Food review: ME@OUE, high in the sky and with prices to match
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Seared Scallop with Artichoke Barigoule, White Wine and Shallot Sauce from ME@OUE. -- PHOTO: ME@OUE
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ME@OUE, a new restaurant on the 19th floor of OUE Bayfront, is a joint venture involving Overseas Union Enterprise, Food Junction and MediaCorp. The broadcaster's involvement is to lend some star glamour by having its TV artistes appear from time to time, but what is always stellar here is the view. -- ST FILE PHOTO: WONG AH YOKE
Seared Scallop with Artichoke Barigoule, White Wine and Shallot Sauce from ME@OUE. -- PHOTO: ME@OUE
ME@OUE, a new restaurant on the 19th floor of OUE Bayfront, is a joint venture involving Overseas Union Enterprise, Food Junction and MediaCorp. The broadcaster's involvement is to lend some star glamour by having its TV artistes appear from time to time, but what is always stellar here is the view. -- ST FILE PHOTO: WONG AH YOKE
ME@OUE, a new restaurant on the 19th floor of OUE Bayfront, is a joint venture involving Overseas Union Enterprise, Food Junction and MediaCorp. The broadcaster's involvement is to lend some star glamour by having its TV artistes appear from time to time, but what is always stellar here is the view.
Diners are treated to a panoramic view of Marina Bay through a glass wall that stretch an entire side of the restaurant.
On the other side is the open kitchen, which has three stations for three different cuisines. French chef Laurent Peugeot is in charge of the French menu while Koto-based chef Masayasu Yonemura oversees the Japanese menu and Kuala Lumpur-based chef Justin Hor the Chinese one.
Each menu can stand on its own, and diners can cross-order from any of them. Dishes that stand out include the charcoal-grilled wagyu from the Japanese menu, the duck a l'orange from the French menu, and the baked cod fish in orange from the Chinese menu.
