VLV has launched their new Riverside Dining concept, quite literally, as diners are seated right beside the Singapore River, enjoying alfresco dining at its best. The menu for this Riverside Dining focuses on local tze char food, such as their signature Chairman’s Crab and Roasted Truffle London Duck.
Housed in a two-storey heritage building in the heart of Clarke Quay, VLV is certainly a big restaurant which is segmented into four parts, and correspondingly, four different concepts. On the first floor is the club lounge, which has a cover charge, serving alcohol and small bites.
Outside is the courtyard, which has a more relaxed atmosphere, and features live acoustic music every night. The focus here is more of pre-dinner drinks, where diners watch the world go by as they lounge among tropical plants, before heading into the restaurant, or the riverside dining, for dinner.
On the second floor is the restaurant with a comprehensive, modern-Chinese food menu.
As you can see from the pictures, the restaurant boasts a more luxurious, modern feel – good for celebrating special occasions or simply a treat for you and your loved ones.
Last but not least is the riverside dining, which was started just last month. So far it has been popular with tourists who enjoy alfresco dining and eating our local delicacies, as well as families seeking a nicer ambience to enjoy the good ol’ tze char dishes.
As you watch the sun set behind the row of historic shophouses, begin your dinner with a coconut juice. Then, partake in some appetisers, like the Truffle Silver Bait ($15++). The crunchy bait resembled a bigger-sized version of anchovies, and it’s served with truffle mayonnaise sauce. I liked that the sauce had that distinct but not overpowering taste of truffle.
Moving on to the main dishes, this Crispy Bull Frog with Ginger ($26++) was a dish that I surprisingly enjoyed. I rarely eat frog legs because the name is quite a put off, but it’s actually not that bad! The meat was tender and tasted like chicken, hence it was very easy to stomach. The long flat strips you see are the fried ginger. My only gripe is that it’s a bit too oily.
The Stir-Fried Pork Belly with Salted Fish ($20++) was delicious, especially when eaten together with the salted fish and other ingredients in the claypot, such as the leek and onions.
One of the highlights for the dinner was this dish “Chairman’s Crab” Steamed Crab with Bonito Egg White and Ikura ($9++/100g). It is so named because this dish was created for the chairman of the restaurant group. This dish has some Japanese influence, as the crabs are steamed with ikura pearls, and served on a bed of egg white, which is beaten with flavourful dashi. And to top it off, we have the bonito flakes to give the extra umami goodness. The crab was very fresh with a hint of sweetness, but what impressed me more was the egg white broth/gravy. It’s certainly very unique – both refreshing and savoury-sweet at the same time.
Another highlight of the meal was the Roasted Truffle London Duck ($45++ half; $90++ whole). The duck meat was very soft and juicy, and together with the black truffles, certainly packs a flavourful punch!
We had the Crackling Pork Belly Ginger Scallion XO Noodles ($22++), where thin yellow noodles (somewhat similar to mee kia) were tasty, and the crispy pork belly was accompanied by lots of scallion and beansprouts.
Last but not least, the Congee with Flower Clam and Prawn ($28++) was comfort food but made more exciting with the star ingredients of flower clam and prawns, both of which were fresh and delicious. Each serving is good for 2-3 people.
VLV Riverside Dining indeed serves up homely yet modern-Chinese style of tze char dishes, and you can’t go wrong with them especially if it’s headed by award-winning Executive Chef Martin Foo. Furthermore, there’s that additional bonus of enjoying your meal by the riverside, so it’s definitely worth a visit.
Address: Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020
Reservations: +65 6661 0197
Opening Hours (Riverside Dining): Sundays to Tuesdays – 6pm to 11pm, Wednesdays to Saturdays – 6pm to 2am