CÉ LA VI Singapore: Come For The Food, Stay For The Views—Review
You’re in for a treat if you haven’t been back because the newly revamped CÉ LA VI Singapore just upped its game with a facelift and a tantalising menu.
15 years in and just like a teenager on the cusp of adulthood, CÉ LA VI Singapore is just getting started. Known for their parties and panoramic views, I haven’t been back since it underwent a glowy facelift. Now that I am here, I can truly say it’s still the iconic place to be like I’ve always remembered—and in a more elevated, alluring way.
Cocktails at sunset
Designed by Prospect Design International, the restaurant now opens up to a flowy, main dining space crowned by a striking bar that’s reminiscent of the Supertrees at Garden By The Bay. There’s the mix use of burgundy-stained wood and bamboo pillars spliced around the dining area that honor Southeast Asian craft. And you definitely wouldn’t be able to take your eyes off the onyx stone bar that’s framed by a dramatic sculptural wooden column backdrop, and softly lit panels showcasing a selection of premium spirits.
The Open View Restaurant
The reimagined spaces now can seat a total of 151 guests. As one of the invited guests last week, I made my way to the open-air bar area where I sipped a light, delightful fruity cocktail while enjoying the sea views. As the night beckons, we moved to a private dining area and was promptly served dinner with wine pairing. Now, the chefs are hoping to create a unique flavor profile, by incorporating Asian ingredients into classic international dishes.
A4 Miyazaki Beef Tataki
To start off, the menu showcased bold starters such as the buttery A4 Miyazaki Beef Tataki, served with turmeric leaf oil, balsamic pearls, and smoked soy aioli as well as the Fluke Sashimi, a spin on a Cantonese dish, featuring delicate yuzu soy, and tosazu, topped with crispy leek and aromatic ginger. Chef’s kiss 😘 Paired with the starters is a South African Chemin Blanc wine, tipped as “The Anchorman,” Its fresh, fruity, honey-tinged flavour chart nicely complemented the dishes. Might be one of my favourite wines that night.
Black Truffle “Sushi Rice” Okayu
Meanwhile, the lauded umami-rich Black Truffle “Sushi Rice” Okayu; a vegetarian option with butternut squash, shimeji mushrooms, and parmesan mousse is a favourite fish at CÉ LA VI Dubai. The French wine to complement this dish was one from Cotes de Provence: a “Whispering Angel” from Chateau d’Esclans.
Miso Chilean Seabass
The mains, equally impressive, starting off with the Miso Chilean Seabass, was inspired by a dish from the culinary masters at CÉ LA VI London. The fish was paired with a punchy Szechuan green chili sauce that elevates the soft, flaky fish with a modern kick. Another protein to note is the tender roast chicken breast, served with peanut sauce and coconut rice. For these dishes, a full-bodied red wine, “Submission” from California does the trick.
To end the night, two desserts come to play that I cannot get enough of: a chocolate mousse and dulce miso toffee, both deserving in its own right.
The Sky Bar
What a night! You can tell that the dishes were thoughtfully prepared and masterfully tweaked to include crowds’ favourite from around the world. If this is an indication of what elevated dishes can be, I’d say CÉ LA VI Singapore’s Restaurant is on track to take its guests on a sophisticated and memorable gastronomic journey with memories to last a long time.
CÉ LA VI Singapore’s Restaurant is now open for reservations. Guests can make reservations at https://sg.celavi.com/restaurant or on WhatsApp at +65 6508 2188.