Expat Choice | Cé La Vi Launches Their New Sharing-style Menu of Contemporary Asian Dishes

Set 57 levels high above the city lights, Singapore’s iconic rooftop destination CÉ LA VI introduces an entirely new dining experience across the Restaurant, SkyBar and Sky Lounge.

This menu revolution presents an abundance of playful, sharing-style dishes, all incorporating flavours and ingredients from across Asia. Building on CÉ LA VI’s renowned interpretation of traditional Asian flavours, Group Executive Chef Joey Sergentakis has reconceptualised the menu by celebrating community dining and the coming together of loved ones.

CÉ LA VI

“After a year of travel restrictions, we wanted to reinvent and perfect our locally inspired offerings for this refreshed menu, with Singapore residents in mind,” says Sergentakis. “We’ve maintained the use of Peranakan ingredients and flavours whilst also integrating dishes from CÉ LA VI’s global destinations in Dubai, Taipei, Shanghai and Tokyo to feed our wanderlust.”

CÉ LA VI Singapore

A diverse array of small, large and premium sharing plates is on offer for guests to enjoy in the Restaurant. Highlights from the Small Sharing Plates include Marinated Big Eye Tuna (small $30, large $50) accented with Sudachi ponzu, orange segments, pistachio and avocado, the fresh and creamy Momotaro Tomato & Burrata Salad ($26) drizzled with XO sauce and opal basil vinaigrette and served with furikake focaccia and Grilled Freemantle Octopus ($32) with Taiwanese glaze and green chilli-coriander coulis.

CÉ LA VI

Moving onto the Large Sharing Plates, highlights include the 300g Cast Iron Roasted Tuwinga Black Angus Beef Ribeye ($78) served with salted Kampot peppercorns, grilled pineapple and topped with a refreshing mint-basil salad, the Thai-style Binchōtan Tiger Prawns with Coconut Clams ($56) steamed with chorizo in a spiced lemongrass-coconut broth, and the hearty BBQ Chicken with Smoked Chili Sambal Glaze (half $38, whole $62) served with roasted potatoes, garlic, thyme and rosemary.

CÉ LA VI

The Premium Sharing Plates will take the dining experience to the next level with indulgent dishes suitable for two to four guests. Highlights include the 1 kg Rice Flake Crusted Whole Lobster ($228) accompanied by bell pepper and pineapple fricassee with Chinese Sausage and sour-spicy ginger reduction, or the Crown Roast of Maimoa Lamb ($260), an impressive 1.5kg serving of premium New Zealand-sourced lamb served with spicy tomato compote and roast potatoes & rosemary.

Guests can conclude their dining experience on a sweet note with the elegantly composed dessert offerings by Pastry Chef Kelvin Chia. “The new dessert menu is all about showcasing our contemporary interpretation of traditional desserts using new techniques to present regional ingredients like hibiscus, pandan and key lime to celebrate much-loved local flavours,” says Chia.

CÉ LA VI

Features of the dessert menu include the beautifully assembled Hibiscus Opera ($22) layered with almond joconde, earl grey cremeux, hibiscus jelly and hibiscus cacao sorbet, Pandan Gāteau ($22) served with pandan frangipane, coconut rice pudding, pandan mousse and soursop sorbet, and the refreshing Key Lime Pearls (1 pc $10, 3 pc $26) served with vanilla almond cake, coconut crumble, key lime curd and Margarita gel & foam.

As with the savoury menus, sharing-style platters are available with the Chef’s Selection, a celebratory presentation of any dessert item served with fresh fruit and dry ice for theatre.

Ce La Vi

The new menus across the Sky Lounge and SkyBar offer a scaled-back version of the Restaurant menu, with indulgent sharing options such as the Singapore signature Hokkaido Scallop & Oyster Ceviche ($13 for 1 piece / $35 for 3 pieces) with pomelo, jicama and a lemongrass-coriander vinaigrette, Avocado Sushi Roll ($20) served with nori powder and radish, and Fine De Claire Oysters (half-dozen $40, dozen $72) served with green apple ponzu & horseradish.

