Viva Lavender

by | Dec 22, 2025 | Uncategorized | 0 comments

Restaurant Overview

Viva Lavender represents a modern European dining concept nestled in the quieter residential corridors of Lavender Street, Singapore. This establishment bridges the gap between casual neighborhood eatery and sophisticated dining destination, offering a multifaceted culinary experience anchored in charcoal-grilling techniques, house-aged meats, and contemporary European flavor profiles.

Ambience & Atmosphere

Spatial Design

The restaurant features a dual-zone layout that caters to different dining occasions. The front section houses a contemporary bar area with modern furnishings, ideal for casual social gatherings and happy hour crowds. The rear dining space offers a warmer, more intimate setting with semi-private seating arrangements suitable for group celebrations and formal dinners.

Lighting & Mood Transition

The space demonstrates thoughtful attention to lighting design, transitioning from bright, airy daytime ambience to warm, intimate evening lighting. This deliberate shift in atmosphere allows the restaurant to serve multiple functions throughout the day, from afternoon business lunches to romantic evening dinners.

Comfort Level

The overall vibe strikes a balance between neighborhood accessibility and polished refinement. It’s neither overly casual nor intimidatingly formal, creating a welcoming environment where diners can relax without sacrificing quality expectations.

Menu Structure & Culinary Philosophy

Core Concept

The menu revolves around modern European cuisine with Spanish tapas influences, Japanese seafood preparation techniques, and classic French cooking methods. The kitchen emphasizes:

  • Charcoal grilling for proteins
  • House dry-aging for beef cuts
  • Fresh seafood preparations
  • Vegetable-forward tapas options
  • Cream and butter-based sauces with Asian fusion elements

Menu Categories

Appetizers & Tapas Section Small plates designed for sharing, featuring croquettes, Spanish-style preparations, and vegetable dishes ranging from $8 to $22.

Protein Mains Charcoal-grilled meats, braised preparations, and premium seafood, priced between $36 and $45. Includes both European and Asian-influenced cooking styles.

Carbohydrate Bases Risottos and purées serving as foundations for protein pairings.

Beverage Program Craft cocktails, wine selection, and beer offerings with aggressive weekday pricing strategies.

Detailed Dish Analysis

Truffle Mushroom Croquette ($8 for 2 pieces)

Cooking Technique: Deep-fried breaded balls with creamy interior filling

Flavor Profile: Earthy mushroom base with subtle truffle aromatics, crispy exterior providing textural contrast

Texture Analysis:

  • Outer layer: Crispy, golden-brown breadcrumb crust achieving proper Maillard reaction
  • Interior: Creamy, smooth mushroom béchamel holding together without being gluey
  • Temperature: Served hot, allowing the filling to remain fluid

Component Breakdown:

  • Mushroom duxelles (finely minced mushrooms sautéed to remove moisture)
  • Béchamel or cream base for binding
  • Truffle oil or truffle paste for aromatic enhancement
  • Panko or standard breadcrumbs for coating
  • Deep frying in oil at approximately 350-375°F

Culinary Strategy: The kitchen intentionally restrains truffle intensity, preventing it from overwhelming the natural mushroom flavors. This demonstrates sophistication in flavor balancing rather than relying on overpowering luxury ingredients.

Recipe Conceptualization: To recreate similar croquettes at home, sauté finely diced mushrooms (cremini, shiitake, or button) until moisture evaporates. Create a thick béchamel with butter, flour, and cream. Combine mushrooms with béchamel, add truffle oil sparingly, season with salt and white pepper. Chill mixture for several hours. Form into cylinders, coat in flour-egg-breadcrumb sequence, then deep fry until golden. The key is achieving proper moisture content in the filling so it doesn’t leak during frying.

Gambas Al Ajillo ($22)

Traditional Spanish Preparation: This tapas classic typically features shrimp swimming in olive oil infused with garlic and chili

Viva Lavender’s Interpretation:

  • Four shrimp pieces
  • House-made chili oil as flavor vehicle
  • Toast for oil absorption
  • Departure from traditional generous olive oil bath

Flavor Assessment: The garlic presence registers as moderate rather than punchy. The house chili oil adds personalized character but the dish lacks the traditional abundance of garlicky olive oil that makes this preparation so craveable.

