Road test an oven, then tuck into Modern European cuisine at V Dining
When Swiss premium home appliance maker Five-ZUG launched its offset showroom in Singapore belatedly last twelvemonth, it did then with a splash. Dubbed Zugorama and located on the tertiary level of Scotts Square, it overlooks the hustle and hurry of Orchard Road. Inside, customers tin witness the brand's innovative household appliances for the kitchen and wardrobe in an elegant home-inspired setting.
In true Swiss-perfection form, V-ZUG has one-upped its showroom concept by introducing V Dining, a Modern European fine dining eatery, where the entire carte du jour is prepared using the brand'due south professional-level kitchen appliances. This brainchild of CEO Alberto Bertoz was conceptualised and designed with input from chef Ryan Clift, Five-ZUG'due south global administrator and V Dining's culinary manager.
V Dining'southward discreet entrance – to the side of Zugorama – is discerned through its logo: Two inverted cherries with their stems forming the letter "Five". Cherries are a well-known produce of Zug, the Swiss town from where V-ZUG originates. A narrow walkway flanked by the colourful, still-life photography serial In Relation & Motility past internationally-acclaimed photographer, Ron Greve, leads guests into the restaurant's 35-seater dining hall.
Thanks to flooring-to-ceiling drinking glass windows, the restaurant is bathed in natural calorie-free during the day and offers one of the best panoramic views of Scotts Road. A long countertop hugs the swanky kitchen, letting diners grab front-row seats to the culinary spectacle that involves using V-ZUG appliances to create innovative and tasty dishes.
Fans of Clift'southward progressive cooking at Tippling Club volition be pleased to discover some familiarity in the culinary direction at V Dining. The lunch menu kicks off with a snack of laksa mousse topped with fried taupok, dehydrated laksa leaves, and coconut foam all served in a coconut basin – a deconstructed rendition of the local favourite laksa.
The serial of moreish charm bouche follows with Air Baguette, manchego cheese puff topped with cheese jelly and truffle gel; and Pork Crackling, rendered in a mini cone and stuffed with diced apple tree and vinegar.
Naturally, the food highlights the capabilities of V-ZUG appliances. Head chef Lee Jing Peng, who'southward worked nether Clift for many years, presides over the kitchen.
He noted: "Nosotros planned the carte, taking into business relationship, the functions of the V-ZUG ovens. For example, i of the functions of the Combi-Steam XSL is the Vacuisine, which is similar to a sous-vide bath circulator in commercial kitchens; nosotros use this to melt our guinea fowl and dove.
"Our signature dish of hamachi collar uses the grilled-forced convection function. We too keep some of our garnishes in 5-ZUG'due south plate warmer, which has dissimilar temperature functions," said Lee.
Clift's love of playing with textures in his food is evident in dishes like the comforting Mrs Potter Leek & Potato Soup, topped with crispy kale and nori, and made especially flavourful with confit potato; and the rich and generously portioned Prawn Bisque Risotto with rouille, crispy parmesan and garlic bread.
The precision of V-ZUG's Combi-Steamers, when it comes to humidity, temperature, and steam generation control, shows itself in the perfect doneness of the Poached Chicken served with fermented spinach, mushroom and roast jus, and the tender Roast Lamb Shoulder a la Francaise.
5 Dining conspicuously stands on its ain equally a eating place but it is also effective as an extended concept of the V-ZUG brand. As Jonas Honegger, Head of Development, Asia Pacific V-ZUG shared: "5 Dining in Singapore is the outset eatery for V-ZUG. In other regions, we cooperate with chefs in establishing, for example, a V-ZUG VIP lounge (in Beijing), or using a special food truck in Switzerland with Andreas Caminada (three Michelin stars) and Tanja Grandits (two Michelin stars).
"But for a full eating house set-up, this is the beginning one in the world. Nosotros chose to debut in Singapore due to its diverse culinary scene and appreciation for proficient food, merely also due to the very proficient cooperation with our local brand administrator chef Ryan Clift. There will be other cities to follow shortly."
Lunch is priced at South$48++ (two-form), S$threescore++ (iii-course), and S$ninety++ (five-course). For dinner, V Dining offers a half dozen-course card at South$130++ and a ten-course menu at S$180++. A wine pairing option is too available.
Source: https://cnalifestyle.channelnewsasia.com/experiences/road-test-oven-then-tuck-modern-european-cuisine-v-dining-239056
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