Road test an oven, then tuck into Modern European cuisine at V Dining

When Swiss premium home appliance maker 5-ZUG launched its first showroom in Singapore late last year, it did so with a splash. Dubbed Zugorama and located on the 3rd level of Scotts Square, it overlooks the hustle and hurry of Orchard Road. Within, customers tin witness the brand's innovative household appliances for the kitchen and wardrobe in an elegant home-inspired setting.

In true Swiss-perfection class, V-ZUG has one-upped its showroom concept past introducing Five Dining, a Modern European fine dining restaurant, where the entire bill of fare is prepared using the make'due south professional person-level kitchen appliances. This brainchild of CEO Alberto Bertoz was conceptualised and designed with input from chef Ryan Clift, V-ZUG's global ambassador and V Dining'due south culinary director.

V Dining overlooks Scotts Road. (Photo: 5 Dining)

V Dining's discreet archway – to the side of Zugorama – is discerned through its logo: Ii inverted cherries with their stems forming the letter of the alphabet "5". Cherries are a well-known produce of Zug, the Swiss town from where V-ZUG originates. A narrow walkway flanked by the colourful, still-life photography serial In Relation & Move by internationally-acclaimed lensman, Ron Greve, leads guests into the restaurant's 35-seater dining hall.

Thanks to floor-to-ceiling glass windows, the restaurant is bathed in natural light during the solar day and offers one of the best panoramic views of Scotts Road. A long countertop hugs the swanky kitchen, letting diners take hold of front end-row seats to the culinary spectacle that involves using V-ZUG appliances to create innovative and tasty dishes.

Fans of Clift's progressive cooking at Tippling Club volition be pleased to find some familiarity in the culinary direction at V Dining. The lunch menu kicks off with a snack of laksa mousse topped with fried taupok, dehydrated laksa leaves, and coconut cream all served in a coconut bowl – a deconstructed rendition of the local favourite laksa.

Laksa mousse topped with fried taupok, dehydrated laksa leaves, and coconut cream. (Photo: 5 Dining)

The series of moreish amuse bouche follows with Air Baguette, manchego cheese puff topped with cheese jelly and truffle gel; and Pork Crackling, rendered in a mini cone and blimp with diced apple and vinegar.

Air Baguette – manchego cheese puff topped with cheese jelly and truffle gel. (Photo: V Dining)
The Pork Crackling is rendered in a mini cone and blimp with diced apple and vinegar. (Photograph: 5 Dining)

Naturally, the food highlights the capabilities of V-ZUG appliances. Head chef Lee Jing Peng, who'due south worked under Clift for many years, presides over the kitchen.

He noted: "We planned the menu, taking into business relationship, the functions of the V-ZUG ovens. For instance, one of the functions of the Combi-Steam XSL is the Vacuisine, which is similar to a sous-vide bath circulator in commercial kitchens; we apply this to cook our guinea fowl and pigeon.

"Our signature dish of hamachi collar uses the grilled-forced convection role. Nosotros also keep some of our garnishes in V-ZUG'southward plate warmer, which has dissimilar temperature functions," said Lee.

Ryan Clift and Lee Jing Peng. (Photo: V Dining)

Clift's love of playing with textures in his food is evident in dishes like the comforting Mrs Potter Leek & Spud Soup, topped with crispy kale and nori, and made especially flavourful with confit murphy; and the rich and generously portioned Prawn Bisque Risotto with rouille, crispy parmesan and garlic bread.

The guinea fowl is cooked using the Vacuisine function of the Combi-Steam XSL, which is similar to a sous-vide bath circulator in commercial kitchens. (Photo: 5 Dining)
Five Dining'south signature dish of hamachi collar is cooked using the grilled-forced convection office of a V-ZUG oven. (Photo: 5 Dining)

The precision of V-ZUG'southward Combi-Steamers, when information technology comes to humidity, temperature, and steam generation command, shows itself in the perfect doneness of the Poached Chicken served with fermented spinach, mushroom and roast jus, and the tender Roast Lamb Shoulder a la Francaise.

Five Dining conspicuously stands on its own every bit a eatery just it is likewise effective as an extended concept of the V-ZUG brand. As Jonas Honegger, Head of Development, Asia Pacific V-ZUG shared: "Five Dining in Singapore is the kickoff restaurant for V-ZUG. In other regions, nosotros cooperate with chefs in establishing, for case, a V-ZUG VIP lounge (in Beijing), or using a special food truck in Switzerland with Andreas Caminada (three Michelin stars) and Tanja Grandits (ii Michelin stars).

"But for a full restaurant set up-upward, this is the offset 1 in the earth. We chose to debut in Singapore due to its diverse culinary scene and appreciation for good nutrient, merely also due to the very good cooperation with our local brand ambassador chef Ryan Clift. At that place will exist other cities to follow soon."

Dejeuner is priced at Southward$48++ (two-course), Due south$60++ (iii-course), and S$90++ (five-grade). For dinner, Five Dining offers a vi-course bill of fare at S$130++ and a 10-class menu at S$180++. A wine pairing choice is also available.

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Source: https://cnalifestyle.channelnewsasia.com/experiences/road-test-oven-then-tuck-modern-european-cuisine-v-dining-239056

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