Technical Execution: Shrimp appear properly cooked without rubberiness, suggesting quick high-heat cooking or careful monitoring of doneness.

Traditional Recipe Framework: Authentic gambas al ajillo requires drowning shrimp in olive oil with sliced garlic and dried chilies in a small earthenware dish (cazuela). The dish cooks rapidly over high heat, allowing garlic to become fragrant without burning. The resulting chili-garlic oil becomes a dipping sauce for crusty bread. The key is generous oil quantity and getting garlic golden but not bitter.

Improvement Opportunities: Increasing olive oil quantity, using fresh garlic slices cooked in the oil, and serving in a hot cazuela would elevate authenticity and eating experience.

Padron Peppers ($16)

Vegetable Characteristics: Padron peppers are small Spanish green peppers, famous for their “Russian roulette” nature where approximately 1 in 10 is spicy while others remain mild.

Preparation Style:

  • High-heat cooking method (likely charred or blistered)
  • Light cream sauce accompaniment
  • Shaved cheese topping (possibly Manchego or Parmesan)
  • Generous portion sizing for sharing

Flavor Dynamics: Mild spicing suggests mostly non-spicy peppers in this batch, with cream sauce adding richness and cheese contributing umami and saltiness.

Traditional Cooking Method: Authentic preparation involves coating peppers with olive oil and sea salt, then cooking in a screaming hot cast iron skillet or griddle until blistered and charred. The peppers develop smoky, sweet flavors with occasional spicy surprises. Serving is typically minimalist with just coarse salt.

Viva Lavender’s Twist: The addition of cream sauce and cheese represents a departure from Spanish minimalism, adding richness and making the dish more substantial as a drinking accompaniment.

Charred Cabbage ($16)

Vegetable Preparation Innovation: This dish exemplifies the modern trend of treating vegetables with the same respect as premium proteins.

Technical Components:

  • Cabbage cut into wedges maintaining core structure
  • Charcoal or high-heat grilling creating exterior char
  • Interior remains juicy and tender
  • Herb yogurt providing cooling contrast
  • House chili oil for heat and complexity
  • Crispy kale adding textural dimension

Flavor Architecture: The dish balances multiple taste and texture elements: smoky char, sweet cabbage interior, tangy herb yogurt, spicy chili oil, and crunchy kale create a complete sensory experience.

Cooking Technique Analysis: Cabbage wedges likely receive oil brushing before hitting high heat (charcoal grill or very hot oven). The exterior caramelizes and chars while the dense interior steams within its own leaves, creating the juicy texture. Timing is critical—too long and the interior dries out, too short and the char doesn’t develop.

Recipe Methodology: Cut cabbage into 6-8 wedges through the core (core keeps wedges intact). Brush with oil, season with salt. Place on hot grill or in 450°F oven. Cook until exterior blackens in spots and interior softens (15-20 minutes depending on size). Whisk yogurt with chopped herbs (parsley, dill, mint). Drizzle chili oil. Deep-fry kale leaves briefly until crispy. Assemble warm cabbage with cool yogurt, chili oil drizzle, and kale garnish.

Design Philosophy: This represents modern vegetable cookery where aggressive heat creates complexity, cooling elements provide balance, and textural variety maintains interest.

Spanish Vintage Chilled Striploin ($42 for 300g)

Meat Specifications:

  • Spanish origin beef (likely grass-fed with different fat composition than US grain-fed)
  • “Vintage” designation suggests older animal with more developed flavor
  • “Chilled” indicates wet-aging rather than dry-aging
  • 300g (approximately 10.5 oz) portion size
  • Striploin cut (known as New York strip in US)

Preparation Method:

  • Dry-aged by house (despite “chilled” in name, restaurant is known for dry-aging)
  • Charcoal grilling providing smoke and char
  • Grilled garlic accompaniment
  • Well-seasoned suggesting salt application before or during cooking

Texture Concerns: The review notes “veinier” texture, suggesting higher connective tissue content or visible intramuscular fat marbling that wasn’t uniformly distributed. This could result from:

  • Specific muscle grain direction in the cut
  • Grass-fed beef characteristics (leaner with more defined muscle structure)
  • Individual variation in the primal cut

Grilling Technique: High-quality steakhouse grilling involves bringing meat to room temperature, generous salting, searing over intense heat (charcoal provides both high heat and smoke flavor), and resting before service. Grilled garlic cloves likely roast alongside the steak, developing sweet, caramelized flavors.

