CÉ LA VI’s Tropical Transformation Sets a New High for Rooftop Dining

CONTENT: Michelle Ng

A new era has dawned at the top of Marina Bay Sands as CE LA VI unveils a fresh vibe. Think parasol-shaded alfresco seating with ocean views on one side and skyscraper skylines on the other, an onyx stone bar that comes alive as the sun sets, and softer interior that is both homely and inviting – like a sanctuary retreat tucked away in the bustle of the city.

Together with the refresh comes a new journey into the flavours of Asia, with a redefined dining journey and cocktail creations. The plates are designed for lingering, shaped by local flavours and influenced from chefs at CE LA VI outposts overseas for familiar yet exciting modern dishes.

The Fluke Sashimi is a great way to whet your appetite, with melt-in-your-mouth sashimi marinated in a light yet refreshing yuzu soy and spicy ginger – almost like a cross between Japanese sashimi and the steamed fish from Chinese cuisine. A meatier alternative is the buttery A4 Miyazaki Beef Tataki, a smokier burst of flavors with marbled slices of wagyu soaking in turmeric, balsamic pearls and smoked aioli.

Then be transported to Dubai with the indulgent Black Truffle “Sushi Rice” Okayu, a comfortingly umami blend of a creamy butternut squash, shimeji mushrooms, cheesy parmesan mousse laden with shaved truffle. The rice is cooked to a consistency halfway between a risotto and a Japanese porridge, and tastes best when it’s a all mixed in together for a burst of flavours with every bite.

Moving onto the mains, the Miso Chilean Seabass is cooked to tender bites in a refreshing Szechuan green chilli sauce that packs a slight heat. The Roast Chicken Breast is inspired by none other than the local favourite Hainanese Chicken Rice, with a juicy chicken breast that is filled with protein and flavour and a side of fried chicken skin – an oldie but a goodie and yet new to senses. Or go for the Cereal Crusted Tiger Prawn, where freshly grilled prawns is covered in cereal and dipped in salted egg yolk and curry oil for a decadent take on the local dish.

Delight yourself with a glass of wine, handpicked by the beverage team or tuck into one of CE LA VI’s signature cocktail program, which features creations that bring out the best of Asian flaours. The Slient Gold is a refreshing tequila cocktail with pineapple and passionfrtuit that is the perfect escape from the humid weather, or the citrussy First Summer Kiss of vodka with banana, lemon, and mascarpone cream.

But the best way to wind down is with a sweet treat, and if you have only space for one dessert, you have to get the Dulce Miso Toffee. Think of a sticky date pudding that is not too heavy or light, topped with gula melaka caramel, cardamom mousse and some miso crisp. Special mention goes out to CÉ LA VI Ice-cream selection that is standard across all restaurants around the world, with flavours like pulut hitam, sea salt gula melaka, kaya, and Hong Kong milk tea – any of which would be a nice way to end the night as the sun sets across the panoramic views of the city’s skyline.

Guests can make reservations Online or on WhatsApp at +65 6508 2188.