Framed by what is arguably Singapore’s most spectacular city skyline view, Chef Sam Chin specially curates a menu that celebrates seasonal produce, mouth-watering meats, and the freshest seafood.

Each day as the sun goes down, Chef Sam unveils his binchōtan-smoked Kokuou Wagyu beef—known as the pinnacle of Japanese beef—that is slow-roasted for over 20 hours and served with rice salt flakes. Limited to some 20 portions per day using the choicest cuts, the sunset carvery at VUE is certainly not to be missed and gives preview to the gastronomic delights to come.