50 Collyer Quay
Level 19 OUE Bayfront
Singapore 049321

(open in Google Maps)

06:00pm - 10:45pm

06:00pm - 10:45pm

06:00pm - 10:45pm

06:00pm - 10:45pm



06:00pm - 10:45pm

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From the Burpple community

I’ll say ignore the multigrain bread which is dry and hard. Go straight for the soft focaccia bread that goes really well with their truffle butter.

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Perched atop OUE Bayfront on Collyer Quay, VUE is a newly opened restaurant set to impress - with an elegant modern ambience, and a spectacular views of Marina Bay skyline.
This wagyu checked every box of what could be the ideal wagyu - the prized sirloin cut of a highest possible grade of wagyu, dry-aged in Vue's own facility, and grilled over binchotan charcoal. My 150g of wagyu cooked to medium-rare is served in four slices as pictured, with red wine jus poured over as table-side service.
[Tasting] #a5wagyu #vuesingapore #foodphotography #fujifilm #burpple #cbdeats #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #vscofood #sgig #cafehoppingsg #burpplesg #晩ごはん #夕ご飯 #夜ごはん #steaksg #うち飲み #おうち晩酌 #和食 #和牛 #wagyu

The Kokuou wagyu is known as the pinnacle of Japanese beef. The prized piece of meat is slow-roasted for over 20 hours and served with rice salt flake. What I enjoyed most is the crust on the exterior, sealing the fatty marbling within. Once you put it in your mouth, it literally melted without much effort to chew on it.
Find out more at https://www.sgfoodonfoot.com/2019/10/vue-oue-bayfront-singapores-newest.html
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 6pm - 1045pm

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Opening on 21st October to the public, VUE is the new bar and restaurant that sprawls across the penthouse level of OUE Bayfront, and its name couldn’t be more apt. Because, once you exit the lift on the top floor and pass through the dark passage, your jaw will surely drop at the view before you, and pretty much stay dropped as you take in the entire VUE within and without.
General Manager Benedict Tan is warm and friendly, and because he played a major role in the set-up of VUE, deeply knowledgeable, so you can ask him anything you like. Executive Chef Sam Chin hails from Penang and he has come up with a menu that doesn’t attempt to be gimmicky or complicated, focusing instead on executing the usual beloved suspects very well. The beverage menu is masterminded by Head Sommelier of OUE Restaurants Joel Lim who happens to be the 2018 Southeast Asia, Taiwan and Singapore Sommelier Champion. Together, they and the team strive to ensure every visitor’s evening at VUE is one to remember, just like they did for us.
We began with spritz cocktails (it is their speciality) and complimentary canapés at the bar before being led on a tour of the premises by Ben. When he showed us the private dining room which seats a maximum of 12 and has a minimum spend of $800 for lunch and $1,600 for dinner, I immediately thought what an ideal spot it would be for business lunches and intimate meals with those you hold dear.
We then proceeded to the main dining room where dinner was served. After the housemade breads came fresh La Friandise oysters from France and an excellent charcuterie platter. A zingy ceviche of halibut from Kyushu and Hokkaido scallops was next before the main event of binchotan-grilled Emperor A5 Wagyu. The exquisitely fatty steak was accompanied by a few solidly done sides.
Dinner finished with chestnut ice-cream and mousse in a cocoa nib tuille, with fresh and freeze-fried raspberries and grated truffle.
We also enjoyed all the wines selected by Joel throughout the meal.
A surprise element of the night was the elegant light show on the extremely high, curved ceiling of the dining room. Scheduled to take place at 8.59pm every night, it is a prelude to MBS’ laser light show that’s also visible from every seat at VUE.


Well crafted dessert with smooth creamy chestnut ice cream and a beautiful cocoa nib tuile served on a bed of silky choc mousse. The berries and edible flowers just elevated the aesthetics of the whole dish.

Marbling was on point. Melt in your mouth experience - checked ✅