Mon to Fri:
12pm to 2pm
Mon to Sat:
6pm to 10pm
Edit: [email protected] has closed for a revamp.
The breathtaking views of the Marina Bay waterfront from its perch up on the 19th floor of the OUE Bayfront will likely make you gasp in admiration. And with new executive chef Sam Chin at the helm, [email protected] proves that it is more than merely a dining room with a view.
The five-year-old restaurant prides itself as the only open kitchen in town that dishes up elegant French, Japanese and Chinese cuisines under one roof. This means that you can take your pick and go for variety. Start with the handcut Kumamoto wagyu tartare tossed with a spicy piquant Kochujang dressing, or beetroot tortellini filled with gorgonzola and celery. From the Japanese menu, ask for the saikyo miso-marinated black cod, which is served with water bamboo shoots, candied chestnuts and Japanese mustard greens. From the French menu, try the corn-fed French yellow chicken paired with chestnut puree and foie gras sauce or go for the wagyu tenderloin pan-seared and basted with butter, and served with pommery mustard and shallot purée.
Michelin-starred chef Chen Kentaro of Shisen Hanten is the consulting chef for the Chinese kitchen, and happily, his signature mapo tofu is on the menu. Topped with minced pork, this luscious dish is perfectly spiced with Szechuan chilli peppers and bursting with flavour. Another must-try here—the red lobster, Chef Kentaro’s luxe take on chilli crab.