d+a | Issue 115 • Apr/May 2020

83 O pened in October last year, VUE takes its name from the French word for “view”, highlighting the restaurant’s strategic location in the penthouse of OUE Bayfront in Collyer Quay. There, diners can feast their eyes on the stunning views of Marina Bay, while indulging in an eclectic fusion of flavours from East and West.  CHIL Interior Design, a hospitality studio of B+H Architects, was appointed for this project, with Lian Miew Ching as the lead designer and Dr. Stéphane Lasserre, design principal of B+H Architects, overseeing it. Previously the site for the now-defunct restaurant ME@OUE, VUE’s design is built around the guest experience. CREATING WONDERFUL MEMORIES A wine collection of over 1,000 specially- curated bottles deserves to be on display. No surprise then that the client requested for its fridge to be installed at the entrance. Despite its narrow width and sloping ground, Lian saw an opportunity to create a sequence of contrasting experiences starting from the guest’s arrival. 2 1