New Modern Asian menu complements refreshed interior design at spectacular rooftop restaurant
June 16th, 2017
Last month CE LA VI Singapore revealed their redesigned restaurant, and together with newly appointed Executive Chef Joseph Sergentakis, introduced a new culinary experience for a discerning clientele.
Drawing inspiration from his extensive experiences in a number of highly acclaimed restaurants in Asia, including Café Gray Deluxe and Mr and Mrs Fox in Hong Kong, Chef Joey’s creations feature his keen understanding of Asia’s bold flavours, the region’s best produce and cutting-edge cooking techniques. Stand out dishes from the new menu that exemplify the textural and flavour complexity at the core of the innovative cuisine include the ‘Rice Flake Crusted Lobster’ with freshly poached lobster, covered in Asian rice flakes, placed on a bed of Southeast Asian-inspired fricassee made with glazed bell pepper, Chinese sausage, and pineapple inside the lobster shell and seared with a drizzle of hot oil; and the ‘Black Tea Smoke Duck’ – a shared dish for 3 – 4 diners which features duck meat smoked with black tea leaves and plated on a special pan with smouldering tea leaves that continue to smoke the meat, and scent the dining room as it is served to the table.
Meanwhile, the new interior takes inspiration from regional cultural landmarks including the Khmer architecture of Cambodia and the temples in the lush tropical forests of Bali – expressed through the use of textural Asian elements of dark marble, raw stones, and natural walnut wood. Diners at the restaurant can enjoy from semi-alfresco dining with 180-degree panoramic views overlooking the city and the across the Strait to the Indonesian islands.
The restaurant at Ce La Vi Singapore opens daily – serving lunch from 12 pm, and dinner from 6 pm. Table reservations are recommended.
New Menu Highlights
(Images credit Ce La Vi Singapore)
