VLV Takes Chinese Dining To Whole New Level
Dear luscious meat, you taste so fine.
BY Wayne Cheong | Apr 4, 2017 | Food & Drink
When it comes to matters of the heart, sometimes it’s hard to fill the void left behind by an ex. Now apply that analogy to restaurants: when IndoChine’s Forbidden City folded, the heritage building that once housed it stood there like a mausoleum. But two years later, a restaurant called VLV has filled that lacuna. Don’t dwell too much on what “VLV” stands for. Its appellation is whatever you want it to be. Within, you’ll find a Chinese restaurant, a bar lounge and a courtyard by the river. Executive Chef Martin Foo deals with the menu that’s a combination of the traditional and the modern. Chinese dishes like the Crackling Pork Belly (crispy skin and succulent meat) and the VLV Premium Soya Prawn (our host insisted that we eat its paper-thin shell as well) elevate the genre. Even their eclectic drinks list surprised us, as we imbibed their house champagne, a Charles Heidsieck, which was a fitting accompaniment to dinner.
This article was first published in the print edition of Esquire Singapore, April 2017.