Food by Ryan Clift at V-Zug’s first restaurant in the world
Swiss premium kitchen appliance giant V-Zug wants the world to know that their household appliances are so good even professional restaurants can use them, and in collab with their brand ambassador, none other than Tippling Club’s Ryan Clift, they’ve opened V Dining, their first ever foray into the F&B business.
The hype: Swiss premium kitchen appliance giant V-Zug wants the world to know that their household appliances are so good even professional restaurants can use them, and in collab with their brand ambassador, none other than Tippling Club’s Ryan Clift, they’ve opened V Dining, their first ever foray into the F&B business.
The vibe: A low-key entrance leads through a lean corridor and opens into a sleek, glossy and luxe main dining area reminiscent of a refined bachelor’s pad. Floor-to-ceiling windows fill the space with natural light during the day, while the sparkle of Orchard Road malls provide the ideal backdrop for a modish upscale dining experience come nighttime.
The food: It’s modern-European fine dining fare with Asian influences, the work of Clift, the culinary director, alongside a kitchen team including head chef Lee Jing Peng who once worked with the maestro at Tippling.
But the food is also the work of V-Zug’s famed (and pricey) Combi-Steamers—precise modern marvels that feature prominently in V Dining’s open kitchen. The high-tech instrument is an all-in-one built-in appliance that functions as an oven, grill, steamer, and sous vide machine all at the same time, and many of the dishes here are prepared using it’s advanced gadgetry.
Choose between several course menus for lunch or dinner. Lunch ranges from $48-$90 for two to five courses, while you can opt for the four- ($138) or six-course ($168) sets for dinner. The items change often, but there are standouts to look out for nonetheless. The Tonkotsu, a bowl of ramen-like scallop noodles in pork broth, is immensely satisfying with each slurp. Flavours are intense, and the mono-serving meal is a unique, much-welcomed offering not often seen on degustation menus.
Then there’s the Kingfish dish, a meaty and generous plate of shio kombu-cured fish slices layered neatly in a flat square then topped with pickled vegetables, wasabi puree and miso curd. It’s interesting to look at, iconoclastic of Clift’s penchant for immaculate platings, and a punchy first main course after a barrage of starters that range from a puffy and cheesy Air Baguette to a mini cone of vegetarian ‘pork crackling’ made from wheat flour.
The drinks: You can top up around $50-$60 for a wine pairing to go with your courses, allowing the sommelier to pick the best vinos for you depending on the dishes offered. Else, the wine list here is pretty decent, with a wide selection of whites and reds available mostly by the bottle and a few by the glass ($22).
And leveraging Tippling Club’s bar expertise at Bin 38, you’ll find a small cocktail list of reimagined classics, like a Negroni ($24) made using the exclusive Sons of Tippling Gin.
Why you’ll be back: If you enjoy Tippling Club nosh, you’ll find much to love here too. And with its central yet tucked away locale, V Dining makes for a great place for a fancy lunch or dinner date that’s near yet away from the crowds.
|Address:||V Dining, #03-13 Scotts Square, 6 Scotts Rd., Singapore, 229209 Singapore|
|Price Range:||$$ - $$$|
|Open since:||March, 2019|
|Opening hours:||Wed-Sun 11:30am-2:30pm; Tue-Sun 5:30-9:30pm|
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