Yes, weekdays can be brutal. A viable option to untwist your knickers would be over a mid-day retreat where you may spoil yourself with VLV Singapore’s three new lunch sets (weekdays: 12.00pm to 3.00pm) featuring Executive Head Chef Martin’s Foo’s culinary inventions.
VLV Singapore is certainly upping the food game at Clarke Quay by refining modern Chinese dining with over 60 fine Chinese delicacies with a focus on traditional Cantonese flavours.
Renowned for his exquisite creations melding traditional Cantonese flavours with modern techniques, Chef Martin Foo’s elegant Cantonese creations are subtly delicate with intense substance. Intriguing. Imagine a brilliant, shy, intriguing Chinese scholar with an English translated copy of The Garlic Ballads by Mo Yan in his man purse, secretly in love with Jo Malone’s Lime Basil and Mandarin.
Star dishes, the Kagoshima Kurobuta “Char Siew” and Singapore Chilli Crab Buns are enthusiastic renditions of Chef Martin’s love for fusing traditional flavours with modern techniques. Warning: you will need steely determination to not overindulge on the sexily charred Japanese pork cloaked with mountain honey and black beans specially sourced from the oldest bean farm in Taiwan.
Brace yourself for a delightfully tight situation with soul-satisfying offerings in the weekday lunch sets such as the Roasted Crispy Duck, Claypot Prawn with Ginger, Scallion & Dried Chilli and Kimchi Seafood Fried Rice.
The meticulous attention to detail for every dish starts right at the beginning with Chef Martin Foo sourcing for his supply of ducks from a farm in Malaysia and specifically requested for it to be no more than 45 days old, to ensure that the skin isn’t too thick or fatty. Indulgent food does not have to be complicated.
I particularly love how the goodness of simple ingredients was augmented with the Claypot Prawn with Ginger, Scallion & Dried Chilli via a typically slightly alkaline claypot that not only helps to reduce the acidity of food cooked, it also gives the dish a sweeter base together with the vermicelli tung hoon, ginger, scallion and dried chilli.
What else can I say about The Kimchi Seafood Fried Rice which uses a 63°C poached egg, along with the abundance of prawns, scallops, anchovies, shiitake mushrooms? Spoilt. That’s right.
‘Creations’ Lunch Set – A lighter meal option
$48++ per person (minimum 2 persons)
‘Tasting’ Lunch Set – Satisfies cravings for a wider selection of flavours
$98++ for 4 persons (maximum 2 sets per group)
‘Signatures’ Lunch Set – For the urge to indulge
$138++ for 4 persons (maximum 2 sets per group)