Sited in the lively heart of Clarke Quay, VLV is part-club, part-lounge, part-sumptuous Chinese restaurant. Its interiors are as magnificent as the building itself, filled with plush, glossy furnishings. The restaurant is sprawled across the second level and serves elegant Cantonese fare that has already won it a slew of regulars since it opened in late 2016. VLV’s well-priced weekend brunch buffets are particularly popular, featuring signature dishes such as crackling pork belly and Singapore chilli sauce soft shell crab alongside a stellar selection of dim sum. Indeed, dim sum fans will find themselves spoilt for choice here. Favourites include mushroom dumplings, crispy kurobuta pork buns, and custard salted egg charcoal buns. Try the dim sum symphony comprising delicious morsels of golden flakes lobster, truffle pork dumplings, and fish and veggie dumplings. Peking duck lovers must sample the premium 45-day-old duck in the traditional style or with a VLV twist. Both are served with condiments like spring onions and cucumber batons, though the former comes with classic hoisin sauce, while the latter is pimped up with a truffle foie gras paste. Among the wide selection of cooked dishes is the splendid VLV beggar’s chicken cooked with chestnuts, bamboo shoots, ceps and aged Chinese wine. The VLV signature prawn cooked with chef’s special homemade sauce is also worth ordering. Vegetarians will find plenty to indulge in. Dishes like charcoal tofu, buddha salad, and eight treasure ceps with Boston lettuce strike that subtle balance between traditional goodness and modern flair. The restaurant is a popular location for parties and events, so make reservations ahead to avoid disappointment.