In­dian nosh served ta­pas-style – with a stiff cock­tail pro­gramme, to boot – is on the menu at Fly­ing Mon­key.

Time Out Singapore - - The Hot List -

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, Clarke Quay. Mon-Thu noon-2am; Fri noon-3am; Sat 11.30-3am; Sun 11.30-2am.

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