VLV Riverside: Dig Into Gourmet Zi Char in a Beautiful Al Fresco Setting While Watching Bumboats Float Down the Singapore River

crab
 
VLV Riverside offers one of the most enjoyable zi char dining experiences ever where you can gaze dreamily at bumboats leisurely sailing down the lazy meandering Singapore River illuminated by neon night lights reflecting off the water’s surface like colored orbs, while you slowly savor the plethora of local delicacies prepared with a tantalizing gourmet twist.
 
VLV review
 
VLV review
 
We have previously raved about VLV’s multitudinous options for an eclectic night out chock full of pleasures and festivities all contained within its one establishment here.
 
Beside housing an opulent Chinese restaurant, a romantic courtyard under the stars and a wild no-holds-barred club under its historically significant roof, VLV has since added riverside dining into the electrifying mix.
 
VLV review
 
VLV review
 
VLV Riverside is a spacious 80-seater al fresco restaurant directly overlooking the Singapore River that offers an upbeat, local dining experience that promises wholesome authentic Singaporean flavors with unique dashes of ingenuity. Diners can eagerly anticipate an exciting zi char menu, entirely conceived by the very talented gastronomical mind of award-winning Executive Head Chef Martin Foo.
 
Efficiently making the most out of its prime location right by the riverbank, VLV Riverside’s al fresco setting is cool and breezy, with a décor that accentuates and complements the dreamy night lights of Clarke Quay and the serenity of the languid river. Giant sturdy canopies hang overhead with fans and cozy, warm yellow lights installed within that instills a sense of cheery calm.
 
VLV review
 
VLV review
 
VLV Riverside’s dining concept is perfect for bringing together large groups in a cacophony of epicurean merriment. The restaurant’s menu features quintessential Singaporean zi char dishes with an assortment of seafood prepared in various methods, comforting soups, roasted meats and stir-fried dishes.
 
Crispy Bull Frog with Ginger, $26
 
Crispy Bull Frog with Ginger
 
Crispy Bull Frog with Ginger
 
The frog legs have been battered and deep fried a golden brown with a lovely crisp on its exterior while retaining a moist and juicy interior with a bounce in texture. It has a mildly sweet meaty taste like a cross between chicken and fish. The deep fried slices of ginger are wonderful to snack on too, with its thin and crispy texture that crumbles away in the mouth, releasing its warm and sharply spicy flavors.
 
Stir-Fried Pork Belly with Salted Fish, $20
 
Stir-Fried Pork Belly with Salted Fish
 
Stir-Fried Pork Belly with Salted Fish
 
Immensely tender and succulent, these jiggly slices of pork belly contain a whole lot of collagen and pack an explosion of flavors. The dark sauce that it has been stir-fried in is wholesome and rich, imparting a sticky consistency to the pork, with sweet and savory flavors. The salted fish kicks up the savory factor to prevent the sticky gelatinous pork belly from overwhelming your palette.
 
Stir-Fried Sambal Prawn with Petai, $28
 
Stir-Fried Sambal Prawn with Petai
 
Stir-Fried Sambal Prawn with Petai
 
You will be rewarded with a huge volume of health benefits from eating petai as this little bean is loaded with a ton of vitamins. It can relieve depression, prevent PMS, alleviate anemia, regulate blood pressure, boost brain power, ease constipation, cure hangovers, soothe heartburns, avoid morning sickness, calm nerves, nip obesity in the bud, mitigate ulcers, cool high temperatures, assist individuals attempting to quit smoking, inhibit stress, lower the risk of strokes, promote healthy eyesight, improve concentration, and boost digestion. Petai is also know as the stink bean as it contains a unique flavor that is both musky and nutty. When stir-fried with sambal, prawns and topped off with crispy ikan bilis, the petai adds a slightly bitter earthiness to the hearty spice, with a nutty bite that beautifully contrasts with the springy texture of the fat and succulent prawns, while the crispy anchovies add a salty crunch that pokes through the robust flavors of the dish.
 