Dry-Aging Process: The restaurant’s dry-aging program involves hanging beef in controlled temperature and humidity conditions for weeks, allowing enzymes to break down muscle tissue (tenderizing) while moisture evaporates (concentrating flavor). Surface mold develops and gets trimmed away, leaving intensely flavored, tender meat with nutty, funky characteristics.

Recipe Approach for Home Cooks: For charcoal-grilled striploin: Remove steak from refrigeration 1 hour before cooking. Pat completely dry. Season generously with coarse salt. Build two-zone charcoal fire (hot direct zone, cooler indirect zone). Sear steak over hottest coals 2-3 minutes per side. Move to cooler zone to finish to desired doneness (130°F for medium-rare). Rest 10 minutes. Meanwhile, wrap whole garlic cloves in foil with oil and roast on grill. The key is high initial heat for crust development, then gentler heat for interior cooking.

Braised Lamb Shoulder ($36)

Cut Characteristics: Lamb shoulder is a hardworking muscle rich in connective tissue and intramuscular fat, making it ideal for low-and-slow braising. The cut transforms from tough to fork-tender through extended cooking.

Braising Technique: This cooking method involves:

  • Initial searing to develop crust and fond
  • Long cooking in liquid (stock, wine, aromatics) at low temperature
  • Collagen breaks down into gelatin, creating silky texture
  • Fat renders and bastes meat internally
  • Cooking time: typically 3-4 hours until meat pulls apart easily

Flavor Profile: The review mentions resemblance to refined rendang, suggesting:

  • Warm spice notes (possibly cumin, coriander, cardamom)
  • Rich, aromatic sauce with depth
  • Potential coconut cream or similar richness
  • Complex layering rather than single-note flavors

Accompaniments:

  • Pomme purée: Ultra-smooth potato preparation requiring ricing and significant butter/cream incorporation
  • Yogurt: Provides cooling, tangy contrast to rich braised meat

Component Analysis: The dish demonstrates classic French technique (braised meat, pomme purée) with potential Middle Eastern or Southeast Asian spice influences. The yogurt bridges Mediterranean and Asian cuisines.

Braising Recipe Framework: Season lamb shoulder generously with salt and spices. Sear all sides in heavy pot until browned. Remove lamb, sauté aromatics (onions, garlic, ginger). Add tomato paste, toast spices. Deglaze with wine or stock. Return lamb, add enough liquid to come halfway up meat. Cover, cook in 300°F oven for 3-4 hours until tender. Strain and reduce sauce. For pomme purée, boil potatoes until tender, rice while hot, incorporate warm cream and butter while stirring vigorously. Season with salt and white pepper.

Richness Factor: The review correctly identifies this as a heavy dish. Braised shoulder with pomme purée delivers significant fat and carbohydrate content. Sharing allows diners to enjoy flavors without palate fatigue.

Miso Black Cod ($45)

Premium Ingredient: Black cod (sablefish) is prized for:

  • High fat content (similar to salmon)
  • Buttery texture
  • Mild, sweet flavor
  • Flaky yet dense structure
  • Ability to absorb marinades

Japanese Preparation Influence: Miso-marinated fish (Nobu’s famous preparation popularized this) involves:

  • White miso paste (sweet, mild)
  • Mirin (sweet rice wine)
  • Sake
  • Sugar
  • Extended marination (1-3 days)
  • High-heat cooking (traditionally broiled)

Sauce Innovation: Tobiko beurre blanc represents fusion creativity:

