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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 Roasted Cauliflower with green curry sauce and crispy quinoa, or Mushroom Risotto with truffle oil and vegan cheese.


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 tomatoes are served with burrata cheese, basil pesto, and balsamic pearls.

Kingfish Collar: A marinated and grilled starter that showcases the in-house sambal made with fresh chillies, garlic, shallots, and shrimp paste. The dish is topped with a citrusy calamansi dressing and crispy garlic chips.

Laksa Lobster: A signature dish that features a whole lobster cooked in a rich and spicy laksa broth with coconut cream, lemongrass, galangal, and turmeric. The dish is served with rice noodles, bean sprouts, quail eggs, and laksa leaves.

Wagyu Beef Cheek Rendang: A slow-cooked dish that uses Australian wagyu beef cheek that is braised in a fragrant rendang sauce with coconut milk, spices, and herbs. The dish is served with jasmine rice, pickled cucumber, and crispy shallots.

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.