“Chairman’s Crab” Steamed Crab with Bonito, Egg White & Ikura, $9/100g
 
Chairman’s Crab
 
Chairman’s Crab
 
A smorgasbord of tantalizing flavors and textures await you with this indulgent dish. Deviate from the usual black pepper and chili crab and get this specially concocted flavor unique to VLV. The multi-dimensional sauce laden all over the crab is both sweet, salty and tangy with a rich and viscous consistency almost verging on creamy. The bonito flakes give a smoky savory taste that is a great accent for the sauce, the egg white adds a silky texture and the ikura pops with a salty, savory goodness with every spoonful of sauce. The crab is incredibly fresh with a buttery and springy texture to its malty and sweet flesh.
 
Roasted Truffle London Duck, $24/portion, $45/half, $90/whole
 
Roasted Truffle London Duck
 
Roasted Truffle London Duck
 
The thick layer of fat attached beneath the crisp and crackling skin puts a heightened succulent oomph to the duck meat that already oozes with its own fatty and savory juices. The light delectable sauce that has been infused with the rich, musky and earthy flavors of the fresh black truffle slices bathed the delicious morsels of tender and buttery duck with an indescribable degree of sensuality. VLV’s Roasted Truffle London Duck glistening in the pure unadulterated pleasure of its sinful fat was one of the most heavenly duck dishes we have ever had.
 
Congee with Flower Clam & Prawn, $28 (2 – 3 pax)
 
Congee with Flower Clam & Prawn
 
Congee with Flower Clam & Prawn
 
The flower clams and prawns are cooked into the congee so that they saturate the gruel with its distinctively sweet flavors of the sea. The congee is extremely flavorful and comforting, and the seafood within is fresh, springy and plump.
 
Crackling Pork Belly Ginger Scallion XO Noodles, $22
 
Crackling Pork Belly Ginger Scallion XO Noodles
 
Crackling Pork Belly Ginger Scallion XO Noodles
 
While the noodles are indeed robust in flavor thanks to the thick and syrupy gravy, that carries a hint of sweetness and woodiness from the XO, it is inundated in, the crackling pork belly falls flat in taste and texture. We were expecting extremely crispy and fatty chunks of pork belly that would deliciously juxtapose with the viscous texture of the noodles, but we neither experienced any crunch, not any porky flavor of the pork belly. The crackling pork belly was either missing from the dish, or it simply just did not stand out in contrast to the noodles and disappeared into it. Perhaps VLV can improve a little more on this dish so that it complements the rest of the spectacular culinary offerings on the menu.
 
VLV Singapore
 
VLV
 
Address: 3A River Valley Road #01-02, Singapore 179020
 
Restaurant Opening Hours:
Lunch: 12.00pm – 3.00pm (Weekdays)
Dinner: 6.00pm – 11.00pm (Daily)
Brunch: 11.30pm – 3.30pm (Weekends)
 
Courtyard Opening Hours: 12.00pm – 3.00am
 
Riverside Opening Hours: Wed - Sat 6pm  2am, Sun - Tues 6pm  11pm
 
Club Lounge Opening Hours: 6.00pm – 3.00am
 
Telephone No.: +65 6661 0197
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
 
 
Cheryl TeoHi, I'm Cheryl. I possess a joie de vivre spirit unique to my character, my expressions of euphoria are wild in nature and I approach life like one colossal party. I love venturing into the unknown and exploring all that is possible; from exotic foods to cliff-diving. When I am not seeking out something extraordinary to check off my bucket list, I love curling up on a comfy couch with a glass of wine and a book in hand. Follow my personal adventures in my blog here where I let loose of all inhibitions, voice my inner-most emotions, exult in all that is wonderful, unleash the monsters within, lose myself in beautiful reveries, reminisce treasured memories and curate recherché experiences.

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