Media Tasting at V Dining
Browse through the menu literally with photos blow up poster size, hanging along the entrance of V Dining restaurant. In this season, V Dining by V-ZUG has introduced a brand new all-day 2-5 course menu designed by the head chef, Lee Jing Peng in collaboration with Chef Ryan Clift. Chef Ryan Clift is the global ambassor of V-ZUG and also Culinary Director of V Dining.
Start off the meal with Chicken Rice roll set on top of the sphere tableware. The slight crispy exterior and hearty chicken rice roll is served with dark soy sauce, chilli sauce, sesame mayo and coriander. And that is not all, lift the cover to reveal Parmesan Cheese Ball.
Nicely seared foie gras was crisp and well-brown on the exterior, with a soft creamy custard in texture in Hoisin sauce. Duck mousse and chicken is sandwiched between crispy duck wanton skin. The combination of rich flavour goes perfectly with the unctuous qualities of foie gras. Pssst, did I mention this foie gras dish is V Dining’s rendition of the famous Chinese dish Peking duck.
Had a hard time choosing the main – snapper or beef. The snapper is seared until golden, and served with Japanese cucumber and you can’t miss the giant crunchy prawn dressed with salmon roes. The stock is kept simple using every single components that you can see in this dish. Ingredients like the bones of the snapper and roasted Langoustine shells using V ZUG appliances for 2 days, leaving the intense flavour bomb stock.
A generous slice of beef short rib is served with black garlic puree, sakura ebi and a drizzle of veal jus. The beef was done in sous vid style using in-house V ZUG appliance, resulting in soft with flaky meat. The ebi prawn added a natural saltiness to the beef however was rather soggy. I would have enjoyed more if they were crispy ebi prawns.
Ends off the meal with a choice of fruity strawberry, textures of chocolate or goat’s cheese. Thyme crumble, balsamic strawberries and strawberry snow are used to dress up this dreamy dessert. I’m not a big fan for chocolate, but I do have a sweet tooth, yet not too sweet. My favourite goes to the textures of chocolate and I can’t stop after one spoon. This sensual chocolate dessert offers intriguing sweet-bitter flavour combinations and textures that range from smoked ivoire chantilly to Jivara ganache.
*Service charge(10%) and GST(7%) applicable.
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