Sitting on top the luxurious Marina Bay Sands, CÉ LA VI has gone through many changes and additions to become the incredible entertainment destination it is today. And still they have more plans to expand - one being the taking over of the lower tiers of the Skypark with plans to extend the restaurant even further. One of the most recent additions they've made is their new a la carte menu: a delightful shift towards a more modern-asian style, complete with an abundance of South East Asian flavours but still keeping with Chef Joseph Sergentakis fondness for Japanese techniques.
New additions include their Hokkaido Scallop and Oyster Ceviche, a delightfulyl refreshing dish.The oyster is wrapped in the scallop, with bright pomelo, calamansi, lemongrass oil and coriander dressing to top it off.
Another dish of note would be their Seared King Salmon Tataki. The crispy texture of the Salmon's sear pairs off well with the jalapeno in the dish, with the salmon fish roe on top adds a complementary touch of sea salt to a predominantly spicy dish.
For a touch of the dramatic, try out their new premium dessert platter complete with dry ice - an affair that comes in three increasingly astonishing sizes. The dessert selection itself varies, but expect some luscious offers like their Mango Lassi Cotton Cheesecake; an old favourite, the Rose & Watermelon Petit Gateau; and a classic Hazelnut and Chocolate Truffle Cake.
Also, check out their weekend Lazy Lunch, a selection of a la carte dishes that changes with every passing month. With the CÉ LA VI brand extending its reach with every year passing, Chef Joseph follows suit with another exciting line-up to the menu.
Ce La Vi, Level 57 Marina Bay Sands Tower 3, 1 Bayfront Avenue
Reservations: +65 6508 2188