Host with the Most
V DINING, THE RESTAURANT CONCEPT OF SWISS APPLIANCE BRAND V-ZUG, IS A VERSATILE VENUE FOR FUNCTION ORGANISERS OF EVERY STRIPE
Having made a name for itself as a Swiss luxury appliance brand, V-zug is now revolutionising event services with V Dining, a restaurant concept that also serves as a stylish venue for both corporate and private functions. Opened in March this year, V Dining is located beside the V-zug Singapore flagship store at Scotts Square. Open to event bookings and private dining reservations, the space has hosted birthday parties, product launches, team-bonding sessions as well as cooking classes. This restaurant also stands apart from other venues with its diverse cuisine offerings, which include bespoke dishes and cocktails that can be designed specially for each client. The menu and wine pairings can also be fully customised to suit various themes and occasions.
CULINARY ADVANTAGE
The menu is designed by a panel of chefs, who are also available to cook during the events. Each dish is conceptualised by V Dining head chef Lee Jing Peng and backed by culinary director Ryan Clift’s experience and advice. The team is aided by V-zug’s professional-grade appliances, which embody the Swiss values of innovation, precision and overall excellence. V Dining serves modern cuisine with a fun twist. A hot favourite is the chicken rice roll amusebouche, a modern interpretation of the local favourite. The chicken breast is cooked sous-vide via V-zug’s patented Vacuisine technology, which uses a special vacuum-cooking process in its Combi-steam MSLQ oven. The meat is then rolled in Japanese rice before the rice roll is coated in tempura batter and fried. Incidentally, the MSLQ oven is the only home appliance in the world that combines three heating methods in a single unit—conventional heat, steaming and microwave— thereby reducing cooking time by up to 75 per cent compared to conventional methods.
CREATIVE MIX
As there are multiple live kitchens housed within V Dining and the V-zug showroom, guests of all ages can try their hand at creating canapes or mixing cocktails under a chef’s guidance. Additional space at V-zug’s showroom—which comes complete with a projector and built-in sound system—and private dining area are also available to organisers of larger private or corporate-scale events. Adding extra value are the venue’s prime location at Orchard Road and the great view. Recent functions at V Dining include an event co-hosted with the Norwegian Seafood Council, where 80 guests enjoyed live seafood specially flown in and prepared by head chef Lee Jing Peng, chef Jimmy Chok, chef Heidi Bjerkan of the Michelinstarred Credo in Norway, and chef Rungthiwa Chummongkhon of The Front Room in Bangkok. The venue also hosted an art and dining event with Ode To Art. V Dining will offer a special “four hands” Christmas menu by Lee and Clift for the party season in December, along with Swiss glühwein (mulled wine) as a special festive drink; contact the restaurant for more information.