The restaurant will boldly serve modern-European fare prepared using the Swiss premium home appliances brand’s innovative kitchen appliances
Just last year, premium home appliances purveyor V-Zug debuted its first Singapore exhibition and advisory centre, Zugorama at Scotts Square, that also functions as a gourmet academy. And from of tomorrow, diners can have a taste of its ongoing culinary programmes with the soft launch of its first-ever fine dining restaurant that, quite impressively, boasts a modern-European menu prepared using its range of innovative kitchen appliances, including V-Zug’s popular combi-steam cookers and steam ovens.
Located next to Zugorama, the restaurant, simply dubbed V Restaurant, features creative dishes by Tippling Club’s Chef Ryan Clift, who is both V-Zug’s global ambassador and culinary director at V, and his head chef Lee Jing Peng, who cut his teeth at top restaurants such as Tippling Club and Joel Robuchon. Diners can choose to have a two-, three- or five-course menu for lunch that includes wagyu tartare to start and the prawn bisque risotto or the roast lamb shoulder, to name a few choices, as their main dish. Dinner is either a cleverly paced six- or 10-course menu that depict a style of cuisine that is inventive yet unfussy and more importantly flavourful, served in a stylishly intimate space overlooking Singapore's main shopping street. There's even an oppotunity to savour one of the first soups Clift had learned to make from Marco-Pierre White, a watercress veloute with egg and potato.
“I became the global ambassador for V-Zug in January 2017 and was involved in the menu development and product launches for the brand with other global ambassadors,” says Clift.
