This is my fifth visit to V Dining, but it's my first under new Executive Chef John-Paul Fiechtner (or JP for short). The menu is bold, and it's different from the usual fine dining menu, in a good way.
We started the meal with a trio of amuse bouche (second pic), and what struck me the most was the Oyster Pearl (cover photo). This is a playful dish - it's Chef’s imagination of what a pearl from someone’s necklace will taste like.
Japanese oysters (which taste cleaner) are used to make into an ice cream, then formed into a spherical ganache encased in cocoa butter. This ice cream pearl is then encased in a whole nasturtium flower with a bit of kimchi made with nasturtium.
And it's interesting indeed, the pearl of an oyster tasting like an oyster. And there's a sense of luxury eating this pearl.
This is our 2nd time here. The chef changes the menu, so be sure to check it out.
The view during lunch time is amazing, facing Scotts and Orchard road.
Each of the dishes was well presented and full of flavors. The service was amazing and it’s always fun to hear them describe each dish that is about to be served!
The portion is adequate and appropriate for a fine meal! The food was cooked to perfection with plenty of heart in it! From the freshly baked sourdough bread to the chicken liver jam, to the final strawberry desert. The highlight is definitely their specialty potato leek soup. Blessed with a scenic view of the bustling Scotts road, and they were so thoughtful, giving us a treat of pastries to celebrate our anniversary! :)
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