Recently named one of the best new restaurants of 2016 by Wong Ah Yoke of The Straits Times, VLV is set to be a hit among diners in the following year. That’s not all. More than a restaurant specializing in Chinese cuisine, VLV also serves as a bar and club by night. Somehow I managed to eat, drink and club here for 3 consecutive weeks and that says how deserving of a visit this place is.
Every Sunday, VLV dishes out a 4-hour long champagne dim sum brunch buffet which is perfect for families. Expect themed parties for this buffet (which they announce in advance on their Facebook page) and a majestic dining experience.
When we arrived, all the sizzling and bubbling from the live station had us camera-armed bloggers headed over before we could even take a good look at the menu. Several items stood out from the live station, including the simple and nostalgic Curry Fishball & Fried Pig Skin that most of us always scramble for at night markets. We couldn’t help but go for multiple rounds of it.
The Fried Radish Cake, or “Carrot Cake”, with Egg & Bean Sprouts in Sambal Paste is fried onsite by a chef in action and is another dish from the live station you can’t miss. The range of congees – Century Egg Shredded Pork (our foodies’ pick), Grouper, Chicken, Liwan Boat Style – is pretty decent too. And for the chicken feet lovers out there, the Braised Chicken Feet in Abalone Jus will not disappoint.
A whole range of dim sum offerings is made to order on the menu and likewise the live station, is free flow. It was tough to find an item that stood out the most since all were on par, but I do find the Steamed Kurobuta Pork Bun memorable. Other usual suspects you can find – Prawn Dumpling, Kurobuta Siew Mai, Wild Mushroom Dumpling, Spare Ribs with Olive Leaf & Pumpkin, Beancurd Skin Roll, Fried Rice Roll with Dried Shrimp, Glutinous Rice Chicken in Lotus Leaf.
A highly recommended signature of VLV is the Crackling Pork Belly which is also available on the a la carte menu ($18). Possibly one of my favorite dishes altogether from VLV. Dip them in mustard on the side for a different dimension.
Sorry, no fleshy finger-lickin’ crabs here for brunch. However the Chili Crispy Soft Shell Crab (yet another VLV signature) would do just as well. The savoury chilli-based tomato sauce is shiok on its own, yet I wished we could have some mantous to dip them in. And meanwhile, the soft shell crab is really crispy and crunchy.
For desserts, look out for the Traditional Egg Puffs, or “Hong Kong egglets” with chocolate sauce and vanilla ice cream which you can get by the waffle-making machines at the live station. This made a pretty Instagram-worthy shot, but unfortunately lacked the distinct crisp as from its counterparts in HK.
Otherwise, there are still more desserts made to order from the buffet menu, namely the Mango Pomelo Sago, Oriental Cheese Cake, Black Glutinous Rice topped with Coconut Ice Cream and Fruits Platter.
First seating 11.30am – 1.30pm
Second seating 1.30pm – 3.30pm
Adults pay $58++ per pax (without drinks)
$98++ per pax for free flow drinks (Bauget Jouette champagne, red wine, white wine, Suntory premium malt draft, brunch cocktails, juices, soft drinks, Chinese tea)
$128++ for free flow drinks (Charles Heidseick champagne, red wine, white wine, Suntory premium malt, brunch cocktails, juices, soft drinks, Chinese tea)
Children (6-11 years old) $29++ per pax
VLV Singapore
3A River Valley Road, #01-02, Singapore 179020
Tel: +65 6661 0197
This was an invited media tasting.
Foodography: A Singapore Food Blog 