Din­ers look­ing for a unique din­ing ex­pe­ri­ence can rest easy with Me@OUE’s ver­sa­tile space and menu

Wine & Dine - - RESTAURANTS -

Whether you’re host­ing an event or just look­ing for an en­joy­able night out, Me@ OUE of­fers you the din­ner of your dreams at the top of the world.

A one-of-a-kind restau­rant that fea­tures three kitchens in a sin­gle space, Me@OUE caters to the most cos­mopoli­tan of din­ers with dishes from their French, Ja­panese and Chi­nese kitchens.

Guests will find them­selves con­tin­u­ally sur­prised at what the space can of­fer. With an open kitchen and floor-to-ceil­ing glass win­dows, noth­ing ob­structs your view, whether it’s the award-win­ning chefs in the kitchen or the gor­geous Ma­rina Bay sky­line out­side. Even reg­u­lars will of­ten find the restau­rant in dif­fer­ent con­fig­u­ra­tions— Me@OUE pos­sesses the rare abil­ity to trans­form it­self for any oc­ca­sion, be it spe­cial themed events, stand­ing cock­tail par­ties or cor­po­rate din­ners.

Have spe­cial di­etary re­stric­tions and can’t find any­thing to suit you? Fret not. The kitchen is spe­cially equipped to deal with re­quests like th­ese. Ac­cord­ing to Me@OUE’s ex­ec­u­tive chef Sam Chin, “We pay spe­cial at­ten­tion to our din­ers’ di­etary re­stric­tions in terms of health con­cerns, life­style choices and re­li­gion, and we try our best to cus­tomise the menu to suit our guests.”

Din­ers can start the process by shar­ing their likes and dis­likes, and even their pre­ferred flavour palate with chef Chin and the culi­nary team, who will then tweak the recipe to ac­com­mo­date each in­di­vid­ual.

It may be in­con­ve­nient to some, but chef Chin takes th­ese added tasks in his stride. “It’s cer­tainly a wel­come chal­lenge. It ac­tu­ally in­spires and mo­ti­vates us to keep re­view­ing what we of­fer our guests and our menu.”

In fact, due to fre­quent re­quests for veg­e­tar­ian dishes, Me@OUE has now in­tro­duced a ded­i­cated veg­e­tar­ian menu. Guests can sit down to de­lec­ta­ble treats like Jerusalem ar­ti­choke velouté with sum­mer truf­fle; com­pressed wa­ter­melon salad with feta; and sum­mer vegetable risotto with parme­san and win­ter truf­fles from Western Aus­tralia’s Man­jimup. Th­ese are avail­able in a six-course menu (from $108, or from $166 with wine pair­ing).

That’s not all. If you’re crav­ing for some­thing that isn’t on the menu, just check in with one of Me@OUE’s friendly staff. Chef Chin’s sig­na­ture botan ebi tartare, for ex­am­ple, isn’t on the new Fall menu this year, but you may just be able to get your hands on it. “This is one of the dishes that I’m very proud of. I still have it on our lunch menu, so given enough no­tice, I’m happy to pre­pare it for din­ner,” he says.

Rooftop level, OUE Bayfront, 50 Col­lyer Quay. Tel: 6634 4555;

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