Mon - Fri: 12:00 - 14:00
Mon - Tue: 18:00 - 22:00
Wed - Sat: 18:00 - 22:30
Mon to Fri: 18:00 - 00:00
Closed: Sun & PH
[email protected] sits atop OUE Bayfront along the historic Collyer Quay. Featuring beautiful panoramic views of the Marina Bay and downtown area, [email protected] is sure to delight the senses with one of the most enticing gourmet offerings in the city. With an impeccable selection of innovative Japanese, French and Chinese cuisines, and complemented with a remarkable view, a stylish, sophisticated ambience and a highly personalised attention to detail, a visit to [email protected] is always a delightful experience to be remembered by all.
This is my first time to this restaurant, located on the top floor of OUE Building.
The restaurant serves 3 different cuisine types under 1 roof: Japanese, French and Chinese. But I was here for drinks, instead of the food. I headed for the open-air terrace outside.
I was impressed by the view. What greeted me was a great view of the Marina Bay, with the Marina Bay Sands Hotel on the opposite side of the bay. The panaromic view stretches from Beach Road to the left to Marina Bay Financial Centre to the right.
But I also needed a drink, and so I ordered...
Here are the highlights of the cocktails I had:
- Baby Sumo: $25. Yamazaki 12 years infused with sour plums, fresh lemon juice, egg white and Sirop de canne. Dry shaken and served on the rocks. This rocks! One of my favourite for the night. Its easy to drink and what I like was the plum flavoured salt that they lined on the edge of the glass, just like a margarita. Lovely!
- Woof Woof: $25. Sweet Wee Scallywag (Speyside Malt), Dubbonet Rouge, fresh mint and Grapefruit. I find this drink rather fruity. Personally I prefer stronger drinks, which followed after this.
- Get Smokey: $23. Black Jamaisan 12 year old rum, Campari, la Quintinye Rouge with a dash of grapefruit bitters and Peychaud’s Bitters. Woodchips add the smokey flavour and dried citrus added for flavour. This was served in a nice glass flask, which you pour into a glass with a piece of dried orange. The flavour reminds me of Oolong tea. Easy to drink.
- Wiggo: $23. Plymouth Navy Strength shaken with fresh lemon juice, Sirop de Canne, fresh mint and lime wedges. Served in an Absinthe rinsed glass and topped with Chapuy Brut. This was good. Served in a martini glass, I liked the lemon favour and finished this in no time.
This is a great place to chill, with friendly service staffs who always display a smile even when there are lots of customers when I was there.
It was the Beau's birthday and we decided to celebrate at the 3-cuisined restaurant, [email protected] Bayfront. It was a breathtaking restaurant no doubt, offering gorgeous views of the cityscape, and accessible by its own private elevator at OUE Bayfront Building. One would pass by a long passageway with rows of wine on display before desccending upon the restaurant entrance. The interior was simply stunning - I could not help staring because it looked like a skyful of stars overhead, and the intimate, elegant ambience was nearly unearthly. On the table were poinsettias in anticipation of Christmas, and behind us was an open kitchen. Service was personalised, attentive and thoughtful.
We started with the Squid Ink Croissant - a pleasant surprise, which was flakey, soft and utterly tasty, redolent with the sweet murkiness of squid's natural flavour.
The Foie Gras Terrine (SGD$28.00) - a thick disc with pretty plating of quince marmalade, mint, caramelised hazelnut, coffee salt, and served with scrumptious Cheese Brioche. The foie gras was lightly-flavoured, none of that heavy, dank tasting that mediocre foie gras contains; it was light, creamy and velvety - and perfect either spread over the brioche or eaten in tiny bits on its own.
The Lobster Risotto (SGD$38.00 for appetiser portion / SGD$72.00 for main course portion) - doused with hazelnut squid ink, sea asparagus and parmesan cheese. The rice was chewy and grainy the way I loved it, pooled by a luscious gravy sapid with lobster's flavour; the lobster pieces were generous, springy and pleasing to the palate.
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