Just over half a year since opening, Viva Lavender has quietly found its footing in the Lavender neighbourhood. Located just across Arc 380 and within easy reach of Jalan Besar MRT, the restaurant sits along a main road yet manages to feel cocooned once you step inside. On the evening of our visit in mid-December, the space was comfortably full, the kind of crowd that signals a restaurant doing something right. Families leaned in over shared plates, groups of friends lingered over wine and conversation, and the room hummed with easy conversation. It’s very much the gathering space they set out to be, designed for connection rather than ceremony.

Helmed by Head Chef Colin Peh (previously of Tapas Club and Kulto), alongside Sous Chef Danny and a skilled culinary team, Viva Lavender’s dinner menu draws on globally-inspired flavours, balancing modern European techniques with distinct Asian accents. There’s clear chef pedigree here, but it’s worn lightly. Instead of overt showmanship, the kitchen’s philosophy leans towards quality ingredients, thoughtful combinations, and a deceptively simple approach that allows flavours to unfold naturally.

Dinner began with a trio of tapas, paired with a refreshing non-alcoholic Singapura Sling; a playful, local nod that immediately set a relaxed tone. The truffle mushroom croquette was a comforting opener: crisp on the outside, giving way to a warm, almost soup-like mushroom filling within. It felt familiar and reassuring, mirroring the cosy atmosphere of the restaurant itself.

The chorizo quail egg on toast was more restrained, providing a quick, savoury bite where the richness of the chorizo was balanced by the softness of the egg, never veering into heaviness.

The standout of the tapas, however, was the tempura eggplant with wildflower honey drizzled all over. Thinly sliced, delicately battered, and fried to a crisp, the eggplant was elevated by the honey’s gentle sweetness, which was measured rather than cloying. It was an unexpectedly harmonious pairing that whetted the appetite nicely for what followed.

Starters arrived alongside a hot yuzu margarita, delivering a spicy-sour kick that sharpened the palate. The burrata with organic tomatoes took a subtle but interesting turn by replacing olive oil with olive dust. The result was a more evenly distributed olive flavour that didn’t overwhelm the creaminess of the cheese, a small but thoughtful tweak, while the tomatoes provided a welcome burst of flavour that matched the creamy burrata.

The charred cabbage with herb yoghurt and crispy kale leaned more towards balance than excitement; while intended as a counterpoint to the richer dishes, the portion of cabbage felt generous, and the crispy kale garnish and her yoghurt struggled to provide enough contrast to the overwhelming amount of cabbage.

The gambas al ajillo, served with a housemade chilli oil inspired by sambal, showcased very fresh, juicy prawns and a well-crafted oil. That said, the flavours felt slightly separate; the prawns didn’t fully absorb the chilli, though each element was strong on its own; the prawns themselves were fresh and juicy and well-cooked.

The salmon tartare with avocado and ajo blanco fared better, thanks largely to the quality of the salmon. Clean, well-textured, and thoughtfully garnished with pomegranate, it came together as a balanced and refreshing plate, and once polished off, we were ready for our mains.

For the mains, wines from Yvin May and MontGras were poured: a Cabernet Sauvignon and a Chardonnay respectively. The selection leaned away from mainstream labels, feeling homely yet considered, and worked well with the menu’s layered flavours. The miso black cod, served with tobiko beurre blanc and broccolini, showcased excellent technique. The fish was fresh and tender, with crisp skin and a pleasing contrast from the tobiko.

The braised lamb shoulder, paired with pomme purée and yoghurt, was a highlight of the evening. The lamb was meltingly tender, free of any gaminess, and the richness of the jus played beautifully with the yoghurt’s tang and the buttery mashed potato served alongside it. It was comforting, generous, and deeply satisfying.

The shoyu-infused spaghetti with wild mushrooms was perhaps the least cohesive dish of the night. While the ingredients themselves were solid, the pasta didn’t quite absorb the shoyu evenly, resulting in an inconsistent flavour and overall a little on the dry side. Coming after a series of richer, more assertive plates, it also felt slightly out of place in the progression of the meal.

The centrepiece of the sharing plates was the butter-aged Sanchoku Wagyu OP rib, MBS 6–7, served medium rare with Asian chimichurri, red wine jus, salsa verde, and heirloom tomatoes. Viva Lavender ages its beef in-house: an impressive undertaking, and the difference was evident. The butter-aging lent the meat a deeper richness and a more pronounced mouthfeel, enhancing its natural flavour. While the accompanying sauces were well-executed, the wagyu truly shone with just a sprinkle of salt, allowing its character to speak for itself. The heirloom tomatoes on the side were a quiet delight, fresh and vibrant against the richness of the beef.

Finally, to round off the meat, dessert was paired with a Château Yaldara 1847 Moscato from Australia, a pairing that was hard to resist. The burnt Manchego cheesecake, made with goat’s cheese and served with a raspberry gelato was unapologetically bold. The cheesecake itself was strong in the best way for lovers of assertive cheeses. The raspberry gelato was essential, providing acidity and sweetness to balance the intensity. It’s not a dessert for everyone, but for those who enjoy strong, savoury-leaning finishes, it’s a memorable one.

Viva Lavender may describe itself as offering modern European cuisine with a distinctive Asian twist, but what it ultimately delivers is something more grounded: a welcoming neighbourhood bistro anchored by solid technique, quality ingredients, and a genuine love for good wine and shared meals. It’s a place best enjoyed in company, where the food invites conversation rather than demanding attention. Six months in, Viva Lavender feels less like a newcomer and more like a place settling confidently into its role, one where comfort, connection, and quietly assured cooking come together.

Address: 161 Lavender Street, #01-02/03/04, Singapore 338750
Contact: +65 6970 6685 / enquiry@vivalavender.sg
Opening Hours:
Mon to Fri: Lunch: 11.30am to 2.30pm; Dinner: 4.30pm to 10.30pm
Sat, Sun, & P.H. All Day: 11.30am to 10.30pm

More information available here