In less than a year, Swiss luxury home appliances brand V-ZUG has won tenders to fit out nine high-end residential projects in Singapore. The upcoming projects are by renowned developers such as CapitaLand, Keppel Land, Far East Organization and City Developments Ltd (CDL), and bring the total number of projects featuring V-ZUG appliances in Singapore to 13. V-ZUG has a track record of four completed projects – Ardmore Residence and Hana by Pontiac Land, and Skyline @ Orchard Boulevard and Boulevard Vue by Far East Organization.

“When we entered the Singapore market as principal last year, we set a goal to create differentiation in the luxury residential market,” says Angeline Yap, V-ZUG’s managing director for Singapore and Southeast Asia. “Our efforts have clearly borne fruit.”

According to Yap, the sale of an appliance is the start of V-ZUG’s relationship with the customer. “We hold weekly classes to teach them how to cook and how to use and maintain their appliances,” she explains. “Customers can attend the classes for free and there are also classes where we train their helpers.”

The Luxury Home Appliances of the Year award, presented by the Society of Interior Designers Singapore (SIDS) to V-ZUG on March 8, attests to V-ZUG's product quality, outstanding service and luxury brand positioning, adds Yap.

The company, which was founded in Zug, Switzerland, in 1913, will celebrate another milestone on March 21, namely, the grand opening of its ZUGORAMA flagship store and V Dining – the first restaurant in the world opened by V-ZUG. The festivities will include a pop-up store located outside Scotts Square, where ZUGORAMA and V Dining are located, from March 21-27. Visitors will have an immersive audio-visual experience of entering a V-ZUG appliance.

One of the reasons for opening the restaurant is to demonstrate the quality and durability of V-ZUG appliances, says Yap. All the dishes at V Dining are cooked using V-ZUG appliances, which are put to the test by the chefs operating them for long hours every day, she explains. “The ingredients are cooked to perfection, which would be difficult to achieve without the level of precision in temperature and cooking-duration control afforded by our high-tech equipment,” adds Yap.

V Dining is helmed by head chef Lee Jing Peng, who is the protégé of V-ZUG chef-ambassador Ryan Clift of Tippling Club, which has been named one of Asia’s 50 Best Restaurants multiple times. Clift is also the culinary director of V Dining.

“The style of cooking we use is modern and extremely precise,” says Clift. This is made possible by V-ZUG appliances such as the Combi-Steam oven, which can cook in the patented Vacuisine (sous vide) mode for 36 hours with a single 0.9-litre tank of water. “So any recipe can be prepared without worrying about refilling the tank,” he explains. “The appliances allow people to experience and do in their own homes what chefs do every day.”