CÉ LA VI

For a more casual bar bite, guests can still enjoy favourites such as the renowned Grilled Wagyu Beef Bao (S$26) with cheddar cheese, caramelised onion, bacon and barbeque sauce accompanied by the Truffle Fries ($18) with parmesan and truffle dip.

In view of the COVID-19 situation, guests are required to check-in via the Safe Entry app upon arrival and will be ushered to their seats. Guests can browse through the QR code menu and place all orders with CÉ LA VI staff to enjoy at their table. Reservations can be made via the website, by phone or email.

a. 1 Bayfront Avenue. Level 57, Tower 3, Marina Bay Sands, Hotel, Singapore 018971

e. [email protected]

w. www.celavi.com/en/singapore

s. www.facebook.com/celavisingapore

t. +65 6508 2188

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Comments

Sylvia Fernandes

07 May 2021 , Fri

384 comments

ELITE

RATED 8 / 8

Riding up 57 floors to Ce La Vi, I felt the usual adrenaline rush. I love heights as it gives me the feeling that I am up in the heavens, dancing amongst the clouds!

The surf board that tops Marina Bay Sands is where Ce La Vi is located. Stepping out of the lift gave me a feeling of tremendous excitement, as my visual sense was fed with sprawling views of Singapore from all sides.

I was there to taste a newly-launched menu, one that took me across different borders of the world. In a sharing-style array of contemporary Asian dishes, we were in for some fusion treats.

A gorgeous cocktail almost savoury started my culinary journey. With Togarashi powder laced on one side of the cocktail glass, this was not only visually appealing, the spicy touch lent a wonderful fusion of flavours.

To complement this was a Burrata salad with Momotaro tomato. Being a baker and cook myself, I so believe in using quality ingredients such as this tomato medley was. Paired with Furikake focaccia it was light and delicious.

Steamed blue mussels with a Rica Rica sauce and sourdough were to die for. Similar to a Thai style coconut milk, lemongrass and chillie sauce we could not have enough of this.

Dunking our bread in this most delicious offering, we insisted that no stone should be left unturned on this one and promptly proceeded to polish the lot. We did justice to Chef Joey’s efforts undoubtedly.

May not have been such a wise move, for the next dish that graced the table this night at Ce La Vi was a whole crusted lobster. Lucky for us, lobsters tend to look big and daunting but by the time dissected, the crustacean was manageable.

This diverse array of sharing plates makes it all the more fun as it encourages connection and banter with people at the table, something we all need, having been restricted from travel across borders for more than a year.

Chef Joey so aptly called this menu “Border Crossing” which is what we did through the night. So simple yet so stunningly delicious was another favourite - broccolini charred with a ginger scallion topping. We discovered later that coal is used to char the vegetable. Amazing!

The star of the entire night though was definitely the Korean BBQ short rib. Slow cooked for 48 hours, lettuce cups accompanied this dish with a Korean Ssamjang sauce and Kimchi.

Personally this melt-in-the-mouth experience revealed how much love and care was put into this dish. I could just imagine having this with a fabulous glass of red wine, in cold wintry weather. A truly wholesome experience!

Ce La Vi also have themed nights – Hawker Nights, Grey Goose Picnic and others. This is a great way to bring different segments of the population up to this wonderful up-in-the-sky restaurant that boasts so many treats to the diner.

I did not miss the opportunity to take a few pictures of the city skyline before dessert was served. Key lime pearls with vanilla almond cake and coconut crumble arrived on a scallop shell.

And then the finale! A large medley of delights on “Chef’s Choice” platter. A hazelnut brownie, Hibiscus opera, coconut pandan pudding with loads of ice creams and sorbets to match.

Pastry Chef Kelvin has been busy to create, assemble and present such outstanding contemporary versions of traditional desserts. The dry ice effect was fantastic as desserts looked like they were parading themselves.

As the night drew to a close I felt this would be an awesome dinner venue to celebrate a special milestone and an amazing brunch / lunch venue to spenc a lazy Sunday afternoon.

The definitive feeling I had as I left Ce La Vi – a night well enjoyed with great food, service and ambience. My senses were completely nourished. What more can I say?