Tucked along Lavender Street, Viva Lavender is a neighbourhood gem that has quietly built a loyal following for its European-Asian cuisine, warm hospitality and relaxed dining ambience. Led by a young local culinary team, the restaurant blends European cooking techniques with Asian-inspired flavours, offering a menu that is polished yet approachable.
At the helm is Head Chef Colin Peh, who trained in a Michelin-starred kitchen in France and gained experience at established restaurants including Tapas Club and Kulto. He is joined by Sous Chef Danny Kwok, who previously honed his craft at Gaig Singapore. Together, the two Singaporean chefs bring their respective experiences to the kitchen, creating dishes that balance thoughtful execution with flavours suited for casual dining.
The menu revolves around four key pillars: Modern Tapas, Wood-Fired Grill, Steak and Wine. Much of the restaurant's identity comes from its use of the wood-fired Josper grill, house-made sauces, and carefully considered flavour pairings. Viva Lavender is now expanding its tapas selection, giving diners more choices to kick-start their meal while retaining the signatures that have helped establish its following.
Salmon Tartare 4.5/5
One highlight of the new tapas selection is the Salmon Tartare ($22), a refreshing start to the meal that showcases the quality of its ingredients. Fresh, plump cubes of salmon are delicately seasoned, allowing their natural sweetness and clean flavour to shine through. Creamy avocado adds a buttery texture that complements the salmon without overpowering it.
The tartare is served over ajo blanco, a traditional Spanish chilled almond and garlic soup. Its creamy consistency and subtle nuttiness add another dimension to the dish, while the garlic contributes a gentle savoury depth. Pipirrana brings a refreshing vegetable element, while pomegranate adds little bursts of sweetness and acidity to brighten each mouthful.
The combination is thoughtfully balanced, with the salmon's freshness playing against the creamy ajo blanco and fruity accents. It is an elegant yet uncomplicated appetiser that sets the tone for the meal.
Charred Cabbage 4.2/5
Vegetables take centre stage in the Charred Cabbage ($12), demonstrating how the wood-fired grill can transform a humble ingredient into something more compelling. Cooked in the heavy Josper grill, the cabbage develops a deep, smoky char on the outside while retaining moisture and tenderness within its layers.
The charred cabbage is laid over a bed of herb yoghurt, which adds a cool, tangy contrast to the vegetable's smokiness. House-made chilli oil adds a gentle kick, while a savoury Parmesan crumble brings an extra layer of umami. Crispy kale completes the dish with an earthy crunch that contrasts nicely with the tender cabbage.
Lychee Mojito 4.2/5
For a refreshing accompaniment, the Lychee Mojito ($10) combines lychee, mint, lemon and soda in a lively, easy-drinking concoction. The soda gives the drink a pleasant effervescence, while lemon juice adds a zesty brightness that keeps the sweetness in check. Fresh mint leaves add a cooling, aromatic quality that complements the lychee's floral sweetness. The result is a light, refreshing drink that pairs particularly well with the restaurant's grilled dishes and richer plates. Its fruity profile makes it an approachable choice for those who prefer something sweet, citrusy and refreshing.
Eggplant Crisps 4/5
The Eggplant Crisps ($12) offer a playful take on a familiar vegetable. Thin slices of eggplant are coated in a delicate batter and deep-fried until golden and crisp, then drizzled with wildflower honey. The thin slices achieve a light, airy crunch on the outside, while the eggplant stays tender inside. The contrast between the crisp coating and softer interior gives the dish its appeal, making it an enjoyable snack to share. The wildflower honey adds a gentle floral sweetness that complements the eggplant's naturally earthy flavour. Rather than making the dish overly sweet, the honey provides a pleasing counterpoint to the savoury notes of the fried vegetable.
Hokkaido Scallop Risotto 4.2/5
Moving on to the mains, the Hokkaido Scallop Risotto ($38) brings together seafood richness and contrasting textures in a satisfying plate. The dish features four plump Hokkaido scallops, seared to develop a golden exterior while keeping the centres tender and succulent. The risotto is cooked in lobster stock, which lends the rice a deep crustacean aroma and concentrated seafood flavour. Parmesan is incorporated into the rice, contributing a savoury, umami-rich dimension that enhances the natural sweetness of the lobster stock. The dish's extra point of interest is the use of ponzu pearls. These delicate spheres burst in the mouth, releasing a bright citrusy acidity that cuts through the richness of the seafood stock and cheese. The tangy notes refresh the palate between bites, preventing the risotto from becoming too heavy.
150-Day Grain-Fed Australian Black Angus Flat Iron (300g) 4.2/5
For steak lovers, the 150-Day Grain-Fed Australian Black Angus Flat Iron ($42 for 300g) is a worthwhile option. While ribeye is often favoured for its marbling and rich, buttery character, the flat iron offers a different appeal, with a more pronounced beefy flavour. The cut comes from the shoulder area and provides an alternative for diners who prefer a leaner steak. Despite having less fat and marbling than ribeye, a properly cooked flat iron can deliver a firm yet tender bite with plenty of beefy character. The 150-day grain-feeding process adds flavour, giving it satisfying depth without the heavier, fattier mouthfeel of some other cuts. Its relatively lean profile also lets the beef's natural taste take centre stage.
Chocolate Mousse & Hazelnut 4.2/5
No meal is complete without dessert, and the Chocolate Mousse & Hazelnut ($16) is a fitting finale for chocolate lovers. Inspired by the flavours of Nutella, the dessert combines dark chocolate mousse with a lighter chocolate mousse, creating a contrast in intensity while keeping the presentation simple and elegant. The dark chocolate mousse delivers a deeper, more pronounced cocoa flavour, while the lighter mousse provides a smoother, airier counterpart. Together, the two layers offer a satisfying chocolate experience without relying on a single dense component. Scattered throughout are salted hazelnuts, which contribute a pleasant crunch and a nutty aroma. Their savoury saltiness contrasts with the chocolate's sweetness, while the hazelnuts' earthy notes reinforce the dessert's Nutella-inspired character.
Viva Lavender offers a relaxed neighbourhood dining experience where European culinary techniques meet Asian-inspired flavours. Under the guidance of Head Chef Colin Peh and Sous Chef Danny Kwok, the kitchen emphasises quality ingredients, thoughtful combinations, and the smoky character of wood-fired cooking. With its expanded tapas selection, wood-fired dishes and steak offerings, Viva Lavender is a comfortable spot for a casual meal with friends, a relaxed dinner or a gathering over food and wine. Its approachable menu and welcoming setting make it a neighbourhood dining destination worth considering for those looking for something beyond the usual casual fare along Lavender Street.
Note: This is an invited tasting.
Viva Lavender
161 Lavender Street
#01-02/03/04
Singapore 338759
Website
Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)
Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm
Direction:
1) Alight at Bendemeer MRT station. Take Exit A. Cross the road at the traffic junction of Lavender Street and Kallang Bahru. Turn right and walk down Lavender Street. Walk to the destination. Journey time is about 6 minutes. [Map]
2) Alight at Lavender MRT station. Take Exit B. Walk to the bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to Foch Road. Walk to the destination. Journey time is about 10 minutes. [Map]
3) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Walk down Horne Road. Turn right onto Tyrwhitt Road. Walk down Tyrwhitt Road. Turn left onto Lavender Street and walk down Lavender Street. Walk to the destination. Journey time is about 15 minutes. [Map]
