Dine with a bird's eye view of Singapore
This glittering city
The entire dining experience takes on a whole new meaning at CÉ LA VI Singapore. Imagine being on the 57th floor of Marina Bay Sands, soaking in an impressive panoramic view of our tropical city as a gentle breeze caresses your skin, while tucking into your food. On rainy days, you're practically sitting in the clouds.
Reopening to the public about three weeks ago with refreshed furnishings reminiscent of the Asian tropics, the interior design pays homage to a host of cultural landmarks, including the Khmer architecture of Cambodia and the temples in the lush forests of Bali. The semi-alfresco dining space fuses elements of dark marble, raw stones, and natural walnut wood — making your time here an exceptionally calming one.
Besides feeling like you're on top of the world, CÉ LA VI Singapore's updated menu gives you more reason to park yourself up there for a long lunch. With new executive chef Joseph Sergentakis (formally of Café Gray Deluxe and Mr and Mrs Fox in Hong Kong) helming the kitchen, expect textural play and ingenuity in his modern Asian cooking techniques. The Hokkaido Scallop & Oyster Ceviche — drizzled with pomelo, calamansi, lemongrass oil, and coriander dressing — is a good place to start. Inspired during his time working alongside Michelin star chef Daniel Boulud, the scallops are halved to envelop whole oysters, and the combination of flavours are delightfully well-balanced. Alternatively, go for the cured Tasmanian salmon, lifted beautifully with warm brown butter, passion fruit coulis, pickled kumquat, and aromatic spices.
Mains at CÉ LA VI Singapore are focused on fresh produce from all over the world. Our favourite? The "Black Market" ribeye, which Chef Sergentakis personally sourced from the Rangers Valley in Australia. Coated with an in-house herbs and spices marinade, the tender beef melts in your mouth whilst exhibiting a bold balance of sweet and savoury notes. Served with sweet potato noodles, doenjiang and kimchi, its Asian influence pairs perfectly with the succulent, marbled meat.
For dessert, the Rose & Watermelon Petit Gateau gets our vote — it's all at once familiar and innovative. Made with layers of genoise sponge, rose, valrhona white chocolate cream, watermelon and raspberry crumble, it's light, crunchy and refreshing, meaning you're not rolling right into a food coma after.
Buro 24/7 Selection
Buro 24/7 Selection