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V Dining’s CNY menu serves up classic dishes with a twist

At the restaurant opened by luxury brand V-Zug, well-loved Chinese New Year dishes are uniquely re-interpreted and crafted.

By the time the spring festival rolls around each year, diners already know what to expect when they gather around the table: fresh yu sheng platters, steamed fish, and plates piled high with crispy roast pork. It’s a festival steeped in tradition after all, which leaves very little room for surprises. That is why you should try the menu at V Dining.

Located in Scotts Square in the heart of Orchard Road, V Dining is the world’s first restaurant opened by V-ZUG, a Swiss luxury kitchen appliances brand that makes professional-grade products designed to be used at home.

The concept is conceived by culinary director and V-ZUG brand ambassador Ryan Clift, while the restaurant is helmed by head chef Lee Jing Peng, who previously worked at prestigious establishments like Tippling Club, Les Amis and Joel Robuchon in Singapore.

For Chinese New Year, Lee has created a 10-course fusion menu that marries classic recipes with international ingredients and cooking techniques.

The meal begins with a luxurious appetiser platter that showcases V-ZUG’s sous vide feature – Vacuisine – where food is slowly cooked at low temperatures in a vacuum-sealed bag, in a combi-steam oven.

The star among the starters is the drunken chicken with wolfberry and Shaoxing wine. This chilled dish is prepared by steeping the chicken in rice wine and wolfberry soup overnight, so that it fully absorbs the flavours of the essence. Other dishes in the platter include a cabbage roll with carrot and enoki mushroom, and a decadent chawanmushi with caviar, braised mushroom and ginkgo nut.

The Chinese New Year menu includes steamed cod with leeks and ginger (above) and yu sheng.

For mains, items such as seared scallop with sauteed asparagus, and stomach-warming double-boiled crab meat soup with black fungus, tofu and egg will delight. Prepared using steam cooking to maximise the flavour of the broth, the latter will undoubtedly impress anyone who loves traditional double-boiled soup.

Crispy roast pork is another item on the Chinese New Year menu.

The pork belly here is taken to the next level, too. Boasting generous layers of crispy skin and succulent meat, it is accompanied by Chinese and European sauces – namely mustard, apple and seafood. The resulting sweet and savoury flavours whet the appetite even more.

The final two courses will gratify dessert lovers who yearn for something other than glutinous rice balls. Pastry chef Joe Leong, who has has honed his craft at 2am: Dessert Bar and Resorts World Sentosa, has created two stunning dishes.

The first pays homage to the humble black sesame, with four elements – cake, ice cream, crumble, and paste – coming together to deliver an earthy, nutty punch. The meal ends with almond crumble, mandarin orange sorbet and passionfruit. This dish is sweet, unexpected and yet perfectly representative of the festive period.

With its fine dining cuisine and a stylish dining room that seats up to 35 guests, V Dining is an intimate venue for a good meal with family and friends, or for a corporate event. From birthday celebrations to product launches and fashion shows, V Dining has got your entertaining needs covered.

The Chinese New Year menu starts from $178++ per person (or $1,608++ for 10 people) for the 10-course meal. An eight-course menu without desserts is also available from $128++ per person (or $1,088++ for 10 people). For reservations, call 6950-4868 or visit www.v-dining.com.