5 Reasons To Visit Vue, Singapore’s First Rooftop Spritz Bar And Restaurant

Besides a majestic view of Marina Bay, Vue impresses diners with its creative fusion cuisine

When Me@OUE closed a few years ago, many wondered who would take over this beautiful space with the beautiful Marina Bay as the backdrop? We got our answer when Vue officially opened its doors in October, offering a unique dining experience. Here's why you should check it out stat.

Above The view from the bar

1. Unique concept

Vue takes its name from the French word for “view”. While the restaurant boasts a panoramic view of the Central Business District, general manager Benedict Tan says that it also represents executive chef Sam Chin’s imaginative take—or “views”—on food and cooking. Chin’s chef-driven menu is an eclectic fusion of East and West, and the seafood and meat specialities cooked on the binchotan grill are a big part of his repertoire.

Above Executive chef Sam Chin

2. Veteran chef

Formerly with the now-defunct Me@OUE, Chin now leads Vue’s kitchen team. With over 10 years of culinary experience, he mastered the trade by working alongside lauded chefs Laurent Peugeot (Le Charlemagne in Burgundy) and Chen Kentaro (Shisen Hanten in Singapore) and was part of the Singapore team, which won the highest recognition at the Dubai World Hospitality Championship in 2013. At Vue, he has come into his own and personally hand-picks the season’s best yields to create dishes that allow their natural flavours to shine.

Above Orient clam

3. Chef's inspired menu

Chin puts the restaurant’s customised binchotan grill to good use. Kokuou A5 Wagyu—known as the emperor of Japanese beef and prized for its beautiful marbling—is slow-roasted on the grill for nearly 20 hours, lightly seasoned with Awayuki rice salt flakes, and then served with sweet onion marmalade and mashed potatoes. The seafood dishes are equally enticing, especially the orient clam in squid ink tempura, which plays on the ingredients’ sweet, earthy flavours. There’s also the Norwegian scallop, prepared au gratin with 18-month-old, cave-aged gruyere de grotte—its sharp taste complements the sweet notes of the shellfish.

Above Don Melchor 1990 by Viña Concha y Toro cabernet sauvignon

4. Extensive wine list, including a rare vintage

Vue’s wine cellar is home to over 1,000 bottles curated by head sommelier Joel Lim. While the impressive collection includes old and new world labels, the highlight is arguably the Don Melchor 1990 by Viña Concha y Toro cabernet sauvignon. Vue is the only local restaurant that carries two bottles of its coveted 1990 vintage, served by the glass.

5. Beautiful interiors with majestic views

The restaurant is divided into different pockets of space, all of which offer a tantalising view of Marina Bay. Chill at the cosy pavilion, where Singapore’s first rooftop spritz bar sits, for a couple of sundowners and complimentary canapes before proceeding to the elegant main dining room. Its dramatic, cathedral‑inspired copper ceiling—complemented by dark tones, muted lighting and plush, comfortable seats—sets the stage for a memorable meal.

Vue | Level 19, OUE Bayfront, 50 Collyer Quay, S(049321) | 8879 0923

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vue rooftop spritz bar restaurant with a view