All in One located in Clarke Quay with an investment of 8 million dollars in refurbishing, VLV presents to you a new standard in dining and entertainment, combining a stylish modern Chinese restaurant, a glamorous Club Lounge, an al fresco courtyard bar and a riverfront dining area.
This is a place where you can eat, drink from day and dance till the night falls!
The 20,000 square feet lifestyle venue promises a seamless entertainment programme with VLV Club lounge which is fitted with state-of-the-art visual and Pioneer Pro audio technology to provide the best sounds and stage for a coveted party. Set in a stylish space filled with luxe leather VIP booths, VLV Club Lounge will play host to phenomenal parties for an international crowd.
VLV offers a new level of dining and entertainment that displays a distinct flair of Asian hospitality yet familiar and curated for an international crowd. As a multi-layer entertainment destination, VLV is divided into four zones to cater to various types of customers from diners to clubbers and even an outdoor bar which provides a laid back al fresco watering hole complete with a menu of nibbles to complement. VLV Chief Executive Officer Dolores Au
A pleasure to have Hong Peng of Hpility, Elaine Heng of her Image Consultancy, Rachelle of BearNakedFood, Amie Hu of Amiehu.com. Judy Tan and Agnes Lin of abckorea for joining in this dinner session.
Veteran Executive Chef Martin Foo, who has spent years in Tunglok Group and Orchard Lei Garden Restaurant is now heading VLV with his close to 30 years of culinary and management experience. Taste of Everything will also like to congratulate him for his recent wins on the inaugural Best Asian Restaurants’ Chef of the Year award presented by The Straits Times and Lianhe Zaobao as well as Lee Kum Kee Chef’s Choice Award (Asian Cuisine) during the annual World Gourmet Summit’s Awards of Excellence!!
In this article, Chef Martin Foo shared his views on the current trend of Chinese cuisine. He hopes that we are at the forefront in making Chinese food trendy in Singapore. Some of the dishes traditional dishes with hundred years of history require tedious steps to prepare, the majority may not want to do.
I like to focus on seasonal ingredients and present traditional dishes in a more modern way. I want to make these modern interpretations accessible to the mass diner.
Kagoshima Kurobuta Char Siew
Yellow Mountain Honey, Black Bean
Using black bean all the way from Taiwan with a hundred years of history, the Kagoshima Pork Belly is marinated with the bean and other sauces before barbecuing which makes the char siew special and fragrant. These are the beans (壺底蔭豉 hu di yin chi) which sink to the bottom of the huge clay jar after the fermentation of soy sauce making process. Each batch has a limited stock. They taste sweet (甘甜) and more aroma instead of usual hard and salty.
Sea Salt, Butter, Curry Leaf
His Views on Good Food Versus Publicity is that hawker center’s food can also taste good therefore good food is quite subjective. It also depends on the occasion and time of the day.
In Singapore, everyone is passionate about food. Every customer is an avenue for publicity, we make sure they have a good experience so they will share about us.
Eel Skin, Avocado Salsa, Tobiko, Pumpkin, Salted Egg Yolk
It is also true about what Chef Martin Foo says, ”The Value of the meal and pricing depends on its type. Value does not necessarily direct relate to price as we also need to look at the type of ingredients, cooking effort and more.”
Japanese Cucumber, Baby Leek, Romania Lettuce, Avocado, Beancurd Skin, Truffle Foie Gras Paste with Hoi Sin Sauce for Classic Style
Be WOW by this modern Peking Duck created by Chef Martin Foo for the first time. A combination of East and West which has a touch of French, healthy salads and Chinese classics. I will recommend you to mix both sauces and wrap everything together as shown above to fully immerse the flavours in your mouth.
Spicy Duck Cone
6 cones for half a duck and 12 for whole
Poached Ocean Fish
Black Fungus, Pickle Chili Garlic, Ginger, Fish Broth
Get ready to be warm and comfort by this fish soup prepared in hot clay pot. It is simply sweet and so refreshing. What more can you ask for? Dunk in the crispy beancurd skin, quickly ‘slurp’ it all to enjoy the crisp and half soaked texture with broth. You will love it!
All Ready for Sri Lankan Crab Night!!
Sri Lankan Crab Steamed with Egg White and Bonito
Using chicken stock and prepared with Bonito, this way of steaming the crab brings out full flavours and freshness of the sea. As you can see, the combination of bonito flakes (fish), ikura (salmon roe), dashi which was mixed with the egg white and the live crab. Like what chef Martin Foo mentioned, “we need a new concept to let our customers try.” We is strongly recommended this way of cooking a crab!
Take a break, Cleanse your Palate.
VLV Beggar Chicken
Chestnut, Bamboo Shoot, Cepes, Aged Hua Diao
Get ready to ‘play’ by hitting the clay ‘rock’ before eating! The chicken is first marinated with a generous amount of aged Chinese cooking wine (花雕酒 Hua Diao Jiu) thereafter thinly slice the chicken breasts, stir-fried before mixing it the braised wide variety of mushrooms – namely eringi mushroom, Chinese mushroom, tea mushroom (茶樹菇, Cha Shu Gu), Boletus (牛肝菌, Niu Gan Jun) as well as Taiwan Bamboo Shoot (竹笋 Ru Shun) and chestnut. The baking process takes 3 hours!!
Not forgetting these pearls (rice) that is ‘bouncy’ and it goes really well with the begger chicken!
Sizzling Romaine Lettuce
Dried Shrimp, Prawn Paste
Prepared with Giant Hae Bee!! This is not your typical dried shrimp. It is sweeter and more intense in its flavours. Added on into this lettuce dish is a type green Sichuan chili called Nozama pepper (野山椒, ye shan jiao). This is used only to bring out the spice flavour as it is very spicy. The dish itself is lovely if you do love the dried shrimp smell asit is especially stronger when it is sizzling in the claypot.
Kimchi Seafood Fried Rice
Prawn, Scallop, Sliver Bait, Shitake, 63’C Egg
Still hungry? Let’s move to Korea!! Feel your tummy with all the fresh seafood which you can find in this premium fragrant fried rice. This is so good. Do mix the egg well while itspipping hot.
Luohan jelly with Longan Sorbet
Luohan Sorbet, Chinese Pear, Young Coconut
Gingko, Pumpkin, Coconut Ice Cream
Oriental Cheesecake & Mascapone Ice Cream
Red dates, Figs, Almond, Goji
Be spoilt for choices with these quality classic desserts!! This is absolutely something different from what you will usually get in a Chinese Restuarant. Don’t miss out trying them.
Private rooms are also available for booking.
It is important to have quality ingredients so that great chefs can bring out the wonderful dishes. We also cannot overdo with fusion. Beyond that, the way of plating a dish can be modernised while keeping traditional taste as it is. Said Chef Martin Foo
3A Merchant’s Court, River Valley Road, #01-02, Singapore 179020
Lunch 12.00pm – 3.00pm, Dinner 6.00pm – 11.00pm
Club Lounge: 6.00pm – 3.00am
Courtyard: 12.00 – 3.00am
Dinner 5.30pm – 11pm, Supper 11pm – 3.00am
Contact: 6661 0197