We visited one of Singapore’s best rooftop restaurants Vue Bar & Grill, and this is how it went

In the city of skyscrapers that is Singapore, rooftop dining venues are plentiful, but one that I’ve always been a bit curious about is Vue Bar & Grill, which opened in 2019.

Located on the 19th floor of OUE Bayfront on Collyer Quay, Vue isn’t perched as high as other rooftop restaurants around town, but its panoramic views are hard to beat.

You get a direct unobstructed view of Marina Bay Sands — a great vantage point for displays such as the recent Disney Adventure sky show — alongside the Singapore Flyer, and glimpses of the Civic District and the CBD. 

I had previously only been to Vue for drinks, a number of years back, but not for a full-fledged meal, and its recent spring menu launch felt like a good opportunity to revisit. 

Named Vue — a play on the word “view”, but also a nod to the OUE Bayfront building it is housed in — the restaurant is binchotan-focused, serving up quality cuts of meat, seafood, and greens off the grill. 

Its views (pardon the pun) may get the most attention, but its interiors are just as striking, with floor-to-ceiling glass windows, and an arched ceiling that runs the length of the space. 

The crowd indoor leans upscale and polished, mainly couples on a special date night or business associates dining together, while the outdoor deck feels breezier (metaphorically and literally), with high tables, and the post-work CBD crowd knocking back a few drinks. 

Diners can also opt to start or end their meal here, to give both settings a go — we went with the latter. 

Come for the views, stay for a meal

Vue’s menu is comprehensive and accommodating, offering a six-course Discovery menu (S$388) where the chef decides, prix fixe options (ranging from three courses to five), and a la carte dining, too.

Helming the kitchen is executive chef Sam Chin, who has 15 years of experience in modern European cuisine, and prides himself in serving up chef-driven menus built around premium ingredients. 

His latest spring menu, available till June 20, spotlights the Akaroa salmon from New Zealand, and Stone Axe wagyu beef from Australia, exclusively distributed by its collaborating supplier Orca Singapore. 

Of its options, the prix fixe menu is arguably the most flexible — allowing you to choose between three- (S$128), four- (S$168), and five-courses (S$198). 

Within each course — namely cold appetiser, hot appetiser, risotto, grill or mains, and dessert — you can also pick from four to five options, with one option usually centered around the spotlighted proteins. 

If timing isn’t a concern, the sunset and late-night dinner promotion, which sees a three-course going for S$88 and four-course for S$128, offers solid value. You’ll just need to dine between 5.30pm to 7.30pm, or after 9.30pm for this. 

Tasting Vue’s spring 2026 menu

Our meal for the evening is a four-course one, and starts off with a canape duo of salmon rillette tarlet with ikura and Stone Axe wagyu beef tartare on toast. Every diner who opts for a course menu will receive some variation of the canapes before your meal begins proper.

After the teeny preview of the spotlighted proteins, we dive headfirst into the cold starter of cured Akaroa salmon, embellished with ikura, smoked nori (seaweed) oil, and a soybean and kombu sauce.

Often dubbed the “wagyu of the sea” for its high fat content and even distribution, the salmon is firm, yet rich, with a clean, rounded flavour that doesn’t feel cloying. 

While the protein stands confidently on its own, the bright, savoury sauce does well to lift it, so we end up mopping up the sauce with the silky pieces of salmon anyway. 

It’s tempting to gravitate towards the Akaroa salmon and Stone Age wagyu when choosing your dishes for each course if you’re opting for the prix fixe, but you’ll want to give the heirloom tomatoes cold appetiser a chance — chef Sam executes this with equal finesse. 

Here, you get juicy, sweet heirloom tomatoes on a bed of mozzarella sorbet, with smoked burrata, tonburi (Japanese summer cypress), and black olives. It’s a well-balanced, delightful medley of creamy, sweet, and tang — we wiped this plate clean, sorbet and all.

For hot appetisers, we tried the Akaroa salmon mi-cuit, prepared with a French culinary technique that combines curing with low-temperature sous vide. 

The result is a gently half-cooked, vibrantly coloured salmon with a melt-in-the-mouth texture. 

Together with the cauliflower puree, it can feel like there are too many soft elements on the plate, but the accompanying toasty hazelnut oil, whole cauliflower bites on the plate, and drizzle of balsamic glaze keeps the dish in check, bringing balance and contrast in each bite. 

With the appetisers done, it was finally time for the headlining Stone Axe wagyu beef duo — a medium-rare striploin and a braised beef cheek, served with a beer mustard and wild mushroom sauce. 

The Stone Axe wagyu is a full-blooded breed, raised at high altitudes and grain-fed for at least 400 days, and is prized for its exceptionally consistent and intricate marbling, and buttery-rich flavour. 

Unlike most wagyu cuts I’ve had, this is clean, refined, and has a good bite, without being too fatty or cloying. The striploin is lovely, but the braised beef cheek steals the show — fork-tender with a full-bodied flavour enhanced by the braise. 

Casual vibes on the al fresco deck

By the time we finish our mains, it’s close to 9pm, and with the outdoor, post-work crowd thinning, we move to the al fresco space for our desserts.

We end the with the Chitose maize — featuring hazelnut crunch, cereal-milk mousse, mugicha (roasted barley) ice cream, and sweet white corn — the strawberry pistachio, with honey mascarpone ice cream and lychee-strawberry mousse. 

Aside from the warm weather working against the ice cream, it was a pleasant shift outdoors, where we could take in the sight of the glowing MBS directly, without the reflection of the glass panels. It helped, too, that it was a relatively cool evening. 

If you’re lucky, your post-meal dessert and drinks might also coincide with MBS’ nightly light and water show — typically at 8pm and 9pm, with an additional 10pm show on Fridays and Saturdays.  

With a drink in hand, and the views of our city’s skyline, it made for the ideal setting for us to linger and chat the night away — so much so that we briefly considered returning another day, just for sunset drinks at Vue’s al fresco bar space.

And if you’re wondering: Yes, the bar serves food, too, in the form of light bites and steaks.

Still, if you’re marking a special occasion or visiting after a long while (like I was), it’s worth settling in for a proper dinner indoors, to fully experience what chef Sam has to offer! 

Don’t be surprised if the affable chef stops by your table for a quick chat — he has plenty to share, both on the plate and on his thinking behind the menu!

This was a hosted tasting.

For more new eats around the CBD, check out Barrel, a Hibiki-themed restaurant, and Pop City, a Jigger & Pony Group bar that sits above Barrel.