VLV Riverside opens on Clarke Quay’s river bank, serving up a menu of zi char dishes as reinterpreted by executive head chef Martin Foo.
Launched in July, VLV Riverside is VLV’s brand new dining section complete with a zi char menu crafted by award-winning executive head chef Martin Foo. Enjoy the cool river breeze and beautiful scenery along the river whilst savouring authentic zi char flavours reinterpreted by chef Martin.
VLV Riverside’s menu comprises dishes like sweet and sour pork ($22), crispy bull frog with ginger ($26) and crispy har cheong gai—prawn paste chicken ($15). Hopping on the salted egg trend, chef Martin’s salted egg chicken dish ($18) boasts a creamy addictive salted egg sauce that complements the crisp yet tender chicken pieces. Even if you’re not a fan of salted egg, this dish promises a flavour-packed punch in every bite.
The roasted truffle London duck ($45/half duck) is another crowd favourite—succulent roasted duck meat oozing truffle flavours that go so well together.
Besides roasted and stir-fried meat dishes, expect to find a variety of seafood dishes at VLV Riverside. Notable seafood dishes include stir-fried sambal prawn with petai ($28), curry fish head ($32) and of course, VLV’s signature Chairman’s Crab ($9/100g)—fragrant steamed crab with bonito egg white and ikura—best enjoyed with some deep-fried mantous ($4.80/four pieces).
VLV Riverside also serves a variety of noodles and congee dishes that are perfect for sharing. Try the XO noodles with cracking pork belly, ginger and scallion ($22) for a hearty portion of noodles served with generous amounts of crisp crackling and tender pork belly pieces.
#01-02, 3A River Valley Road. Tel: 6661 0197