Innovative fare at V Restaurant, V-ZUG’s first restaurant in the world

In a world of high tech, ultra-luxe home appliances and its discerning home users, V-ZUG is a name that needs no introduction. Founded in 1913 in Zug, Switzerland, the brand is known for bringing Swiss made precision and streamlined designs into the homes of style-savvy owners. Think Combi-Steam ovens with retractable handles that blend seamlessly into the kitchen facade, or the covet-worthy Refresh-Butler that looks like a sleek fridge but functions like a robot wardrobe to reduce creases and neutralise odours from clothes and shoes.

In Singapore, V-ZUG has won tenders to fit out nine luxury residential properties by established developers like City Developments Ltd and CapitaLand. The grand opening of ZUGORAMA Singapore at Scott Square on March 21 was a rousing success, attracting a turnout of 300 guests, with groups of customers streaming into the showroom every 15 minutes to check out the Swiss made premium appliances.

V-ZUG’s Singapore flagship isn’t just a swanky venue for customers to sign up for complementary cooking classes and pick up tips on how to take care of their appliances. The brand has gone a step further to create an adjoining full-fledged restaurant, V, with its own discreet, separate entrance. The floor-to-ceiling windows at the 35-seater dining room offer views of Orchard Road, while diners watch the action that goes on behind the open kitchen, which is, of course, outfitted with sleek V-ZUG ovens and cooktops.

Culinary director of V, Ryan Clift, entrusts the reins of the kitchen to head chef Lee Jing Peng, who does a commendable job turning out modern European fare with a strong local and Japanese inflection. Lunch (two courses, $48; three courses, $60; and five courses, $90) and dinner (four courses, $138; with wine, $188; six courses, $168; with wine, $228) menus change every one to two months and include a variety of innovative snacks. Morsels like poached chicken rice roulade in tempura batter, and laksa mousse garnished with fried beancurd, dehydrated laksa leaves and coconut emulsion served in a coconut shell make you want for more.

Continue on with Hamchi, hamachi collar tartare served with diced pickled cucumber and topped with oba tempura. A broth of lemongrass and ginger tea with a dash of oba oil, poured over the tartare, exudes a clean-tasting flavour. A standout (and an offal delicious one), however, is Sweetbread, made of veal neck and served with pan-fried gnocchi, pickled onions, capers and chicken jus. End the degustation meal with a deconstructed Cheng Teng for dessert and Green Mango Peach tea from Tea Forte.

#03-13, 6 Scotts Road, Singapore 229209. Tel: 6950 4868.