Grilling is more than just a cooking method—it’s an art form that enhances flavours, textures and aromas in ways no other technique can. The interaction between fire, smoke and high heat transforms premium ingredients into something extraordinary.
This philosophy is at the heart of VUE Bar & Grill’s menu, Singapore’s prime rooftop grill destination and wine bar. VUE Bar & Grill specialises in binchōtan grilling, using Japanese white charcoal to achieve the perfect balance of caramelisation, smokiness, and tenderness. The result? Exquisite dishes that celebrate the essence of grilling.
This guide explores VUE Bar & Grill’s standout grilled specialties, each carefully selected and masterfully prepared to highlight the magic of fire and flavour.
Why Binchōtan Charcoal Makes a Difference
Unlike conventional charcoal, binchōtan burns at extremely high temperatures and produces minimal smoke, allowing ingredients to develop a rich, smoky depth without excessive charring. Its consistent heat maintains a perfect sear on proteins while keeping the interiors tender and juicy. This technique gives VUE Bar & Grill’s grilled dishes their signature depth of flavour, creating a refined and satisfying experience.
The Finest Grilled Specialties at VUE Bar & Grill
Lion’s Mane Mushroom Steak
VUE Bar & Grill’s Lion’s Mane Mushroom Steak proves that grilled dishes don’t have to revolve around meat to be indulgent. This plant-based alternative is a masterclass in texture and umami, featuring a Southern spice rub that enhances the mushroom’s naturally meaty quality. Grilling over binchōtan creates a beautifully golden crust while keeping the inside tender.
Tuscan kale chips bring a satisfying crunch, while mountain caviar adds subtle bursts of briny depth. A cashew nut sauce rounds out the flavours with its rich, velvety smoothness. Together, this steak alternative delivers all the satisfaction of a meat dish, proving that the grill’s magic goes far beyond traditional proteins.
Spanish Lubina
VUE Bar & Grill’s Spanish Lubina, or European sea bass, is a dish that captures the elegance of grilling. Known for its delicate flesh and mildly sweet flavour, the fish is carefully grilled over binchōtan to develop an irresistibly crispy skin while retaining its flaky, tender interior.
What makes this dish stand out is the balance of flavours. It’s served with rye bread cream, lending a creamy, slightly tangy contrast to the fish’s natural sweetness. Toasted hazelnuts add an earthy crunch, while tender leeks and green mabooj bring freshness to the plate. A drizzle of chicken jus ties everything together, adding depth and savouriness without overpowering the fish’s clean taste.
Spanish Octopus
Octopus can be notoriously tricky to grill, but it’s executed with precision and expertise at VUE Bar & Grill. The Spanish octopus is grilled until the exterior is lightly charred, creating a delightful crispness, while the interior remains buttery and tender. The slight smokiness imparted by the binchōtan enhances the octopus’s natural brininess without overwhelming it.
VUE Bar & Grill pairs it with smashed marble potatoes to complement the octopus, creating a satisfying contrast of creamy and crispy textures. Fried capers introduce a briny, tangy burst that cuts through the richness, while red pistou, a vibrant Mediterranean-style sauce, brings a herbaceous, garlicky kick that elevates every bite.
Mangalica Pork Collar
Regarded as the Kobe beef of pork, Mangalica pork is known for its intense marbling and rich, juicy flavour. When grilled over binchōtan, its natural fats render beautifully, creating a crisp, caramelised crust that locks in its succulent interior. Each bite delivers a deep, buttery richness, making it a standout choice for grilled pork.
VUE Bar & Grill pairs this exceptional cut with a Caillette de Cochon, a traditional pork sausage that enhances the dish’s savoury elements. Smoked pumpkin purée adds a sweetness to balance the pork’s richness, while poached celery and double mustard cream introduce bright, tangy notes that prevent the dish from feeling too heavy. The result is a well-rounded dish in which smoke, fat, and acidity harmonise effortlessly.
Moralejo Lamb Rack
The Moralejo Lamb Rack, sourced from Spain, celebrates bold flavours. Grilling over binchōtan enhances the lamb’s natural earthiness and rustic richness, creating a deeply satisfying umami profile. The high heat produces a beautiful sear, pronouncing the meat’s juiciness while forming a slightly crisp crust.
To complement the lamb, VUE Bar & Grill serves it with baba ganoush, a smoky eggplant purée that seamlessly pairs with the grilled flavours. Pickled endive provides a refreshing contrast, offering a slight bitterness that cuts through the lamb’s fatty richness. A drizzle of rosemary jus ties everything together, infusing the dish with an aromatic depth that lingers on the palate.
60-Day Butter-Aged USDA Filet Mignon / A5 Kumamoto Wagyu Beef
For those seeking the pinnacle of steak indulgence, VUE Bar & Grill offers two exceptional cuts, both grilled over binchōtan to perfection:
- 60-Day Butter-Aged USDA Filet Mignon: This premium cut undergoes an ageing process where it’s encased in butter, resulting in an ultra-tender texture and a rich, nutty depth.
- A5 Kumamoto Wagyu Beef: The highest grade of Japanese wagyu, known for its unparalleled marbling and melt-in-your-mouth texture.
Both steaks are served with truffle potato purée; adding a luxurious creaminess, and heirloom cauliflower, which provides a slightly nutty contrast. A red wine jus enhances the dish’s velvety richness, making every bite indulging and satisfying.
FAQs: Grilling at VUE Bar & Grill
Why is binchōtan charcoal better for grilling?
Binchōtan burns at a higher temperature than regular charcoal and produces minimal smoke. This allows ingredients to develop a pure, smoky aroma without excessive bitterness. It also ensures an even sear while keeping meat juicy inside.
What makes butter-aged steak different from dry-aged steak?
Butter-ageing locks in moisture and infuses steaks with a creamy, slightly nutty flavour, resulting in an ultra-tender texture. Dry ageing, in contrast, intensifies umami and develops a more robust beefy taste.
How should you pair wines with grilled meats?
Grilled meats pair well with bold red wines like Cabernet Sauvignon, Syrah, or Tempranillo. For seafood, crisp white wines like Albariño or Vermentino enhance delicate flavours.
Experience Grilled Perfection at VUE Bar & Grill
Experience the art of grilling at its finest at VUE Bar & Grill. From juicy steaks to perfectly charred seafood and an indulgent plant-based alternative, each dish is crafted to celebrate the transformative power of fire and smoke.
With an unrivalled rooftop setting, premium ingredients, and masterful execution, VUE Bar & Grill offers one of Singapore’s most elevated grilled dining experiences. Book your table today and discover what true grilling perfection tastes like.