Perak-born Chef Justin started in the F&B Industry at age 13. He began to work as a kitchen apprentice in KL and rose through the ranks at various Chinese restaurants. Trained under a Hong Kong chef in Shanghai Palace, Dragon Court and other prominent Chinese restaurants in KL, at age 28, he was offered to head the Chinese kitchen at the six-star Tower Club at Raffles Place in Singapore.
In 2000, he returned to KL as one of the founding partners of The Oriental Group of Restaurants. With 10 outlets, each one has established itself to be the top restaurant in its respective locale. He is currently the vice president of The International Exchange Association of Renowned Chinese Cuisine Chefs.
Chef Justin has many awards and commendations under his belt. From the Gold Award at the Malaysian Golden Chef Competition, and Super Gold Award at the World Golden Chef Competition, he was also named the Best Chinese Cuisine Chef in Hospitality Asia Platinum Awards 2010-2012. In his illustrious career, Chef Justin has created more than 300 recipes and cooked for many prominent personalities. His areas of expertise include whipping up new creations using ingredients from all over the world, specifically Malaysian produce and natural resources.
Renowned chef who heads up LP+Tetsu in Singapore and one Michelin star restaurant Le Charlemagne in France. Known for creating daring unions of French-Japanese flavours that combine invention, tradition and refinement.
Growing up, Chef Peugeot was inspired by the sights and sounds of Burgundy, France – his hometown and a region known for its gourmet cuisine, fine wines and idyllic landscape. His first foray into cooking began with his grandmother’s recipe of ratte (tiny potatoes) roasted in goose fat.
Years later, under the tutelage of Jacques Lameloise – chef-owner of the eponymous three Michelin star restaurant in Chagny, Burgundy – he learnt the art of French gastronomy. This led him to Tokyo, Japan in 1999, where he worked as head chef for top restaurants Le Cordon Bleu, Le Brin de Muguet and Evelyne. For four memorable years, he travelled around the country, picking up Japanese culinary techniques along the way.
Chef Peugeot has won many awards and accolades, including the Best Young Chef in 2006, by the influential Gault Millau French restaurant guide. A keen culinary explorer at heart, he loves experimenting with flavours. The one rule that he encourages guests to follow before tasting his food: “Forget what you know, come with a receptive mind… and be surprised.”
Chef Masayasu Yonemura was born and raised in Kyoto, Japan, and in his youth, developed a fervent passion for cooking. In 1983, he began working at Seiyougosho Okumura, an established French restaurant in Kyoto. For the next ten years he learnt the ways of the French, opening his mind to global influences and culinary styles. Chef Yonemura launched his first restaurant in Kyoto in 1993, “Restaurant Yonemura”. His flair for infusing Japanese touches into French cuisines earned him recognition around the world, and his restaurants have been featured in the first issue of the Michelin Guide Book in Japan.
The acclaimed chef is highly sought after, from invitations to the World Gourmet Summit as a guest chef in 2009 and 2010, then selected to represent Japan at the 13th Annual Worlds of Flavour International Conference and Festival, organised by the Culinary Institute of America.
Being a passionate proponent of good food, Chef Yonemura is also a member of the Soul of Tohoku Project. He has pledged his support to this initiative, aimed at restoring the dietary environment of Tohoku and perpetuating the glory of the city’s cuisine. By sharing his creations with the rest of the world, Chef Yonemura is doing his part to protect the memories of traditional Japanese cuisines.
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OUE Bayfront Rooftop
50 Collyer Quay
Reservations +65 6634 4555
Operating Hours Lunch Mon-Fri 12:00pm-2:30pm Dinner Mon-Sat 5:30pm-10:30pm
Dress code Smart casual Minimum age requirement 10yrs and above