VLV CELEBRATES SINGAPORE’S 52nd BIRTHDAY

SINGAPORE, 20 July 2017 | Situated in the heart of Clarke Quay, housed in a stunning heritage structure, VLV Restaurant is the ideal dining location for a seamless and modern dining experience in Chinese cuisine. Since its opening in September, VLV has created exquisite Chinese delicacies with a focus on traditional Cantonese flavours styled for a modern-day dining experience.

In celebration of Singapore’s 52nd Birthday, Executive Head Chef Martin Foo puts an innovative spin on this month’s Dim Sum Soirée, evoking local flavours with a collection of exquisite handcrafted Dim Sum and modern Chinese creations. National day’s highlights include our ‘Chilli Crab Buns’, inspired by our local favourite food – ‘Chilli Crab’, and Chef’s own rendition of the Singapore’s heritage dishes, ‘Rojak’ and ‘Bak Kut Teh’, giving your taste buds a nostalgic culinary journey down memory lane.

From left to right: Kurobuta ‘Siew Mai’, Crackling Pork Belly and Premium Soya Prawns

Not to forget, the vibrant VLV Weekend Dim Sum Champagne Brunch takes Dim Sum offering to

the next level with freshly made dim sum, including original creations like ‘Kurobuta Siew Mai’,

‘Steamed Spare Ribs with Olive Leaf and Pumpkin’ and our National Day’s special – ‘Chilli Crab Buns’. Diners are also able to enjoy a choice of main dishes including ‘Crackling Pork Belly’, ‘Singapore Signature Chilli Soft Shell Crab’ and ‘Steamed Fish Head & Belly with Black Bean & Black Garlic’ for a truly satisfying meal.

From left to right: Live Stations and Fried Oyster Egg

The live stations transform a section of the restaurant and steal the show. The VLV culinary team pulls out all the stops with piping hot ‘Oyster Egg’, flipped and finished in a pan right before you and large steaming pots of delights which include the soul warming ‘Bak Kut Teh’ made with premium pork ribs and a blend of spices from Chef’s secret recipe. Do not miss out on the ‘Rojak’ live actions - a good mix of fresh fruits, vegetables, crispy dough fritters and bean curd tossed in full-bodied shrimp flavour gravy with a zesty citrus note, creating a mouthful of myriad flavours in every bite.

For a sweet ending to the meal, egg puffs (鸡蛋仔) - the quintessential Hong Kong street dessert, egg puffs are made to order, permeating the restaurant with its irresistible fragrance. A selection of desserts like Mango Pomelo Sago and Orh Nee round up the dessert offering.

*National’s Day Specials - Bak Kuh Teh, Rojak and Chili Crab Buns are available only on 6 August, Sunday*

Take the brunch indulgence to the next level and join us at Rojak Lyfe Dim Sum Soirée on the 6 Aug, Sunday, 12 – 3pm at VLV Restaurant for a truly Singaporean’s foodie experience. Enjoy the Dim Sum Brunch offering with our exclusive house champagne Charles Heidsieck for $138++.

VLV Dim Sum Champagne Brunch

Brunch with Free Flow Drinks

Adult : $138++ per person

Includes: Charles Heidsieck Champagne, Red Wine, White Wine, Suntory Premium Malt Draft, Brunch Cocktails, Juices, Soft Drinks, Chinese Tea

Children : $34++ per person (6 years – 11 years old)

Seating: 12pm – 3pm

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SINGAPORE, 20 July 2017 | Inspired by Executive Head Chef Martin Foo’s own rendition of Singapore heritage dish ‘Rojak’, VLV bar takes an exotic twist with the iconic Singapore Sling to create a truly unique cocktail that is best enjoyed with the hearty and zesty ‘Rojak’

This bold concoction begins by creating a feisty infusion of gin and six chilli padis to achieve the perfect ‘oomph’ and a good mix of cherry brandy, lime and pineapple juice for a harmoniously refreshing note, creating a new savoury libation experience that leaves us exclaiming ‘Shiok’!

Available at VLV Courtyard and VLV Ultra Lounge at $22++ from 1 August – 13 August.