Usher in Good Fortunes at Me@OUE with its Elegant Take on the Traditional Lo Hei

Me@OUE’s take on the iconic Singapore dish incorporates the finest ingredients from the Japanese, French and Chinese cuisine – a reflection of its open-kitchen concept that allows guests to enjoy the authenticity and selection of the finest native ingredients.

The restaurant’s interpretation of Yu Sheng retains the traditional ingredients but is elevated by the vibrant medley of fresh Salmon Trout Sashimi, Hokkigai (Surf Clam) and Hokkaido Ikura topped with shavings of Black Winter Truffles. These prized truffles are treasured by highly-acclaimed chefs and epicureans throughout the world for their incomparable flavour and aroma, an exquisite blend of chocolate and earth.

The Yu Sheng platter is the perfect labyrinth of textures and flavours. The fusion of Japanese and Chinese vegetables, the crunch from the purple cabbage, enoki mushroom, daikon cress, white radish and Japanese cucumber is enhanced by the bite from the ginger and the pickled shallots.

This canvas of colourful ingredients is combined with the delicious sweet and sour dressing – a perfect blend of spices, truffle power, tangy plum sauce and topped with the crunch of the Pok Chui crackers and peanuts.

The Me@OUE Yu Sheng is available from 9th January to 11th February 2017 at S$98++ for up to 4 pax and S$188++ for up to 8pax.

Me@OUE is located at OUE Bayfront Rooftop, 50 Collyer Quay, Singapore 049321. For bookings and reservations please call +65 6634 4555, email enquiry@me-oue.com or visit www.me-oue.com