Flavour show­case

Epicure - - EPICURE NEWS -

Swiss lux­ury ap­pli­ance maker V-ZUG’S spank­ing new show­room in Scott Square isn’t just kit­ted out with sta­teof-the-art in­no­va­tions like Combi-steam Oven and Re­fresh But­ler, the space also boasts an ad­join­ing full-fledged restau­rant, The floor-to-ceil­ing win­dows at the 35-seater din­ing room of­fer views of Or­chard Road while din­ers watch the ac­tion that goes on be­hind the open kitchen.

Culi­nary di­rec­tor of V, Ryan Clift, en­trusts the reins of the kitchen to head chef Lee Jing Peng, who does a com­mend­able job turn­ing out mod­ern Eu­ro­pean fare with a strong lo­cal and Ja­panese in­flec­tion. Lunch (two cour­ses, $48; three cour­ses, $60; and five cour­ses, $90) and din­ner (four cour­ses, $138; with wine, $188; six cour­ses, $168; with wine, $228) menus change ev­ery one to two months and in­clude a va­ri­ety of in­no­va­tive snacks. Morsels like poached chicken rice roulade in tem­pura bat­ter, and laksa mousse gar­nished with fried bean­curd, dehydrated laksa leaves and co­conut emul­sion served in a co­conut shell make you want for more.

Con­tinue on with Ha­machi, ha­machi col­lar tartare served with diced pick­led cu­cum­ber and topped with oba tem­pura. A broth of le­mon­grass and gin­ger tea with a dash of oba oil, poured over the tartare, ex­udes a clean-tast­ing flavour. A stand­out (and an of­fal de­li­cious one), how­ever, is Sweet­bread, made of veal neck and served with pan-fried gnoc­chi, pick­led onions, ca­pers and chicken jus. Fin­ish off with a de­con­structed Cheng Teng for dessert and Green Mango Peach tea from Tea Forte. #03-03, 6 Scotts Road. Tel: 6950 4868.

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