  • Beurre blanc: Classic French butter sauce (butter emulsified with white wine reduction and shallots)
  • Tobiko (flying fish roe): Adds brininess, pop texture, and visual appeal
  • Combination creates luxurious umami bomb with textural interest

Cooking Analysis: Black cod’s high fat content prevents drying during cooking. The fish likely undergoes:

  • Miso marinade for 24-48 hours
  • High-heat cooking (broiler, salamander, or very hot oven)
  • Caramelization of sugars in miso creating lacquered exterior
  • Interior remains moist and silky from fat content

Recipe Conceptualization: Mix white miso, mirin, sake, and sugar (2:1:1:1 ratio). Marinate black cod fillets 2-3 days refrigerated. Wipe off excess marinade. Broil skin-side down until caramelized and cooked through (8-10 minutes). For tobiko beurre blanc, reduce white wine and shallots to near-dry, whisk in cold butter pieces off-heat until emulsified, fold in tobiko gently. The technique requires careful temperature control to prevent butter from breaking.

Why It Works: The dish succeeds through contrast and complementarity: sweet miso caramelization against buttery fish, rich beurre blanc enhanced by briny tobiko, all working within similar fat-forward flavor profiles that don’t fight each other.

Saffron Risotto with Hokkaido Scallop ($38)

Risotto Foundation: Italian risotto requires specific technique:

  • Arborio, Carnaroli, or Vialone Nano rice (high starch content)
  • Toasting rice in fat (developing nutty flavor)
  • Gradual addition of warm stock with constant stirring
  • Starches release, creating creamy consistency without cream
  • Finished with butter and Parmesan (mantecatura)

Saffron Integration: Saffron threads steep in warm stock, releasing golden color and distinctive floral, honey-like flavor with subtle bitterness. This creates the classic risotto Milanese base.

Ponzu Innovation: Ponzu (Japanese citrus-soy sauce) incorporation represents fusion thinking:

  • Citrus acidity brightening rich risotto
  • Soy umami deepening flavor complexity
  • “Pearl rice” possibly indicates specific risotto presentation or rice variety

Hokkaido Scallop Characteristics: Hokkaido scallops are premium grade featuring:

  • Large size
  • Sweet, clean flavor
  • Firm yet tender texture
  • Pristine freshness essential for quality

Scallop Cooking Technique: Proper scallop preparation involves:

  • Removing side muscle
  • Patting completely dry
  • Searing in very hot pan with minimal oil
  • 90 seconds per side maximum
  • Golden-brown crust exterior, translucent center
  • No poking or moving during cooking

Dish Architecture: The risotto provides creamy, aromatic base while scallop offers contrasting firm texture and sweet seafood flavor. Ponzu cuts through richness while adding umami depth.

Recipe Construction: Toast risotto rice in butter, deglaze with white wine. Add saffron-infused stock gradually while stirring continuously. After 18-20 minutes, rice should be al dente and creamy. Finish with butter, Parmesan, and ponzu for acidity. Sear scallops separately in smoking-hot pan. Place scallops atop risotto, garnish with microgreens or herbs.

Success Factors: Fresh scallops, proper risotto technique (constant attention, gradual stock addition, correct final consistency), and balance between rich base and bright citrus notes.

Beverage Program Analysis

Cocktail Selection

Hot Yuzu Margarita

  • Fusion concept combining Mexican (tequila) with Japanese (yuzu citrus)
  • Hot preparation suggests warm/heated serving temperature
  • Yuzu provides complex citrus notes (more aromatic than lime)
  • Represents modern cocktail innovation

Negroni

  • Classic Italian cocktail (equal parts gin, Campari, sweet vermouth)
  • Bitter-sweet profile
  • Stirred, not shaken
  • Served over ice with orange peel
  • Indicator of bar program competence (classic cocktail execution)

Espresso Martini

  • Modern classic (vodka, coffee liqueur, fresh espresso)
  • Shaken vigorously to create foam
  • Energy and indulgence combined
  • Popular after-dinner choice

Mimosa

  • Champagne and orange juice
  • Brunch classic
  • Simple execution but quality depends on ingredient quality
  • Refreshing, low-alcohol option

Quality Assessment: The review notes “surprisingly well-balanced” cocktails, suggesting proper technique, appropriate dilution, and quality ingredient use. Balance indicates understanding of sweet-sour-bitter-spirit ratios.

