Indian nosh served tapas-style – with a stiff cocktail programme, to boot – is on the menu at Flying Monkey.
Housed in a historic building erected in the 1880s, VLV is the place to wine and dine just as a tai tai from that era would: in style. Executive chef Martin Foo, who has spent more than 25 years in restaurants like Lei Garden and Tung Lok Signatures, whips up a medley of dim sum, from crab roe Kurobuta siew mai to a Singapore chilli crab bun that’s just as good as having the real deal. The restaurant transforms during the weekends for its brunch buffet ($68), with nine live stations serving dishes like Peking duck and pan-fried oysters with egg alongside a selection of dim sum and other made-to-order dishes from the kitchen.
#01-02, 3A River Valley Rd (6661 0197, vlv.life). Clarke Quay. Mon-Thu noon-2am; Fri noon-3am; Sat 11.30-3am; Sun 11.30-2am.