The Place The heritage building at Clarke Quay is now VLV Singapore (taking over what was previously IndoChine), a multi-concept food and entertainment outlet, housing their flagship Chinese restaurant at the upper level. On the first level, you can get to chill over a drink or two with views of the Singapore River at their Club Lounge and the outdoor dining concept.
Retaining the grandeur exterior, the inside decor takes on a modern look with dim warm lights to complete the luxe yet homely vibe; and as a manager of VLV puts it, making you feel right at home.
The Food The restaurant is helmed by Chef Martin Foo, whom was previously from Lei Garden and Tung Lok Group. Bringing his wealth of culinary experience in Cantonese cuisine to VLV, the restaurant seeks to showcase modern Cantonese twist with some of the best ingredients for a luxurious oriental dining experience.
First up was the Crackling Pork Belly (S$18), which was neatly presented and tasted just as good. This was paired well with the accompanying pickles, lending balance to the otherwise sinful appetiser. In comparison, despite the premium ingredients, the Canadian Lobster Wanton (S$16) did not impress much for its price and might do just as well just with the usual wanton fillings like shrimps.
Definitely one of the highlights here, the VLV Peking Duck (S$55 for half duck, S$110 per duck) gets served in 2 ways. First up will be the usual Peking Duck skin wrapped in beancurd skin, with the exception that you have the option of adding Truffle Foie Gras paste in the wrap! Just make sure you scoop an appropriate amount of the sauce to avoid overpowering the flavours of the duck skin. Next up, the remaining duck meats were prepared in the Spicy Duck Cones, which were served in creatively crafted crispy cones decked up in smoky presentation. Only six of these cones are served for each half duck, so make sure you grab yours before someone else does!
Another signature dish here is the VLV Beggar Chicken (S$58), which went really well with our staple rice. Have this with a group of at least 3-4 folks, and we are sure you will be enjoying this hearty stew.
If you are looking for another mains to go with the rice, the Premium Soya Prawn (S$36) stirred fried with dried chilli and curry leaves gives great flavours.
This is one mains you must have, their Sizzling Romaine Lettuce (S$24) was a mind-blowing comfort dish, done with dried shrimp and prawn paste. Served in a claypot, the leaves remained very crunchy, yet packed with the shrimp jus. Another great dish with the rice.
If you are looking for something to cap the meal, the Kimchi Seafood Fried Rice (S$28) may well be a deserving choice. Generous serving of seafood, with the kimchi undertones, the fried rice did not taste overly rich.
Desserts at VLV include the Lou Han Jelly (S$12) and Or Nee (S$12), the latter being my favourite. The texture of the orh nee was ideal, and made better with a scope of coconut ice cream.
Rants It was not the most easy of meals, especially with the wine sommelier at VLV sharing his thoughts from the start to end of the meal. Sometimes, less is more.
Will I Return Again? It definitely stands out as a to-go destination in Clarke Quay, from its exterior grandeur facade, to the luxe interiors, VLV is pretty impressive. Although the walk through the level one club and up the stairs to the restaurant may not be the most ideal for family crowd, the food served here deserves more credit than its decor should.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
3A Merchant’s Court
River Valley Road #01-02
Tel: +65 6661 0197
Lunch 12.00pm – 3.00pm
Dinner 6.00pm – 11.00pm
Ranted by The Rantee