Wine Program

House-pour wines at $10/glass during happy hour suggests accessible entry-level program with volume purchasing for pricing advantage.

Beer Offering

Beer bucket ($35 for 5 bottles) provides value-driven group drinking option, common in Singapore’s competitive F&B market.

Happy Hour Strategic Analysis

Pricing Strategy

Monday-Thursday 3-8pm represents off-peak hours needing traffic generation. The 5-hour window is longer than typical 2-3 hour happy hours, showing aggressive customer acquisition.

1-for-1 Cocktails from $15: Buy one get one free effectively means $7.50 per cocktail, below typical Singapore pricing of $18-25.

$10 Wine Glasses: Standard happy hour wine pricing in competitive markets.

$35 Beer Bucket (5 bottles): Equals $7 per bottle, reasonable for imported beer.

Business Model

This pricing indicates:

  • Building regular customer base
  • Competing with established bars
  • Generating early evening traffic that may convert to diners
  • Creating neighborhood loyalty
  • Offsetting lower margins with volume

Service Style & Delivery Options

Dine-In Experience

The restaurant caters to multiple dining occasions:

  • Casual early dinner or drinks
  • Business lunches (daytime hours)
  • Date nights (intimate evening ambience)
  • Group celebrations (private sections available)

Private Event Capability

Two distinct private sections with minimum spend requirements:

  • Front bar area: 10-20 people for standing/social events
  • Rear dining space: 15-30 people for seated dinners

Delivery Considerations

While not explicitly mentioned in the review, dishes like risotto, braised lamb, and croquettes present delivery challenges:

  • Risotto loses texture quickly (becomes gluey when cooled)
  • Croquettes lose crispiness
  • Scallops overcook during transport
  • Braised items travel better (hold heat, maintain texture)

Likely Delivery Strategy: If offered, probably through GrabFood or Deliveroo, with limited menu of items that maintain quality during transport (braised meats, certain appetizers).

Location & Accessibility Analysis

Neighborhood Context

Lavender area characteristics:

  • Transitional neighborhood between city center and residential zones
  • Mix of old shophouses and newer developments
  • Lower rent than prime districts (Orchard, Marina Bay)
  • Growing F&B scene but less saturated than core areas

Public Transport Access

  • Bendemeer MRT (Downtown Line): Newer station, less crowded
  • Lavender MRT (East-West Line): Older station with better connectivity
  • Both within 5-10 minute walk, making location accessible

Competitive Positioning

The quieter location allows for:

  • Lower operating costs (lower rent)
  • More spacious layout than city center equivalent
  • Potential to become neighborhood anchor
  • Trade-off of lower foot traffic requiring marketing effort

Operating Hours Strategy

Weekday Split Service

Monday-Thursday: 11:30am-2:30pm, 4:30pm-10:30pm

  • Lunch service capturing business crowd
  • Gap allows kitchen prep and staff rest
  • Dinner service aligned with happy hour start (3pm) to late evening

Weekend Continuous Service

Saturday-Sunday: 11:30am-10:30pm

  • No afternoon closure
  • Captures leisure brunch/lunch crowd
  • Continuous service for weekend diners without strict timing

Friday Closure

Notably closed Fridays (unusual for restaurant industry where Friday is prime night). Possible reasons:

  • Staff day off before busy weekend
  • Building/landlord requirements
  • Unexpected closure or review error
  • Cost control if Friday traffic doesn’t justify opening

Culinary Influences & Fusion Elements

Spanish Heritage

  • Tapas format (Gambas, Padron peppers)
  • Spanish beef sourcing
  • Small plates sharing culture

French Technique

  • Beurre blanc sauce
  • Pomme purée
  • Braising methodology
  • Wine-based cooking

Japanese Integration

  • Miso preparation
  • Ponzu seasoning
  • Tobiko garnish
  • Hokkaido seafood sourcing
  • Precision and restraint in flavoring

Modern European Framework

The “Modern European” designation allows creative freedom while maintaining technical rigor. This style emphasizes:

  • Quality ingredients with minimal manipulation
  • Cross-cultural flavor borrowing
  • Classical technique as foundation
  • Visual presentation importance
  • Seasonal awareness

Overall Culinary Assessment

Strengths

Seafood Execution: Both featured seafood dishes (Miso Black Cod, Saffron Risotto with Scallop) received top ratings (4.5/5), indicating kitchen strength in delicate protein handling and premium ingredient sourcing.

