[Review] Elevated Indulgence: A Culinary Soirée at HighHouse

Perched atop One Raffles Place on the 62nd floor, HighHouse by OUE Restaurants launched its new vibe dining programme earlier in January 2025.

Named Dinner & Dance, the programme blends panoramic city views with an innovative dining experience, seeking to transform each evening into a celebration, featuring live performances and a menu inspired by Pacific Coast flavours with a modern Pan-Asian twist.​

We were invited for a dinner tasting and below were the items we savoured from their menu, including several of the new additions.

HighHouse’s revamped menu boldly highlights Pacific Coast cuisine with a Modern Pan-Asian twist. Crafted by Executive Chef Sam Chin and Head Chef Joel Tan, it blends Chin’s European expertise with Tan’s inventive touch, offering a dynamic selection of dishes that seeks to take diners on a flavourful journey from coast to coast.

We begun our culinary journey at HighHouse with the Scallop Crudo ($36), where delicate Hokkaido scallops were adorned with a spiced ginger and sesame dressing, complemented by bawang goreng, peanut brittle, and cucumber.

This dish offered a harmonious balance of textures and flavours, setting a high bar for the courses to follow.​

Next, the Miso Marinated Foie Gras ($28) captivated our palates.

The pan-seared foie gras, rich and buttery, was paired with a sweet corn velouté, Sichuan crispy corn, and pork pancetta, creating a fusion of East and West that was both indulgent and innovative.​ Rich on rich worked together, combining two intense flavours to complement each other.

Moving on to the mains, the new Belly Of The Beast ($36) showcased a 12-hour braised Sakura pork belly, finished over the Josper grill.

Served alongside brown butter carrot purée, BBQ sauce, and a ginger flower and spring onion relish, this is an elevated comfort food dish, presented with finesse.

For a decadent twist on a classic, the Lobster Mac N Cheese ($68) is a regular crowd favourite, and we had to try it.

Enveloped in a lobster bisque reduction and a trio of cheddar, gruyere, and parmesan, the creamy pasta was crowned with a whole Maine lobster tail, offering a luxurious take on a beloved comfort dish.​

Accompanying our mains, the new Mala Shrooms ($18) presented a Sichuan-style medley of BBQ mushrooms, infused with garlic and onion confit, and topped with pickled ginger.

This side dish delivered a spicy kick, adding intensity to our meal. It is not the prettiest in terms of presentation, but top-notch flavour-wise.

The other side we tried, the signature Brussels Sprouts ($18) is presented glazed with honey-soy and garnished with crispy ikan bilis and Japanese tenkasu puffs.

This dish provided a delightful interplay of sweet and savoury notes, adding more extra kicks. Once you munch on one, you cannot stopping popping more.

Concluding our meal for the night, the Maple & Molasses Custard Tart ($16) featured a molasses sable breton paired with smoked almond ice cream.

This dessert offered a nuanced sweetness, rounding off our dining experience on a light, sweet note.​

No visit to HighHouse is complete without sampling at least a couple of their signature cocktails. We tried four of them.

Abiding by the coastal theme, the cocktail menu at HighHouse features inspirations from 6 key countries – Australia, Korea, Malaysia, Peru, Thailand and the USA. Devised by Bar Manager Eugene Kew and his team, the list welcomes a new trio of draft cocktails and five signatures alongside retained favourites.

Highlights include the Jell-O ($20), a concoction of orange vodka, homemade cranberry and cherry cordial, pineapple extract, and citrus, as a playful nod to nostalgic flavours, reimagined for the sophisticated palate.

Another highlight, the Maple & Smoke ($22) combined Makers’ Mark Bourbon, Smokey Monkey Shoulder, and smoked maple syrup, delivering a robust and smoky profile that resonated with whiskey aficionados.​

On the Asian-inspired side, the Seoul Side ($22) offers a refreshing twist on the classic South Side. Featuring perilla leaf-infused gin, house-made syrup, black pepper saline, and a citric solution, it delivers a crisp, clean profile with a subtle kick in every sip.

On the Western end, the ChuCho ConChata ($22) reimagines Horchata with a boozy twist. This creamy blend of corn Horchata and cherry liqueur is shaken with rum and Yerba Mate-infused Macchu Pisco for a rich, indulgent sip.

Beyond the culinary delights, HighHouse offers a dynamic ambiance with live performances, including roving dancers and a live deejay.

No two nights are the same, with different performances scheduled on various days of the week and at different times. The roving dancers will appear at timed intervals to perform different dances and will work their way from table to table to mingle with the guests unobtrusively.

For those who value your privacy and dislike attention, fret not, the performers do not do things like forcing you to stand up and dance, but will just dance by your table, offering you additional drink shots. Everything is done tastefully and enhances the overall dining experience. This fusion of gastronomy and entertainment elevates HighHouse beyond a mere dining venue to a holistic sensory experience.​

As such, we would highly recommend HighHouse for celebratory occasions from romantic dates to post-work celeratory dinners to lively birthdays with friends.

We witnessed at least two birthday celebrations on the night we were there.

HighHouse by OUE Restaurants

Address
1 Raffles Place, 048616, Level 61 & 62

Reservations
Email: hello@highhouse.sg
Tel: +65 9677 8074

Opening Hours
Monday, Tuesday and Thursday: 11:30am – 1am
Wednesday and Friday: 11:30am – 3am
Saturday: 5pm – 3am
Closed on Sundays

Entry
Guests may be required to present a valid photo ID for verification.
Lunch & Dinner at HighHouse only: 13 years and above
After Hours: 18 years and above (Ladies) 21 years and above (Men)

Dress Code
Smart Casual: Strictly no flip flops, sandals, and sports attire