VUE’s New Summer Menu Showcases Some of the World’s Most Coveted Ingredients

In fine dining, ingredients often tell the story.

This summer, VUE is turning the spotlight on three of the culinary world’s most prized delicacies: Kokuou Wagyu from Japan, Eyrewoolf Abalone from Australia and Kaluga Queen Caviar from China. Available from 26 June to 20 September 2026, the rooftop restaurant’s new seasonal menu celebrates these exceptional ingredients through a series of thoughtfully crafted dishes that showcase both restraint and technical precision.

Perched atop OUE Bayfront overlooking Marina Bay, VUE has long built its reputation on premium grilled meats, seafood and one of Singapore’s most impressive wine programmes. This latest menu continues that philosophy, allowing the quality of the ingredients to take centre stage.

A Celebration of Rarity and Provenance

Luxury ingredients can sometimes do the heavy lifting, but VUE’s Summer 2026 tasting menu attempts something more ambitious, bringing together three premium ingredients rarely seen on the same menu: Kokouu A5 Wagyu, Eyrewoolf Abalone and Kaluga Queen Caviar. At the heart of the menu is Kokuou Wagyu, often referred to as the “Delicious Emperor” of Japanese beef. Raised in Kumamoto Prefecture, the cattle are free-grazed and carefully grain-fed for more than 840 days. The result is beef renowned for its intense marbling, buttery texture and exceptional tenderness. Every cut exceeds Grade 4 with a Beef Marbling Standard of 5, placing it among Japan’s most coveted wagyu offerings.

The meal begins with a surprising take on an amuse-bouche. Instead of the expected savoury starter, the Monaka arrives as a delicate wafer sandwich filled with A5 Kokouu Wagyu tallow ice cream, foie gras and peach. It is an unusual combination that shouldn’t work on paper but somehow does. The richness of the wagyu fat lends the ice cream an almost buttery depth, while the peach introduces a refreshing sweetness that keeps everything in balance. Presented between crisp wafers, it is playful, memorable and easily one of the strongest courses of the evening.

The Carpaccio follows, pairing thin slices of A5 Kokouu Wagyu with Eyrewoolf black lip abalone, Kaluga caviar and myoga. Head Chef  Jin Wei took it upon himself to demonstrate how to eat this dish, which is to roll everything together. The premium ingredients are given centre stage, allowing their natural flavours to shine through.

Expectations were high for the Grilled Eyrewoolf Green Lip Abalone, especially given the pedigree of the Australian family-owned producer, which has built a reputation over almost four decades for premium wild-caught abalone. Accompanied by spring pea purée and XO chicken jus, the dish certainly delivers on flavour. The sauce is rich, savoury and deeply satisfying, bringing plenty of umami to the plate.

Unfortunately, the treatment of the abalone itself proved disappointing. Chef Jin Wei explained that he chose to grill the abalone and retain its chewy texture. However, it was noticeably tough and required considerable chewing, rather than the tender bite one hopes for from premium abalone. One dining companion couldn’t even eat the dish at all. While the flavour remained pleasant, the texture became the dominant experience, making it difficult to fully appreciate the nuances of the accompanying sauce. I wish Chef Jin Wei had chosen another way to cook the abalone though.

The Kaluga Queen Caviar course offered a welcome return to form. Oroduced in China’s Qiandao Lake, the glossy pearls are prized for their creamy texture and refined flavour profile that rivals some of the world’s most prestigious caviars. Potato confit topped with caviar, wagyu tallow, garlic and chive cream delivered a luxurious combination of textures and flavours. The creamy richness of the potato provided an ideal canvas for the briny pop of the caviar, while the wagyu tallow added another layer of indulgence.

The main event, Wagyu Duo, showcased two different cuts of A5 Kokouu Wagyu: rump and brisket, served with beer mustard and wild mushroom sauce. The pairing demonstrated thoughtful balance. The rump offered a cleaner, meatier profile that helped offset the richness of the brisket, preventing the dish from becoming overwhelmingly heavy. Both cuts were beautifully cooked and highlighted the quality of the beef.

However, the pacing of the meal became an issue at this stage. The wagyu course took noticeably longer than expected to arrive, interrupting the flow of the dining experience. When it finally appeared, the portion size felt surprisingly modest, with only three small slices of beef served. While undeniably delicious, the serving left me wishing for just a little more, particularly given that this was the menu’s headline course.

Dessert arrives in the form of Stone Fruits, featuring apricot yoghurt mousse, almond chantilly and sakura powder. Light, refreshing and elegantly presented, it provides a decent conclusion after a meal built around rich and luxurious ingredients.

Overall, VUE’s Summer 2026 tasting menu succeeds in showcasing some exceptional produce, particularly the Kokouu Wagyu and Kaluga Queen Caviar. The inventive wagyu tallow ice cream opener stands out as the meal’s most memorable course, while the Wagyu Duo demonstrates the versatility and quality of the beef. Yet the overly tough abalone, lengthy wait for the main course and modest portion sizes prevent the experience from fully realising its potential.

For diners who appreciate premium ingredients and contemporary presentations, the menu offers enough highlights to justify a visit.

VUE
50 Collyer Quay Rooftop
OUE Bayfront Level 19,
Singapore 049321

Opening hours: Mon to Sat – 11.30am to 2pm and 5.30pm to 12am; closed on Sun