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.