Step into Clarke Quay and you’ll find an oasis of restaurants, bars and nightlife entertainment spots jam packed with locals and tourists almost every night. Then there is VLV, a 6-month old multi-concept destination housed in a Southern Chinese conservation mansion once owned by a wealthy Teochew merchant back in the early days.
Retaining its strong roots to Chinese architecture, VLV marries the best of Asian hospitality with premium dining, entertainment and exciting nightlife concepts. Housed in the oldest building in Clarke Quay dating back to the 1880s along the iconic Singapore River, VLV spans over 20,000 square feet and is reimagined into a multi-concept destination with a club lounge on the first floor, a modern Chinese restaurant on the second floor, and an alfresco courtyard at the front porch of VLV.
VLV Water Court
VLV Fire Court
The atmosphere from the onset is unlike any other – the interior is absolutely luxurious, with stylish furnishing and dim lighting. Pair that up with some tunes of upbeat dance/pop/electronic music and you get a vibrant dining experience. We had the opportunity to try VLV’s new dinner set menus – and with all the positive buzz that VLV has been receiving over the last few weeks, I had high expectations for their food and service! Headed by award-winning Executive Head Chef Martin Foo, VLV’s Dinner Set Menus offer a range of specially curated sets tailored for every dining experience, starting from $68++ to $268++ per person. We tried the ‘Tasting’ Set Menu – a six-course, individually plated meal.
We started off with the Charcoal Tofu, Chef’s version of the amuse bouche which he ingeniously creates based on the ingredients he has for the day in the kitchen. So it’s always a daily surprise for diners – we heard his bite-sized Hainanese chicken rice balls are amazing. Plating of this dish was very pretty so grab your cameras ready.
Next, we had a taste of the Trio Appetizer consisting of Kagoshima Kurobuta Char Siew, served alongside an equally satisfying slice of crispy Crackling Pork Belly and Crab Meat Salsa on Charcoal Bread. The char siew was by far one of the memorable ones I’ve ever tried – tender and juicy.
VLV’s Signature Peking Duck
We also tried VLV’s Signature Peking Duck (not on menu). The roast duck is prepared in 2 ways – the first being the typical rolls wrapped with avocado slices, crispy beancurd skin, baby leek, Kyuri, foie gras truffle sauce and romaine lettuce. While the second version is served as Spicy Duck Cones – the meat is stir-fried and stuffed in crispy cones atop a bed of dry ice – waiting for the dramatic smoky effect. The style and manner it is presented in sure makes it a crowd-pleasing presentation and the accompanying show is an added bonus for Instagram. I’m sure you’ll definitely hear guests saying – “I want what they’re having”. Taste wise, it was quite spicy but enjoyable nonetheless.
Poached Ocean Fish with Fresh Sichuan Peppercorn in Clear Soup
Mid way through the dining session, we were presented with the Poached Ocean Fish with Fresh Sichuan Peppercorn in Clear Soup. VLV really pays careful attention to the food presentation and this dish was no different – I was quite distracted by the unique set of crockeries used that I didn’t realise how spicy it was when I took my first bite. I took a quick second spoonful and realised how spicy the dish was – even for someone like me who can’t take too spicy food. It sure spicy due to the Sichuan peppercorn flavours, but shiok nonetheless with the abundance of ingredients – perfect for a rainy weather.
Mint Lychee Sorbet
Thereafter we had a mid-palette cleanser, a gorgeous Mint Lychee Sorbet. Totally craving for this right now, love the refreshing floral flavours and slushy consistency.
Steamed Lobster with Egg White and Bonito
The show-stealer for us was definitely the Steamed Lobster with Egg White and Bonito. I can’t rave enough about this absolutely divine dish. Akin to a familiar Chawanmushi or steamed egg custard-type texture, it has one of the sweetest aroma and flavour. Topped with lobster meat and Bonito flakes, it was that touch of luxury to a simplistic dish and I can’t describe how delicious it is. If there’s a dish I recommend trying at VLV, this would certainly be one of them. MUST TRY!
Roasted Pork Belly Braised Noodle with XO Sauce
The Roasted Pork Belly Braised Noodle with XO Sauce was our final savoury dish for the evening and by then we were really stuffed. I liked the texture of the noodles but felt that it was a tad too oily. The roasted pork belly bits did make up for it, not overly salty and rings a nice crunch with every bite.
Egg Waffles with Berries & Black Sesame Ice Cream
We rounded the dining merriment with the Egg Waffles with Berries & Black Sesame Ice Cream. The waffle was not overly sweet, and paired nicely with the sweet and nutty flavour of the Black Sesame ice cream.
Overall, I definitely recommend checking out VLV for their affordable set menus! They also have many other special dishes like the VLV Beggar Chicken (I’ll have to try the next time round), and also their Chairman’s Crab! I heard their weekend brunch has quite a spread, view their menus here. VLV is also an ideal venues if you’re considering hosting corporate functions, private banquets and maybe your next wedding celebration! 🙂
Address: Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020 (Map)
Lunch 12.00pm – 3.00pm (Weekdays)
Dinner 6.00pm – 11.00pm (Daily)
Brunch 11.30pm – 3.30pm (Weekends)
6.00pm – 3.00am
12.00pm – 3.00am
With lots of love,
Latest posts by Xue Wei (see all)
- Art + Education? – Q&A with Anna Kamsan, founder of Artducated - October 10, 2017
- Mid-Autumn Festival 2017 With Bakerzin – 8 Unique Collections With More Than 20 Flavours For Entire Family [PLUS GIVEAWAY] - September 15, 2017
- 13 Places To Get Your Mooncake Fix This Mid-Autumn Festival 2017 [PLUS GIVEAWAY] - August 30, 2017