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Indulgent Lunches at VLV Restaurant

VLV Singapore Presents: Indulgent Lunches at VLV Restaurant

Singapore, 20 February 2017 | Situated in the heart of Clarke Quay, VLV Singapore is an all-in-one lifestyle destination combining luxury dining, entertainment and nightlife concepts in four unique zones: VLV Restaurant, Courtyard, Club Lounge and Riverside Dining all under one roof. Helmed by Executive Head Chef Martin Foo – renowned for his exquisite creations melding traditional Cantonese flavours with modern techniques, VLV Restaurant has launched three newLunch Sets that are perfect for a mid-day retreat with friends or colleagues.


Specially catered for those who desire a lighter meal, the ‘Creations’ Lunch Set, priced at $48++ per person (minimum 2 persons), features some of Chef Martin’s most innovative culinary creations.

The meal starts with a trilogy of Chef’s signature Dim Sum dishes – with succulent Prawn Dumpling ‘Ha Gao’, Fish and Mushroom dumpling and VLV’s specialty Singapore Chilli Crab Bun. Cleanse your palette with the light and savory Chrysanthemum Tofu Soup cooked with aromatic Matsutake mushrooms and bamboo fungus. Then, sink your teeth into Baked Chilean Seabass with Black Olive & White Wine Butter Sauce – a delicious fusion of Chinese and Western flavours. Lastly, enjoy a delicious platter of ‘Char Siew’ Spring Onion Noodles, and end off on a sweet note with Almond Cream with Egg White & Black Sesame Dumplings.


For those who crave a wider selection of flavours, choose the ‘Tasting’ Lunch Set, priced at $98++ for 4 persons (maximum 2 sets per group). Starters include a duo of signature Dim Sum dishes – with Prawn Dumpling ‘Ha Gao’ and Pan-fried Carrot Cake. Rejuvenate and awaken your senses with the Nutritious Herbal Soup – cooked with fresh and flavorful sea prawns. Next, enjoy slices of Sweet & Sour Chillean Seabass, followed by Crispy Roasted Chicken and Poached Hong Kong Choy Sum. Lastly, enjoy Braised Noodles with Enoki Mushroom and Beansprouts, and refreshing Roselle Flower Osmanthus Jelly for dessert.


For those who desire a more indulgent spread, the ‘Signatures’Lunch Set, priced at $138++ for 4 persons (maximum 2 sets per group), features some of Chef Martin’s most iconic creations at VLV.

For a start, dig into a duo of appetizers – with Aburi Kagoshima Kurobuta Roll and succulent Calamari Rings. Enjoy the fragrant Crab Meat Spinach Soup, followed by Coral Trout Head & Belly – steamed to perfection with black garlic and black bean. Next, enjoy the Claypot Prawns cooked with ginger, scallion and dried Chili for intense flavours that will leave you wanting for more. Enjoy Chef Martin’s signature Roasted Crispy Duck, followed by Kimchi Seafood Fried Rice. For dessert, light and refreshing Roselle Flower Osmanthus Jelly is served.

The three new lunch sets are now available at VLV on weekdays, (Lunch: 12.00pm to 3.00pm), at the following prices:

Creations – $48++ per person (minimum 2 persons) Tasting – $98++ for 4 persons (maximum 2 sets per group) Signatures – $138++ for 4 persons (maximum 2 sets per group)

For more information, visit


VLV is the ultimate lifestyle destination combining a modern Chinese restaurant, a glamorous club lounge, an al fresco live entertainment courtyard and a riverfront dining area. Housed in a historic building built in 1880s, VLV spans over 20,000 square feet along the Singapore River riverfront and is the latest crown jewel at the heart of bustling Clarke Quay.

RESERVATIONS T: +65 6661 0197 E:

ADDRESS Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020


OPENING HOURS Restaurant Lunch 12.00pm – 3.00pm (Weekdays) Dinner 6.00pm – 11.00pm (Daily) Brunch 11.30pm – 3.30pm (Weekends) Club Lounge 6.00pm – 3.00am Courtyard 12.00pm – 3.00am



Martin Foo joins VLV as the Chinese restaurant’s Executive Head Chef with more than 25 years of culinary and management expertise under his belt, most recently after having spent nine years at Tung Lok Group with his last appointment as the Senior Executive Chef at Tong Le Private Dining.

Chef Martin’s illustrious culinary career is fuelled by his passion for fine Chinese cuisine and this has driven the Singaporean chef to open and manage a myriad of restaurants in Singapore and Beijing. In Singapore, Chef Martin launched Tung Lok Signatures as well as Tong Le Private Dining where he started and popularised individually-plated set tasting menus for Chinese fine dining. Prior to his stint at Tung Lok Group, Chef Martin was also an integral part of the Lei Garden Group for 17 years where he built his foundation for classical Cantonese cuisine.

At VLV, Chef Martin curates a menu of authentic Cantonese flavours and seafood variations reimagined for modern day dining. His culinary style is best described as classic Chinese flavours reinvented using modern cooking techniques and premium seasonal ingredients, perfected with immaculate temperature control for each dish that he serves.

The VLV Peking Duck (VLV 片皮鸭) is one demonstration of Chef’s culinary style to reinterpret a Chinese gourmet classic and make it his own. Premium 45 days old duckling is slow roasted then served with avocado, crispy bean curd skin and even caviar, if you desire, on top of the typical Peking Duck accompanying ingredients such as spring onion and cucumber as seen and prepared at other Chinese establishments. With its crisp skin, guests can then choose to wrap their Peking Duck with Chef Martin’s house-made Goma Hoisin Sauce or Truffle Foie Gras Sauce to add a modern touch to the age-old recipe.

With the meat, diners can opt to have it enjoyed with Chef’s house specialty Korean marinate served with kimchi on the side or diced and stir-fried with Chef’s secret blend of spices to give the meat a unique kick on the palate. Some other staples to Chef Martin’s signature creations include the seafood soup dish known as the Poached Abalone with Homemade Tofu (菊花火锅). Boiled for a minimum of 24 hours, Chef hand carves a silken tofu into an intricate chrysanthemum for a stunning and delicate presentation. Another recommendation would be the VLV Beggar Chicken (VLV 叫化雞) where Chef marinates the deboned chicken with a special house sauce in a lotus leaf and clay wraps the dish then bakes it for at least three and a half hours before serving.

In the course of his career, his creativity and culinary masterpieces have caught the attention of prominent personalities including Singapore’s founding and second Prime Ministers Mr Lee Kuan Yew and Mr Goh Chok Tong, billionaire Phillip Ng, as well as international celebrities Chow Yun Fat, Barbie Hsu, Michelle Yim and more whom Chef Martin has had the honour to serve his signature Asian dishes. Chef has also been invited to conduct master classes at the Asian Masters event in 2009 and 2012. Chef believes that fine dining is beyond food, taste and presentation. To the Executive Head Chef, it is an experience and ultimate experience that can only be created by a team that is cohesive and constantly working to surpass expectations

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