A brand-new menu at Cé La Vi builds on traditional Asian flavours and introduces a communal, sharing style menu to be enjoyed with friends and family (in groups of five, keeping with the current Covid restrictions).
Group chef Joey Sergentakis incorporates flavours and ingredients from across Asia with a contemporary twist. “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,” he says.
The spring-tinted Marinated Big Eye Tuna, dotted with pink spring flowers and accented with Sudachi ponzu sauce, orange segments and avocado cream, is a visual delight. The Momotaro Tomato & Burrata Salad combined Asian and Italian flavours with a drizzle of XO sauce and opal basil vinaigrette. Highlights from the larger platters include the Rice Flake Crusted Whole Lobster with a side bell pepper and pineapple fricassee, and the succulent 48-hour slow-cooked Korean BBQ short ribs with ssamjang sauce.
The dessert offerings are equally exciting, with Key lime Pearls impressing with its dual textures of pillowy key lime curd and textured vanilla almond cake.
The menu is neatly sectioned under shared small, large and premium plates with a slightly shorter, parallel menu for vegetarians.
Cé La Vi, 1 Bayfront Avenue, Level 57, Marina Bay Sands Hotel Tower 3, Singapore 018971. Tel 6508 2188
