Travelling to Kyushu for beef isn’t a must when you can have Kumamoto wagyu at the rooftop of OUE.
Me@OUE has been no stranger to the local fine-dining industry since it was established in 2012, serving up a harmony of Chinese, Japanese and French cuisines. Into its fifth year, the restaurant has launched a new menu crafted by new executive chef, Sam Chin from Penang. The culinary maestro boasts an impressive portfolio – he trained in modern European cuisine and worked his way up to become the Chef de Cuisine of Triple Three during his stint at the Mandarin Orchard Singapore. The 33-year-old even clinched gold at the inaugural Dubai World Hospitality Championship 2013, and has worked alongside Michelin-star-decorated chefs Laurent Peugeot and Chen Kentaro.
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Esta historia es de la edición June - July 2017 de MEN 'S FOLIO Singapore.
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