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With a name like 'Vue', there's no second-guessing what this restaurant is known for. 'Vue' is French for view, and this swanky destination on the 19th floor of OUE Bayfront stuns with a gorgeous panorama of the Marina Bay area and the iconic towers in the background. During lunch, the restaurant draws in the business crowd with executive set lunches starting at $68, but come sunset, the vibe completely transforms. The long passage to the main dining hall doubles up as an impressive wine cellar, boasting over 1000 bottles. And then there are the lofty arches in the main area, which make those sky-high ceilings look all the more majestic.
Leading the food programme is Executive Chef Sam Chin, who has won accolades like the inaugural Dubai World Hospitality Championship in 2013, and has been recognised by the Singapore Business Review as one of Singapore's best hotel chefs under 40. He was once also Chef de Cuisine of the international buffet restaurant Triple Three at Orchard Road. A big focal point at Vue is binchotan-grilled meats, and the restaurant offers a wide selection of premium cuts, from American USDA prime ribeye to Japanese A5 Emperor "Koukou" Black sirloin. But we are here for the limited-time Spring menu, which runs till June 20 this year.
This menu is a special collaboration with food supplier Orca Singapore, which brings in some of the finest produce from the Southern Hemisphere, including Akaroa Salmon from New Zealand and Stone Axe Wagyu beef from Australia. The former is sustainably sourced from the Akaroa Harbour and widely known as the 'wagyu of the sea'. for its rich flavour and silky texture. Enjoy it in different expressions – cured and dressed with ikura, smoked nori oil, soybean and kombu sauce; half-cooked with Oscetria caviar, cauliflower purée, hazelnut oil and balsamic glaze; and more.
Meanwhile, the Stone Axe Wagyu from Australia is a full-blooded, grain-fed wagyu sourced from herds across New South Wales and Victoria, prized for its exceptional marbling and depth of flavour that earned it a near-perfect marbling score of 8 out of 9. Its quality is most evident in the Stone Axe Wagyu Beef Duo, which features striploin and braised beef cheek with mashed potatoes, cauliflower florets and Dijon mustard. Interestingly, the striploin, while undeniably tender and rich, is not as juicy as you would imagine. The beef cheek fares better, and pairs well with the accompanying buttery mash – one of the better ones we've had.
The Spring Discovery Menu is available until June 20, 2026, at $158 for the four-course lunch or $388 for the six-course lunch. Do note that the menu must be ordered by the whole table. Find out more and make a reservation here.
Vue is located at 50 Collyer Quay, OUE Bayfront, Level 19, Singapore 049321. Opening hours are 11.30am to 2pm and 5pm to 1am from Mondays to Thursdays, 11.30am to 2pm and 5pm to 2am on Fridays, and 5.30pm to 2am on Saturdays.
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