Offering stylish modern Chinese cuisine and riverfront views is VLV Restaurant, set in the heart of the bustling Clarke Quay. Decked with a glamourous Club Lounge, al fresco bar and dining area, the restaurant serves some 60 fine Chinese delicacies that highlight traditional Cantonese flavours. Helmed by Executive Chef Martin Foo, signature dishes include the Poached Abalone with Homemade Tofu that is hearty and tantalising at the first bite. Other quick favourites include the Canadian Lobster Wonton and the Crackling Pork Belly, a delicious mix of crisp skin and succulent meat. A must-try would be the Black Truffle Roasted Duck, that is available in both half and whole portions, while desserts prove to be an experience as dry ice and decorative pieces that come with the desserts are a sight to behold. The club area is designed with posh interior along with state-of-the-art visual and audio technology, while a selection of bespoke cocktails, wines and other tipples complete the VLV experience.
VLV Crackling Pork Belly
VLV Kimchi Seafood
#01-02, 3A Merchant’s Court, River Valley Road.