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CÉ LA VI Celebrates Contemporary Asian Cuisine with a Refreshed Menu

CÉ LA VI, the upscale dining destination at Marina Bay Sands, has launched a refreshed menu that pays tribute to Asia’s dynamic culinary scene with locally-inspired flavours and ingredients. The menu showcases the creativity and skill of Chef Maksym Chukanov and his team, who have travelled and worked across Asia to bring their vision of Contemporary Asian cuisine to life.

The new menu features dishes that are influenced by beloved local dishes, such as laksa, sambal, and rendang, but with a modern and refined twist. The dishes also use sustainably and ethically sourced ingredients, such as MSC-certified seafood, organic eggs, and free-range chicken. In addition, the menu incorporates edible flowers and leaves from local social enterprises and urban farmers, Edible Garden City and Nosh Produce, as garnishes that add unique textures and flavours to the dishes.

The menu also caters to different dietary preferences and needs, with vegetarian, gluten-free and vegan options available. Guests can enjoy dishes such as Oven-baked Eggplant with coconut, turmeric and puffed quinoa, or Truffle Rice Porridge, a risotto made from Hoshi-Jirushi rice with seasonal truffles and crispy shallot.


Some of the highlights of the new menu include:

Japanese Amela Tomato: A premium grade of sweet tomatoes that are well-balanced with sweet and salty umami richness in one bite. The Japanese Amela Tomato is served with tomato consommé and basil oil, garnished with borage and summer savory.

Kingfish Collar: The Kingfish Collar sambal is made from belachan, chilli, shallot, candlenut, lemongrass, tomato and tamarind.

Laksa: The Laksa dish come with Kinmedai in laksa sauce. The Kinmedai fish is served with edible crispy scales on top, in a bed of laksa sauce, topped with ginger flower and a drizzle of prawn oil. As for the laksa sauce, it is made of belachan, chilli, tomato, shallot, and aromatics including lemongrass, ginger and laksa leaf.

Featuring a beef dish: Stanbroke Black Angus Striploin, grilled over charcoal and served alongside port wine jus.

CÉ LA VI offers a stunning view of the city skyline and the bay from its Restaurant, SkyBar and Club Lounge. Guests can enjoy the new menu while soaking in the vibrant atmosphere and the live entertainment. The menu is available for lunch and dinner daily.

Reservations are recommended and can be made by calling +65 6508 2188 or emailing reservation-sg@celavi.com.

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