VLV Singapore - Multi-concept lounge and restaurant!


Clarke Quay is known to be the heart of bustling nightlife in Singapore, brilliantly lined up with lively pubs and bars. Amongst them, our attention was drawn to the grandeur of VLV’s classical Chinese exterior with lattice windows. VLV is a multi-concept restaurant and lounge destination housed in a double-storey heritage conservation building that is more than 100 years old.

VLV consists of a posh club lounge on the ground level, alfresco dining at the courtyard and riverside, as well as a classy Chinese restaurant on the second level with private rooms.
Stepping into VLV, we were in awe with the contrasting styles of the exterior and interior. The interior carries a contemporary touch, with soft dim lightings and lavish furnishings. The club lounge at the ground level has a relax vibe and is an intimate place have a few drinks and dance the night away.

Here’s the view of the courtyard and riverside al fresco dining area from the balcony of the restaurant. If you prefer to enjoy the panoramic view of Singapore River while dining outdoors and listening to live band, be sure to check out VLV’s casual and spacious courtyard! Whereas, the Riverside al fresco dining venue offers a variety of live seafood along with specially curated wine and spirits. 


The restaurant itself is situated on the second level where the exquisite main dining hall and three private rooms are. With the upscale ambience and distinct character that VLV exudes, we can’t help but imagine ourselves walking through “Shanghai Club”.


VLV was recently awarded Gold in the Best Asian Restaurant Awards by Straits Times and Lianhe ZaoBao. In addition, their head chef, Chef Martin Foo is renowned for his exquisite creations melding traditional Cantonese flavours with modern techniques. With his stellar records in the F&B scene and years of experience, we were very much excited to try out the dishes at VLV!  

Spicy Duck Rolls


First up – Spicy Duck Rolls, an amuse-boche served on wooden spoons. It was a delectably smooth and somewhat chewy. Definitely kept us eager to find out what’s for the rest of the course! 


Crackling Pork Belly and Seaweed Rice Cracker with Red Onion Chicken paste


Start the 'Journey' set menu off with a "crunch"! Instead of the usual salted skin pork belly, why not give this pork belly with red onion minced chicken paste a try? Take a bite into the crackling pork belly and feel the growing spicy sensation that shakes your senses up. Pairing with a tasty seaweed rice cracker, which is also crunchy, helps neutralizes the taste buds.

VLV Peking Duck (Half)



It wasn't just a feast for our tummies but also for our eyes. The chef came to meet us at our table and we watched him skillfully slice the crispy roasted skin off the Peking duck, revealing the juiciness of the duck meat! 

The Peking Duck was served with traditional condiments like thin-sliced cucumbers, scallions, avocados, lettuce, steamed pancakes, crispy thin beancurd skin and sauces. VLV has specially served it with hoisin sauce as well as foie gras truffle paste. The foie gras sauce was tastefully refreshing, and if I were to pick between the two sauces, I would still go with the traditional sweet hoisin sauce. The remaining of the duck is brought back to the kitchen to be shredded and stir-fried for an upcoming dish! 

Shark Cartilage Soup, Bamboo Fungus, baby cabbage



Don't be misled by its simple look! This pale and milky soup contains rich flavours after hours of simmering. Stirring the soup, you'll find wolfberries, baby fungus and baby cabbage. The tender Shark Cartilage just adds more nutrition into this bowl of goodness, drink up! 

Baked Fish Fillet with Black Olive and White Wine Butter Sauce


This is no ordinary baked fish fillet - Cut through the batter and hear the satisfying 'crack', promising a welcome contrast against the smoothness of the fish, now bathed in smooth white wine butter sauce and black olives. 

Crispy Sakura Chicken


My favourite - Yet again, VLV displays their mastery of perfected crispy skin! The chicken meat is sweet (go for the boneless cuts) and the skin is peppered with sesame. Dip the chicken into the surprising spring onion paste - and there you have it - the perfect dish! 

Sautéed Fragrant Tansy with Sakura Ebi


This generous portion of sautéed fragrant tansy is loaded with crispy dried Sakura shrimps to boost the umami flavour. The aromatic vegetable is slightly garlicky and the texture is wonderfully silky. I love how this hearty dish is punctuated with crunchiness and a good balance of flavours. 

Braised Noodle with Shredded Duck Meat, Yellow Chives and Bean Sprouts


Look forward and save some space for this tantalising stringy braised noodle with shredded duck meat freshly served! Tuck into the saucy, wok-fried noodle and thin sliced duck meat that’s sure to satiate. You can sense the wok-hei flavour as you savour each bite and this dish delivers just the right amount of saltiness. 

Mango Pomelo Sago


Take your dessert to the next level. VLV has innovatively recreate this popular dessert, Mango Pomelo Sago and have it served smoking cold, in a coconut! All ingredients blend nicely together and the result is a rich, creamy, refreshing and sweet dessert! It was a good end to the sumptuous meal! 

VLV introduces 3 New Lunch Sets!


VLV has launched three new Lunch sets, specially crafted by Head Chef Martin Foo. These Lunch Sets are perfect for a mid-day escapade with friends and colleagues!

Available at VLV on weekdays 12pm to 3pm:

'Creations' Lunch Set
$48 ++ per person (minimum 2 persons)

Calling out to those who desire a lighter meal! The 'Creations' Lunch Set starts off with a trilogy of Chef's signature Dim Sum dishes, namely Prawn Dumpling 'Ha Gao', Fish and Mushroom dumpling and VLV's specialty Singapore Chili Crab Bun.

Served with light and savory Chrysanthemum Tofu soup (with Matsutake mushrooms and bamboo fungus) and Baked Chilean Seabass with Black Olive & White Wine Butter Sauce, lastly a platter of 'Char Siew' Spring Onion Noodles and dessert - Almond Cream with Egg White & Black Sesame Dumplings!

'Tasting' Lunch Set
$98 ++ for 4 persons (maximum 2 sets per group)

For those who crave a wider selection of flavours! The 'Tasting' Lunch Set starts off with a duo of signature Dim Sum dishes, Prawn Dumpling 'Ha Gao and Pan-fried Carrot Cake. Soup will be the rejuvenating Nutritious Herbal Soup (cooked with fresh and flavourful sea prawns. Next, slices of Sweet & Sour Chillean Seabass, Crispy Roasted Chicken, Poached Hong Kong Choy Sum and Braised Noodles with Enoki Mushroom and Beansprouts. Finally, Roselle Flower Osmanthus Jelly for dessert.

'Signatures' Lunch Set
$138 ++ for 4 persons (maximum 2 sets per group)

For those who desire an indulgent spread! Featuring some of Chef Martin's most iconic creations at VLV!

The ' Signatures' Lunch Set starts off with a duo of appetisers, Aburi Kagoshima Kurobuta Roll and succulent Calamari Rings. Next, Crab Meat Spinach Soup, Coral Trout Head & Belly (steamed to perfection with black garlic and black bean), Claypot Prawns cooked with ginger, scallion and dried chilli, signture Roasted Crispy Duck, Kimchi Seafood Fried Rice and finally Roselle Flower Osmanthus Jelly for dessert.

OPENING HOURS 
Restaurant 
Lunch 12.00pm – 3.00pm (Weekdays) 
Dinner 6.00pm – 11.00pm (Daily) 
Brunch 11.30pm – 3.30pm (Weekends) 

Club Lounge 
6.00pm – 3.00am 

Courtyard 
12.00pm – 3.00am 


VLV
Clarke Quay
3A River Valley Road, 
#01-02, Singapore 179020 


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