Vegetable Creativity: The Charred Cabbage demonstrates sophisticated vegetable cookery beyond simple steaming or sautéing.

Technical Competence: Multiple cooking methods executed properly (braising, grilling, frying, risotto-making) suggests experienced kitchen staff.

Fusion Intelligence: Japanese-European combinations feel intentional rather than gimmicky, respecting both culinary traditions.

Areas for Enhancement

Flavor Boldness: Multiple dishes (Gambas, Striploin) noted as needing more assertive flavoring, suggesting slight under-seasoning or timid spice/garlic application.

Consistency Challenges: The “veinier” striploin suggests quality control variation in meat sourcing or butchery.

Spanish Authenticity: Gambas particularly deviates from traditional preparation in ways that diminish rather than enhance.

Price-to-Value Analysis

Appetizers ($8-$22)

  • Croquettes at $8 for 2 pieces: Reasonable for fried appetizers
  • Gambas at $22 for 4 shrimp: Premium pricing for underwhelming portion
  • Padron Peppers at $16: Fair for generous portion
  • Charred Cabbage at $16: Good value for elevated vegetable dish

Mains ($36-$45)

  • Braised Lamb at $36: Competitive for slow-cooked shoulder
  • Saffron Risotto with Scallop at $38: Reasonable given Hokkaido scallop premium
  • Striploin at $42 for 300g: Standard for aged beef
  • Miso Black Cod at $45: Fair for premium fish preparation

Overall Value Proposition

Mid-range pricing for the Singapore market, especially considering Lavender location (lower than CBD but higher than suburban). Happy hour significantly improves value equation.

Target Audience Profile

Primary Demographics

  • Young professionals (25-40) seeking quality casual dining
  • Neighborhood residents wanting upscale option without traveling
  • Date night couples (intimate ambience)
  • Small corporate groups (lunch service, private spaces)

Drinking Crowd

Happy hour attracts:

  • After-work office crowd
  • Friend groups seeking affordable cocktails
  • Pre-dinner drinkers who may convert to diners

Special Occasion Diners

Private sections serve:

  • Birthday celebrations
  • Corporate dinners
  • Anniversary couples
  • Friends reunion gatherings

Comparative Restaurant Analysis

Similar Concepts in Singapore

  • Tapas restaurants (FOC, Bochinche): Spanish focus
  • Modern European fine dining (Odette, Jaan): Higher price point, formal
  • Neighborhood wine bars (PS.Cafe, Privé): Casual, lower food ambition
  • Viva Lavender’s Niche: Bridges casual-fine line with neighborhood accessibility and charcoal-grilling specialty

Final Synthesis

Viva Lavender operates in the increasingly popular middle zone between casual dining and fine dining. The restaurant demonstrates culinary ambition through technique-driven preparations, quality ingredient sourcing (Hokkaido scallops, Spanish beef, black cod), and creative fusion thinking. However, execution remains slightly uneven, with seafood representing clear strength while certain traditional preparations (Spanish tapas) need refinement.

The business model cleverly leverages aggressive happy hour pricing to build traffic and neighborhood loyalty, while the dual-zone space allows flexibility for different revenue streams (drinkers, diners, private events). The location strategy trades prime foot traffic for lower costs and spaciousness.

For diners, Viva Lavender offers strongest value during happy hour and when focusing on seafood dishes. The restaurant fills a genuine gap in the Lavender neighborhood for elevated dining without Marina Bay or Orchard pricing. With refinement of seasoning boldness and consistency, this establishment could evolve from solid neighborhood option to destination-worthy.