It’s the season of hairy crabs, and executive Chinese chef Mok Kit Keung has whipped up a special menu that presents the crustacean in many delicious ways. The classic steamed hairy crab is simply steamed to let its freshness and natural sweetness shine, and served with a cup of ginger tea to balance out the yin and yang elements.

In the braised fish maw with hairy crab roe, Mok uses locally-sourced fish maw that’s cleaned, boiled and air-dried. This is cooked with broth, ginger and onion before it’s topped with glorious hairy crab meat and roe for a luxurious dish that teases the palate with a variety of textures and flavours.  The hairy crab dishes are available à la carte or in a six-course menu for lunch and dinner until November 30.

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Chefs Kuldeep Negi of Tiffin Room and Mano Thevar of Thevar have joined hands to present a six-course menu showcasing their signature Indian dishes. Negi is all about “authentic flavours and traditional cooking techniques” which you’ll taste in dishes such as corn-fed chicken leg kabab with mango chutney and grilled paneer roll with tomato cashew nut chutney.

As for Thevar, he cooks up classic Indian fare with a unique twist. That said, he’ll prepare the likes of cured Hamachi decked with Tellicherry pepper and coriander, as well as chilled coconut sothi with caviar. Available for lunch and dinner until October 28. A vegetarian option is also available.

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Executive chef Ben Zeng is welcoming diners back with a refreshed menu, featuring authentic Cantonese dishes elevated with contemporary twists. Come with an empty stomach and feast on delicious new offerings, including the chilled marinated abalone accented with jellyfish, black caviar and golden flakes.

For mains, the standout is the braised pork ribs with fermented red yeast rice sauce. Zeng’s rendition of this Cantonese classic sees the pork spare ribs marinated with sugar seasoning and fermented red yeast rice sauce, before they’re slow-braised in two special sauces and oven-baked to achieve the juicy and fork-tender texture. Dessert is a refreshing chilled Taiwanese oolong tea jelly elevated with rose petals.

Executive chef John-Paul Fietchner now helms the kitchen of V-Zug’s first restaurant in Singapore, and his exciting new menu is a representation of his classic European training and innovative flavours inspired by multiple culinary traditions.

He opens up the dining experience with snacks, including the oyster pearl ice cream coated with cacao butter and stuffed inside a nasturtium bloom accented with kimchi for a hint of spice. It only gets better with more imaginative dishes such braised taro that’s shaved and layered with whipped parmesan. The dish is also decorated with pickled onion buds, crisp dried onion skin and green powder made from kitchen trimmings.

V-Dining | 6 Scotts Road, 03-13, Scotts Square, S(228209) | 6950 4868 | enquiries@v-dining.com

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The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.