Lux Asian
Take midday dining up a notch with VLV Restaurant’s new Cantonese-style lunch sets, available on weekdays between noon and 3pm. Guests with a lighter appetite will appreciate the Creations menu — a medley of dim sum dishes, light and savoury Chrysanthemum Tofu Soup and a Baked Chilean Seabass with Black Olive and White Wine Butter Sauce as the main dish. The Tasting set offers an even wider selection of hearty dishes such as Sweet and Sour Chilean Seabass and Crispy Roasted Chicken. Finally, the most indulgent Signatures menu includes Chef Martin Foo’s iconic creations at VLV, such as Coral Trout Head and Belly, and Crab Meat Spinach Soup.
Bitter Spring
From now to May 31, Lewin Terrace will be showcasing its seasonal five- and seven-course spring menus, based on the central theme of bitterness, which the Japanese most strongly associate with the flavour of spring. Chef Keisuke Matsumoto reinterprets the “world’s most dangerous flavour” through dishes such as Sakuradai, comprising sea bream with slivers of lightly pickled Japanese mountain root. Another noteworthy creation is Wagyu Meets Tiger, a wagyu brisket stew invigorated with Tiger beer and garnished with dried figs, apricots and Matsumoto’s self-coined “amaranth popcorn” flavoured with cardamom and white sesame.
Two Chefs, Four Hands
Tippling Club’s chef-owner Ryan Clift is teaming up with Mitch Lienhard of California’s Manresa restaurant to present an exclusive four-hands lunch and dinner experience at Clift’s modern gastronomy restaurant and bar on March 30, from noon to 3pm and 6pm to 11pm respectively. This oneday only World Gourmet Summit Epicurean Delights event costs $260++ for an eight-course menu and $365++with pairings. Guests will be able to experience Lienhard’s winning dish for S.Pellegrino Young Chef 2016 — Roast Duck with Spiced Orange and Yams (available for dinner only) — among other highlights. At the same time, Clift will be offering his avant-garde collaboration signature dishes including the Petuna Ocean Trout with Beetroot, Smoked Ox Tongue and Horseradish Cream.
For The Lazy Lush
Alcohol Delivery’s online platform recently underwent an overhaul to unveil a slew of upgraded features including a loyalty programme, virtual gift cards, and cocktail packages that allow you to purchase and receive all the ingredients and tools you will need to shake up a riot of cocktails in the comfort of your own home. Event planners and hosts can also opt for the service’s party packages, replete with essentials ranging from spirits and beers to even mixers and ice cubes. The business promises to save even the most last-minute of shoppers by delivering their orders within an hour.
This article appeared in Issue 771 (March 20) of The Edge Singapore.
