VLV Presents An Exquisite 6-course Wine Pairing Dinner

Singapore, 17 July 2017 | Give your evening a whole new spin with an inviting 6-course wine pairing dinner where modern Chinese cuisine is paired perfectly with wines that are not usually available in Singapore. The gastronomical evening will spotlight Executive Head Chef, Martin Foo – who recently clinched the title for LEE KUM KEE Chefs’ Choice (Asian Cuisine) at the World Gourmet Summit Awards of Excellence 2017, and a personality award for ‘Chef of the Year’ at the inaugural Best Asian Restaurants Awards launched collectively by The Straits Times and LianheZaobao, alongside VLV sommelier - Vincent Tan as he shares his deep passion, boundless knowledge and enthusiasm for the lesser-known world of wine, making this event more exclusive than ever for wine lovers.

Start your evening right with the Chilled Crab Meat with Ikura served in Seaweed Nest. Bite into the fresh succulent crab meat and enjoy the marriage of flavours which one would look forward to. Pair this dish with a glass of Carlo Pellegrino, Gibele, Zibibbo, Sicily, ITA, 2016 to invite your taste buds for the rest of the dinner.

The second course will serve up a refreshing bowl of Double-boiled Black Maca with Sea Whelk in Chicken Consommé. The soup is fragrant and nourishing with the natural properties of the black maca and the soft whelk within. The zesty seaside flavour of the Baked Wild Fresh Water Scampi with Cheese White Wine Sauce melts in your mouth without overruling freshness of the seafood. Pair this with a glass of Bodegas Vistalba, Arido, Torrontes, AR, 2015, which mirrors the fine quality of this dish.

Diners will expect surprising layers of texture with the succulent Pan -seared Australian Wagyu with Sea Salt. The rich quality of the marbled beef will fulfil all your wagyu dreams. Pair this with a glass of Bodegas Vistalba, Tomero Malbec, Mendoza, AR 2015.

Bite into the crispy skin of the Roasted Suckling Pig with Glutinous Rice and enjoy an audible satisfying crunch. Aromatic glutinous rice with rich flavor played off the crispy skin perfectly. Pair this with a glass of Wild Rock, Gravel Pit, Merlot Malbec, Hawkes Bay, N.Z, 2013, whose richness of fruit with beautifully integrated oak will create a long and delicious finish.

The Lemongrass Aloe Vera with Lime Sorbet is the perfect dessert to balance the palette. The lime sorbet is infused with lemongrass resulting in a treat that is refreshing with a slight tinge of sourness towards the end. Round off the course with Perlino, Scanavino, Moscato d’Asti, D.O.C.G, Piemonte, ITA, 2016 – a smooth finish to end the night.

The classy and elegant interior of the restaurant provides an ambience that is synchronous with the style of pairing modern Chinese cuisine with wines

The Discovery Wine Pairing Dinner will be held on 25 July 2017, 7pm at VLV Singapore, at $130++ per person. Reservations are highly recommended.