VLV is the latest wine and dine restaurant located at Clark Quay. VLV has taken over the heritage building which was used to be The Forbidden City by Indochine. If you are familiar with the place, you will surely remember there are terra cotta warriors at the entrance of the building. Yeah, that’s right. That is VLV now with spacious open courtyard for customers to enjoy the breezy windy night after a day of hard work.
VLV’s Club Lounge starts at 6pm and the Courtyard starts at 12pm till 3am. You can just chill all day long here with light bites and drinks. VLV serves a range of wines, cocktails, draught beers, liquors and non-alcoholic beverages. The staffs will definitely recommend and suggest according to your taste buds. No worries on this!
I was here for the dinner tasting and was ushered to second floor. VLV has a huge space for diners to enjoy the meal with a sense of privacy and comfort zone. There are private rooms available as well. So, we are all set to enjoy the dinner by Executive Head Chef Martin Foo who spent nine years at Tung Lok Group and 17 years at Lei Garden Group.
Here are what we had the other night:
Canadian Lobster Wonton S$16.00++ (4 pcs)
The wonton goes pretty well with the sambal dip. A bite of crunchy texture from the water chestnut, cilantro and shitake in the wonton.
Crackling Pork Belly S$18.00++
Cripsy crackling skin with tender meat but it could be best if the meat can be even softer more. Nevertheless, the pork belly tasted succulent along with the mustard and spicy miso.
VLV Peking Duck -Whole- S$110.00++ | Half S$55.00++
The crispy whole duck glazed in a layer of maltose syrup is presented before the staff does the slicing of the skin in front of us. Along with it are the toppings of kyuri, baby leek, avocado, beancurd skin and a serving of truffle foie gras paste. My first experience enjoying peking duck with interesting ingredients.
And for the duck meat, we can choose between flavoured yangnyeom duck with house-made kimchi or the spicy duck cone. We had the duck cone version and the presentation was fantastic.
Premium Soya Prawn S$36.00
The prawn is prepared with dried chilli, curry leaf and Perrins and are advised to enjoyed it with the skin as well.
VLV Beggar Chicken S$58.00++
VLV serves the beggar chicken in a interesting way where it sets some drama to the table. The whole chicken is enclosed with ceps and bamboo shoots in a lotus leaf and baked in clay for 4 hours. I would say it was rich in flavour and the meat was soft and tender with taste of Hua Diao in it. It is advisable to pre-order as this dish is limited quantity per day.
Sizzling Romaine Lettuce S$24.00++
Crunchy fresh lettuce with shrimps are best to enjoy with a bowl of white rice.
Kimchi Seafood Fried Rice S$28.00++
Kimchi seafood fried rice with 63°c egg was savoury and full of flavours. The moment the golden yolk burst and mixed it together with the rice, daebak! It was pretty good.
“Luo Han” Jelly S$12.00++
The dessert made a grand entrance with the dry ice smoked effect for visual. Love the combination of longan sorbet, Chinese pear and young coconut together. It was refreshing!
“Or Nee” S$12.00++
And you can enjoy the cold version of Or Nee here. The gingko is deep fried and a scoop of coconut ice-cream on top of the or nee does make a difference.
If you are searching for modern Chinese fusion cuisine, you can check VLV. They also serve dim sum too. If you are not into the fusion cuisines, this place is definitely recommended for chilling and wind down places with friends. VLV aims to make customers to feel like home when they stepped in. A new integrated lifestyle and dinning attraction spotted in Clark Quay now!
Lunch 12:00PM – 3:00PM
Dinner 6:00PM – 11:00PM
6:00PM – 3:00AM
12:00PM – 3:00AM
Dinner 5:30PM – 11:00PM
Supper 11:00PM – 3:00AM
Address: 3A Merchant’s Court, River Valley Road
Reservation: +65 6661 0197 | Email: firstname.lastname@example.org
[Thanks VLV for the invitation.]