12pm to 2pm

Mon to Sat – 6pm to 10pm

Mon to Sat – 6pm until Late

Sat afternoons and Sun


The Rooftop Level,
50 Collyer Quay, OUE Bayfront,
Singapore 049321
Get Directions Here


T: +65 6634 4555
Reservations / Enquiry

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