There is a hush of quiet efficiency in the open-concept kitchen, where chef John Paul Fiechtner — tall, tattoo-ed and bearded — is putting the finishing touches on a beautifully plated, very tiny dish.
The word “maverick” is usually met with apprehension in the world of cuisine. Yet Aussie chef John Paul Fiechtner, often described as such, is unabashed in his creative and often unusual use of ingredients. Now helming the kitchen at fine dining restaurant V-Dining, Fiechtner shows us what he’s made of — and we like what we see.
Walking into V-Dining in Scotts Square feels a little like leaving the city behind. You walk through a rather dark, rather narrow corridor, and then it opens up to a cosy, intimate space with floor-to-ceiling windows that offer up a view of Orchard Road. Everywhere, appliances by Swiss premium home appliances purveyor V-Zug gleam in the light.
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