MOVING CASTLES IN THE SKY
Diners looking for a unique dining experience can rest easy with Me@OUE’s versatile space and menu
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; me-oue.com